Siu Mai
A mainstay of dim sum, siu mai are open-faced steamed dumplings filled with juicy, seasoned pork, and sometimes shrimp and shiitake mushrooms, like in this version. Dim sum, a variety of small dishes meant to be shared, roughly means heart’s delight in Cantonese. Its origins are thought to date back to the tea houses along the Silk Road in Southern China where weary travelers shared small bites of food alongside their tea. Unlike other more intricate dumplings, wrapping siu mai is not too fussy. For their signature buttery hue, use round, yellow dumpling wrappers, sometimes labeled “Hong Kong Style.” Adding cornstarch to the meat filling is a Chinese culinary technique called velveting, which ensures the meat is juicy with a silken, velvety texture. For added contrast, add chopped water chestnuts to the filling. Top the siu mai with fish roe (or finely chopped carrot) for a pop of color, and serve with black vinegar, soy sauce and chile paste for dipping.
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