Siu Mai 燒賣
Siu mai is more than a dim sum classic—it is a small, golden parcel of comfort, craft, and Cantonese culinary heritage. Instantly recognisable by its open-topped form and pleated wrapper, siu mai is a celebration of balance: tender yet springy, rich yet refined.
While its origin is believed to lie in Inner-Mongolia, once siu mai reached southern China (Guangdong), it was transformed into the iconic, open-faced little jewel we know today. The name literally means ‘cook and sell.’ Folklore suggests it originally meant ‘eat whilst hot’, a phrase that evolved, perhaps imperfectly, as the dish travelled south.
At its heart is a carefully seasoned filling of premium minced pork, blended with fresh prawns for sweetness and texture and mushrooms for earthiness and aroma. The meat is hand-mixed to achieve the perfect bite—never dense, never crumbly, or falling apart —then delicately wrapped in a thin dumpling skin that holds its shape while remaining silky and light. Steamed to order, siu mai emerges glistening and aromatic, crowned with a touch of roe for colour and gentle salinity.
What sets exceptional siu mai apart is restraint and precision. The seasoning is subtle, allowing the natural flavours of the pork and seafood to shine, enhanced by whispers of white pepper, sesame oil, and Shaoxing wine. Each mouthful delivers warmth and umami, with a juicy finish that lingers just long enough to invite the next bite.
Served straight from the bamboo steamer, siu mai is at its best when shared—an essential part of the dim sum table, bridging tradition and indulgence. Whether enjoyed with a dash of chilli oil, a lightly seasoned soy sauce, or simply on its own, siu mai remains timeless: humble in appearance, yet quietly luxurious in execution. One bite, and its enduring appeal is unmistakable.
Darren Gall
