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Delicate dumplings packed with savory broth — not native to Taiwan, but made world-famous through the island's legendary restaurants.
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Originally from Shanghai, but made globally famous through Taipei's celebrated restaurants, to the point that it's now widely recognized as a Taiwanese specialty. The skill of sealing broth inside a delicate wrapper, and the careful art of eating them piping hot without spilling, became the definitive Taiwanese way to enjoy them.
Dissolve the chicken bouillon in 150ml hot water, add the gelatin, and chill until set (aspic).
Finely chop the aspic. Mince the green onion and ginger.
Mix the ground pork with the chopped aspic, green onion, ginger, soy sauce, and sesame oil.
Place filling in the center of a gyoza wrapper and pleat the edges together to seal at the top.
Line a steamer with parchment paper and arrange the dumplings with space between them.
Steam over high heat for about 8 minutes to finish.