Shrimp Siu Mai

Har Yuk Siu Mai

Preparation info
    • Difficulty

      Medium

Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

These dim sum are called “Cook and Sell” dumplings in Canton, because they are shaped like tiny cookpots filled with food. The Cantonese say they are so good they are never left unsold; thus their name. The traditional siu mai filling is pork and shrimp, dominated by the pungency of Chinese black mushrooms. I have made my siu mai more delicate, with minced shrimp, water chestnuts, ginger, and scallions.