How to make Siu Mai

Why cooks start here

Siu Mai is cooked the way Cantonese dim sum cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Siu Mai, a staple of Cantonese dim sum, is traditionally enjoyed as part of a leisurely brunch shared with family and friends. Originating from southern China, this dish captures the essence of communal dining, where each small steamer of dumplings is meant to be passed around a bustling table. In its home-cooked version, Siu Mai embodies a casual, yet lovingly crafted family meal. Each bite of Siu Mai should reveal a succulent blend of minced pork and shrimp, accented by the earthiness of shiitake mushrooms. The wrappers hold the filling snugly, releasing savory soy and fragrant sesame oil with every mouthful. Salted by instinct, this dish delivers a harmonious balance of flavors, inviting diners to savor its comforting and familiar taste.