Shumai

Shumai is a cherished Chinese dumpling originating from Hohhot and holds a prominent place as a dim sum delicacy in Cantonese cuisine. Owing to the Chinese diaspora, shumai variations have spread to Japan and numerous Southeast Asian countries.

During the Qing dynasty, shumai fillings in China adapted to seasonal ingredients, with each region adding its unique flair to the recipe. For instance, in Inner Mongolia, Hohhot shaomai is distinguished by its delicate dough encasing mutton, scallions, and ginger. In Cantonese cuisine, the popular siumaai, well-known in the West, features ground pork, shrimp, Chinese black mushrooms, and an array of seasonings. Other regional versions include Hunan juhua shaomai, Jiangnan shaomai, Uyghur shaomai, and Jiangxi Yifeng shaomai, each with distinctive flavors and ingredients.

Shumai has also left its mark beyond China. In Japan, shūmai often incorporates shrimp. Indonesian siomay typically features fish, accommodating the preferences of the Muslim population. The Filipino variant, siomai, can include pork, beef, or shrimp and is customarily served with soy sauce and calamansi juice. In Vietnam, xíu mại comprises minced pork, onion, and bread, cooked in tomato sauce, and frequently served in a bánh mì roll.

Shumai’s history dates back to the Ming and Qing dynasties, originating in Hohhot before spreading to cities like Beijing and Tianjin. Originally, it was a supplementary offering in tea houses. Nowadays, in Hohhot, shumai is a staple breakfast item, often enjoyed with vinegar and tea. Within dim sum traditions, shumai stands out alongside other beloved dumplings like har gow.