Over lunch yesterday with a Chinese colleague, he mentioned a type of dumpling that made my ears perk up.
I don't know the proper anglicized spelling but it is pronounced more or less like "sin chien bao". It is in fact similar to the lovely xiao long bao dumplings in that they are filled with soup, but they are pan fried with slightly thicker skins.
He recommended a place to me on the northeast corner of Garfield and Valley. Anyone familiar with this place?