The best dumplings in Melbourne

Here it's all about the fish dumplings – they might not be the most beautiful dumplings you've ever eaten, but they have some serious Chinese pedigree behind them. These little, tasty parcels are all handmade, and the filling features plenty of fragrant ginger and coriander root.

David Zhou’s formal Chinese restaurant had a make-under a little while ago, but the food is just as elite. Gone are the plush banquettes and novelty lamps, replaced with distressed school chairs, share tables, and a pristine white-wash paint-job. Your placemat is the menu, and the restaurant is spruiking regional-style share dishes.

The fastest and slickest yum cha operation is definitely at Secret Kitchen. The staple yum cha is grounded in its roots, not messing with traditional flavours. But for the more adventurous, mushroom buns get an addition of truffle, some siu mai varieties are mixed with a house XO sauce, and rolled rice noodles also come stuffed with a fried prawn mixture. Just don't forget to book.

The fight for parking is worse than Chadstone Shopping Centre on Christmas Eve, and hordes of multi-generational families can be seen streaming through the door of this popular yum cha joint. Join them for ha gow (prawn dumplings) and siu mai (pork dumplings) with spicy XO sauce. Just eat up quick on the weekends as seatings only run for 50 mintues long.

At OTH it’s all about the cha (tea). The food selection is moderate, and except on weekends it’s tray service, but the ha gow are sweet, the Peking duck is on the money, and the tea offering is the second to none. Try the rich duck dumplings countered by a fat-busting Irn Buddha oolong brew.

Though Ruyi is a beautiful airy space to eat in, you’ll come for the dumplings and the dumplings alone. And you should. Gingery pork mince is captured in ragged wantons made slick by the spicy, piquant pool of chilli oil and Chinese vinegar they’re served swimming in. They also happen to make a hell of a crab xiao long bao – everyone’s favourite soup-filled pinch-topped pouches, here holding a loose cargo of fresh crabmeat and pork mince lightly flecked with coriander root in a rich viscous broth.

Expect Din Tai Fung's signature crowd-pleasers: the glass-enclosed dumpling kitchen, xiao long bao, rainbow-bright Dumpling Gems in seven flavours, and chefs who operate with a Heston-like fanaticism for detail.

The unwavering attention to detail at Flower Drum is a carefully choreographed dance, which some of its staff have been perfecting for 20-plus years. The seafood soup dumpling here is an exercise in luxury – one large dumpling loosely encasing a mixture of mud crab, scallop, prawn, woodear mushrooms and chopped bamboo suspended in a rich, superior chicken broth is likely to change your perception of what a dumpling is.

Shanghai Street is the fifth branch of the group and it's bigger and fancier than all its predecessors. Don't expect a slap-dash serving of grease-filled dumplings and thick skins; the classic xiao long bao is expertly made with high-quality ingredients and is a must-order here. Even better are the fluffy shen jian bao, which are like the XLB's hotter, crispier, more put together cousin. 

Until Tora Dumplings arrived on Brunswick Street, we didn’t realise that Fitzroy had been missing a dedicated dumpling house for years.  The menu at Tora is short by dumpling house standards, but those in the know head straight for the house specialities, signified by the tiger logo next to the menu item. Do yourself a favour and order the pork-and-prawn wonton dumplings with a peanut-and-sesame sauce. The sauce is more like a smooth, slightly spicy satay than tahini, and it coats the boiled wonton skins in a velvety nutty drizzle. 

Good, honest food. Sometimes, it’s the only thing you crave. Like the type of meal your grandmother prepared for you when you were a child. Or freshly rolled pierogi. If you've already tasted these European dumplings from the famous Melbourne market stall Pierogi Pierogi, then a popular new Brunswick East restaurant that’s run by the same owners will hit the spot. Enjoy them in a puddle of sour cream and cheese or filled with juicy beef. Every version is so simple, yet so satisfying as most simple eats are.

You may be familiar with momo dumplings or dal and rice, but have you ever tried Nepalese black lentil pancakes or mushroom choila? Noticing the gap between what Aussies know about Nepalese food and the colourful regional cuisine he grew up with, Kathmandu-born chef Rajeev Chakradhar opened Lah Bros. Safe to say, there's a lot more than just dumplings to try on the menu but still, the ones here are really good – so don't leave them off your order. They're stuffed with pork and come with tomato and sesame achaar, pickled gennel and chilli oil. Yum.

Beloved by locals who are lucky enough to have one in their area, Tao Dumplings do their namesake dish justice. More modern in their design, they still subscribe to the excellent value dumpling houses are known for. Their pan-fried dumplings often come with feather-light crispy lacing and their steamed veggie dumplings are some of the best in the biz. You can find outlets in South Yarra, Hawthorn, Camberwell, Northcote and Mentone.

Out in Huntingdale, small family-run restaurant Chef Wong is serving up one of the finest yum cha feasts you can enjoy in the state. With over 40 years of experience in preparing authentic Cantonese food, Chef Wong makes everything from scratch and you can even get a bag of his tasty creations for takeaway or order them online. You'll spot all your favourites on the menu, from pork siu mai to har gow and the crowd favourite, a fried beancurd prawn roll. You can even order dumplings online if you'd prefer to enjoy them at home. 

Mr Huang Jin has moved house: the Taiwanese dumpling pros – formerly occupying a pocket of the lofty Rialto Tower – have now joined the CBD's appetising Archway complex. Handmade pork xiao long bao (dumplings filled with eight-hour-boiled soup) are still the star of the show: try them with ginger, chilli or wasabi. Save room for fringe fried rice – with Wagyu sausage or smoked salmon, for example – and a plate each of steamed and pan-fried dumplings.