page_title: Shumai
section_title: Cantonese siumaai
hierarchical_section_title: Shumai / Popular Chinese varieties / Cantonese siumaai
caption_attribution_description: 中文（香港）‎: zh:香港 德輔道中267-275號 龍記大廈zh:金鑽海鮮皇宮 酒家
context_page_description: Shumai is a type of traditional Chinese dumpling, originating from Hohhot. 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 and various southeast Asian countries.
context_section_description: This is the most well-known variety in the West, which is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling." Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a thin sheet of lye water dough, which is either yellow or white. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary.
  A fish paste variety of siumaai is sold as a popular street food in Hong Kong, usually alongside curry fishballs. It is most often eaten with a sweet soy sauce and chili oil.
caption: Cantonese siumaai
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