Pigeon peas are highly nutritious but hard to cook; Taitung Agricultural Research Station successfully develops ready-to-eat product
The Taitung District Agricultural Research and Extension Station has developed a processing technology for "ready-to-eat roasted pigeon peas," solving the traditional crop's difficult cooking process. The technology has been transferred to the Taimali Farmers' Association, paving the way for pigeon peas to become a convenient ingredient for various Chinese dishes.
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- 📰 Published: April 13, 2026 at 13:26
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(Central News Agency reporter Wang Shu-fen, Taipei, 13th) Pigeon peas are a traditional indigenous crop with high nutritional value, also known as "warrior beans", but they are difficult to cook. The Taitung District Agricultural Research and Extension Station of the Ministry of Agriculture has successfully developed a ready-to-eat product, making it convenient to use as a filling for many Chinese meals.
The Ministry of Agriculture issued a press release today introducing the "ready-to-eat roasted pigeon peas" processing technology developed by the Taitung District Agricultural Research and Extension Station, and released snack recipes for public reference.
The Taitung District Agricultural Research and Extension Station stated that pigeon peas are highly nutritious, meeting the needs for senior-friendly food, and can timely supplement protein and dietary fiber. However, their seed coats are hard, often requiring special equipment like a pressure cooker and long simmering times to cook thoroughly. Their culinary use has mostly been limited to the pigeon pea pork rib soup of indigenous tribes, making it difficult to promote to the mass market.
The Taitung District Agricultural Research and Extension Station stated that the newly developed "ready-to-eat roasted pigeon peas" breaks through the cooking barrier. It not only retains the nutritional advantages of high protein, high dietary fiber, and low sodium, but also significantly shortens the cooking time for consumers, eliminating tedious cooking work. The product can be eaten directly, or widely applied in cooking, savory snacks, or desserts, creating diverse value-added opportunities for the pigeon pea industry.
The Taitung District Agricultural Research and Extension Station also shared the method for making savory pigeon pea fillings, which can be used to make Chinese snacks like dumplings or steamed buns, making it convenient for people to cook at home.
The Taitung District Agricultural Research and Extension Station mentioned that the "ready-to-eat roasted pigeon peas" processing technology has been licensed to the Taimali Regional Farmers' Association in Taitung County. They hope that through its convenient ready-to-eat characteristics, this pigeon pea can enter the everyday dining tables of ordinary consumers and become a filling for dumplings, steamed buns, etc.
The Taitung District Agricultural Research and Extension Station released a creative recipe for "savory pigeon pea snacks", with ingredients including: 400g of bok choy or cabbage, 50g of ready-to-eat pigeon peas, 50g of carrots, 18g of dried shiitake mushrooms, 75g of vegetarian mushroom meat, 60g of meat or soy products, and appropriate seasonings (vegetable oil, salt, vegetarian mushroom oyster sauce, pepper, sesame oil).
The method is to rehydrate the dried shiitake mushrooms and ready-to-eat pigeon peas, chop the mushrooms, and flatten the ready-to-eat pigeon peas for later use. Next, blanch the vegetables (bok choy or cabbage), press out the water, and chop them. Sauté the pigeon peas, mushrooms, and other ingredients in oil, then mix in the drained vegetables, carrots, vegetarian ingredients, meat or soy products, and stir-fry evenly with the seasonings. Finally, prepare dumpling wrappers or steamed bun wrappers, fill them with the cooked filling, seal them, and steam or boil them to complete.
The Taitung District Agricultural Research and Extension Station said that through the innovation of processing technology, pigeon peas are no longer just an exclusive ingredient for tribes. Besides dumplings and steamed buns, the pigeon pea filling can also be extended to Chinese snacks such as savory tangyuan, steamed dumplings, rice noodle rolls, crispy fried dumplings, or shumai, greatly enhancing the edibility and market competitiveness of pigeon peas. (Editor: Chen Qing-fang) 1150413
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The Ministry of Agriculture issued a press release today introducing the "ready-to-eat roasted pigeon peas" processing technology developed by the Taitung District Agricultural Research and Extension Station, and released snack recipes for public reference.
The Taitung District Agricultural Research and Extension Station stated that pigeon peas are highly nutritious, meeting the needs for senior-friendly food, and can timely supplement protein and dietary fiber. However, their seed coats are hard, often requiring special equipment like a pressure cooker and long simmering times to cook thoroughly. Their culinary use has mostly been limited to the pigeon pea pork rib soup of indigenous tribes, making it difficult to promote to the mass market.
The Taitung District Agricultural Research and Extension Station stated that the newly developed "ready-to-eat roasted pigeon peas" breaks through the cooking barrier. It not only retains the nutritional advantages of high protein, high dietary fiber, and low sodium, but also significantly shortens the cooking time for consumers, eliminating tedious cooking work. The product can be eaten directly, or widely applied in cooking, savory snacks, or desserts, creating diverse value-added opportunities for the pigeon pea industry.
The Taitung District Agricultural Research and Extension Station also shared the method for making savory pigeon pea fillings, which can be used to make Chinese snacks like dumplings or steamed buns, making it convenient for people to cook at home.
The Taitung District Agricultural Research and Extension Station mentioned that the "ready-to-eat roasted pigeon peas" processing technology has been licensed to the Taimali Regional Farmers' Association in Taitung County. They hope that through its convenient ready-to-eat characteristics, this pigeon pea can enter the everyday dining tables of ordinary consumers and become a filling for dumplings, steamed buns, etc.
The Taitung District Agricultural Research and Extension Station released a creative recipe for "savory pigeon pea snacks", with ingredients including: 400g of bok choy or cabbage, 50g of ready-to-eat pigeon peas, 50g of carrots, 18g of dried shiitake mushrooms, 75g of vegetarian mushroom meat, 60g of meat or soy products, and appropriate seasonings (vegetable oil, salt, vegetarian mushroom oyster sauce, pepper, sesame oil).
The method is to rehydrate the dried shiitake mushrooms and ready-to-eat pigeon peas, chop the mushrooms, and flatten the ready-to-eat pigeon peas for later use. Next, blanch the vegetables (bok choy or cabbage), press out the water, and chop them. Sauté the pigeon peas, mushrooms, and other ingredients in oil, then mix in the drained vegetables, carrots, vegetarian ingredients, meat or soy products, and stir-fry evenly with the seasonings. Finally, prepare dumpling wrappers or steamed bun wrappers, fill them with the cooked filling, seal them, and steam or boil them to complete.
The Taitung District Agricultural Research and Extension Station said that through the innovation of processing technology, pigeon peas are no longer just an exclusive ingredient for tribes. Besides dumplings and steamed buns, the pigeon pea filling can also be extended to Chinese snacks such as savory tangyuan, steamed dumplings, rice noodle rolls, crispy fried dumplings, or shumai, greatly enhancing the edibility and market competitiveness of pigeon peas. (Editor: Chen Qing-fang) 1150413
Choose to stand with facts, every sponsorship from you is the power to protect press freedom.
Download the CNA "First Hand News" APP to grasp the latest news in real-time.
The text, images, and audio/video on this website may not be reproduced, publicly broadcast, publicly transmitted, or utilized without authorization.