Dish · chinese
Siu Mai
Open-topped steamed dumplings of pork, shrimp, and dried shiitake in a thin wonton wrapper, often topped with roe or diced carrot.
Where it comes from
Siu mai originated as a Cantonese teahouse dim sum item in Guangzhou, though a separate mutton and vinegar version is also documented from Inner Mongolia, a distinct lineage from the pork and shrimp dumpling.
What cooks argue about
Cooks argue over the ratio of shrimp to pork, more shrimp for bounce and sweetness, more pork for a firmer bite, and over hand-chopping versus fine mincing the filling.
Versions
Nobody has published a siu mai here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
ground pork
sesame oil toasted