A Long Delayed Return...

   It's been a couple of years almost since the last time I visited Shanghai Dumpling King (3319 Balboa, at 34th Ave.). After it was reviewed on Check Please! Bay Area, you couldn't get in the door unless you went at the odd hour, and one thing I abhor is waiting, especially outside in the cold weather. Well, things haven't eased up. We went on a Sunday night around 6:15 and still had to wait 20 minutes. During the course of our meal, there were six of the Young and Entitled at an adjacent table who just sat around talking, not eating or even drinking, just sitting while a dozen people were waiting for a table.
   Rant aside, we started with the Tianjin Steamed Dumplings (5.25), which, as you can see, are buns - the Chinese character on the menu, bao, is the one for bun, so why call them dumplings? At any rate, they contain a filling of meat, shrimp and mushrooms, which sounds great but they weren't all that exciting.
   The Pan Fried Chive and Meat Pastries (4.95) on the other hand were quite tasty, and one per person was just right. Try dipping these in a mix of soy sauce and hot sauce.
   If you've not had Soy Braised "Lion Head" Meatballs (8.95) you should definitely add them to your bucket list. S.D.K. makes some of the best I've had - light, fluffy balls of ground pork in a brown gravy with spinach (representing the lion's 'mane').
   Probably the least inspiring dish was the Fish Fillet with Pepper Salt (9.95). Instead of being dredged in a seasoned flour, as they do with the sea bass at Bund Shanghai Restaurant, these are batter-fried. The batter comes out limp and mushy, not crispy. Big disappointment.
   Michael wanted to try the Shanghai Vegetable Delight, but the server was pushing the Snow Pea Shoots (8) which were not on the menu. I like these, even though I prefer the smaller sprouts - xiao dou miao - as opposed to the larger, leafy variety - dai dou miao. Cook them plenty of garlic and not too much oil and I'm happy. S.D.K. did a pretty good job with these.
   Like a lot of Chinese restos, this place is hit and miss; you just have to know what to order. I'd love to go in the mid-afternoon with some folks during the week, so let me know when you're available!