"Despite its name, Kingdom of Dumpling is less "palatial" and more "barely fits a king-size bed," and always a joy to visit. People cram in here elbow-to-elbow, digging into platefuls of steamed and boiled dumplings. There are a couple of dozen varieties to choose from, all golf-ball-sized and suited up in chewy skin that never gets gloopy. Our favorites, though, are the pork and napa cabbage and pork, shrimp, and chives versions (whose fillings soak up the soy sauce and vinegar like parched sponges)."
"And while it would be perfectly reasonable to come to Kingdom of Dumpling for dumplings alone, you're better off throwing in some non-wrapped dishes into your order, like smacked cucumbers, liangpi, beef tendon, and a tear-and-share plate of green onion pancakes. Just don't bring a group. Given the size of the restaurant-and the constant traffic jam of staff bringing in fresh dumplings from the kitchen next door-it gets hectic in here during prime lunch and dinner hours."
Kingdom of Dumpling has operated for nearly two decades and remains popular. The restaurant is very small and fills up with diners eating elbow-to-elbow. The menu features a couple dozen golf-ball-sized steamed and boiled dumpling varieties with chewy, non-gloopy skins. Standout fillings include pork with napa cabbage and pork with shrimp and chives, which absorb soy sauce and vinegar well. The pork xiao long bao contains ample soup but suffers from a skin that is too thick. Non-wrapped items like smacked cucumbers, liangpi, beef tendon, and green onion pancakes complement dumplings. Peak lunch and dinner hours are hectic; takeout is efficient.
Read at The Infatuation
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