Dumpling Time, the San Francisco hot spot that Omakase Restaurant Group opened last week, is a “filling-forward” modern Asian restaurant with a glorious dumpling obsession. On the menu, you’ll spot spinach-skin seafood gyoza and har gow filled with shrimp and pork, every piece hand-rolled.
“The whole idea was fresh dumplings, hand-rolled dough, making fillings completely from scratch,” says Edgar Agbayani, corporate chef for Omakase Restaurant Group, which also runs the Michelin-starred Omakase. “We kind of rethought what the fillings should be. We want to be more filling-forward and to make really fresh dumplings where you can really understand the taste and textures.”
Even the sauces, tailored to each dumpling, emphasize the fact that this is not your typical dumpling joint. The cilantro har gow are served with a garlicky Asian pesto featuring ginger, cilantro, scallion, spinach, oyster sauce and black peppercorns. The seafood gyoza benefit from both the creaminess and spiciness of a chili-butter sauce, which Agbayani says was inspired by shrimp scampi—it’s a traditional beurre blanc enhanced by togarashi.