At the table
Take small bites from the pick or use a fork; let the hot filling cool first. Add sauce gradually and keep the pointed pick away from your mouth.
Contains fish, wheat and sesame; soy sauce adds soy. Wrappers may contain egg. The name does not guarantee all-fish filling: some shops use pork, lard or chicken seasoning. Ask about the actual filling and sauces.
Contains fish, wheat and sesame; soy sauce adds soy. Wrappers may contain egg. The name does not guarantee all-fish filling: some shops use pork, lard or chicken seasoning. Ask about the actual filling and sauces.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Contains fish, wheat and sesame; soy sauce adds soy. Wrappers may contain egg. The name does not guarantee all-fish filling: some shops use pork, lard or chicken seasoning. Ask about the actual filling and sauces.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Small yellow-wrapped steamed dumplings with a pale fish-and-starch filling. Mildly savory and springy-chewy, they are commonly eaten with soy sauce and optional chili oil.
- Chili heat
- Texture
- Small yellow-wrapped steamed dumplings with a pale fish-and-starch filling. Mildly savory and springy-chewy, they are commonly eaten with soy sauce and optional chili oil.
- How it’s made
- Mince boneless fish with starch, salt, white pepper and sesame oil until sticky. Enclose in yellow wheat wrappers with the tops open and steam; serve with soy sauce and optional chili oil.
Contains fish, wheat and sesame; soy sauce adds soy. Wrappers may contain egg. The name does not guarantee all-fish filling: some shops use pork, lard or chicken seasoning. Ask about the actual filling and sauces.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hong Kong.
About this regional connection
Hong Kong: Fish-paste siu mai are associated with Hong Kong street-snack stalls.
Ask if they have it first
请问你们有港式街头鱼肉烧卖吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Hong Kong street fish siu mai
Street fish siu mai and tea-house siu mai share an open-topped wrapper shape but differ in filling and eating context. Fish and starch produce the street version's characteristic bounce.