Open-topped steamed dumplings β Berkshire pork and whole Gulf shrimp packed with water chestnut and shiitake mushroom, finished with tobiko on top. A Hong Kong dim sum staple, made with the same care as everything else on our menu.
Shumai (η§ε) are open-topped steamed dumplings β the filling is packed into the wrapper and left exposed at the top rather than sealed. This is one of the oldest dim sum forms, with origins in the teahouses of Inner Mongolia and a long history in Cantonese dim sum culture. The open top allows you to see exactly what you're getting: in our case, a packed filling of Berkshire pork, whole Gulf shrimp, crisp water chestnut, and fragrant shiitake mushroom.
The tobiko on top is both visual and functional β the tiny flying fish roe add a pop of briny salinity with each bite, cutting through the richness of the pork and shrimp filling.