This is a crowd-pleasing dumpling, and one of the most versatile.
Tracing its roots to the Mongols, the siu mai is now interpreted in every Province in China.
But it's the Cantonese siu mai that is world famous, due to the global footprint of Cantonese diaspora as well as due to its deliciousness.
Essentially a meatball, the Cantonese siu mai is made with pork, roughly chopped to give it texture, topped with shrimp and roe of some sort, all cupped in a wheat wrapper. It should be small, about two-bites sized.
It is so popular that locals buy it from street stalls for a on-the-go snack. These street siu mai are skewered like kebabs and doused in soy sauce and chili oil. They are usually made from fish paste and taste different from restaurant siu mai.