Find your way to this upscale dim sum house at Ghirardelli Square and you’ll have your choice of a lengthy list of dumplings, including some items recognizable from sister spot Dragon Beaux. There’s the colorful XLB sampler, of course, as well as some modern takes on classics like abalone siu mai and lobster dumplings with butter sauce. 

The first-level market restaurant in George Chen's years-in-the-making Chinese food emporium knows no regional boundaries, which means that, dumpling-wise, the menu ranges from Dongbei-style long potstickers to Sichuan-style “working hands” wontons in chile oil and the exceptionally juicy, not-technically-a-dumpling pan-fried buns known as sheng jian bao.

The longest line in Chinatown this side of Golden Gate Bakery, this cash-only bakery-style joint has mastered the art of takeout dim sum. It’s probably best known for its tremendous variety of steamed buns, but the steamed dumplings — starting with the classic har gow and shumai — are also fantastic, not to mention exceedingly inexpensive.

Yank Sing’s dumplings are fairly exceptional across the board — the scallop dumpling and the various vegetarian dumplings are particular standouts. Yank Sing is one of the city’s only Cantonese dim sum houses where the (distinctly not Cantonese) xiao long bao is worth ordering — it’s one of the best versions in the city.

This classic Clement Street dim sum counter is the ideal spot to load up on siu mai and har gow, for much cheaper than what you’d pay at a sit-down dim sum parlor: Most items are inexpensive, which means $10 will buy you a veritable dumpling feast.

Cinderella has long been a Richmond District staple for San Francisco’s Russian community, and its hand-made pelmeni is probably as good a version of the traditional Russian meat-filled dumpling as you can find in the city. Order your pelmeni in a bowl of chicken broth or plain with a side of sour cream, or get a bag of the frozen variety to boil at home at your leisure.

Dumpling Home opened in 2020 and in that time span has received both a Michelin Guide mention and a nod from former San Francisco Chronicle food critic Soleil Ho. Order the xiao long bao, especially the “numb & spicy” version, if you enjoy the kick of mala spice.

Nepal-born restaurateur Suraksha Basnet opened this Valencia Street destination in 2018 bringing vegan, pork, and chicken momo to a colorful space decked out with vibrant art and slick blue banquettes. It’s an especially gluten-free friendly menu with plenty of options for vegans and vegetarians, too.

Yuanbao Jiaozi is all about the dumplings, freshly made by hand, boiled, and served straight-up or in soup. The thick, wonderfully textured wrappers hold a variety of delicate fillings, like fish with green pepper or shrimp with zucchini.

This cozy spot in the Castro serves a full menu of home-style Sichuan dishes, which owner Lily Ji grew up eating in China, but the dim sum also draws a sizeable crowd. Choose from seafood, pork, or chicken shumai or opt for the XLB, listed as Shanghai dumplings. There’s also the Mama Ji speciality: sweet rice with shrimp sausage and egg tucked into a packet of lotus leaves.  

The recently-opened Dumpling Club isn’t a traditional restaurant but is worth a mention all the same, with its seasonal dumplings made with locally-sourced ingredients. Frozen dumplings for cooking at home are available via pre-order on Dumpling Club’s website, with pickup at the shop, and the recommendation is to just roll with whatever they have on hand. But if you’re looking for cooked dumplings, the group does also make some to sell on Thursdays to coincide with the farmers market that’s just outside the shop on 22nd Street. If you want to further deep-dive into dumplings, the shop does also offer dumpling-making classes from time to time.

Don’t confuse this Noriega dumpling shop with its regally named rival, Shanghai Dumpling King, famous for its xiao long bao. Kingdom of Dumpling serves fine XLB, but it's really known for its wide array of Northern-style shui jiao dumplings, or boiled dumplings, with their thick hand-made wrappers, and fillings like pork and napa cabbage or shrimp with chives. Pro tip: Score bags of frozen dumplings to take home and steam up at your leisure.

Beijing Restaurant chef Sandy Zheng’s dumpling-centric restaurant in Bernal Heights is a double threat: Not only does it boast traditional Chinese favorites like a version of xiao long bao she traveled Shanghai to master and an array of classic northern Chinese-style boiled jiaozi, it also doesn’t shy away from hybridized, distinctly San Francisco creations — like a cheesy, Mission-inspired chicken potsticker with a sour cream-based dipping sauce, for instance.