What time is it? Dumpling Time!

A few weeks back I went to Dumpling Time in SOMA following the final Giants game of the season. The wait time here can be long, so we arrived right after they opened at 5pm and were sat at a communal table in the middle of the restaurant. After ordering the waiter brought us our check right away. Each dish came out one at a time and was crossed off the list on the check to let the other servers know that we had received that part of the meal. This was the first time I had experienced this type of tracking system for delivering dishes to the tables. Dishes come out so frequently and so quickly here that it becomes a necessity that the servers keep track as they go. Our whole meal took a little under an hour, but this could have been because we ate everything so quickly. We will definitely be back.


The Great Mule:

A cocktail made with Han Citrus Vodka, Pink Peppercorn, and Ginger & Lemon Kombucha. Not my favorite – I thought it was a little bland and lacked the intensity I expected from the Ginger and Lemon Kombucha.



How can you go wrong with this? Slightly spicy from the Szechuan peppercorn and amazing dipped in soy sauce.


Steamed Pork Riblettes:

These little things packed so much flavor. They were served on the bone in a sweet broth with rice noodles and green onions. We quickly discovered that the best way to eat these was to put the whole bone in your mouth and rip the meat off with your teeth. I’m sure we looked very polite doing this, but the riblettes were one of our favorite dishes.


BBQ Pork Bao:

After devouring our first order of these, we naturally ordered another. I’ve found that many dumpling places make their buns incredibly thick, but the bun to pork ratio at Dumpling Time was perfect. The dough was fluffy and sweet with tangy pork inside. I could eat these every single day.


Vegetable Dumplings:

Although Dumpling Time is famous for their Pork Dumplings, we opted for the vegetable dumplings to add some greens to our meal. The spinach dumpling was filled with local greens, carrots, cilantro, mushroom, and egg. These were our last dish and were a light and refreshing ending to the meal.

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