In 'the most diverse food city in the world' Ive had wonderful shanghai soup dumplings, russian potatoe dumplings, and fried leek dumplings. Yet something is missing.
Where are the tender doughy dumplings, beaming with juicy bricket, that often float inbetween giant yellow mazaballs, alongside eggnoodles and carrots? Did they never make it across the country? Will mazaballs and chow-mein be forced to represent the entire gamut of jewish comfort food in the bay area?