DIY Dim Sum, of sorts

I've lived in the western environs for six years and am still bumping into funky nooks. After a little shopping in Stonestown, I pull off Sunset onto Noriega, because somewhere on there lies the Kingdom of Dumpling. Sure enough, past the Safeway with rooftop parking and countless budget restaurants, there it is, next to Boomerang Cocktail Lounge. (People apparently smoke in there. Elbo?)

I literally jog in and stop in front of the line of top-loading fridges filled with bags of frozen goodness, some of which has been made that day and is ready to steam. I'm immediately attended to and walked through a purchase --- what needs steaming, boiling or simply a quick nuke. Quite a few things are recognizable from my brunches and lunches, even the sesame balls for dessert, though I'm not sure if those are for steaming, boiling or a quick nuking. They even have a couple kinds of buns and pot stickers.

For two big bags of pork dumplings, a flat of a dozen fresh Shanghai-style pork and ginger dim-sum pieces and four Chinese vegetable buns, the tally is about $22. I run home and steam the first half-dozen Shanghai dumplings in the double boiler for 7 minutes; the next batch will go in for 6.

Dumplings seem like a great thing to have on hand for weekend brunches, weeknight meals or even tasty snacks. No need to commit to a whole sit-down scene. (The Kingdom also has a restaurant, my salesperson tells me, handing me a card. It's on Taraval between 27th and 28th.) Why doesn't someone open a bunch of dim sum bars with a quick-service counter? Beats me. I'll have to hop down to Noriega more often.