Fun fact. They get the soup into the dumplings at Din Tai Fung by working gelatinised pork stock into the minced-meat filling. When the dumpling is steamed, the stock leaves its solidified state and fills the bottom of the dumpling with soup. The dumplings are then steamed over rounds of white cotton to stop them sticking to the bamboo steamer. And Sydney’s demand for theses silky morsels has become so great that they now have dumpling houses in Chatswood, Chippendale, North Sydney, Pyrmont, Chinatown and the CBD.
