NEWS ABOUT DUMPLiNG TiME

"While there are lots of little delights on this menu — like Beijing noodles with a meaty sauce that’s almost a bolognese — it’s the xiao long bao that likely spurred the management to put up a cautionary warning that things tend to run out. Beyond the tom yum goong — pork-belly-and-shrimp XLB that come wrapped in pink-tinted beet skins, half a dozen to an order — there is the “King-Dum,” a mega-bun that requires a stubby straw. ... It sits on a perforated paper wrapper, dusted with edible flowers and hogging a bamboo container all to itself — a mutant blob of deliciousness."
– SF Weekly

“The result of … extensive recipe-testing is a wide-ranging menu that includes a spectacular highlight: pork belly xiao long bao, which are fatty, soupy and delightful to slurp.”
– Food & Wine

“Xi’an dumplings are … absolutely worth an order since [owner Kash] Feng is from the inland China town and the recipe comes directly from his mother. They’re like non-fried potstickers in shape and texture — plump, nearly bursting at the seams with pork ... [Steamed har gow] can’t be improved upon, especially because of the cilantro dipping sauce that was so refreshing I started dunking pieces of buns in it. … San Francisco diners clearly wanted a multi-style dumpling-themed restaurant in spotless surroundings, whether they knew it or not. The one they’ve got clearly shows the time — and place — for dumplings is right.”
– Bay Area Bites

“Many of the recipes at Dumpling Time were created or inspired by Feng’s mom, as well as Omakase executive chef Jackson Yu’s mom. Yay, moms.”
– Tablehopper

“Diners are greeted by a glass dumpling room to stare in at chef Do Leung, who leads the made-to-order dumpling effort.”
– EaterSF

“Enjoy your meal while watching carefully crafted dumplings being made from scratch in a glass-enclosed dumpling room.”
– Marin Magazine

“Dumpling Time’s menu strays into a few creative items, including a “tom yum goong” version of a xiao lung bao that’s filled with pork belly, black tiger shrimp, and coconut milk encased in a beet skin, making these little darlings a festive red coming to the table … I found the chicken bao lovely with a nice savory flavor for the filling and a slightly charred bottom.”
– Focus:Snap:Eat

“Try the crispy gyoza with pork, green onion, ginger and cilantro. Or perhaps the Xiao Long Bao (soup dumplings) that come in regular or king size. And before you ask, yes, they come with a straw.”
– UrbanDaddy

“…Remember to save room for green-tea-and-milk buns or steamed egg custard buns for dessert.”
– Pure Wow