Shaomai(燒賣), sometimes called shumai, is a type of dumpling from northern China characterized by its decorative wrapper. Shaomai traditionally has mutton filling but can have various fillings.

Shaomai originated in Hohhot(呼和浩特) of present-day Inner Mongolia(內蒙古), then it spread throughout Shanxi(山西). Eventually it reached Beijing(北京) and spread across China. Today a variety of shaomai is popular in Cantonese dim sum, and the original-style shaomai are still popular in northern China, particularly in Jin cuisine around Shanxi.

Shaomai have a thin, pleated wrapper, the top shape somewhat resembling a flower.

They are usually served in a steamer basket by a unit called liang(兩), calculated by wrapper weight, typically about 8 dumplings. Shaomai are typically served with dark rice vinegar for dipping.

Recipe

Ingredients

• 8 shiitake(香菇), fresh or dried and rehydrated, minced
• 1 giant scallion(大蔥) or 2 scallion, minced
• 1 tbsp ginger, minced
• 1 tsp sichuan peppercorn water(花椒水) or or cooking rice wine(料酒) or water
• 1 tbsp light soy sauce(生抽)
• ½ tsp sesame oil(香油)
• 16 shao mai wrapper

Directions

• combine shiitake, scallion, ginger, sichuan peppercorn water, soy sauce, sesame oil for filling
• place a scoop of filling on each wrapper and pinch to close around filling, leaving the top loose
• steam 10 minutes
• serve