I had dinner recently at the Dumpling Kitchen in Noe Valley. It’s one of three Dumpling Kitchen locations in SF - the others are in the Parkside and in the Castro.
The menus - they have dishes from several regions, e.g. XLB and SJB from Shanghai, some Sichuan dishes like dandanmian and water boiled fish, Shandong zhajiangmian, Cantonese dim sum like siu mai and har gao, etc. and also some more fusion-y dishes. True to its name, there are many dumplings to choose from.
TW18. Szechuan Fish Fillet w/ Pickled Cabbage in House Broth ($28.8)
Fish fillets and tangy pickled cabbage in a spicy Szechuan broth, offering a bold & warming flavor profile.
I had my eye on the boiled fish with pickled cabbage, and had a bowl of that with a bowl of rice. It’s quite large and can be shared. This was delicious. I’m not sure if I’ve had this dish before. The broth was savory and a bit sour and a bit spicy, with a little bit of numbing from Sichuan peppercorn I think. There were medium sized slices of a white fish, perhaps snakehead? The fish was boneless but still had some skin on. It had a nice smooth texture. There was also sour pickled cabbage that was a bit like sauerkraut, and also a good amount glass noodles in the bowl for some starch. I probably didn’t need the rice.
S10. Boiled Wontons in Chili Oil (6pcs) $11.8
Spicy & numbing wontons (Pork&Cabbage) drizzled in Chili oil
On the dumpling side I had the chili oil wontons. These were not bad. They were large and along with the chili oil sauce were topped with preserved mustard green tubers. The wrappers were quite thick.
