What open-topped pork dumpling is a dim sum staple?

The open-topped pork dumpling that is a dim sum staple is siu mai. Also spelled shumai, shao mai, or several other ways, it is a steamed dumpling traditionally made with seasoned ground pork in a thin wrapper.

Cantonese siu mai commonly includes pork, shrimp, Chinese black mushroom, scallion, ginger, soy sauce, sesame oil, and rice wine. The wrapper is gathered around the filling but left open at the top, creating the distinctive flower-like shape. A small garnish of carrot, crab roe, or peas may add color.

Siu mai has a long history across China and appears in regional forms beyond Cantonese dim sum. Hohhot shaomai, for example, is associated with mutton and scallions, while Japanese shūmai and Southeast Asian versions have developed their own ingredients and serving customs.

Siu mai is often paired with har gow in Cantonese restaurants. Har gow is the shrimp dumpling with a translucent wrapper, while siu mai is usually open-topped and pork-based. Jiaozi and gyoza are different families of dumplings, generally enclosed rather than gathered into the characteristic open crown of siu mai.