Siu Mai

Siu Mai by: Sarah 0 Comments Jump to Recipe Posted:11/01/2023Updated:10/31/2023 This siu mai recipe, made with pork and shrimp, can stand up to any siu mai from any dim sum restaurant! They’ll transport you to those big dim sum halls of old, filled with push carts, the smell of warm aromatic steam, and the din of dozens of families enjoying a weekend brunch together.  Our aunt, who is notoriously critical of any recipe she encounters, had no changes to make to it and said they were some of the best she’s ever had.If that’s not a hearty endorsement, I don’t know what is! What Are Siu Mai? Siu Mai (also sometimes spelled shu mai or shumai, though siu mai is closer to the proper Cantonese pronunciation) are steamed dumplings usually filled with pork and shrimp.The siu mai wrappers are thin and delicate, and the filling has a toothsome texture and savory flavor.

You’ll see them served in a dim sum setting (diǎnxīn in Mandarin – 点心).“Dim Sum” literally means “to touch the heart,” and refers to the style of meal in which small, delicate dishes—both sweet and savory—are served family-style along with hot tea.Growing up, we called this meal “yum cha,” which means “to drink tea” in Cantonese.

Dim sum originated in Southern China—in Guangdong Province—and is also very popular in nearby Hong Kong.Siu mai are a classic and well-known dim sum item—perhaps the most well-known! Looking for a vege