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Jul 10, 2006 08:44 PM

Shan Dong

This place has been covered pretty well by the board, so I'll keep it brief.

Pork dumplings with leeks. Ten of 'em. Plus vinegar. Just beautiful.

One question: how do these hold up if you take them home frozen and boil them yourself?


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  1. pretty gosh darn well! i love them too!

    1. I have done this a few times and they were great. I cannot remember now, but the restaurant owners had some very specific instructions as to how to prepare the frozen dumplings, so make sure you ask.

      1 Reply
      1. re: Gary SF

        The usual drill for frozen jiaozi is to boil them until they rise to the top, then simmer for five more minutes.

      2. Boiled from frozen dumplings don't run with the juices the same was as freshly made ones do. But much of the time the ones served in the restaurant are frozen anyway, so there's no difference.

        2 Replies
        1. re: Melanie Wong

          Intriguing. Does anyone know a good time to get them fresh? Or had success asking?


          1. re: Gerard

            Sorry, I don't know if there's a day of the week schedule. They're fresh when you see them making dumplings in the window. Otherwise, they're usually frozen.

        2. I used to love their dumplings before I discovered the Veggie gyozas at Hana in San Jose.

          This is sort of off topic, but interestingly, I find my Hana-made, home-boiled ones to be better than the Hana-made, Hana-boiled ones. Of course this could be due to the addition of fresh peppers and ponzu at home that make the difference...

          Shan Dong's Knife-cut noodles (Toushoumen in JP) is also excellent, as their big pork buns (Paozu or Mantou in JP) with a meat-ball-like filling (not the sweet red filling).

          I love the fact that these guys patiently listen to my Japanese-Chinese when I order and actually get it right!

          3 Replies
          1. re: yamada3

            So glad you're back with us, alice!

            I believe that Shan Dong's noodles are of the hand-pulled variety and not knife-cut.

            1. re: Melanie Wong

              Thanks, Melanie! :D

              I am pretty sure (unless they no longer offer it) you can ask for the knife-cut noodles instead of the regular noodles. It's one of the things written in Chinese on the wall. I went there specifically for it while I was on a Toushoumen kick a few years ago...

              1. re: yamada3

                Cool, I'll keep an eye out for the knife-cut noodles. Whenever I see the noodle-pulling demo in front, that's all I want and I've not looked further! Guess that's the power of "marketing".

                P.S. Where's stuart?

          2. Hana's dumpling/gyoza chef is from northern China. Takao-san of Sushi Tomi mentioned somewhere near Sichuan when I saw him there at Hana and asked, but doesn't know the exact location. I think Hana's concept is supposed to emulate Yokohama Chinatown style food, but ends up I think being more Chinese than Japanese Chinese (at least that's what it comes across to me).

            Hana's dumplings remind me of Irving SF's San Tung, which I assume serves similar style food to San Dong (Oakland) and Korean style Chinese.