Chinese · appetizer
Siu Mai (烧卖)
Siu Mai (烧卖) reads umami 7.1, marine & briny 5.9 and salinity 5.6 on Palate's 0–10 flavor X-ray — a Chinese appetizer, about 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.6 / 10
- Sweet & Fruity — 1.7 / 10
- Sour & Bright — 1.5 / 10
- Bitter & Earthy — 2.6 / 10
- Rich & Fat — 4.9 / 10
- Aromatic & Spice — 2.7 / 10
The measured notes (of 18)
Umami 7.1 · Marine & Briny 5.9 · Salinity 5.6 · Richness 4.1 · Funk & Ferment 3.1 · Nutty 2.9 · Earthy 2.5 · Allium 2.5 · Warm Spice 1.8 · Sweetness 1.7 · Sourness 1.3 · Floral 1.1 · Herbaceous 0.8 · Bitterness 0.7 · Citrus 0.6
What's in it (11)
- 8 oz ground pork
- 4 oz shrimp, chopped
- 4 dried shiitake mushrooms, soaked and diced
- 1/4 cup water chestnuts, minced
- 24 round wonton wrappers
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sesame oil
- 1 tsp ginger, minced
- 1 tbsp cornstarch
- fish roe
Time & effort: about 40 min (30 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 236.9 kcal, 9.9 g protein, 2.7 g fat, 42.2 g carbs
Dietary: Contains meat · Contains seafood · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Combine pork, shrimp, mushrooms, and water chestnuts with seasonings and cornstarch.
- Spoon filling into open-topped wonton wrappers and pinch into cup shapes.
- Steam for 8 to 10 minutes and garnish with a dot of roe or diced carrot.
Dishes with a similar flavor shape
- Shrimp and Snow Pea Stir-Fry — Chinese-American
- Pasta con le Sarde — Italian · Sicily
- Vietnamese Shrimp And Crab Crispy Spring Rolls (Cha Gio) — Vietnamese
- Wonton Soup (馄饨汤) — Chinese
- Nadan Meen Curry with Kudampuli — Indian · Kerala
Keep reading: what umami, marine & briny, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.