Siu Mai (Pork and Shrimp Dumplings)

Siu mai is the most popular dumpling in Hong Kong’s tea houses, the little open-topped basket of pork and shrimp that shows up on every dim sum table within minutes of sitting down. The name comes from Cantonese and means to cook and sell, a nod to the old teahouse days. The filling is bound with shiitake and seasonings, wrapped in a yellow skin that is left open like a flower. Make a double batch — they freeze beautifully before steaming.

Juicy and bouncy, topped like a crown

The filling should be coarse and moist, with the pork giving richness and the chopped shrimp giving a gentle bounce to every bite. A pinch of fish roe or diced carrot on top is the classic flourish, and the wrapper pleats should hold the filling like a little pouch. Steam them hot and serve straight from the basket with chili oil and soy, the way the carts do.

Craving more? Explore all Cantonese Kitchen recipes.

Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.

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