Often considered a fried “Chinese doughnut” or cruller, this light and airy savoury stick of fried dough is freshly fried and wrapped in warm rice-noodle.
Writing a food blog is sometimes good, and then sometimes it can be as awesome as tagging your buddy in the nuts with a Kinder Egg from accross the room. I get to taste some of Montreal’s most interesting dishes, in the most peculiar of places and explore neighbourhoods I would not normally get to see or experience. So I’d like to thank YOU, my readers, for your continued support as I discover new and exciting things in our city, as it is your interest in what I eat that keeps me motived to share Montreal’s tastiest meals.
I recently commissioned my mom to make some awesome pork and shrimp dumplings. Having watched her and my grandmothers make probably tens of thousands of these little porky bundles of delicious happiness over the years, I figured it’s probably time to document the age old recipe and share with you all. These dumplings are great to make in a big batch because they freeze very easily that they’re a tasty addition to any cold or soup noodle dish.