The Chinese dumpling is a magnificent product of the human imagination:
At its best, it is charming in appearance, chewy and savory, and can
trigger a head rush like sashimi or blue cheese.
My favorite part:
The Cantonese, clever by nature, are great dumpling innovators. They
understand the importance of sticky skin better than any other region,
which is why their shrimp dumplings (har gau) are justifiably famous. They are also credited with creating a giant variety of unusual dumplings for dim sum, including what are arguably the best vegetarian dumplings.