Carts zip around the dining room and tower with steamers of siu mai and har gow and baskets stuffed with lotus-wrapped sticky rice and spicy chicken feet. But besides a few standouts like the ...

The only dim sum she ever made was siu mai: small, open-topped dumplings filled with pork and shrimp. These were far easier than other types of dim sum because you could buy the wrappers ...

Take a short walk anywhere in Hong Kong, and it’s almost impossible not to run into a stall selling curry fish balls and siu mai, the popular steamed dumpling usually made with pork, shrimp ...