The Crown Jewel of Dim Sum
"Open-faced dumplings that hide nothing. What you see is what you get — pure, honest deliciousness."
Siu mai (烧卖) are believed to have originated in Inner Mongolia as a tea-time snack before being refined by Cantonese chefs into the delicate, pork-and-shrimp parcels we know today.
The open-top design isn't just aesthetic — it allows steam to escape, creating a firmer texture while showcasing the ingredients inside. Often topped with a dot of crab roe or carrot for color.
"Transparency in food, transparency in soul."
Combine pork, shrimp, mushrooms, and all seasonings in a bowl.
Mix vigorously in ONE direction for 3-4 minutes until the mixture is sticky and holds together. This develops the proteins.
One-direction mixing creates that signature "springy" texture. Add 1-2 tablespoons of cold water while mixing to keep it juicy.
Cover and refrigerate 30 minutes to firm up.
Place a wrapper in your palm. Add about 1.5 tablespoons of filling to the center.
Form an "O" with your thumb and index finger. Push the dumpling through the "O", letting the wrapper pleat naturally around the filling.
Flatten the bottom against your work surface. Use a spoon to smooth the exposed filling on top. Add a dot of roe or carrot if desired.
Line steamer with cabbage leaves or parchment (with holes). Arrange siu mai with space between.
Steam over boiling water for 8-10 minutes until pork is cooked through.
Serve immediately with chili oil and soy sauce.
Skip the pork. Use 400g shrimp with back fat or fatty bacon bits for richness.
Top with glutinous rice before steaming. Heartier, more filling.
Add 1 tbsp truffle oil to filling. Top with truffle shavings. Fancy dim sum at home.