The Melbourne dumpling-scape is broad, with no shortage of options in Chinatown and beyond. But Hutong has been fueling our xiaolongbao obsession since 2008. Each little parcel of the housemade specialty comes filled with gingery minced pork and treacherously hot pork broth. Dip yours in black vinegar and wash it down with a local beer (it’s BYO). The original Hutong is in the city, and while the Prahran offshoot is slightly fancier, it’s best to book ahead at both. You might still have to wait at peak times, but these dumplings are worth it.