Coffee frappés and thick soups with dumpling elements? A memorable dumpling feast in Sanchong

Text and photos byXiao Hu’s Food Dream Net

Regular readers of my blog know that I’ve recently fallen in love with several restaurants, one of which is Dingwei Zhizhi in Sanchong. Last month, Xiao Hu organized a really fun “Foodie Group” event, which was also my first experience writing a blog. I have to thank Dingwei Zhizhi’s owners, Mr. and Mrs. Li Zhong and Wei Wei, who not only made this possible but also provided fifteen friends with a free taste of this amazing dumpling banquet. I’m sure everyone who attended had a great time that day =).

The event took place on a Saturday afternoon at five o’clock. By the time I arrived, the entire Dingwei Zhizhi staff was all set up, waiting for Xiao Hu’s “little ghost army.”


Here’s a quick explanation: Dingwei Zhizhi is primarily a frozen dumpling shop. Aside from offering freshly boiled dumplings from 3:30 PM to 7:00 PM, the rest of the time is spent making dumplings for customer orders. So please, do not go there at other times expecting to eat freshly made dumplings—seriously, don’t.

The stormy weather that day seemed to set the stage for this delicious dumpling feast. All fifteen friends who signed up showed up (so touching!), and before we began, let’s take a commemorative group photo.


As this was a dumpling feast, we naturally started with Dingwei Zhizhi’s signature “colorful” dumplings. Many readers who saw Xiao Hu’s food reviews asked if the dough was dyed with artificial coloring. No, absolutely not—Dingwei Dumplings prides itself on healthy dumplings, with no MSG and very little salt. Why would they use such unhealthy dyes?

These colors come from natural fruits and vegetables—for example, black squid ink, green spinach, purple yam, pumpkin, carrots, and so on. Plus, every dumpling is handmade and pinched individually, so after boiling, they remain plump and lively-looking. Pretty tempting, right?

As for how delicious Dingwei Zhizhi’s dumplings are, just ask anyone I’ve dragged along—they’ll tell you. Though this is my ninth visit, I’ve actually been here over ten times. My fridge is always stocked with their dumplings, and I restock as soon as I run out. After trying Dingwei Zhizhi’s dumplings, my once-favorite Dongmen Xingji Dumplings from Dongmen Market have been completely forgotten.

Of course, most people only had two or three dumplings. I asked the owner why they didn’t make more, and she laughed, saying that today wasn’t about eating dumplings—it was about experiencing the dumpling banquet she spent forty-nine days developing day and night. So just a few freshly boiled dumplings were enough.


First up was this appetizer that looked like a dessert. At first, I wondered where the dumplings were—turns out those triangular cookies were made from dumpling wrappers. But the texture was more like a slightly harder cookie, with a satisfying “crunch crunch” when you bit into them.

Just frying the dumpling wrappers alone would be a bit bland, so “Wei Wei” designed three dipping sauces, reminiscent of how foreigners dip tortilla chips into salsa. First up is this homemade yogurt sauce, mixed with various fruits like kiwi, pineapple, apple, and even dragon fruit—how amazing is that? They even snuck in a bit of strawberry jam to balance the sourness with sweetness, softening the tanginess of the yogurt and adding a fruity sweetness. It’s all-natural, sweet and sour, refreshing, delicious, and healthy.


It’s kind of like salsa, but not your usual kind. Made simply with “tomatoes, onions, and red and yellow bell peppers,” it has a sweet and sour flavor that’s much lighter than regular salsa. Paired with the crispy dumpling wrapper “chips,” it complements them well and makes for a great snack on its own. The chocolate sauce is thinner than typical chocolate sauce, so it’s not overly sweet or cloying. This chocolate sauce is also mixed with a bit of custard, giving it a subtle milky sweetness and cheese aroma, balancing the richness of the chocolate. When dipped with the dumpling wrapper chips, it creates another layer of flavor. It makes me wonder what dumplings filled with chocolate sauce and boiled into sweet dumplings would taste like (laughs).

% Milk pigeon? The rich dessert starts here.
This golden, crispy-looking item is called a “crispy pastry dumpling.” From the side, you can clearly see its layers. It’s incredibly light and flaky, like the puff pastry on top of seafood or corn chowder.Inside is corn, ham, and white sauce, giving it the illusion of eating a corn-flavored crispy chowder. But the “crispiness” of the texture is especially prominent and irresistible.


Next came Dingwei Zhizhi’s second wave: “pan-fried dumplings.” I’ve tried almost all of their flavors, and I genuinely think some are better pan-fried—no oil added, just dry-fried. For example, there’s one called “Onion Beef,” which, when pan-fried, tastes like a juicy “pie.” It’s insanely delicious.

This plate of three is from their popular “Health Veggie Series” of dumplings: baby bok choy and tofu skin shreds, purple cabbage with celery, and among the dots is the “whole wheat flavor original.” The wrappers for these are made from whole wheat, and the filling includes cabbage, wood ear mushrooms, carrots, and shiitake mushrooms. It’s a bit like eating a vegetarian bun, with a rich texture and lots of nutrition. Absolutely delicious.

