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.
Nobody has published a siu mai recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.