Dumpling Time Review: Juicy, Flavorful Dumplings (SoMa, San Francisco)

On a Saturday at 11am, the line to get into Dumpling Time for the first seating stretches around the block before the restaurant is even open. The wait time on a Saturday can take up to 1.5 hours. I thought it was insane that people were willing to wait that long for dumplings, but after eating there, I completely understood why. 

There is no lack of dumplings in San Francisco, but there are very few spots that are outstanding in quality. Dumpling Time stands out because of that; fresh made dumplings and noodles made with locally sourced ingredients right before your eyes. 

Patrick and I loved everything we ate - xiao long bao, pan seared char siu pork belly buns, seafood gyoza, vegetarian xi'an dumplings, Beijing pork noodles and trio of dessert buns.

Both xiao long bao options, pork and tom yum, are outstanding. The skin on the dumplings are thin with a slight chew, very flavorful, juicy filling. Patrick claims that the seared char siu pork belly buns are the best he's ever had - incredibly fluffy with a great filling to dough ratio. I also highly recommend the seafood gyoza, loaded full of crab, scallop, and shrimp in a spinach skin and served with a spiced chili butter sauce.

I usually don't care for vegetarian dumplings, but I really enjoyed the vegetarian Xi'an dumplings with a filling of chives, garnished with micro herbs, fennel, fresno chilies and cherry tomatoes.

The Beijing pork noodles were good and the noodles had a great texture, though it was my least favorite out of everything because the flavors leaned too far on the salty side for me from the use of soybean paste. 

Our meal ends with a "happy ending", as they like to call it. I am a sucker for sweet dessert buns, so we order the trio of buns - green tea & milk, beet & taro, and egg yolk. The buns were fluffy and I enjoyed each creamy custard filling. 

I left completely stuffed and satisfied, but wanted more. I'll definitely be back. 

Thank you for having us as your guests, Dumpling Time! 

Note: I was invited to Dumpling Time as a guest of the house, but all opinions and words expressed are completely my own. 


Visiting Dumpling Time

Location

11 Division St, San Francisco, CA 94103

Phone

415.525.4797

Menu

https://www.dumplingtimesf.com/menu/

Hours

  • Monday-Sunday 11am-2pm, 5:30pm-9:30pm

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Recipe: Tacos de Lengua (Cow Tongue Tacos)

Tacos de Lengua Recipe

One of my favorite cut of meats is the cow's tongue. It's commonly used in Mexican cuisine, often in "tacos de lengua". The meat is extremely tender after simmering it for a few hours. The taste of tongue itself is mildly beefy, so it can pack in a lot of flavor from the seasonings it's cooked with. 

I love going out for tacos, but making my own tacos de lengua is just so much more satisfying. I can cook it to my preferred tenderness, season it the way I like, and eat as much as I want. This is one of our favorite meals that I've made countless times. It's truly worth the effort to make at home.

Tacos de Lengua

Makes about 18 small tacos

Ingredients: 

Simmering

  • 1 3-4 lb beef tongue
  • 2 large onions, peeled and chopped into quarters
  • 1 head of garlic cloves, crushed and peeled
  • 6-7 bay leaves
  • 1 Tbsp of peppercorns
  • 2 Tbsp kosher salt

Seasoning

  • 1 Tbsp lard
  • 1/2 cup diced sweet yellow onions
  • 1 teaspoon minced garlic
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1/4 teaspoon chili powder
  • kosher salt, to taste
  • 1/2 lime, juiced

Tacos

Ingredients below are optional for serving

  • Tortillas
  • Queso Fresco
  • Chopped Cilantro
  • Radishes
  • Avocados
  • Corn
  • Salsa (Salsa Verde or Tatemada)

Directions: 

  1. Thoroughly wash the tongue.
  2. In a large stock pot (12 quart), add in all the simmering ingredients - the beef tongue, onions, garlic cloves, bay leaves, peppercorns, and salt. Bring to a boil then reduce to a simmer, cover and cook for 3 hours or until the tongue is soft and can easily be pierced with a fork without resistance.  
  3. Remove the tongue from the pot (do not discard the stock, you'll need some of it later) and let cool for about 15 minutes or until easy to handle. Remove the tough, light colored outer membrane from the tongue by making a small incision at the tip of the tongue and peeling it off, discard. You want to be sure to do this while the tongue is still hot but easy to handle so it's easier to peel. 
  4. Roughly chop the tongue in 1/2" pieces. Heat oil or lard in a large non-stick over medium-high heat. Add diced onions and cook until onions are translucent, then add in minced garlic and cook for about a minute until soft. Add tongue pieces and some of the reserved broth (I add enough broth to barely cover the meat). Add oregano, cumin, chili powder and salt. Cook and stir the tongue until the broth reduces and thickens, add the lime juice, taste and season as needed. 
  5. Top warm tortillas as desired and enjoy.

 

 

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FARMcurious Review: Learning How to Make Chèvre, Mozzarella and Burrata

At one point in my life when I was exploring career options, I considered cheesemaking. I did some research and quickly realized that it wasn't the path for me, but that doesn't mean I couldn't learn how to make cheese at home to simply enjoy. Cheesemaking has been on my list to learn for a few years and finally two weeks ago I took my first cheesemaking class at FARMcurious in Emeryville, along with Patrick and our friends Laquel (Kid Free Travel), Sandy (Foodhoe) and her husband Mr. K.  

In this class, founder Nicole Easterday teaches us how to make three types of cheeses (chèvre, mozzarella and burrata) in three hours, while we indulged in fresh cheese and wine pairings. The class is taught in a beautiful studio space that's set up with table stations already prepared with everything we needed to get started. 

Photo by Sandy of Foodhoe

Cheesemaking is very intimidating and requires a lot of technique. Nicole did a great job teaching the class and demystifying all three cheeses, breaking down the steps in a quick and easy way to understand, explaining what's going on with the milk and what each ingredient or technique does. I loved her teaching style, super approachable and warm with a great sense of humor. 

In a class of about 22 people who have never made cheese before, everyone's outcome varied slightly but all of the cheeses turned out beautiful and delicious.

My favorite was learning how to make the burrata, one of my favorite cheeses! Burrata looks like mozzarella and is made from mozzarella, but it isn't mozzarella. It has a solid skin of fresh mozzarella that's stretched to make a hollow pouch, then filled with heavy cream and mozzarella curds. It is so rich, buttery and milky. 

We all had such a blast that we're thinking about taking Nicole's brie and camembert cheesemaking class next. We really look forward to applying the skills we learned in class at home!

If you ever had a desire to learn how to make cheese, I would highly recommend her class. Check out her upcoming classes: https://www.farmcurious.com/collections/classes

Thank you for a great experience, Nicole and FARMcurious! 

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