Shaomai–Shāomài

 Many varieties of Shaomai have been created as it was gradually introduced to all provinces, where it was adapted to the different regional tastes throughout China. However, most people in Western countries associate shaomai only with the Cantonese version due to the Cantonese diaspora. 

 Cantonese shaomai 

 

 This is the most well-known variety from the south-eastern province of Guangdong. As prepared in Cantonese cuisine, siumai is also referred to as “pork and mushroom dumpling.” Its standard filling consisting 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.  

 Shanghai shaomai 

 

 Shanghai shaomai uses glutinous rice, pork mince, Chinese mushroom (otherwise known as shiitake) and onion. The mince, Chinese mushrooms and onion are stir-fried before being made into shaomai which may then also be steamed. 

 

Shaomai (Chinese: 烧卖, Pinyin: shāomài), also called pork dumplings (although oftentimes other types of dumplings could also be filled with pork), is a type of traditional Chinese dumplings served in dim sum.