SOUP DUMPLINGS. Heard of it??? Becauseeeee my friends… it’s about time SF opened up a bomb ass dumpling spot.
So let’s talk dumplings, shall we? Also called the XLB (Xiao Long Bao).
Eat it the right way, and you’ll be in heaven.
Think: an explosion of soft, juicy meat on your first bite.
Eat it the wrong way, and you’ll end up with a wet chin and dirty clothes.
The XLB is made with a really thin layer that holds everything in … AKA… it’s extremely easy to rupture.
- So the goal is to use your chopsticks and get it on your spoon.
- The inside is EXTREMELY HOT. You want to poke a hole to let the steam out or nibble a piece off.
- Let it cool
- Put the whole thing in your mouth (<– Lol).
The ambiance at Dumpling Time is fun, casual and has great energy. The food is done right- dumplings are made fresh every morning, they use high-quality ingredients, and the flavors are unique with a twist.
On a complete side note… I was chillin’ with Elie from FOODBEAST at Dumpling Time. If you guys don’t know who they are…. they are F’ing HILARIOUS. Give them a follow HERE. The FoodBeast team flew up to SF for a foodie event they put together with Hansen’s Soda at latest SF restaurant: Rooh (shoutout to the entire Rooh team because the food was bomb AF!) Now earlier that day… I took them to Dumpling Time. Here’s a recap of the day:
Hilarious, right??? Anyways… back to Dumpling Time. Here’s what to order:
I recommend starting with an order of the shrimp toast. It’s basically a Chinese donut topped with shrimp.
If you love anything spicy… you can’t go wrong with the Xi’an dumplings.
They get real creative with their “tom yum goong” version of a soup dumpling. It’s filled with black tiger shrimp, pork belly and coconut milk encased in a beet skin. Don’t question- just try it.
And for dessert. Make sure to end with these Baos filled with taro, green tea, and custard. PS: their lines on the weekends get pretty long. Make sure to come early.