Dim sum dish explainer
Siu Mai (烧卖 / 燒賣)
Open-topped steamed dumplings, usually made with pork and shrimp. This page explains what it is, how to order it, how to eat it, and what dietary signals to check.
Quick definition
Siu Mai (烧卖 / 燒賣 · shāo mài) is open-topped steamed dumplings, usually made with pork and shrimp.
What it is made of
Ground or chopped pork, shrimp, mushroom or roe garnish, wheat wrapper, and seasoning.
Flavor and texture
| Dimension | What to expect |
|---|---|
| Flavor | Savory, meaty, lightly seafood-sweet, and often richer than har gow. |
| Texture | Springy and juicy if well made; dense or rubbery if overmixed or oversteamed. |
| Category | Steamed dumplings |
How to order it
Order with har gow as a basic dumpling pair. Together they cover the two canonical steamed dumpling styles on many dim sum carts.
How to eat it
Lift carefully from the steamer. It can be eaten plain, with a little mustard, chile oil, or soy, depending on the restaurant.
Dietary and allergy signals
Usually contains pork, shellfish, wheat, and soy. Not vegetarian and not halal unless a restaurant specifically states otherwise.
For serious allergies or religious dietary requirements, ask the restaurant about fillings, sauces, wrappers, broth, cooking wine, lard, shared steamers, shared fryers, and shared prep surfaces.
Quality signs
A good siu mai has a distinct filling texture, visible garnish, and no excessive wetness in the basket.