My last dumpling meal in China was in a chain restaurant in Harbin. These dumplings are all boiled in water rather than steamed, and it's obvious that the restaurant cares little about the appearance of these dumplings because it's so well established in the area. Customers filled every table of the restaurant downing plates of these babies.
We snacked on fried, thin potato strips and pig fat jelly. Erm...I didn't order the latter dish.
One of the most surprisingly delicious dumpling fillings are the squash and eggs. I've never heard of this combination, but they taste great together!