Shumai

{{short description|Type of traditional Chinese dumpling}} {{about||meats roasted on spits over an open fire or a huge wood-burning rotisserie oven|siu mei|the ''Star Wars'' character|Shu Mai (Star Wars)}} {{Infobox food | name = Shumai | image = Yellow dim sum in steamer basket.jpg | image_size = 230px | caption = ''Shumai'' in a bamboo steamer | alternate_name = Variously spelled ''shaomai'', ''shui mai'', ''shu mai'', ''sui mai'', ''shui mei'', ''siu mai'', ''shao mai'', ''xíu mại'' (Vietnamese), ''siomai'' (Filipino), ''siumai'' (Malaysian), ''siomay'' (Indonesian) | country = China | region = Guangzhou, Guangdong or Hohhot, Inner Mongolia | creator = | course = Dim sum | served = | main_ingredient = Seasoned ground pork, whole and chopped mutton, Chinese black mushroom, lye water dough | variations = Siomay | calories = | other = }} {{Infobox Chinese | t = 燒賣 | s = 烧卖 | l = to cook and sell | showflag = jp | p = shāomài | mi = {{IPAc-cmn|sh|ao|1|m|ai|4}} | h = sehw mai | y = sīumáai | j = siu1 maai2 | ci = {{IPAc-yue|s|iu|1|m|aai|2}} | poj = sio-māi | qn = xíu mại | chuhan = 燒賣 | kanji = 焼売 | hirakana = しゅうまい | kana = シュウマイ | romaji = shūmai | tha = ขนมจีบ {{IPA|th|kʰā.nǒm.t͡ɕìːp|}} | rtgs = khanom chip | tgl = siomai / siyomay | hin = momo | ind = siomai / siomay / somay }} {{Chinese cuisine}} {{Cantonese culture}} '''''Shumai''''' ({{lang-zh|s=烧卖|t=燒賣|p=shāomài|cy=sīu-máai|poj=sio-māi}}) is a type of traditional Chinese dumpling meat made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack,<ref name="Hsiung">{{cite book |last1=Hsiung |first1=Deh-Ta |last2=Simonds |first2=Nina |last3=Lowe |first3=Jason |year=2005 |title=The food of China: a journey for food lovers |location= |publisher=Bay Books |page=38 |isbn=978-0-681-02584-4}}</ref> and is served with an additional serving of soy sauce. In addition to accompanying the Chinese diaspora, variations of ''shumai'' can be found in Japan, Southeast Asia, and South America. Variations include the Hawaiian pork hash and the Indonesian ''siomay.'' In Australia, it developed into dim sim.

==Popular Chinese varieties== {{more citations needed section |date=March 2025}}

=== Cantonese ''siumaai'' === This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, ''siumaai'' is also referred to as "pork and mushroom dumpling". Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a thin sheet of lye water dough, which is either yellow or white. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary.{{Cn|date=February 2025}}

A fish paste variety of ''siumaai'' is sold as a popular street food in Hong Kong, usually alongside curry fishballs. It is most often eaten with a sweet soy sauce and/or chili oil.{{Cn|date=February 2025}}

Pig liver shiumai ({{Lang|zh|豬潤燒賣}}) is a variety of shiumai sold at traditional tea houses such as Luk Yu ({{Lang|zh|陸羽茶室}}) and Lin Heung Tea House ({{Lang|zh|蓮香樓}}).<ref>{{Cite web |date=2022-08-10 |title=蓮香樓｜懷念招牌豬潤燒賣原來燒賣種類可以分得那麼細 |url=https://www.stheadline.com/article/3127606/%E8%93%AE%E9%A6%99%E6%A8%93%E6%87%B7%E5%BF%B5%E6%8B%9B%E7%89%8C%E8%B1%AC%E6%BD%A4%E7%87%92%E8%B3%A3-%E5%8E%9F%E4%BE%86%E7%87%92%E8%B3%A3%E7%A8%AE%E9%A1%9E%E5%8F%AF%E4%BB%A5%E5%88%86%E5%BE%97%E9%82%A3%E9%BA%BC%E7%B4%B0 |access-date=2025-01-14 |website=星島頭條 |language=zh-HK}}</ref>

