If you ever find yourself in Taipei, wondering to yourself… “What should I do for dinner tonight?”, well I have the answer for you. Din Tai Fung. Din Tai Fung is a first and foremost a dumpling house, but these are not your typical Sunday morning Chinatown Dim Sum type of dumpling, these are pure ecstasy for the taste buds.
Their signature dish is the pork dumpling with soup. I’m certain there is a more elegant name for them, but that was the translation the group of friends that I was with gave to me. These dumplings were exactly as described, a dumpling filled with tasty ground pork and soup. So naturally my first question was, how do they get the soup in there? After some speculation about needles and secret magic, no one knew the answer. Thus, I made my way down to the kitchen area to watch the 20 or so employees frantically making the dumplings(this is a very popular place). I watched them closely as they assembled the dumpling first the wrapper, add a bit of meat, then a glob of something that resembled jelly, only it was brown. Then it hit me, they were using congealed broth! Brilliant. They would place a small amount of the congealed broth, then seal the wrapper. During the steaming process, the broth would melt and become tongue searing hot soup.
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