包Dumplings & Buns

Many of Taiwan's steamed and filled breads trace back to kitchens elsewhere in China, then took on local forms: xiaolongbao that release hot soup when bitten, gua bao packed with braised pork belly and ground peanuts, and pepper buns baked against the wall of a cylindrical oven. Ba-wan, a glossy, chewy dumpling whose wrapper is starch-based rather than wheat dough, is distinctly Taiwanese.