The ''Hong Kong Siumaipedia'' was written to document the Cantonese variety.<ref>{{cite web|last=Ho|first=Kelly|url=https://hongkongfp.com/2021/05/23/love-at-first-bite-hong-kongs-humble-street-food-inspires-an-encyclopaedia/|title=Love at first bite: Hong Kong's humble street food inspires an encyclopedia |newspaper=Hong Kong Free Press|date=2021-05-23|accessdate=2021-05-30}}</ref>

<gallery mode="packed" heights="130" widths="130"> File:Palette Tea House - March 2023 - Sarah Stierch 05.jpg File:Li Wah (17097462259).jpg File:Food 點8號, 米其林星級主廚專賣店, 台北, 台灣, Taipei, Taiwan (45421733214).jpg File:13-08-08-hongkong-sky100-09.jpg </gallery>

===Hohhot ''shaomai''=== Hohhot shaomai is a regional variety in Hohhot, Inner Mongolia.<ref name="name origin">{{cite web|title=烧麦的名称由来|url=http://news.ganji.com/shaomaidemingchengyoulai.htm|publisher=news.ganji.com|access-date=16 December 2013}}</ref><ref name="Suiyuan County Annals">{{cite book|title=绥远通志稿|year=2010|publisher=内蒙古人民出版社|location=Inner Mongolia, China|isbn=9787204090808}}</ref>

The wrapping is a very thin, round sheet of unleavened dough, with a pleated border. There is only one kind of filling, which mainly consists of chopped or minced mutton, scallion and ginger. Hohhot shaomai features this extensive use of scallion and ginger, creating a dense combined scent, and a slightly spicy taste. The filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a "neck" and a flower-shaped top. It is then cooked by steaming or pan-frying. Hohhot shaomai is served in the unit of "liang", which means either eight steamed ones served in a steamer tier, or eight fried ones served in a dish. "Liang" is equal to 50 grams, is traditionally used as an indication of the total weight of the wrapping. Hohhot shaomai is commonly served with vinegar and tea, due to its greasiness.{{Cn|date=February 2025}}

<gallery mode="packed" heights="160" widths="160"> File:都一处.jpg|Mutton and scallion ''shaomai'' from Inner Mongolia File:Shaomai stuffed with mutton and scallion at Kui Sheng Ge, Liudaokou (20220808115101).jpg </gallery>

===Hunan ''juhua shaomai''=== Called the chrysanthemum shaomai ({{Lang|zh|菊花燒賣}}), this variety is made in Changsha ({{Lang|zh|長沙}}), Hunan province ({{Lang|zh|湖南}}). This shaomai is named for its opening resembling the chrysanthemum flower petal shape. It is spicy with pepper and the wrapper is translucent. The filling largely consists of glutinous rice, pork hash, shrimp, shiitake mushrooms, bamboo shoots and onion.{{citation needed|date=July 2015}}

===Jiangnan ''shaomai''=== ''Shaomai'' prepared in the Jiangnan region (stretching from Shanghai to Nanjing) has a filling similar to ''zongzi'' from the region, containing marinated pork pieces in glutinous rice, soy sauce and Shaoxing wine, steamed with pork fat. It is larger than the Cantonese version.{{Cn|date=February 2025}}

The Shanghai variation also contains shiitake mushrooms and onion.<ref>{{Cite web|title=鲜香入味的上海三丁烧卖附配方＋做法_腾讯新闻|url=https://new.qq.com/omn/20191112/20191112A03MZY00.html|access-date=2020-10-30|website=new.qq.com}}</ref>{{Better source|date=February 2025}} The mince, mushrooms and onion are stir-fried before being prepared as the filling.<ref>{{Cite AV media |url=https://www.youtube.com/watch?v=pMrcGeSqRvw |title=香菇糯米烧卖的做法，老上海烧卖制作解说，上海美食，上海冬笋烧卖，香菇笋丁烧卖，椎茸シュウマイの作り方，shumai recipes，不用工具就能做出完美烧卖皮，名店烧卖商用做法看完一次就能开店 |date=2022-02-15 |last=Le AndyCake法国蓝带厨师把美味分享给您 |access-date=2024-09-09 |via=YouTube}}</ref>{{Better source|date=February 2025}}

