The swollen glistening dumpling was served hot, sitting in a small white bowl of chicken broth. The bowl called first for the nose to savour the aroma of the dish: which was as sweet and as soothing as a real chicken broth should be. The taste of the broth was delicious, with slight undertones of ginger and spring onion. The dumpling, itself filled with broth and slightly cooled, so as not to burn the mouth, was lifted complete on a spoon and eaten whole. It exploded with flavour with the first chew, the soup in it bursting into the mouth to accompany the smooth texture of its skin and the almost crunchy delicious ginger prawn that it contained. Heaven in food world!