Chicken Namjim Dumpling
At Cosy Box in Lower Parel, executive chef Saiful Mondal says you can make Chicken Namjim Dumplings to enjoy unique flavours in classic dumplings. With minced chicken, asparagus, water chestnut, butter and sesame oil as filling, he promises that it is a mouthwatering treat.

Langoustine Har Gao
It is not only the experiments with truffles that make dumplings unique, chef Thagendar Ghatti, who is the junior sous Chef at Dashanzi, JW Marriott Mumbai Juhu, says you can also make Langoustine Har Gao. While you can use wheat starch, potato starch and hot water to make the dough, fill it with a mixture of langoustine, finely chopped water chestnut, finely chopped bamboo shoot, salt and sugar.

Tri-colour Dumpling
At Nouba Bar & Kitchen in Jaipur, chef Naveen Joshi says you don't need to enjoy tri-coloured food only during Independence Day. He suggests making the Veg Shanghai Tri-Colour Dumpling any time of the year.

Spicy Jackfruit Dumpling 
At Hakkasan, the chef says you can make the Spicy Jackfruit Dumpling. It is crafted with locally sourced raw jackfruit from the Western Ghats of Maharashtra, paired with water chestnut, lotus root, and carrot for a delightful crunch. Steamed to perfection in a traditional bamboo steamer, this dumpling allows the vibrant ingredients to shine.

Cinnamon Apple Bao Au Rhum
At Fyole Cafe, brand chef Rakhi Advani will change the way you look at dumplings with a sweet version that Cinnamon Apple Bao Au Rhum. For the uninitiated, the literal meaning of bao is dumpling, and she believes this is a perfect dish to enjoy any time you want to indulge in something elaborate.