From juicy shrimp dumplings to wontons in chili oil, SFGATE’s dumpling columnist shares her favorite bites from last year.
Wontons at Hang Ah Tea Roomfor a heaping serving of nostalgia and history. Stay for wontons, two ways. Although Hang Ah makes all of its dumplings by hand, the alleyway restaurant isn’t particularly known for wontons. Surprising me as the sleeper hits during my visit, the spicy shrimp and pork wontons in a pleasantly tingly house-made chili oil kept me alert with the added punch of chopped garlic and scallions.
Corn and cheese just belong together. Whether it’s a scoop of gooey, oven-blistered Korean American corn cheese , Mexican cotija-rubbed elote on a stick, or corn kernels sprinkled atop a Japanese pizza, this ingredient combo doesn't nearly get enough love in most U.S. restaurants.Douglas Zimmerman/SFGATEDouglas Zimmerman/SFGATE
Co-owners Sandy Zheng and Julia Zhu, upper left, at United Dumplings, where Mission chicken potstickers, upper right, are on the menu. Zheng spent time learning the secrets of making a perfect xiao long bao in China, so you’ll also be happy with an order of those, or any of the classic Northern Chinese dumplings., 525 Cortland Ave., San Francisco. Open Wednesday through Monday, 11 a.m.-2:30 p.m. and 4:30 p.m.-9 p.m. Closed Tuesday. Second location: 2015 Chestnut St., San Francisco. Open Monday, Wednesday, Thursday, 11:30 a.m.-2:30 p.m. and 4:30-9 p.m.; Friday, 11:30 a.m.-2:30 p.m. and 4:30-10 p.m.; Saturday, 11:30 a.m.-10 p.m.
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