Pork & Shrimp Siu Mai
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Not eligible for shipping to CanadaThe siu mai at Nom Wah are a can’t miss! These particular ones are stuffed with pork and shrimp and enclosed in a delicate wrapper. The head chef at Nom Wah has been making these for nearly 40 years!
Opened in 1920 in New York City’s Chinatown, Nom Wah is the first and oldest dim sum restaurant in New York. Founded as a tea parlor and bakery by the Choy family in 1920, Nom Wah was originally famous for its mooncakes; dim sum was a secondary priority. Dim sum, which translates to “a little bit of heart” referring to its bite-size portions, originated on the Silk Road a millennium ago. Nom Wah was sold in 1950 to Wally Tang, who started as a dishwasher at the Chinese restaurant, and then passed on to Wally’s nephew Wilson in 2010. Skip the crowds queuing for dim sum and order Nom Wah’s legendary dim sum straight to your door.
This package includes your choice of 2-4 packs of Pork & Shrimp Siu Mai
- Each pack serves 2-4 people, includes approx. 19-24 pcs., and weighs 1.5 lbs.
- Choose to add sauce!
Add On Sauce Options Include
- Black Vinegar Ginger
- Dumpling Sauce
- Gluten-Free Dumpling Sauce
- Roasted Chili Oil
- Nom Wah’s siu mai ship frozen with dry ice.
- Do not remove dry ice with bare hands.
- Upon arrival, freeze immediately.
- Dumplings may be kept frozen for up to 3 months.
To Serve
- Line a steamer with perforated parchment paper liners.
- On high heat, bring the steamer water to a rolling boil.
- Place frozen siu mai in the steamer leaving at least ½ inch of space between each dumpling.
- Cover and steam until fully cooked through (12–14 minutes).
- Look for the siu mai skin to become slightly translucent, and for a visible well of liquid to form at the bottom of the siu mai.
- Serve immediately.
- Pork & Shrimp Siu Mai – Pork Meat, Shrimp, Water, Pork Fat, Mushroom, Sugar, Monosodium Glutamate, Sesame Oil, Potato Starch, Salt, Chicken Powder (Salt, Monosodium Glutamate, Potassium Chloride, Corn Starch, Palm Oil, Powdered Cooked Chicken, Sugar, Natural Flavor, Chicken Fat, Silicon Dioxide (Prevents Caking), Disodium Guanylate, Disodium Inosinate, Caramel Color (Contains Sulfites), Maltodextrin, Dehydrated Parsley, Citric Acid, Turmeric (Color), Paprika Oleoresin (Color)), White Pepper, All-purpose Flour (Bleached Wheat Flour (Bleached Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour), Water, Potato Starch, Vital Wheat Gluten, Red Tobiko, Egg, Salt, Egg Yellow Shade (Yellow #5 And #6, Water, Sodium Benzoate, Caramel, Citric Acid)
- Roasted Chili Oil – Canola Oil, Chili Peppers (Dried), Salt, Monosodium Glutamate
- Dumpling Sauce – Rice Vinegar, Sugar, Soy Sauce, Sesame Oil
- Black Vinegar Ginger – Chinkiang Vinegar (Water, Glutinous Rice, Wheat Bran, Sugar, Salt), Fresh Ginger
Made in a facility that processes shellfish and pork
New York's First Dim Sum Restaurant, est. 1920
New York's First Dim Sum Restaurant, est. 1920
Opened by the Choy family in 1920 on one of the oldest streets in Chinatown, Nom Wah is New York's first and oldest dim sum restaurant. Dim sum, which translates to "a little bit of heart" referring to its bite-size portions, originated on the Silk Road a millennium ago. Tea houses along the trade route began serving food to weary travelers and transformed afternoon tea into a celebrated eating experience.
In 1974, Nom Wah was sold to Wally Tang, who started in 1950 as a dishwasher at the restaurant. In 2010, Wally passed the business onto his nephew, Wilson. Uncle Wally suggested Wilson modernize the restaurant, but Wilson refused. He saw this as his chance to preserve a piece of New York history. And Nom Wah certainly is a piece of New York history. A century since opening its doors, Nom Wah has become a testament to synthesizing the traditional with modernity.
