If Din Tai Fung had this dumpling flavour… 👀

When you think of Taiwan’s agriculture, mangoes and premium rice might come to mind. But did you know Taiwan also grows top-quality fennel (茴香)? Unlike in Singapore, where we usually only see the bulb, in Taipei’s markets, they sell the entire plant—bulb, stalk, and fronds!

💡 So what’s the difference? The fronds have a milder, fresher flavour with making them perfect for dumplings—adding bite without an overpowering liquorice aroma. Turns out, many in Taiwan’s older generation have been using fennel fronds in dumplings for years! (right image credit: FoodPrint)   I guess, this qualifies fennel dumplings as traditional Taiwanese Food! 🤣

🔥 Try this soul-warming, umami-packed dumpling roll recipe! Who knows? If enough people ask for it, maybe Din Tai Fung will put it on the menu too! 😉🥢

🥬 Steps:
1️⃣ Simmer aged cai-po to create a rich veggie broth.
2️⃣ Chop fennel fronds & toast sakura ebi for an umami boost. 🌿🦐
3️⃣ Mix everything with minced meat, season well, and let it rest.
4️⃣ Blanch Taiwanese cabbage leaves (30s each) to soften. Lay them flat, add the filling, and roll them up like dumplings.
5️⃣ Pack them snugly in a pot, pour in the broth, and let it simmer.

🥢 The result? A comforting, flavour-packed dish you’ll love!

We think Taiwanese produce deserves a chance in Singapore. Do you agree? 🤔🇹🇼

Tell us in the comments! ⬇️ 

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