Shaomai

Shaomai (also spelled shui mai, siu mai, shao mai, siew mai, shumai, or siomai) is a traditional Chinese dumpling served in dim sum. With fluffy and flowery shape in the top, Shaomai, refers to as "pork and mushroom dumpling.” The origination of Shaomai can be dated back to the Yuan Dynasty (1206-1368). Although its names vary in different regions in China, Shaomai takes advantages of soup dumpling and shallow fried dumpling, traditionally chosen as private banquet dishes. The delicious taste, coupled with the tempting fragrance, make Shaomai appeal.

Although Shaomai is originated from steamed stuffed bun, these two kinds of food mainly have two differences. On the one hand, the outer covering of Shaomai is made of a thin sheet of lye water dough. On the other hand, the outer covering is not sealed but in a pomegranate shape. Once well steamed in the pot, Shaomai is prized for the thin skin and abundant fillings. Shaomai is in the shape of a cup, not only delicious but also beautiful.
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Shaomai are often eaten together with vinegar and garlic. Eating in this way can add extract favor.Fillings vary from different seasons. Leek is the first choice in spring. Mutton and vegetable marrow are most welcomed in summer while in autumn, crab is seasoning and three delicacies (normally include pork, shrimp, and chicken) are served in winter.