Steam, folds, and crisp bottoms, straight from our feed.

Straight off the steam

A full plate of hand-folded dumplings, the way Friday should look.

By the window

Pan-fried, crisp bottoms, caught in the afternoon light.

Chicken & coriander combo

Chicken-coriander and the egg-carrot fold, plated together.

Dip and go

Steamed dumplings, chili oil, an egg, and the red chopsticks.

Rolled by hand

Every wrapper rolled out one at a time, all day long.

Folding the filling

Hands-deep in the prep. This is where each dumpling starts.

A fresh plate

Just folded, just cooked, ready for the table.

Cold desserts now

Ice cream and cold sweets are back for the hot season.

The wall of notes

Years of guests have pinned up love letters to the dumplings.

Notes from everywhere

Montreal, Vancouver, LA — messages from every table, wall to wall.

Around the corner

Plateau street art, a short walk from the hut.

The front door

Look closely: every inch around the glass is covered in notes.

A note from afar

Gabriel and Osvaldo, all the way from the USA and Mexico.

Best of both

Half steamed, half pan-fried: when you can't choose, get both.

The little brick hut

Arched windows, an OPEN sign, and bikes parked out front.

Look inside

A steamed dumpling split open on its golden egg-and-veg filling.

Crisp and golden

A plate of pan-fried dumplings with lacquered, golden bottoms.

Packed to go

A tray of dumplings boxed up and ready to travel home.

Right off the pan

Plump dumplings, glistening, with crackling golden edges.

The hands behind the hut

Haiqin folding tray after tray by hand — the heart of the kitchen.

Look up for the sign

The hanging sign on Clark — you've found the hut.