WHERE TO EAT The best Shuǐjiǎo in the world (according to food experts)

"The paper-thin wrap contains a nice, crunchy combination of chopped cabbage and pork, as well as a hint of tang from the dressing and a tinge of spice from the chopped chilli. It’s hearty but not filling."

"This modest hole-in-the-wall has some of the tastiest dumplings around. The traditional jiaozi, which are boiled, come with a variety of fillings: Pork, shrimp, and vegetarian options are mainstays."

"The colourful dumpling skin is made with natural fruit and vegetable juices, and there are tens of different fillings to choose from. Order them by the tael (about six per tael). For surf and turf in a bite, try the New Year dumplings. Purple cabbage filled with crispy rice affords interesting textures."

"No wonder this locals' favourite is always packed – for boiled jiǎozi (dumplings) that are as delicious as they are light on the wallet, you can't go wrong."

"Savory dishes are only a prelude to the main reason for the stall, which is dumplings. Hand-fashioned as you watch, these are short, squat, and satisfying, in many ways the opposite of the delicate dumplings of the dim sum service. Many fillings are offered in a sign displayed above the counter, including pork with chives, lamb with green squash, beef with turnips, seabass, and pork with Chinese celery."

"Dumplings are handmade daily and only the freshest ingredients are used in the fillings. Try their most-ordered item lamb and Peking scallion dumplings. Or surprise yourself with the daily specialty, such as mackerel dumplings and cuttlefish dumplings."

"The pork and chives dumplings were simply outstanding. On a first bite, food critiques and amateurs alike can tell the ingredients are fresh, simple, and handmade into perfection."

"We prefer the dumplings with just black rice vinegar. They’re juicy and flavorful enough without needing the spice."

"I liked the boiled dumplings much better. In fact, I thought they were great. The ground pork had lots of deep, rich flavor. I loved that they were not watery at all, but firm, soft, and tender. A squirt of the vinegar based soy sauce and a dab or two of the red hot sauce and the marriage of flavors and textures came alive. These were quality, homemade dumplings that really satisfied."

"The lumpy dough shell hides a chewy texture and while all of them are worth a try, the boiled shrimp dumplings are indisputably the best. Each shrimp dumpling cuddles a whole shrimp, which releases a hearty broth at first bite, much like xiao long bao."