Top Siu Mai dishes in Toronto

Open-topped pork and shrimp dumplings topped with roe, juicy and well-balanced between pork richness and shrimp sweetness

Open-top pork and shrimp dumplings, dense and properly seasoned, finished with a dot of roe on top

Open-topped pork and shrimp dumplings, dense and savory with a dot of roe or carrot on top — a reliable benchmark for any dim sum kitchen

Open-top pork and shrimp dumplings, generously filled and steamed to order, a reliable anchor of the cart rotation

Open-topped dumplings with a well-balanced pork-and-shrimp filling, topped with a dot of roe — dense without being gummy

Open-topped pork and shrimp dumplings topped with a dot of fish roe — the twin benchmark to ha gow, and a reliable read on kitchen consistency

Open-top pork and shrimp dumplings, dense and juicy with a clean snap of pork fat on the finish

Open-topped pork and shrimp dumplings with a dense, meaty filling and a dot of roe — classic and reliably executed.

Open-top pork and shrimp dumplings from the dim sum station — consistently well-executed and among the more reliable bites in the spread

Open-top dumplings with a coarse pork and shrimp filling, topped with fish roe — a dim sum staple executed consistently well

Open-top pork and shrimp dumplings with a juicy, properly seasoned filling — consistently executed and a solid anchor for the dim sum spread

Open-topped pork and shrimp dumplings with a firm, bouncy texture — a reliable order here

Open-faced pork and shrimp dumplings, moist and well-seasoned, with a traditional roe garnish on top

Open-topped pork and shrimp dumplings, typically finished with fish roe — a reliable indicator of kitchen consistency

Open-topped pork and shrimp dumplings wrapped in yellow skin, steamed until just firm — dependable and well-seasoned

Open-topped pork and shrimp dumplings topped with roe; a dim sum staple done capably at buffet scale

Open-faced pork and shrimp dumplings, plump and straightforward in the Cantonese style

Open-topped pork and shrimp dumplings finished with a dot of roe, steamed to order in bamboo baskets