Shanghai Dumpling

The secret to a great dumpling? Don’t ever underestimate the dumpling skin. Most diners prioritise the filling but if the wrapper is wrong, you’ll know about it. Too thin and your dumpling will break apart. Too thick and you’ll notice its rubbery doughiness immediately. We reckon that’s why Shanghai Dumpling in Ashfield – with its gossamer thin dumpling skins – has such a loyal following. It might be separated from the main hub of dumpling houses along Liverpool Road, but at any given time you’re bound to find the modest dining room – just 24 seats – filled with dumpling enthusiasts.

Why oh why? This place is the one you hate to love. You see, their dumplings are perhaps the best around. They have, without exception, the best chilli oil dumpling bowl and yet I want to hate this place. You see, service is awful. Now they're poltie enough but of little help. They don't seem to know what is on menu or whether they've run out (which does happen enough times). They can be slow and the place has just its own idiosyncrasies. But those dumpling... and that chilli oil... The conflict consumes me

This is hands down the best dumpling house in Australia, if not the world. I am Chinese and I have had dumplings from southern China, central China and northern China. Their chicken and mushroom dumplings are incredible and I am outraged right now that the rating for this place is 3.6.

Sydney is lucky to have many great dumpling places, but I love this modest little place on Liverpool Road the best (look for the orange sign, near the Pizza Hut).

They make all their own dumplings themselves in the back. You can eat in, or buy them frozen or fresh to take home & cook yourself.

There are nearly 20 dumpling fillings, though at any time they will only have a few available. As well as many variations of pork/prawn dumplings, there are ones with preserved or salted duck eggs, and my two favorites - fish with ginger & shallots, and vegetarian.

I've tried a lot of the varieties and all the flavours are distinct, and the skins are thin and light and not gluggy. The vegetarian dumplings are not some mysterious vegetable mush, but recognisable chopped green veges, tofu, & chinese mushroom.

There are only about 10 tables, but it's relatively modern & clean. Basic no frills but everything you need, with a serve-yourself trolley of soy, vinegar, chilli, Maggi sauce & szechuen peppercorn oil. Overpriced trendy dumpling restaurants annoy me, and I often wish I was back here for half the price and none of the pretensions.

A serve of 10 basic pork and chive/spinach dumplings starts from $5.80 frozen takeaway to $9.80 to eat in. Add up to $6 extra for fancier varieties such as with prawns. If you buy them to cook yourself, they give you an extra serve if you buy 10. I have a freezer full!

Eating in, you can have 10 dumplings in soup (really just hot water), or dry (steamed), or 5 dumplings with noodle soup. For an extra dollar or so you can have them fried, or 5 each of 2 varieties.

If you're on a budget, stay with the $9.80 options - 10 dumplings are pretty filling. For vegetarians there's the vege dumplings & a vege noodles dish. They also have various fried & soup noodle dishes which seem popular since many people are always eating them whenever I go there; I've never tried any because I like the dumplings too much!

Best takeaway dumplings to date in Ashfield

Good dumplings.. Very small dine in area. Service is littlebit slow and not complete. There is some opertunitues to improve the service. Stir-fry Noodles is very average.. Almost no taste.. Price is very reasonable..

My favourite dumplings of all time. The dumpling skin is thin & smooth, so different to other hundreds dumpling places in Sydney. I took off one point for the service. Family business - so it is kinda expected.