Qing Hua Dumpling: A Chinese Haven

March 23, 2010 · 3 comments

in Restaurants

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Qing Hua Dumpling
Qing Hua Dumpling Filling
Qing Hua Dumpling Assortment
Qing Hua Dumpling Close-up
Qing Hua Dumpling with spicy dipping sauce
Qing Hua Dumpling Preparation
Qing Hua Restaurant 1
Qing Hua Menu 1
Qing Hua Menu 2

I challenge anyone in THIS city to find a better dumpling than the ones at Qing Hua. Anyone. Try me.

Located on one of the side streets in the Concordia section of downtown Montreal, sits a dumpling haven. Fresh, wonderful, and tasty, Qing Hua prepares these labor-intensive dumplings, and soup dumplings. If you think that soup dumplings are those similar to what you would get in a wonton soup, guess again. These have soup INSIDE the dumpling. How do they do it? I’ll tell you. It starts with the filling. Pork or beef cook in water creating a broth. When the meat is cooked, it is chopped up into a paste-like texture, and mixed with other ingredients to create the filling. The fat from the meat resides in the broth, where it is then cooled until it becomes a gelatin. The gelatinized fat is then chopped up and mixed with the meat filling, which is then placed inside the dumpling dough. When they are steamed, the gelatin melts thereby creating a small sample of broth waiting to be slurped up. The proper way to eat a dumpling is shown in the video below, by Anthony Bourdain during his visit to Shanghai.

Now, back to Qing Hua. To start, I ordered the hot and sour cucumber salad. The long cucumber snake, delicately sliced to the middle without breaking is beautifully marinated in a spicy, savory sauce. A great start to this meal. Soon after, our dumplings arrived. I ordered the pork with shrimp, and the beef with onion dumplings, while the two others I dined with ordered the shrimp with zucchini and egg, and cabbage with mushroom dumplings. The beef with shrimp were my favorite. A rich, dark beef broth dripped onto my spoon while the beef filling was as delicate as can be. “A” plus. The Pork with shrimp was a great balance of broth, savory pork, and the shrimp was perfectly cooked. These delectable dumplings were simply amazing. Another “A” plus. The cabbage with mushroom, and shrimp with zucchini and egg lacked in the soup department, but made up for it with pure flavor. The cabbage dumpling was soft and satisfying, while the shrimp dumpling was moist and as flavorful as could have imagined. Just like the others, I wanted more. But of course, my stomach was pounding at this point, and even if I wanted more, I physically couldn’t.

After this visit, I’m hooked. All I want is more and more and more dumplings. I can’t get enough of this place, and eventually, I will have tasted everything on this menu. The delicate craft of dumpling making is portrayed in this restaurant. Creating these little pockets of goodness is not an easy task, and understanding the intricacies and dedication that the chefs have for this meal is simply incredible. Qing Hua Dumpling is a restaurant that should not be missed, and should be considered as part of any Montreal go-to destination.

Qing Hua Dumpling, 1676 Avenue Lincoln, Montréal, QC? – (438) 288-5366?


Qing Hua Dumpling on Urbanspoon

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{ 3 comments… read them below or add one }

Marc Phelps March 24, 2010 at 3:05 pm

That was an excellent review that has made my mouth water just reading it! I’ve tried soup dumplings before in New York city at a place i think is called Shanghai Joe’s… i may be getting the name wrong but that place has such a cult following and its soup dumplings are one of its all time best sellers!

can’t wait to check it out, Thanks for the post Dusty.



CityBandit.com April 17, 2010 at 2:33 pm

Great review – and thanks for checking out our take on this fabulous place. Glad to see it’s finally getting the attention it deserves.

And Marc – couldn’t agree more about Joe’s Shanghai. I’d been searching Montreal far and wide to find soup dumplings before I discovered Qing Hua Dumpling.

– Jennie


Karen September 2, 2010 at 11:02 am

Yes, Qing Hua Dumplings are terrific and delicious. I eat them on an almost weekly basis but, please, please, please, do NOT equate them with soup dumplings. They are completely different. Even the owners of Qing Hua will tell you these are not true Xiao Lum Baos.


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