Three types of dumplings to try on your Taiwan trip
Different dumplings to look out for, from soup-filled to crispy bites
Whether steamed, pan-fried, or served floating in a bowl of broth, dumplings are one of Taiwan's most beloved comfort foods.
And while there are countless regional variations and fillings, on your trip you will likely see a handful of different styles appearing again and again on menus.
Here are three of the most common dumplings you'll come across in Taipei, and what makes each one worth ordering.
#1: Xiaolongbao
Soup-filled dumplings with delicate skins
Xiaolongbao, or soup dumplings, were popularized internationally by restaurant chain Din Tai Fung. The name literally means "small-basket bun," referring to the bamboo baskets they are traditionally steamed in.
The dumplings are made with a thin skin and contain soup created by mixing stock with pork filling. They are commonly served at specialist dumpling restaurants and sometimes appear at breakfast joints or dim sum spots.
They are usually accompanied by shredded ginger and a mixture of vinegar and soy sauce. If you try them at Din Tai Fung, a server will explain to you how best to eat them or give you an instruction sheet.
Alongside the classic pork version, there are other flavors you can try, such as truffle and pork, shrimp, or even chocolate.
#2: Pan Fried Dumplings
A crunchier alternative to steamed and boiled dumplings
Pan fried dumplings, or guotie, have crispy, golden bottoms and soft, chewy wrappers and are usually filled with minced pork and cabbage or chives. Shrimp, corn, and vegetarian versions are also commonly available.
They are fried in oil before water is added and the pan covered, allowing the filling to steam while the base becomes crisp.
The dumplings are usually served with soy sauce, black vinegar, chili oil, or garlic, and are often paired with hot-and-sour soup or corn soup.
They can be found at dumpling shops across Taiwan, with Bafang among the best-known chains.
#3: Wontons
Silky dumplings served in broth or tossed with chili oil
With their thin, silky wrappers and delicate fillings, wontons are among the lightest dumplings you will find in Taiwan.
They are usually filled with seasoned pork, although shrimp and pork-and-shrimp versions are also common.
While xiaolongbao are prized for their soup-filled centers, wontons are softer and more delicate, with wrappers that become almost silky after cooking.
They are most often served in a clear broth with vegetables or noodles, making them a comforting meal that is especially popular during the colder months. Some restaurants also serve them tossed in chili oil for a spicier take.
Wontons are a staple at noodle shops across Taiwan and are often ordered as a side dish or as part of a bowl of wonton noodles. Their subtle flavor and soft texture make them a lighter alternative to richer dumplings such as guotie or xiaolongbao.
