Siu Mai (Pork & Shrimp Dumpling)
Open-topped dumplings wrapped in thin yellow wonton skin, stuffed with a juicy mix of ground pork, whole shrimp, shiitake mushrooms, and green onion, seasoned with rice wine, soy sauce, and sesame oil. Each one is crowned with a bright dot of fish roe or a sliver of carrot. Siu mai is one of the 'Four Heavenly Kings' of dim sum — the dishes that define yum cha alongside har gow, char siu bao, and chicken feet. The yellow wrapper distinguishes them instantly from their translucent har gow cousins. A good siu mai should be bouncy and juicy, bursting with pork-shrimp umami in every bite.
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Origin
Hong Kong, Guangdong
Originally from Inner Mongolia, dating to the Ming dynasty, siu mai traveled south along trade routes and was transformed by Cantonese dim sum chefs. When dim sum chefs fled China during the Civil War (1927-1949) and settled in Hong Kong, they refined siu mai into the version we know today — replacing the mutton filling with pork and shrimp, and swapping the thicker dough for delicate wonton wrappers. This Hong Kong reinvention became the global standard.
Variations
King-Size Siu Mai
Jumbo steamer market version — oversized siu mai found at dai pai dong stalls and wet markets, generous with filling and satisfyingly hefty.
Quail Egg Siu Mai
Topped with a whole quail egg nestled into the open top, adding a creamy richness to the classic pork-shrimp filling.
Crab Roe Siu Mai
The premium version crowned with a generous dollop of golden crab roe, elevating the humble dumpling to banquet-worthy luxury.
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Har Gow
These translucent crescent-shaped dumplings are the ultimate test of a dim sum chef's skill. The wrapper — made from a delicate wheat starch dough — should be thin enough to reveal the pink shrimp filling inside, yet sturdy enough to hold together when you pick it up with chopsticks.
Char Siu Bao
Tear open a pillowy white steamed bun and discover a glistening pocket of sweet, smoky barbecue pork. The filling — chunks of char siu lacquered in a sticky sauce of oyster sauce, hoisin, and honey — is rich, savoury, and just sweet enough to keep you reaching for another.
Phoenix Claws (Chicken Feet)
Deep-fried then steamed until pillowy soft, these chicken feet are braised in a glossy sauce of fermented black beans, chili, and sugar. The skin turns gelatinous and melting, clinging to tiny bones you navigate with chopsticks and teeth. It's a textural marvel — slippery, sticky, savory, and slightly sweet. Phoenix claws are the litmus test of authentic yum cha: if a restaurant does them well, everything else will follow. The collagen-rich skin absorbs the dark, pungent sauce beautifully, making each nibble intensely flavored despite the modest amount of actual meat.
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