Edit: Qing Hua Dumplings closed down in June or July 2009 because of a zoning issue. They are going to re-open somewhere in the Lincoln / St-Mathieu area with a larger location. Are handmade dumplings becoming the new sushi?
I discovered Qing Hua Yuan Dumplings (1240 St-Marc, corner Tupper) just over a month ago. Like a lot of people, according to this Chowhound thread, I’ve been waiting and waiting for a restaurant specializing in the Chinese dish of dumplings (jiaozi).
Well, there it is, opened by a certain Mr. Song, on St-Marc, just south of Ste-Catherine on what seems to be a residential block. It’s also really close to the Canadian Centre for Architecture.
About the dumplings, they can either be boiled, steamed or fried. The fried option: I never actually had it and doubt that it is even available. The steamed option is by far the best one in terms of experience, but not if you are in a hurry. It will take an average of 20 minutes to get your steamers of dumplings.
The result is something that goes unmatched in Montreal with its main qualities being thin skin and quantities of tasty broth. Qing Hua Yuan is also remarkable because its menu is almost exclusively dumplings. No General Tao chicken (thank Gott), and only cold Chinese salads (cucumber, or cabbage and vermicelli) as the “stomach-holder” while waiting for things to steam.
Briefly before the Mirror‘s Mark Slutsky and La Presse‘s Marie-Claude Lortie wrote about Qing Hua Yuan, you could order some beef noodles, which is a bowl of handmade wheat noodles served in a spicy soup with Chinese vegetable and slices of precooked beef.