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. Sydney’s demand for these silky morsels has become so great that the dumpling house now has locations in Chatswood, Chippendale, North Sydney, Pyrmont, Chinatown and the CBD.
|Venue name:||Din Tai Fung - Westfield Sydney|
Shop 504, 188 Pitt St
|Opening hours:||Mon-Wed 10am-6.30pm; Thu 10am-9pm; Fri-Sat 10am-8pm; Sun 10am-6pm|