Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T02:59:20Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 10:59, 23 September 2026
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	'''Siu Mai''' (Cantonese: ''síu máai''; also '''shumai'''; Simplified Chinese: 烧卖; Traditional Chinese: 燒賣; Pinyin: ''Shāomài'') are open-topped steamed dumplings ~~widely served~~ in ~~Cantonese~~ [[Dim Sum]]~~. Cantonese versions often combine pork~~ and ~~shrimp in a thin yellow wrapper;~~ other Chinese regions ~~have~~ related shaomai ~~styles~~ with different fillings and ~~shapes~~.<ref name="wp">[https://en.wikipedia.org/wiki/Shumai English Wikipedia]</ref>		'''Siu Mai''' (Cantonese: ''síu máai''; also '''shumai''' / '''shaomai'''; Simplified Chinese: 烧卖; Traditional Chinese: 燒賣; Pinyin: ''Shāomài'') are open-topped steamed dumplings whose wrappers gather into a cup or flower rather than a fully sealed pouch. The Cantonese tea-house form—pork and shrimp in a thin yellowish wrapper—became the global [[Dim Sum]] emblem through Hong Kong and overseas yum cha, while other Chinese regions keep related shaomai identities with different fillings, sizes, and meal roles.<ref name="wp">[https://en.wikipedia.org/wiki/Shumai English Wikipedia: Shumai]</ref>

	== Characteristics ==		== Characteristics ==

	Cantonese siu mai are typically ~~cup-shaped~~ with filling exposed at the ~~top~~, ~~sometimes~~ finished with crab roe or ~~carrot~~ for ~~color. The texture balances~~ soft wrapper, ~~savory~~ meat, and juicy bite.		Cantonese siu mai are typically short cylinders or cups with the seasoned filling exposed at the crown, often finished with a bright dot of crab roe, diced carrot, or a green pea. Texture aims for a soft wrapper, springy meat, and a juicy bite; mushrooms or water chestnuts may add chew. They travel the steamer basket beside [[Har Gow]] as a classic pair.

			Outside Guangdong, open steamed dumplings share the name but not always the filling: Hohhot (Inner Mongolia) shaomai are larger flower-neck dumplings classically filled with mutton, scallion, and ginger and sold as a hearty breakfast staple by the traditional weight unit ''liang''; Jiangnan and other southern home styles may wrap sticky rice with mushrooms or minced meat. Diaspora cousins include Filipino ''siomai'', Indonesian ''siomay'', Hawaiian pork hash, and Australian dim sim—related open or loosely sealed steamers, not identical CFWK SKUs.<ref name="wp" />

	== Ingredients (overview) ==		== Ingredients (overview) ==

	~~Common~~ Cantonese ~~fillings~~ use minced pork ~~and~~ chopped shrimp ~~with mushrooms or water chestnuts for crunch. Wrappers are thin wheat sheets~~. Northern and ~~other regional shaomai may use~~ sticky rice ~~or different meat mixes~~.		Encyclopedic overview only: thin wheat wrappers (Cantonese lines often use lye-water or egg-tinted sheets); minced pork; chopped or whole shrimp; Chinese black mushroom; scallion and ginger; rice wine, soy, and sesame oil seasonings in many Cantonese formulas. Northern mutton–scallion and sticky-rice regional fillings differ. No recipe steps here.

	== History and culture ==		== History and culture ==

	Open steamed dumplings appear across Chinese foodways; the Cantonese ~~tea~~-~~house form became internationally familiar through~~ Hong Kong and ~~overseas yum cha~~. ~~Related~~ forms ~~remain part~~ of ~~local snack and banquet traditions elsewhere in China~~.		Open steamed dumplings appear across Chinese foodways. Soft origin stories place early tea-house shaomai in northern cities such as Hohhot, sometimes with Yuan-dynasty dating and “sold-on-the-side” leftover-filling lore; encyclopedia and popular-history pages repeat these attributions without a single uncontested archival recipe, so treat early provenance as disputed or folk.<ref name="wp" /> What is secure for diners is the modern split: Cantonese siu mai as yum-cha identity on [[Hong Kong Food]] and [[Guangdong Food]], versus regional shaomai that can be a full breakfast or local specialty rather than a small steamer share.

			Character spellings historically vary (烧卖 / 燒麥 and related forms); pronunciation differences track dialect more than a change of dish family.

	== Serving and variations ==		== Serving and variations ==

	~~A standard~~ steamer ~~companion to [[Har Gow]]~~. ~~For the category hub see~~ [[~~Dim Sum~~]]~~; for Hong Kong dining context see~~ [[~~Hong Kong Food~~]].		Cantonese service: bamboo steamer, soy or chili dip optional, ordered with other dim sum. Hohhot service: vinegar and tea with a greasier mutton profile. Sticky-rice shaomai appear in Jiangnan snack shops. Keep distinct from sealed [[Jiaozi]], from soup dumplings, and from [[Guotie]]’s fried base.

	== See also ==		== See also ==
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	* [[Guangdong Food]]		* [[Guangdong Food]]
	* [[Jiaozi]]		* [[Jiaozi]]
			* [[Guotie]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

	== References ==		== References ==

	{{reflist}}		{{reflist}}

Admin: [CFWK] Create P1 dish page: Siu Mai

2026-09-22T03:00:42Z

[CFWK] Create P1 dish page: Siu Mai

New page

{{#seo:
|title=Siu Mai (Shumai 烧卖) - Chinese Food Wiki
|keywords=Siu Mai,烧卖,shumai,Dim Sum
|description=Siu mai (shumai) are open-topped steamed dumplings, a staple of Cantonese dim sum.
}}

{{Infobox chinese food
| image = Siu Mai.jpg
| caption = Siu mai
| alternate_name = Shumai; 烧卖; 燒賣; shaomai
| pinyin = Shāomài
| type = Steamed dumpling
| course = Dim sum
| country = China
| region = Guangdong / Hong Kong (and other regional forms)
| other = Open-faced dumpling
}}

'''Siu Mai''' (Cantonese: ''síu máai''; also '''shumai'''; Simplified Chinese: 烧卖; Traditional Chinese: 燒賣; Pinyin: ''Shāomài'') are open-topped steamed dumplings widely served in Cantonese [[Dim Sum]]. Cantonese versions often combine pork and shrimp in a thin yellow wrapper; other Chinese regions have related shaomai styles with different fillings and shapes.<ref name="wp">[https://en.wikipedia.org/wiki/Shumai English Wikipedia]</ref>

== Characteristics ==

Cantonese siu mai are typically cup-shaped with filling exposed at the top, sometimes finished with crab roe or carrot for color. The texture balances soft wrapper, savory meat, and juicy bite.

== Ingredients (overview) ==

Common Cantonese fillings use minced pork and chopped shrimp with mushrooms or water chestnuts for crunch. Wrappers are thin wheat sheets. Northern and other regional shaomai may use sticky rice or different meat mixes.

== History and culture ==

Open steamed dumplings appear across Chinese foodways; the Cantonese tea-house form became internationally familiar through Hong Kong and overseas yum cha. Related forms remain part of local snack and banquet traditions elsewhere in China.

== Serving and variations ==

A standard steamer companion to [[Har Gow]]. For the category hub see [[Dim Sum]]; for Hong Kong dining context see [[Hong Kong Food]].

== See also ==

* [[Dim Sum]]
* [[Har Gow]]
* [[Hong Kong Food]]
* [[Guangdong Food]]
* [[Jiaozi]]
* [[List of dishes (A-Z)]]

== References ==

{{reflist}}

Siu Mai - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] Create P1 dish page: Siu Mai