It's a really special dish! I forgot to mention above: in order to get the soup inside, you take the gelatinous ingredients (pig/chicken bones, skin, feet), cooking it into a stock, then chilling it to form a "jelly" that is rich in collagen. Then you can mince it up, mix it with the filling, and when the dumplings get steamed, the "jelly" melts. When you eat it, you take small bite of the dumpling, let the steam escape, slurp out the soup, and then eat the rest of the dumpling whole. That's how you get the soup into a soup dumpling :)