I guess I feel somewhat vindicated by the recent mainstreaming of the Chinese dumpling, which I have loved practically since birth, but if Rickshaw is to become the most high-profile (and high-end) of the city's dumpling joints--it's got a LOT of work to do. I stopped by last night to discover that they were out of the Peking Duck dumplings, at $4.95 surely one of the cheapest duck-fat fixes above Houston St. So for empirical comparison, I settled for the traditional pork-and-chive numbers. After waiting nearly ten minutes as a kitchen of a dozen, hardly-working kitchen staff processed my order (the only one up at the time), I received a box of dry, over-seared, un-porky dumplings and a container of sesame-soy sauce. Thoroughly undelicious. To compare, for a dollar less, Dumpling Man on St. Marks turns out a succulent, airy specimen with a lively filling. And of course, the beloved Dumpling House on Eldridge makes more fulsome, pork-rich dumplings for nearly five times less than an order at Rickshaw. So I'll be back to give the duck variety a try, but thus far there's room for quite a bit of improvement at Rickshaw.