Pronunciation: [soo MI]
A Cantonese steamed dumpling frequently found on dim sum menus. Siu mai is made with circular gyoza stuffed with a diced filling that usually includes black mushrooms, fresh ginger, green onions or scallions, pork and/or prawns and water chestnuts. There are variations of siu mai that use chicken or beef instead of pork or prawns. The top of the dumplings is often garnished with items like grated carrots, peas or diced mushrooms.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.