Full disclosure, this visit predates the creation of Dumpling Digest, so the post is light on the photos. Its cool though, you’ll get over it as soon as you try the place.
The first thing I did when I arrived in San Francisco was check in at the hotel. The second thing I did was set out to find dumplings. After some extensive research, it was decided that the Good Mong Kok Bakery on 1039 Stockton Street was going to be our stop. You read that right. A BAKERY for dumplings.
Let’s just get it out there that this place is a hole in the wall. It’s also cash only, but everything is so cheap you can eat for well under $10. There was also a line out the door at 1:30 on a weekday, in which nobody was speaking English. A language barrier is usually a good sign that this place is the real deal.
First up, Chui Chow dumplings. These bad boys are huge and mighty tasty. For the dumpling plebeians, it’s literally a tiny portion of pork with mixed vegetables (Scallions and water chestnuts mostly) stuffed in a dumpling shell. Imagine “pork with mixed vegetables” in a convenient, starchy package. Absolutely ridiculous and a must try.
Next, we have the shrimp dumplings. These guys were good and not overly fishy, but came in a thick, rubbery, translucent wrapper that I didn’t particularly like.
People rant and rave about their soy sauce chow mein, which is similar to a Lo Mein. I found these to be salty, dried out, and overall pretty lame. Definitely not worth the hype.
Most regrettably, they were sold out of the steamed BBQ pork buns. These face-sized buns looked awesome and I’ll be revisiting them next time I’m in the Bay area.