The term “handmade” is banal in the world of food, but now it takes on new meaning. It reminded me of why I love restaurants so much. I hadn’t eaten anything so refined and a la minute in over half a year. They tasted like they looked - freshly handmade. The basic minced pork filling was silky on the tongue and bursting with gelatinous broth. The soup dumplings boasted soft and supple skins. Kelsey McClellan / Special to The Chronicle Show More Show LessĪfter eating more than my fair share of frozen dumplings during shelter-in-place, the texture and flavor of freshly made xiaolongbao at Hayes Valley newcomer Dumpling Home made an unexpected impact. Scallion noodles at Dumpling Home in San Francisco. Kelsey McClellan / Special to The Chronicle Show More Show Less 6 of6 Lily Wong makes xiaolongbao at Dumpling Home in San Francisco. Kelsey McClellan / Special to The Chronicle Show More Show Less 5 of6 Xialongbao at Dumpling Home in San Francisco, Calif. Kelsey McClellan Show More Show Less 4 of6 Shengjianbao at Dumpling Home in San Francisco. Kelsey McClellan / Special to The Chronicle Show More Show Less 3 of6 Kelsey McClellan / Special to The Chronicle Show More Show Less 2 of6īlack fungus salad at Dumpling Home in San Francisco.
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