Beautiful looking Shanghainese steamed soup dumpling, aka, xiao long bao (XLB) with freshly grated white winter truffles out of Shanghai! Looks delicious! I tend to think black truffles pair better with pork, but I guess this will work too! Many restaurants also infuse the filling with truffle oil and because these dumplings are generally wrapped well, the truffle aroma is preserved during the steaming process.
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