In celebration of Dragon Boat Festival, Din Tai Fung has introduced Rice Dumplings to its menu but unlike the Nonya-styled dumplings that we are so used to eating in Singapore, theirs is a Taiwanese version, which uses just pork and rice, doing away with other embellishments such as eggs or chestnuts to emphasize the taste of the main ingredients.
They sent some over to my house last week to sample so I’m guessing you can do takeaways of these dumplings from their restaurants as well. I followed the instructions in the delivery box and boiled the dumplings for 10 minutes before eating.
I first dug into the Pork Dumplings. As the belly pork is steeped in a homemade marinade for over 2 hours, it turned out pretty flavourful. It’s on the savoury side compared to the meat fillings from Nonya dumplings, which has elements of both sweet and savoury. The dumpling are wrapped in Taiwan bamboo leaves, so you do get a subtle infusion of fragrance and aroma into the rice, which grew on me as I dug into the dumplings further. They are also made using Taiwan Pearl Rice which gives it an extra chewy and smooth bite than you would with normal glutinous rice.
For those with a sweet tooth, the Red Bean Rice Dumpling is available. It is air-flown in from Taiwan and contains a filling of sweet red bean paste. Personally, I much prefer the meat dumplings.
These dumplings are available all-year round at Din Tai Fung and priced at $5.30++ and $4.80++ for the Pork Dumplings and Red Bean Rice Dumplings respectively.
Between 4th to 30th June, diners can also enjoy a complimentary Red Bean Rice Dumpling with a minimum spending of $70 (for DBS/POSB cardmembers) or $80 (for general public).
Special thanks to Din Tai Fung for the dumplings!