Siu mai

Siu mai is a Cantonese steamed dumpling of minced pork and shrimp in an open-topped wrapper of thin wheat-based dough, served as part of dim sum.

What it really is

Siu mai is a small cup-shaped dumpling. The filling is a coarse mince of pork (often pork shoulder or belly with some fat) and chopped shrimp, seasoned with soy sauce, sesame oil, Shaoxing wine, ginger, and sometimes mushroom or spring onion. The filling is gathered into a round wrapper made from a thin dough of wheat flour and egg, pleated up around the filling so that the top stays open and the meat shows through. Each dumpling is topped with a small piece of crab roe, orange fish roe, or a dot of carrot, then steamed for a few minutes.

Siu mai is often confused with other Chinese steamed dumplings. Jiaozi and wonton have a sealed, folded wrapper and are often boiled or pan-fried, while siu mai is open at the top and is always steamed. Bao and xiaolongbao have a thicker, soft dough or a soup filling, which siu mai does not have.

How it's served

• Served hot from the bamboo steamer, usually in a set of three or four pieces per basket.
• Eaten with the fingers or chopsticks, often dipped in chilli oil, chilli sauce, or a little soy sauce.
• Part of a dim sum meal shared at the table alongside other small dishes and tea.
• Sometimes ordered as a single piece with rice or noodles at a casual meal.

How to write it on the menu

• Name the filling: pork and shrimp siu mai, with the topping (crab roe, orange roe, or carrot) stated.
• Flag allergens that matter: shrimp (crustaceans), wheat and egg in the wrapper, and fish roe or crab roe if used as the topping.
• State the variant if relevant: beef or chicken siu mai, vegetable siu mai, or a version with added mushroom.
• Say whether the dumplings are steamed to order or from a batch, as they are best served straight from the steamer.