fat dumpling...

... and in this tiny restaurant in Fortitude Valley Brisbane (consistent in size with the origins of the dumpling when a little piece of  yeast dough was kept aside and rolled into small balls and steamed, boiled or pan fried).

Here the dumpling  rules!
Stuffed with prawns and chives chicken and asparagus and the prize pork xiao long bao ( fragrant stock enclosed in a dumpling that bursts in a bite ...beware the molten soup!) each dumpling is handmade in an equally tiny kitchen (extra).