Description
A dim sum using the same filling as boiled dumplings, but cooked in a 'bamboo steamer' instead of boiling water, sealing in the wrapper's chewiness and the filling's rich umami without letting it escape.
Restaurants serving Taiwanese Steamed Dumplings
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- All-purpose flour(knead with hot water)
- Minced pork
- Yellow chives(or Cabbage)
- Sesame oil
- Soy sauce
Instructions
- [Authentic Recipe]
- [Dough (Tangmian is mainstream)] To prevent hardening when cold, steamed dumpling wrappers are often made by kneading flour with 'boiling water' (Tangmian method).
- [Filling] Mix minced pork with cabbage, chives, or Taiwan's unique 'yellow chives (Jiuhuang)', season with sesame oil, soy sauce, and white pepper.
- Roll dough thin and round, wrap filling, pleating beautifully (wrap round like Xiaolongbao or crescent).
- Arrange in a bamboo steamer lined with parchment paper (or cabbage/pine leaves) so they don't touch.
- Place steamer over vigorously boiling water, steam rapidly on high for 8-
- mins until skins turn slightly translucent and puff up.
- Serve directly in the bamboo steamer.
Learn more Spice, substitutes, tips
Key spices
Yellow chive and Sesame oil aroma
Substitutes at Japanese supermarkets
Store-bought gyoza wrappers (steam in steamer)
Pairing
Warm Taiwan Oolong Tea or Hot and Sour Soup
Trivia
[For Everyone] While boiled dumplings lose some umami into the water, steamed dumplings trap 100% of the extract inside the skin, making the flavor very rich. A must-order popular menu alongside Xiaolongbao at specialty shops (like Din Tai Fung).
Eating tips & etiquette
[Unique Eating] Enjoy the steam and wood scent the moment you open the steamer, dip in vinegar soy sauce and shredded ginger (same sauce as Xiaolongbao), and eat in one bite without spilling juices!
Allergen
Wheat, Pork, Soy, Sesame