Say hello to my new favorite soup dumpling in San Francisco at this two week old spot in Hayes Valley on Gough Street in the old Bai thong thai restaurant. Super silky thin skins, soupy and so droopy. Dumpling master mrs. Wong and her husband make all the dumpling and noodle dough by hand. She spent over 5 years learning the craft in Shanghai, and she’s doing interesting, unusual centers like numb and spicy pork, chicken(!), beef(?!), and shrimp with loofah. She does 18-22 pleats per xlb (dtf does 18). I love this place so much, can’t wait to come back!