Top Steamed Dumplings dishes in Toronto

Delicate wrappers with clean pork and vegetable fillings, less showy than the pan-fried but subtler in flavor

Thin-skinned and delicate, holding their filling without falling apart — a reliable indicator of kitchen technique

Soft-skinned, plump dumplings that hold their shape well even through delivery — a cleaner alternative to the pan-fried version

Soft-skinned dumplings that let the filling speak — lighter than the pan-fried version and a good benchmark for the kitchen's dumpling technique

Classic har gow and siu mai served alongside Japanese-influenced small plates — the Cantonese half of the menu holds its own

Crowd-pleasing appetizer station staples that move fast and tend to stay fresh as a result

House-made or influenced by chef Tom Thai's Vietnamese-Chinese background — worth ordering as part of a wider spread