These pan-fried pork dumplings are stuffed with a savory mixture of ground pork, aromatics, and likely a touch of Chinese chives, then seared on one side and finished with steam. Their distinguishing trait is the balance between a crisp, browned base and a still-tender upper wrapper, giving both crunch and chew in the same bite. When you eat them, you get a burst of hot juices from the filling followed by the slight smokiness from the pan-fry and the softness of the steamed dough. Local coverage of dumpling spots singles this particular plate out as a defining item at the restaurant, with many people treating it as a mandatory order alongside the rest of the menu.