As the name suggests, the signature dumplings here are pan fried. Choose from pork, chicken and prawn, just chicken, or a combo of all three. They’ll arrive with crispy bottoms fanning out across the plate in lace-like glory. Silky wontons put on a good show, too, swimming in a tangy, spicy red sauce or with egg noodles in brothy soup. 3/138 Collins St, Hobart; potsticker.square.site.

In a state with limited yum cha options, Me Wah is a blessing. Dumplings get the first-class treatment here: seafood siu mai are filled with blue swimmer crab, scallops and prawns then topped with caviar; the silkiest wontons swim in a fiery red broth under a veil of Sichuan pepper; and crisp-bottomed potstickers are plump with pork and cabbage. 16 Magnet Ct, Sandy Bay 39-41 Invermay Rd, Launceston; mewah.com.au.

Hometown Secret rocks a Malay–Chinese vibe. Go large with full plates of pork, chicken and prawn, or vegetarian dumplings (the latter filled with minced carrot, cabbage and mushroom) or mix and match bamboo baskets, yum-cha style. Simply mark up your order on the paper form and decide steamed, fried, or both. 181 Liverpool St, Hobart; hometownsecret.com.au.

Rin’s gyoza are delicately hand-shaped pleated crescents, pan-fried until crispy bottomed. There’s only one kind – pork seasoned with onion, garlic and a lick of ginger, and they come with house-made dumpling sauce that’s a mix of soy, vinegar and top-secret seasonings. Order a la carte or as part of a bento with crisp tempura and sashimi. 196 Macquarie St, Hobart; facebook.com/rintasmania.

Tenebris is not a restaurant, it’s a cocktail bar, and there’s only one thing on the menu: dumplings. The six variations were devised by Nepalese chef Vishma Sitoula and are made in-house. Fillings range from chicken and pork to mushroom and paneer and are served with a ginger-spiked, tomato-based traditional Nepalese dumpling sauce. 97 St John St, Launceston; tenebris-bar.square.site