Dumpling review:
Good flavour - these were pork and ginger. Texture was lacking, but I blame my own cooking. I ended up kind of... Shallow boiling them, draining the water, then putting them pack on with a little butter (I don't really use oil). Let the remaining moisture evaporate as best it could and stirred em around a bit. Finished with soy sauce and la gan mao chilli crisp. Also had broccolini. They came out quite soft and tacky? Still good though.
The pork & ginger ones I like to have in soup or on top of ramen. They are softer and tackier than other kinds. I have had trouble fry/steaming them. They do OK steamed only, but are really nice in soup.