===Uyghur ''shaomai''=== In northwest China, the Uyghur people of Xinjiang adapted shaomai into two regional varieties.{{citation needed|date=July 2015}} The southern Xinjiang recipes differ slightly from the northern version in terms of ingredients and method. The filling of the northern version consists of mutton or beef, along with green onion and radish, whereas the southern filling primarily uses glutinous rice with smaller amounts of mutton or beef. Minced meat from sheep ribs containing some fat is ideal.{{citation needed|date=July 2015}}

===Jiangxi ''Yifeng shaomai''=== Called the Yifeng shaomai in the southeastern Jiangxi province, this version's distinct flavour comes from a blend of pork mince, bread flour, sesame seed powder, ground pepper and sugar.<ref>{{Cite web|title=宜丰烧卖介绍_宜春美食|url=https://m.cncn.com/meishi/jxyichun/food/4275|access-date=2020-10-30|website=m.cncn.com}}</ref> It is particularly popular in the area of Yifeng Tanshan Tianbao where it is one of the foods eaten during the Chinese New Year celebration.{{Cn|date=February 2025}}

== Variants from other countries ==

===Japanese ''shūmai''=== [[File:ごま麺のシュウマイ.jpg|thumb|Japanese ''shūmai'' in a bamboo steamer]] ''Shūmai'' in Japan usually use pork and minced onion as the main ingredients and are often topped with a green pea. While the meat filling in Chinese shaomai is usually minced, the meat filling in Japanese shumai is ground to a paste.{{Cn|date=February 2025}}

===Hawaiian pork hash=== Pork hash in Hawaii consists primarily of ground pork, sometimes with minced shrimp added. Lye is sometimes used to treat the pork to add a bouncy texture. Ginger, Chinese rice wine, soy sauce, sesame oil, and white pepper are common seasonings to the farce. Water chestnuts and carrots are sometimes added. The outer covering is made of a thin yellow or white dough. Pork hash in Hawaii is fairly large, often the size of a large chicken egg. It is often served with soy sauce mixed with hot mustard.<ref>{{cite web |last1=Shimabukuro |first1=Betty |title=Honolulu Star-Bulletin Features |url=https://archives.starbulletin.com/2002/01/30/features/request.html |website=archives.starbulletin.com}}</ref><ref>{{cite web |title=Grindz of the Day: Sing Cheong Yuan Bakery, Hawaiian Airlines 1st Class & Mai Tai's – Tasty Island |url=https://tastyislandhawaii.com/2016/10/13/grindz-of-the-day-sing-cheong-yuan-hal-1st-class-mai-tais/ |website=Tasty Island |date=13 October 2016}}</ref>

===Indonesian ''siomay''=== [[File:Siomay.jpeg|thumb|Indonesian siomay is served with peanut sauce.]] {{main|Siomay}}

''Siomay'' or ''siomai'' (sometimes called somay) in Indonesia is pronounced the same way as its sisters and is usually a wonton wrapper, stuffed with filling and steamed. It is also served with steamed potatoes, tofu, hard-boiled eggs, steamed bitter gourd and cabbages, all sliced and topped with peanut sauce and ''kecap manis'' (sweet soy sauce). Because the population of Indonesia is largely Muslim, Indonesian siomay rarely uses pork. Instead, it is often made from various fish, most commonly wahoo or mackerel tuna, other variants that uses shrimp or chicken is also popular in Indonesia. This variant is less common in Western countries.{{citation needed|date=July 2015}}

===Philippine ''siomai''=== [[File:Siomai.jpg|thumb|Philippine ''siomai'' with calamansi and siling labuyo]] ''Siomai'' ({{IPA|tl|ˈʃomaɪ|}}; {{langx|fil|siyomay}}) in the Philippines is often ground pork, beef, shrimp, and the like. It is combined with extenders like garlic, green peas, carrots and among others which is then wrapped in wonton wrappers. It is commonly steamed, with a popular variant being fried, resulting in a crisp exterior. It is normally dipped in soy sauce with the juice of calamansi, a Philippine lime, and a chili-garlic oil is sometimes added to the sauce.{{Cn|date=February 2025}}

