Yes the latter is uncommon in Singapore.
HK dumplings is almost squarish in shape and has yellow mung beans as stuffings.
In Hong Kong, could usually find them at noodle shops, served over a thin layer "cooked" light soya sauce.
More importantly eating dumplings used to be a family affair - my mum made them, my siblings and I ate them, over many many days for both lunch & dinner.
With mum aging and us simplifying our lifestyles, its stripped down off the shelf purchase, nowadays.
Looking back on this day brings back fond memories.
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