Pork Dumplings

Siu mai (燒賣) is the workhorse of every dim sum cart: a frilled, open-topped pork dumpling that steams up plump and juicy without the fuss of sealing pleats. This version keeps it traditional with ground pork, rehydrated dried mushrooms, and bamboo shoots for snap.

The soak is the step most home cooks skip. Dried mushrooms need a full 20 minutes in hot water to plump, and squeezing them dry afterward is what concentrates their smoky, almost meaty flavor into the filling.

Egg white and cornstarch act as the binder, locking in juices as the dumplings steam. Don’t use a whole egg; the yolk makes the filling greasy.

The open top is on purpose. Instead of sealing them up, you cradle the filling in the wrapper and let the meat show. That exposed surface browns lightly under the steam and lets you spoon dipping sauce right into the cup.

Kitchen Tips

• Line the steamer with parchment or cabbage leaves to prevent sticking.
• Keep unused wrappers covered with a damp towel; they dry out in minutes.
• Mix the filling in one direction until tacky; it develops the bounce Cantonese cooks call “QQ."
• Freeze raw dumplings on a tray first, then bag; steam directly from frozen, adding 3 minutes.

Variations

• Top each dumpling with a single shrimp or a bit of crab roe for a restaurant touch.
• Add finely minced ginger and a splash of Shaoxing wine to the filling.
• Serve with chili oil or Chinese black vinegar alongside the soy sauce dip.