I do love me some XLB, and DSG makes a fabulous variety of them… but this seems silly and, judging from Laban’s verdict, could use some work still.
I’ll stick to the regular XLB. Not everything has to be XL. No XLXLB for me 
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So this is a thing in several dumpling shops! I have never tried it, and to your point, it seems like a waste of a good soup dumpling opportunity. A friend who’s tried this in China (maybe Shanghai?) said that while it’s good and the soup is tasty, it’s hard to of course eat the filling and the wrapper, since it falls apart on you. This seems to be a showy way to enjoy the savory soup inside.
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The broth is the main attraction, tho, no?
The “golfball-sized nugget of meat bobbing inside was so hard from the long cooking time that it seemed beside the point” certainly does not sound appealing.
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Found a recipe online if anyone is brave enough to try making this at home:
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