Sold for 20 years straight: Taipei’s roadside stall “Uncle’s Pan-Fried Dumplings” – just NT$3 per dumpling at a heartwarming price

Photos and text byMin G

A gentle breeze was blowing as I passed by this pan-fried dumpling stall, and my gaze was caught by its sign: ten dumplings for NT$30. In this era of rapidly rising prices, a dumpling for NT$4 is hard to find, let alone one for NT$3. When I got closer, I saw an elderly uncle expertly flipping the dumplings in the pan. When he noticed me approaching, he warmly asked how many I’d like. He said, “Looking at you, you should get 20 — that’ll fill you up better.” His smile instantly got me to agree, and my heart felt warmed by his kindness.

Uncle’s dumplings are neatly shaped and fully sealed, allowing you to see the filling through the wrapper. Uniquely, there's no need for dipping sauces—the natural savory flavor shines through, letting you enjoy the pure taste without any sauce overpowering it. The bottoms are delightfully crispy, paired with springy, chewy wrappers. It’s a simple yet well-balanced texture that leaves you thoroughly satisfied. The uncle said he’s been selling dumplings here for over twenty years, handling everything from wrapping to frying himself. To make the wrappers extra chewy, he even hand-rolls them. Despite rising costs, he still sells a portion of ten for just NT$30 and refuses to raise the price. He hopes everyone can enjoy hearty, genuine pan-fried dumplings affordably—and with a taste of human warmth.

What does “delicious food” mean to most people? Broadly speaking, it might be well-cooked or beautifully presented. But for Min G, true “delicious food” is what lets you taste the care and effort put into making it. The simpler it is, the easier it is to savor its true essence—just like Uncle’s dumplings. Ordinary yet filled with deep happiness, they bring a touch of warmth to the cold winter days.

Uncle’s NT$30 Pan-Fried Dumplings
Address: Intersection of Chongqing N. Rd. and Chang’an W. Rd., Datong District, Taipei City (near Kucha Zhi Jia)

Author: Min G

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