Missing the variety of Ba Zhang that is typically available back in Singapore. Salted egg with pork, nonya, shrimps, etc … The dumplings taste different here, because of the type of rice used, and the filling that is in the rice dumpling.
A typical dumpling here will only have meat and salted egg yolk as filling. A typical dumpling back in Singapore will have meat, salted egg yolk, mushrooms and chestnut making it more flavourful.
Here’s a cute infographic of how a dumpling is made: