This cannot and will not be an exhaustive or even representative display of the different kinds of bao zi (包子)one can buy on the streets in Taiwan but here are some highlights. To be clear 包子 is different than dumplings in that the skin or dough is usually thicker, though not always. Perhaps there’s no true distinction to many people but there is in Chinese for these dough balls with filling. They can be steamed, baked, or fried. The dough can be thin, thick or enriched with lard. Most are wheat flour- based but others may use potato starch or rice flour. The fillings can vary from sweet (red bean, taro, cream) to savory (anything with pork, vegetarian). There is the Michelin starred version (小龍湯包) from the world famous Ding Tai Fong’s original shop in Taipei with and without crab roe, but most are rustic and made for the masses. How ever these bao zi come together, they are always a complete comforting meal for less than a US$1.
Everyday Dan Bing 