This is Sydney Dumpling King in Burwood, one of N’s and T’s go-to restaurants for dumplings and wide noodles.
The dumplings are made throughout the day behind the counter.
This is the ribbon noodle with hot chilli oil and garlic ($11.90). This is a vegetarian dish with the very generous heaping of minced garlic and chilli oil lighting up one’s appetite and providing sufficient lubrication to the ribbon noodles. The noodles are slippery and smooth, with just enough thickness and chew, in contrast to earlier experiences with overly doughy at other restaurants.
These were the pork with eggplant dumplings (above, bottom, left) and pork with coriander dumplings (above, bottom, right) (15 dumplings with 1 or 2 choices, $12.90 + $3.00 for fried). The latter was my favourite, with the hint of coriander adding just enough interest to a generous porky filling. The eggplant dumpling is slightly less satisfying in comparison, as the softness of the eggplant gave less bite. The crispness from having the dumplings pan-fried made all the difference to the thick skins that can sometimes feel like a thick blanket.
Sydney Dumpling King is located at 183E Burwood Rd, Burwood NSW 2134.