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Hong Kong Dim Sum Kitchen Siu Mai

Shumai are quint­es­sen­tial to Cantonese cuisine. It’s dif­fi­cult to vis­it any res­taur­ant fea­tur­ing Cantonese cuisine without spot­ting these dump­lings. They’re easy to pur­chase frozen in Asian gro­cer­ies, but also increas­ingly in Western super­mar­kets like this Hong Kong Dim Sum Kitchen Siu Mai.

Traditional Cantonese-style shumai typ­ic­ally con­sists of ground pork, small whole or chopped shrimp, Chinese black mush­room, scal­lion and ginger with an out­er cov­er­ing made of a thin sheet of lye water dough. The centre is usu­ally gar­nished with an orange dot, made of crab roe or diced car­rot. That’s the kind you’d find at yum cha but these ones here skip all the trim­mings with just ground pork wrapped in dough.

The absence of trim­mings like mush­rooms and shrimp is evid­ent in these shumai with them being bland without fla­vour or tex­ture bey­ond the pork mince. These do not com­pare to the run of the mill ones at yum cha and would bene­fit from the addi­tion of Chinese rice wine for fla­vour and water chest­nuts or bam­boo for crunch.

This pack­age of Hong Kong Dim Sum Kitchen Siu Mai con­tained 10 pieces or 200 g. It was pro­duced in Australia and pur­chased in Sydney, Australia in 2017.