Shumai

Shumai
Shumai in a bamboo steamer
Alternative namesVariously spelled shaomai, shui mai, shu mai, sui mai, shui mei, siu mai, shao mai, xíu mại (Vietnamese), siomai (Filipino), siomay (Indonesian)
CourseDim sum
Place of originChina
Region or stateGuangzhou, Guangdong or Hohhot, Inner Mongolia
Main ingredientsseasoned ground pork, whole and chopped mutton, Chinese black mushroom, lye water dough
VariationsSiomay
Shumai
Chinese name
Traditional Chinese燒賣
Simplified Chinese烧卖
Jyutpingsiu1 maai2
Hanyu Pinyinshāomài
Literal meaningto cook and sell
Transcriptions
Standard Mandarin
Hanyu Pinyinshāomài
IPA[ʂáʊmâɪ]
Hakka
Romanizationsehw mai
Yue: Cantonese
Yale Romanizationsīumáai
Jyutpingsiu1 maai2
IPA[siw˥maj˧˥]
Southern Min
Hokkien POJsio-māi
Vietnamese name
Vietnamese alphabetxíu mại
Chữ Hán燒賣
Thai name
Thaiขนมจีบ [kʰā.nǒm.t͡ɕìːp]
RTGSkhanom chip
Japanese name
Kanji焼売
Kanaシュウマイ
Transcriptions
Romanizationshūmai
Indonesian name
Indonesiansiomai / siomay / somay
Filipino name
Tagalogsiomai / siyomay
Hindi name
Hindimomo

Shumai (Chinese: 燒賣; pinyin: shāomài; Cantonese Yale: sīu-máai; Pe̍h-ōe-jī: sio-māi) is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack.[1] In addition to accompanying the Chinese diaspora, variations of shumai are found in Japan and Southeast Asia, such as the Indonesian siomay. In Australia, it developed into dim sim.

  1. ^ Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. ISBN 978-0-681-02584-4. p 38.