Ba wan is the Changhua-origin glutinous rice-flour 'meatball', a translucent dumpling skin around pork, bamboo and mushroom, steamed then deep-fried, served with sweet sauce.

Ba wan was invented in 1898 in Beidou, Changhua, by Fan Wan-Chu, after a flood washed away the family's other ingredients and left only sweet-potato flour and pork. The dumpling spread north to Taipei, where it became a Bib Gourmand-recognised dish at Shilin Night Market and Tonghua. Sometimes called 'big circle' for its shape, the skin is intentionally chewy and translucent, distinct from regular jiaozi.

2 editor picks for Ba wan in Taipei, ranked by editorial score. All Taipei signature dishes · Ba wan across every city.