Shaomai

Shaomai is a traditional dumpling.

Varieties

There are two regional varieties of ''shaomai'': a version and a version from the Jiangnan region.

Cantonese ''shaomai''

As prepared in Cantonese cuisine, ''shaomai'' is also referred to as "pork and mushroom dumpling." Its standard filling is a combination of ingredients, consisting primarily of seasoned ground pork, whole and chopped shrimp, and Chinese black mushroom in small bits. The outer covering is made of a thin sheet of lye water dough. The center is usually garnished with an orange dot, made of roe or diced carrot, although a green dot may also be used. The decorative presentations vary from restaurant to restaurant.

Jiangnan ''shaomai''

''Shaomai'' prepared in the Jiangnan region are quite different. The wrapper is larger and tougher than the Cantonese version. The filling is similar to Zongzi with soy sauce/rice wine/sugar marinated pork pieces in glutenous rice and steamed with some lard. It is larger in size than the Cantonese version. However, most people in Western countries associate shaomai only with the Cantonese version due to the Cantonese diaspora. Recently, the Jiangnan version is starting to appear in areas with high-density new immigrants from mainland China, such the San Francisco Bay Area and Silicon Valley.

Hon'gadan ''shaomai''

''Shaomai'' prepared with shrimp, beef and hard boiled egg filling. Similar to the Japanese gyoza it is initially prepard by frying in a small amount of oil, eventually finishing the cooking process by steaming. Flavoring for this dumpling include ginger, five spice, and star anise.

Serving

Within the dim sum tradition of southern China, ''shaomai'' is one of the most standard dishes. It is generally served alongside ''har gau'', another variety of steamed dumpling.

In food stalls in Indonesia, ''shaomai'' are eaten together with steamed vegetables and tofu, and served with spicy peanut sauce.