Shrimp Siu Mai

The siu mai at Nom Wah are a can’t miss! These particular ones are filled with sweet shrimp and encased in a delicate wrapper. The head chef at Nom Wah has been making these for nearly 40 years!

Established in 1920, Nom Wah is the first and oldest dim sum restaurant in New York. Originally a tea parlor and bakery founded by the Choy family in 1920, Nom Wah was initially known 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. The popular Chinatown restaurant was sold in 1950 to Wally Tang, who started as a dishwasher at the Chinese restaurant, and was then passed on to Wally’s nephew Wilson in 2010. Skip the lines of diners waiting for dim sum and order Nom Wah’s legendary dim sum straight to your door.

MORE DETAILS

This package includes your choice of 2-4 packs of 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

INSTRUCTIONS / STORAGE

• Nom Wah ships Monday – Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• 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 &#189 inch of space between each dumpling.
• Cover and steam until fully cooked through (10 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.

Ingredients

• Shrimp Siu Mai – Shrimp, Potato Starch, Vegetable Shortening (Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil, Mono And Diglycerides, Tbhq, And Citric Acid (Antioxidants)), Sugar, Sesame Oil, Monosodium Glutamate, 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, Green Peas, Egg, Salt, Egg Yellow Shade (Yellow #5 And #6, Water, Sodium Benzoate, Caramel Pwd, 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