A recent variant on ''siomai'' is wrapped in sheets of laver after the wonton wrappers, which are marketed as "Japanese".{{Cn|date=February 2025}}

===Thai ''khanom jeeb''=== ''Khanom jeeb'' or written as ''Khanom chip'' ({{langx|th|ขนมจีบ}}; {{IPA|th|kʰā.nǒm.t͡ɕìːp|pron}}) is a Thai version of shumai. Khanom jeeb is a Thai term that means "pleated snack", is a staple at Chinese restaurants and dim sum carts. However, there is another type of khanom jeeb that is considered to be a traditional Thai khanom jeeb, which is different from Chinese khanom jeeb. Thai khamon jeeb is mentioned in ''Kap He Chom Khrueang Khao Wan'', a royal poem work of King Rama II from the early Rattanakosin period, more than 200 years ago. Thai khanom jeebs are wrapped in white flour similar to har gow and pleated to form a bird-like shape, hence they are also called "khanom jeeb nok" (ขนมจีบนก; {{IPA|th|kʰā.nǒm.t͡ɕìːp nók|pron}}; {{lit|bird-shaped steamed dumplings}}) and they are not eaten with the sour soy sauce used for Chinese khanom jeebs. They are also eaten with lettuce and chili peppers, just like sakhu sai mu.<ref>{{cite web|url=https://hungryinthailand.com/kanom-jeeb/|title=Kanom Jeeb (Thai Dumplings Recipe)|author=Praew|accessdate=2023-06-25|date=2024-10-14|work=Hungry in Thailand}}</ref><ref>{{cite web|url=https://www.silpa-mag.com/culture/article_49652|title=ขนมจีบ (ไทย) ต้นตำรับจากขนมไส้หมูเจ้าครอกวัดโพธิ์ ของว่างโบราณอายุสองร้อยกว่าปี|accessdate=2024-10-14|date=2024-01-14|work=Silpa Wattanatham|language=thai}}</ref>

For Chinese khamom jeebs or shumei, in some southern provinces such as Phuket or Trang, the dipping sauce is different from other regions, namely, it is a reddish-brown and sweet sauce. Eating khanom jeebs with this dipping sauce is part of eating dim sum and is a common breakfast culture of Trang locals.<ref>{{cite web|url=https://www.gourmetandcuisine.com/stories/detail/2236|date=2023-06-20|accessdate=2024-10-14|language=thai|title="กำเจือง" น้ำจิ้มติ่มซำที่มีเฉพาะเมืองตรัง|work=Gourmet & Cuisine}}</ref>

===Vietnamese ''xíu mại''=== thumb|Bánh mì xíu mại ''Xíu mại'' in Vietnam has minced pork, onion, scallion and shredded bread as the main ingredients and is cooked in tomato sauce. It is usually served in a roll of ''bánh mì'' for breakfast.<ref>{{Cite news |last=VnExpress |title=Cách làm xíu mại ăn bánh mì ngon |trans-title=How to make delicious meatballs to eat with bread |url=https://vnexpress.net/doi-song-cooking-cach-lam-xiu-mai-4517845.html |archive-url=https://web.archive.org/web/20241209072532/https://vnexpress.net/doi-song-cooking-cach-lam-xiu-mai-4517845.html |archive-date=2024-12-09 |access-date=2025-11-03 |work=Tin nhanh VnExpress |language=vi}}</ref> Because the recipe omits dough wrappings, it is more akin to a meatball rather than ''shumai''.{{Cn|date=February 2025}}

