The only dim sum she ever made was siu mai: small, open-topped dumplings filled with pork and shrimp. These were far easier than other types of dim sum because you could buy the wrappers ...

Process until finely ground and thoroughly combined. Arrange 6 siu mai wrappers on flat surface. Brush with cornstarch slurry. Place 1 tablespoon filling in center of each skin. Fold skin up ...

This recipe is somewhere in between. There’s also a choice of wrappers. If you can’t find smaller siu mai wrappers (5cm-6cm in diameter), buy the larger ones usually labelled for sui gau ...

I f you’re at 88 Marketplace in Chinatown and want to avoid hunger-fueled impulse purchases, check out Ying Dim Sum. This ...

This is our spin on siu mai, with sticky rice for added texture and trout roe ... Combine remaining ingredients (except wrappers) in a bowl. Add rice, and mix through meat with your hands so that it’s ...

Siu mai is an open-face dumpling with pork and prawn ... make sure you twist well and use water to dab along the edges of the wonton wrapper so they stick to the filling. You can trim off any ...