Shaomai (simplified Chinese: 烧卖; traditional Chinese: 燒賣; pinyin: shāomài; Jyutping: siu1 maai2; Cantonese Yale: sīumáai) is a type of traditional Chinese dumpling, originating from Hohhot, Inner Mongolia. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, a variation of Shaomai also appears in Japan (焼売, Shūmai). In the Qing dynasty, the fillings varied by season: garlic chives in spring, mutton and pumpkin in summer, crab meat in autumn, and mixed seafood in winter. Many varieties have been created as shumai was gradually introduced to all provinces, where it was adapted to the different regional tastes throughout China. However, most people in Western countries associate shumai with only the Cantonese version due to the Cantonese diaspora. Within the dim sum tradition of southern China, shaomai is one of the most standard dishes. It is generally served alongside har gow, another variety of steamed dumpling containing shrimp, cooked pork fat, bamboo shoots and scallions; collectively these are known as hargow-sieu mai (蝦餃燒賣). Chinese dishes are traditionally eaten using chopsticks. In food stalls in Indonesia, siomai (or "siomay" in local dialect) are eaten together with steamed vegetables and tofu, and served with spicy peanut sauce. #foodvel #yourdreamfood #indianfoodblogger #indianfoodbloggers #soloeats #solotravel #indianfoodreview #thefoodielens #thesoloelitist #lovetoeat #lovefood #lovetotravel #shumai pic courtesy: @guru_poetic (at Nasi And Mee)