Xiaolongbao and Shengjianbao have finally opened in South Bay!

❤️When it comes to delicious xiaolongbao (soup dumplings), I rely on the textures and flavors I grew up with. Authenticity isn’t necessarily the goal. For me, the perfect xiaolongbao has a thin but sturdy skin, high-quality filling with balanced seasoning, and a juicy burst of flavor with every bite. These are the ones I’ll keep coming back for. ❤️Since Dumpling Home opened in the Bay Area, I haven’t found another place with better xiaolongbao or shengjianbao (pan-fried dumplings). ❤️The brand has expanded across the Bay Area, with other branches in San Francisco named Dumpling Story. However, the quality at these locations falls short of the original Dumpling Home. Branches outside San Francisco are called Dumpling Hours, and the southernmost location has finally opened in Palo Alto. To see if these three names are run by the same team, just compare the menus or check out Eater’s coverage. There’s no need to argue blindly out of ignorance. 🔹 My favorite xiaolongbao here is the crab roe dumpling. The thin skin and ample, juicy filling are truly satisfying. 🔸 The most unique offering is the sponge gourd and shrimp xiaolongbao. Though it lacks soup, the shrimp is abundant and fresh. 🔹 I recently discovered they also sell truffle xiaolongbao. Even as a truffle lover, I found the flavor a bit overpowering. I’ve also tried the pork and spicy xiaolongbao, but the crab roe version remains the best. 🔸 Besides xiaolongbao, I always order shengjianbao. Along with those from I Shanghai Delight, these are the only two places in the Bay Area where I enjoy the pork filling and crispy crust. 🔹 My daughter wanted to try sesame balls for the first time. The sweet red bean paste brought back comforting childhood memories. 🔸 For side dishes, I’ve tried the cold dried tofu shreds and marinated beef tongue. Their cold dishes are nothing special—just passable. The cold dried tofu shreds are far from the meticulous presentation at Din Tai Fung. ❤️I’ve tried most of their individual items many times, but the crab roe xiaolongbao and shengjianbao are the standout must-orders. The only other places in the Bay Area that can match them are I Shanghai Delight and Din Tai Fung’s chocolate xiaolongbao. I also enjoyed Mingle’s Mango’s garlic shrimp xiaolongbao. On the other hand, Dingding and Li Yiji have unappealing fillings, while Songman and Shengxian have rougher craftsmanship. #BayAreaFood #FoodieFinds