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A curious take on Szechuan dumplings become a Montreal specialty…

You haven’t never heard of peanut butter dumplings? No? You’re not alone. If you’ll go in one of Montreal’s Chinese restaurants, ypu can try these steamed meat dumplings, topped with a sauce of peanut butter, soy sauce, Szechuan peppercorns, and sugar. Even if the dish has spread to other parts of Quebec, it largely remains a local specialty. According to the fans of the dumpling, its lineage traces to similarly sauced Szechuan dumplings. The addition of Kraft-brand peanut butter (only available in Australia and Canada) was probably an adaptation to North American tastes, with a rich mixed specialty as a result. It seems, according to Saveur, that the first to serve recognizable peanut butter dumplings was the long-closed Montreal restaurant Le Piment Rouge, where well-dressed waiters served peanut butter dumplings together with expensive wine. Today, though, peanut butter dumplings are a usual specialty, sometimes known as Hunan dumplings.

Sources: Montreall.com, Facebook

Written by Leo

Only Leo. 25y/o not pro-Volleyball Player. From: Canada, USA, Switzerland, Italy and Austria. Food•Motors•Travel