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High FODMAP
Siu Mai
Avoid during the elimination phase of the diet.
Siu mai features open-topped dumplings made with ground pork, shrimp, mushrooms, and wheat wrappers. The combination of shrimp and pork is generally safe, but the wheat wrapper and mushroom inclusion drive FODMAP concerns. Traditional recipes use dried shiitake mushrooms and soy sauce, both of which can contribute excess fructans when concentrated. Restaurant portions typically include three or more dumplings per serving.
fork_spoon Serving Size
No safe serving size
warning Contains
sticky_note_2 Clinical Notes
Substituting mushrooms with diced water chestnuts and zucchini removes the secondary fructan trigger safely. Requesting rice-based wrappers or limiting wheat dumplings to a single serving manages intake effectively. Homemade siu mai using certified low-FODMAP flour and fresh white mushrooms ensures consistency. Verifying soy sauce type and dilution prevents unexpected sodium and FODMAP spikes.
psychiatry
Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.