Dumpling Time

Name: Dumpling Time
Address: 11 Division St, San Francisco, CA, 94103, US
Telephone: 415-525-4797
Price range: $$

Dumplings$$

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Mon–Thu 11am–9pm, Fri–Sat 11am–10pm, Sun 11am–9pm

11 Division St, San Francisco, CA 94103
415-525-4797
Last verified: September 2026
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A plate of Dumpling Time's glazed crispy fried chicken topped with scallion curls, on a blue net-patterned plate

Gyoza

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Pork Gyoza$10.50
Pork, green onion, ginger and cilantro (gluten cannot be modified)
Chicken Gyoza$10.50
Pan-crisped dumpling filled with chicken, mushroom, green onion and cilantro
Seafood Gyoza$15.00
Pan-crisped dumpling filled with crab, scallop and shrimp wrapped in a spinach skin and served with chili-butter
Wagyu Gyoza$16.50
Cabbage, ginger, black truffle, shiitake
Potato Gyoza$10.00
Curry, peas

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Bao: Soft, slightly sweet steamed yeast buns. Filled versions (baozi) hold barbecued pork (char siu bao), vegetables, custard or red bean; baked char siu bao has a glossy golden crust instead. Unfilled folded buns (gua bao, "lotus leaf buns") come with braised pork belly or Peking duck to stuff at the table. On this menu as: Bao · BBQ Pork Bao · Chicken Bao.
Xiao long bao: Shanghai-style "soup dumplings": a thin pleated wrapper around seasoned pork and a cube of gelatinized stock that melts into hot broth as it steams. Eat them from a spoon: bite a corner, sip the soup, then finish the dumpling with a little black vinegar and ginger. On this menu as: XLB (Soup Dumplings) · Pork XLB · XLB Combo.
Siu mai: Open-topped steamed dumplings: a thin yellow wrapper cupped around a pork-and-shrimp filling, often finished with a dot of roe, crab or a single pea. Usually sold four to a steamer basket. On this menu as: Siu Mai · Chicken Siu Mai · Lobster Siu Mai.
Har gow: Steamed shrimp dumplings with a translucent, chewy wheat-starch skin pleated around whole or chopped shrimp. The classic test of a dim sum kitchen: the wrapper should be thin enough to see the pink through it but strong enough to lift with chopsticks without tearing. On this menu as: Har Gow.
Mapo tofu: Soft tofu in a glossy red sauce of fermented broad-bean paste (doubanjiang), chili and ground Sichuan peppercorn, traditionally with a little minced beef or pork. The name honors the pockmarked (ma) old woman (po) said to have invented it in Chengdu; a vegetarian version is common. On this menu as: Crispy Mapo Tofu.
Char siu: Cantonese barbecued pork: strips of shoulder or belly marinated in hoisin, honey, soy and five-spice, roasted until the edges char and lacquer red. Sliced over rice, folded into buns, or hung in the window with roast duck and soy chicken. On this menu as: BBQ Pork Bao.

How these dishes compare

Egg rolltypically $6.23 across 194 menus
Baotypically $8.95 across 169 menus
Mapo tofutypically $15.95 across 154 menus
Char siutypically $8.63 across 144 menus
Har gowtypically $8.86 across 107 menus
Xiao long baotypically $11 across 106 menus
Siu maitypically $8.75 across 74 menus

Dumpling Time on our other sites

menuzrrestaurant menus of every cuisine

Dumpling Time

Menu

Cold

Hot

Xi'an Dumplings

Siu Mai

XLB (Soup Dumplings)

Gyoza

Bao

Noodles & Rice

Wok Seared

Sweet

Beverages

How these dishes compare

Dumpling Time on our other sites

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