Pork and shrimp siu mai 烧卖
Pork and shrimp siu mai is featured among the local specialties of Hong Kong.
Open-topped dumplings combine pork and shrimp inside yellow wrappers. Order a basket to share at dim sum.
How it is made
A pork-and-shrimp mixture is wrapped in thin yellow dough with the top left open, then steamed in a basket. Decorative toppings vary between dim-sum kitchens.
Flavour & texture
The filling is juicy and springy, while the wrapper contributes a thin, soft edge rather than a thick bread layer.
Local roots & traditions
Siu mai is a standard Cantonese dim-sum order in Hong Kong; street-style fish-paste siu mai is a different product.
How to order Pork and shrimp siu mai
Check which version the menu means and share a basket while the dumplings are still hot.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Shrimp dumplings 虾饺 →
Shrimp filling is enclosed in a thin starch-based wrapper and pleated before steaming. The wrapper becomes translucent, revealing the pinkish shrimp inside. The dumpling has a delicate, slightly elastic skin and a crisp-tender shrimp bite. A well-balanced filling tastes savory and marine without overwhelming the shrimp's own sweetness.
Duck-egg oyster pancake 鸭蛋蚝饼 →
Oysters are combined with duck egg and other binding ingredients, then fried into a pancake with crisp edges. The ratio of oyster, egg and starch varies by kitchen. The pancake contrasts briny, juicy oysters with rich egg and a browned exterior, sometimes with a softer, slightly chewy middle.
Questions before you order
What name should I show when ordering?
Show 烧卖 for Pork and shrimp siu mai. Check which version the menu means and share a basket while the dumplings are still hot.
Sources & reading
Recipes and servings vary between kitchens.