Dumpling King is the kind of restaurant where you order two dishes just to have the chance of tasting them. Its menu is extensive, and interesting: noodle soups with fish balls, shredded pork and pickled cabbage, stir-fried dishes on rice, steamed buns and cakes and dumplings, dumplings, dumplings.
We had the dumplings. Of course. Our choice was pork.
Let me tell you about eating dumplings. Okay, you probably have your own method, but let me talk about mine. First, an ice-breaking dip in soy sauce (I have never been a fan of vinegar on dumplings, viewing it as a form of Dumpling Abuse, although I am slowly coming around). Ideally the dumpling skin will be unbroken at this point. Then, nibble off the end, taking just one corner off the half-moon of the dumpling to enable sauce saturation during the second dunk. A second bite, a third dunk if your chopstick placement is just right, and a final chomp. It's a ritual that makes the experience of dumpling eating sublime.
What can ruin this experience is if the pork inside is fatty or just plain sub-par. It's happened to me from time to time, and it's never good. For a start, my eating method means I don't find out about the bad pork until I've already eaten some of the dumpling. As a consequence, my first dumpling at a new place is always a tentative experience.
At Dumpling King, I shouldn't have worried. The dumplings were plump, with a good ratio of pork to vegetable in the filling. I consumed with relish (or at least soy sauce) and had to fight off my first-born for the last of them.
We also had some steamed greens with oyster sauce, just to leaven the meat and pastry in our stomachs, and my companion, unable to resist a challenge, ordered the Dan Dan Noodle (the result: just as spicy as Camy in Melbourne, and a degree or two better in terms of taste).
Dumpling King could hold its own in any Chinatown you care to name. Adelaide's lucky to have it.