Dumplings, especially dim sums, are versatile and nuanced dishes, with various techniques required to make their different doughs and shapes.

Dim sum wrappers can be made from a variety of starches, including potato, tapioca, corn, or rice flour, contributing to different textures.

Siu Mai (or Shumai) is a Cantonese dish, traditionally made with finely minced pork and shrimp, and sometimes includes mushrooms, bamboo shoots, or water chestnuts.

Siu Mai variations differ based on region, with the Northern China version often using lamb or beef, while the Japanese version has higher meat content and is served with gherkin mustard and soy sauce.

Har Gao, originating from Guangdong, is shrimp-based and sometimes includes ingredients like bamboo shoots, pork fat, or even truffles, offering a seafood-rich flavour.

The fillings in Siu Mai and Har Gao are different, with Siu Mai offering a more savoury, sweet mixture of pork and shrimp, while Har Gao focuses on the natural taste of shrimp with added moisture from pork fat.

Siu Mai is wrapped in a thin wheat dough, open at the top, and cylindrical, while Har Gao has a translucent, chewy wrapper made of wheat and tapioca starch that’s sealed to reveal the shrimp inside.

Siu Mai is typically garnished with crab roe or diced carrot and has an open face, while Har Gao’s crescent shape is fully sealed with delicate pleats, showcasing the shrimp filling.