Siu Mai — Open-Top Pork Dumplings
Quick Info
- Flavor
- Savory, meaty, and slightly sweet. A rich pork flavor brightened by shrimp and a touch of sesame, with umami depth from oyster sauce.
- Texture
- Bouncy, springy ground pork and shrimp filling wrapped in a thin, ruffled yellow wrapper — moist and dense
- Spice Level
- Not spicy
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Siu mai and har gow are the inseparable duo of Cantonese dim sum — ordering one without the other is almost unthinkable. While har gow showcases delicate technique, siu mai is about hearty satisfaction. These open-topped dumplings have been a fixture of Guangzhou teahouses for well over a century, their cheerful yellow wrappers and bright orange garnish making them instantly recognizable on the dim sum cart.
The Cantonese version is quite different from the siu mai found in other parts of China or Japan. Here, pork and shrimp are the stars, bound together with oyster sauce and sesame.
What to Expect
A cluster of cup-shaped dumplings with ruffled yellow wrappers that are left open at the top, each crowned with a dot of bright orange fish roe or carrot. They arrive in a bamboo steamer, plump and glistening. The filling is dense and springy — the pork is bouncy from being worked to develop its texture, and you can catch chunks of shrimp throughout. The flavor is rich and savory with a sweetness that comes from the natural juices released during steaming.
Tips
Like har gow, eat siu mai while hot. They are sturdier than har gow, so they hold up a bit longer but still taste best fresh. A splash of soy sauce or chili oil (if you like a kick) works well. At dim sum, always order both har gow and siu mai — they are the first test of any restaurant’s quality.