It’s also known as Yifeng shaomai, and the recipe offers distinct flavors that emanate from a mixture of minced pork, sesame seed powder, bread flour, sugar, and ground pepper. And the former uses a smaller portion of beef or mutton with glutinous rice. The latter contains beef or mutton, radish, and green onion. The southern Xinjiang region has a recipe that differs from the northern region. The variation sometimes has onion and shiitake mushrooms as well, which are stir-fried and then stuffed. And they’re much larger in comparison to Cantonese Siu Mai. These dumplings are steamed using pork fat. There’s marinated pork with glutinous rice, Shaoxing wine, and soy sauce. What about the filling? It’s largely pork hash, glutinous rice, shrimp, onion, and shiitake mushroom bamboo shoots. And the recipe is spicy because of the inclusion of pepper, along with a translucent wrapper. This particular variety of Siu Mai resembles a chrysanthemum flower. In Hong Kong, it’s a very popular street food served along with curry fishballs. And the garnishing consists of diced carrot or crab roe.Īnd these taste the best with chili oil and sweet soy sauce. The covering on the outside is a thin lye water dough sheet, the color of which is either white or yellow. And sometimes pepper, water chestnuts, and bamboo shoots are added too. Cantonese Siu MaiĪlso called pork and mushroom dumplings, the Cantonese Siu Mai recipe list includes ground pork, chopped or whole shrimp, green onion, ginger, Chinese black mushroom, chicken stock, sesame oil, soy sauce, and Chinese rice wine. And Hohhot shaomai, because it’s so greasy, is the most commonly served with tea and vinegar. The recipe contains a lot of ginger and scallion that create a thick scent and spicy flavor. This one’s stuffed with minced or chopped mutton, along with ginger and scallion. Siu Mai is a part of the traditional dim sum meal that consists of various types of small dishes or snacks. And it first came about in the traditional teahouses of China. Something that was made to sell, and not cook at home. Originally, this was a dish served in restaurants only. And what Siu Mai actually means is cooking and selling. It’s pronounced as sju mai and also called shumai. And served without any dipping or dumpling sauce. More often than not, Siu Mai is garnished with grated carrot or crab roe topping. The wrapping isn’t completely folded, which means the filling is visible from the top. And this dumpling is wrapped with an additional thin wanton, then steamed of course. Chinese dumpling stuffed with pork is known as Siu Mai.
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