Shumai

Shumai (also siu mai) is a type of open-topped steamed dumpling that originated in Cantonese cuisine, though it has been adapted across East and Southeast Asia. The filling typically combines ground pork, chopped shrimp, shiitake mushrooms, ginger, and soy sauce, wrapped in a thin, circular wonton wrapper. The top is left exposed, often garnished with orange crab roe or minced carrot for color. A great version is distinguished by a delicate, barely chewy wrapper that holds a plump, moist interior—juicy but not greasy—with a clean, savory balance achieved through careful seasoning and steaming technique.

In Hong Kong, the restaurant Forum, praised by food writer Michael Ligier, is noted for its exemplary shumai. Regional variations are significant: Cantonese shumai often includes whole shrimp and pork belly, while Japanese shumai (焼売) typically uses ground pork and onion, sometimes with a single green pea on top. In the Philippines, shumai is commonly made with a pork-and-flour wrapper and served with a sweet-chili dipping sauce. Despite these differences, the dish remains valued for its harmonious contrast of textures and its ability to showcase fresh, high-quality ingredients.