Paradise Dynasty serves a variety of creative — and even colorful — dumplings. Pictured here is Vegetable and Pork Wontons in a Signature Pork Bone Soup.

Paradise Dynasty serves eight kinds of soup dumplings, and the skin of the dough comes in hues of black, red, green, yellow and orange. Flavors include crab roe, ginseng, garlic and cheese. Each skin is “dyed” using natural colorings from ingredients such as beets and spinach.

Taiwanese powerhouse Din Tai Fung popularized soup dumplings after debuting in the U.S. in Arcadia, Calif., in 2000.

Din Tai Fung, which operates nearly 160 restaurants around the world, from Dubai to Canada, has grown to 11 locations in the U.S., and more are in the works.

Din Tai Fung specializes in xiao long bao, this one pictured with truffles. The hand-folded, thin-skinned dough is filled with meat, often ground pork, and gelatinized stock. The stock liquefies upon steaming, creating a juicy burst with every bite.

Los Angeles chef Vinh Nguyen is the mastermind behind Stay Lucky, which is planned to debut in Southern California.

Stay Lucky will differentiate itself from traditional concepts like Din Tai Fung by specializing in a hard-to-find dumpling called sheng jian bao. It’s a love child of three Chinese favorites: a soup dumpling, a steamed bun and a potsticker.

Stay Lucky will also serve Northern Style Cumin Lamb Jiaozi.

Stay Lucky will also serve a variety of dumplings called suanla chaoshou.