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Dumpling Time Design District
Open kitchen — dumplings hand-folded in view. Reservations strongly recommended.
Xiao Long Bao
Chili Pork Dumpling
Tom Yum Goong XLB
Shrimp & Pork Siu Mai
King-Dum
BBQ Pork Bao
Classic Shanghai soup dumplings with thin skins barely containing a rush of hot, savory broth — the reason the restaurant exists
Pork Belly Xiao Long Bao
Fatty, soupy classic XLB — the menu's reference bowl.
Pork-stuffed dumplings bathed in chili oil that bring real Sichuan-style heat — bold and addictive
Pork-and-shrimp soup dumplings with pink beet-skin wrappers — Dumpling Time signature.
Open-topped dumplings bursting with plump shrimp and seasoned pork — a dim sum essential done right
Single mega-soup-dumpling that requires a stubby straw — more refined than NYC's drunken dumpling original.
Fluffy steamed buns filled with sweet-savory char siu pork — pillowy, fragrant, and impossible to eat just one
Seafood Gyoza
Crisp-bottomed gyoza loaded with spicy shellfish.
Har Gow
Translucent crystal-skinned shrimp dumplings — a dim sum classic that tests any kitchen's finesse
Pan-Seared Bao
Fluffy steamed-then-seared bao filled with chicken or pork.
Garlicky Green Beans
Wok-charred green beans loaded with garlic — the vegetable side dish you'll order on repeat
Xi'an Boiled Dumplings
Boiled dumplings rooted in the owner's Xi'an family recipe.
Chicken Fried Rice
Wok-tossed fried rice with tender chicken — a solid carb anchor for the table
Cucumber Salad
Spicy Pickled Cucumbers
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