==History== As described by historical materials, ''shaomai'' was served in tea houses as a secondary product.<ref name="name origin" /><ref name="绥远通志稿">{{cite book|title=绥远通志稿 |year=2010 |location=Inner Mongolia, China |publisher=内蒙古人民出版社 |isbn=9787204090808}}</ref>{{page needed |date=March 2025 }} The name ''shaomai'' ({{lang-zh|t=捎賣|s=捎卖|labels=no|first=t}}), means the product was "sold as a sideline", with tea. It is considered to have been brought to Beijing and Tianjin by merchants from Shanxi, causing its later wide spread. The name was later transformed into modern forms like "{{lang|zh-Hant|燒麥}}; {{lang|zh-Hans|烧麦}}", "{{lang|zh-Hant|稍美}}" and "{{lang|zh-Hant|燒賣}}; {{lang|zh-Hans|烧卖}}", changing the characters while keeping the original ''shaomai'' pronunciation. The product was initially in the form of meat and vegetables wrapped in thin sheets, and was sold weighing only the wrapper, a tradition which is still kept in Hohhot. In 2021, "the craft of making Shaomai at Lao Suiyuan" was awarded as a non-material cultural heritage project in Hohhot.<ref>{{Cite news |year=2022 |title=Hohhot shaomai included on national delicacy list |url=https://subsites.chinadaily.com.cn/hohhot/2022-08/03/c_794252.htm |newspaper=China Daily}}</ref>

==Serving== [[File:Leshan-style Shaomai at Huayanjie, Lize (20211119171902).jpg|thumb|''Shaomai'' with chili oil]] thumb|Fried ''siomai'' In Hohhot, ''shaomai'' is commonly served as a staple food, especially for breakfast. It is considered a local specialty in regions around Huhhot. Steamed ''shaomai'' are served in bamboo steamer tiers, and fried ''shaomai'' are served in dishes.{{Cn|date=February 2025}}

Within the dim sum tradition of southern China, ''shaomai'' is one of the most standard dishes.<ref name="Hsiung" /> It is generally served alongside ''har gow'', another variety of steamed dumpling containing shrimp, cooked pork fat, bamboo shoots and scallions; collectively these are known as ''har gow-siu mai'' ({{lang|zh-Hant|蝦餃燒賣}}).

In Guangzhou, ''siu mai'' ({{Lang|zh|燒賣}}) and ''har gow'' ({{Lang|zh|蝦餃}}), along with ''char siu bao'' ({{Lang|zh|叉燒包}}), and egg tarts ({{Lang|zh|蛋撻}}), are considered the classic dishes of Cantonese dim sum cuisine. They are collectively referred to as the "Four Heavenly Kings" of the cuisine. ({{lang-zh|c=四大天王|p=sì dà tiān wáng|cy=sei daaih tīn wòhng}}).<ref>{{Cite web|date=2020-02-05|title=Dim Sum, a Beginner's Guide to the Cantonese Cuisine|url=https://www.honestfoodtalks.com/dim-sum-guide-yum-cha/|access-date=2020-10-30|website=Honest Food Talks|language=en-GB}}</ref><ref>{{Cite web|title=广州早茶"四大天王"有哪些？|url=http://www.sohu.com/a/161327339_99937685|access-date=2020-10-30|website=www.sohu.com|language=en}}</ref>

In food stalls in Indonesia, ''siomai'' (or "siomay" in local dialect) are eaten together with steamed vegetables and tofu, and served with spicy peanut sauce.{{Cn|date=February 2025}}

In Philippine food stalls and fast food restaurants, ''siomai'' is eaten with dip, toothpicks to facilitate handling, or with rice (using a spoon and fork).{{Cn|date=February 2025}}{{Portal|China|Food}}

==References== {{Commons category|Shumai}} {{reflist}}

{{Cantonese cuisine}} {{Shanghai cuisine}} {{Hong Kong cuisine}} {{Philippine cuisine}} {{Thai cuisine}} {{Guangdong topics}} {{Guangxi topics}} {{Dumplings}}

Category:Cantonese dumplings Category:Chinese pork dishes Category:Dim sum Category:Dumplings Category:Filipino cuisine Category:Cuisine of Hawaii Category:Hong Kong cuisine Category:Hunan cuisine Category:Japanese dumplings Category:Mauritian cuisine Category:Shanghai cuisine Category:Indonesian cuisine Category:Thai cuisine Category:Uyghur cuisine Category:Vietnamese dumplings Category:Steamed foods