▲ This is one of Dingwei Zhizhi’s handsome staff members, who even stepped in to serve at the tables. So thoughtful A!!


Next up was a dish that left everyone at the event amazed. Before you scroll down with your mouse, guess what’s in these small bowls? And try to guess where the “dumpling” element is.

It might be easier to guess from the side, but before I reveal the answer, I have to say one thing—I absolutely love these cups (or should I say bowls?). Wei Wei told me that the plates used that day were all specially bought for this dumpling banquet. Isn’t that touching (tearing up)?

Alright, here’s the answer: this bowl is actually Dingwei’s hidden gem, “Pumpkin Soup.” Last time, they served it with fried dumplings, but this time, they’ve given it a new twist. The whipped cream on top looks just like a fine, smooth coffee. On top of the foam are little bits of fried dumpling wrappers, adding a fun chewy texture to the soup.
And the pumpkin soup has layers too—how so? The top is thinner, with a lighter pumpkin flavor mixed with cream, giving it a taste like fresh cream mixed with pumpkin soup, with a slightly cool, icy mouthfeel. The amazing part is that as you drink further down, the temperature gradually rises, and the consistency becomes thicker and stickier. The pumpkin flavor becomes richer, and the taste becomes even more captivating. It’s truly fragrant, rich, sweet, and full of variations—so delicious, I love it to death.

Next up is something that looks like curry dumplings but is actually a super creative showstopper. The outer layer is made from pressed toast, deliberately shaped like dumplings. But that’s not the coolest part of these fake dumplings.

When I bit into it, aside from the filling, Xiao Hu was surprised to find it had two textures. I looked down and realized that inside the toast “dumpling” was a hidden layer of egg dumpling wrapper—and this egg wrapper was baked, giving it a lightly enticing egg-caramelized aroma.

As for the filling, it was completely beyond my guess—it’s a blend of custard sauce, butter, and pine nuts. When you bite into this fake dumpling, the sweet custard butter sauce mixes with the incredibly fragrant pine nut aroma, which is surprisingly delightful. It’s a highly creative dessert. By this point, I was already full of admiration for owner Wei Wei. Of course, her husband Li Zhong, who’s always supported her, helped with shopping and preparation—he’s also a major behind-the-scenes hero.


Finally, there was this meat sauce and cheese q▓ grilled dumpling that almost made me swallow my tongue. Just seeing how it looked when it was served was enough to do me in. No—actually, I started drooling from the aroma before it even arrived. How could anyone who loves dumplings and grilled cheese resist this? This creative dish was also a big hit with many of the attendees that day, especially those who prefer stronger flavors. Just look at the cheese strands stretching, pulling, tangling, and wrapping around those equally golden, crispy dumplings—it’s mouthwatering.

The grilled cheese and dumplings alone are enough to make your mouth water, but add the rich, flavorful meat sauce underneath, and it’s almost overwhelming.


And that’s not all—these dumplings have been specially改良 with onion beef filling to ensure the flavors blend perfectly inside and out. Yep, there are even two types of cheese hidden in the filling too (see the ingredient list below) ↓.


Now check out this cross-section of the dumpling—meat sauce, shredded cheese, onion beef filling, and the dumpling wrapper all clinging together tightly. It’s simply divine. No exaggeration—I finished an entire plate all by myself after the dumpling feast. It was that good. If the pumpkin soup earlier was a 100, then this one deserves a 120. It’s over the top, don’t you agree?


After those two mind-blowing dishes, Weiwei served up this equally stunning-looking icy drink. Can you guess which dumpling element is in it?

The answer is the stick—it’s actually made by wrapping dumpling wrapper around chocolate and baking it. You can use it as a spoon to scoop the coffee granita below, or just snack on it like a cookie. Two birds, one stone.

Actually, I’ve tried Weiwei’s granita before, and every time I go for the dumplings, I secretly ask if they’re making it that day (laughs). But her granitas come in more than one flavor—for example, the mango granita I had last time was also really delicious.

Back to this coffee granita—it has layers too. I actually watched them build it layer by layer. The bottom part is thicker and richer, while the top is coated with a layer of milk granita. As you sip, the milky sweetness fades gradually, while the coffee flavor intensifies. There’s even a moment in the middle where coffee and milk flavors blend perfectly. It’s absolutely incredible.


Finally, there’s this drink that only a few of us got to try—it’s blended with various fruits and milk, and it’s insanely good. The mix of sweet and tangy from the different fruits creates a deliciously conflicting yet harmonious taste that keeps your taste buds guessing. It’s sweet, ice-cold, and perfect for after the meal—a truly perfect ending.


Address: No. 70, Guangming Road, Sanchong District, New Taipei City
Phone: 02-8973-2000, (02)8973-1000 
Ding Wei Dumplings FB Fan Page:http://www.facebook.com/DingWeiZhiJiao

Xiao Hu’s Food Dream Net
If “eating” is just about filling your stomach, then “food” would be far too boring~~~