Beidou Ba-Wan Dumplings 北斗肉圆
Beidou Ba-Wan Dumplings is featured among the local specialties of Taiwan.
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Beidou Ba-Wan Dumplings (北斗肉圆) are hand-shaped dumplings from Beidou (北斗), distinguished by a triangular, ingot-like outline and three finger marks on the skin. Pork and bamboo shoots feature in the local food's development.
The makers' origin account
The National Cultural Memory Bank (國家文化記憶庫) records the Rouyuan Sheng (肉圓生) family's account of roots in the 1898 flood. Fan Wanju (范萬居) developed a savoury fried form with bamboo shoots, later adding pork.
From travelling stalls to temple squares
Early generations carried the dumplings for street selling. They were wrapped in leaves and eaten by hand, before fixed stalls developed around local markets and Dian'an Temple (奠安宮). Each dumpling is pinched individually, leaving the three-finger impression that distinguishes Beidou's form.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-30. Recipes and servings vary between kitchens.