Siu Mai, also spelled as Shumai, is a type of traditional Chinese dumpling and a popular Dim Sum dish in Hong Kong Food culture. These open-topped dumplings are easily recognizable and are a staple in dim sum restaurants across Hong Kong and around the world.
Characteristics
- Open-topped dumplings with a thin yellow wrapper
- Typically filled with ground pork and/or shrimp
- Often garnished with crab roe, goji berry, or diced carrot for color
- Usually served in steamer baskets in sets of four
Preparation
- The filling is made from a mixture of ground pork, shrimp, mushrooms, ginger, and seasonings.
- The mixture is wrapped in a thin, round wonton wrapper.
- The wrapper is gathered and pleated around the filling, leaving the top open.
- A small amount of the filling is usually visible at the top.
- The dumplings are then steamed until cooked through.
Variations
While pork and shrimp are the most common fillings in Hong Kong, there are many regional variations of Siu Mai across China and other parts of Asia:
- Cantonese-style: Pork and shrimp
- Shanghai-style: Sticky rice and pork
- Japanese (Shūmai): Usually only ground pork
- Philippine (Siomai): Can include chicken, beef, or fish
Cultural Significance
Siu Mai is one of the most recognizable and beloved dim sum dishes. Its presence on a dim sum menu is almost universal, and it’s often one of the first items served. The quality of a restaurant’s Siu Mai can be a good indicator of the overall quality of its dim sum offerings.
Where to Find
You can find Siu Mai in virtually any dim sum restaurant in Hong Kong. Some notable places include:
Siu Mai is an essential part of the Hong Kong Food experience and a must-try for anyone exploring the city’s rich culinary landscape.
Related: Dim Sum, Hong Kong Food, Cantonese Cuisine, Har Gow