The best Chinese dumpling restaurants in Sydney

Go on. Count them. Din Tai Fung promises that every xiao long bao soup dumpling is enclosed with a least 18 folds. The military precision extends to digital scales in the open kitchen with a mandate that each dumpling pastry must weigh between 4.8 grams and 5.2 grams. After adding the filling, each dumpling must weigh between 20.8 grams and 21.2 grams. This dependable consistency has attracted a legion of dumpling fans. Little wonder this Taiwanese chain has expanded all over Sydney. Expect gossamer thin dumpling skins and gently sweetened pork and seafood fillings. For maximum fun, order the dumpling gems, a steamer of rainbow-coloured dumplings with fillings that include Bolognese, corn and cheese.

Dry your tears. Vegan yum cha does exist. This Chinese vegetarian restaurant churns out all your yum cha favourites, substituting meat and seafood with variations of mushroom, tofu and fried gluten. Tick your requirements on the order sheet and the kitchen will whisk out freshly steamed bamboo baskets of har gow "prawn" dumplings, siu mai "pork" dumplings and vegetable dumplings with carrot and mushroom. Even bbq "pork" buns get a run. Relax. Any mention of meat on the menu refers to mock meat, many of which look and feel just like the real thing. Be prepared to have your mind blown.