Siu Mai 烧卖


Chinese Name: 烧卖

English Name: Siu Mai; Shaomai

Category: Snack小吃

Main Ingredients: Flour; Pork

Siu Mai 烧卖
Siu Mai

Siu Mai烧卖 is a traditional Chinese pasta with meat stuffing wrapped in dough and steamed in a cage. The reason why the ancients didn’t seal it when making Shaomai was to distinguish the Shaomai from different fillings.

Siu Mai 烧卖
Siu mai stuffed with salted egg yolk

As early as the third year of Qianlong乾隆, the Wang family in Beijingli village北井里村, Fushan County浮山县 opened a Fushan Shaomai restaurant浮山烧麦馆 outside the front door of Beijing and made fried triangles炸三角 and various famous dishes. One new year’s Eve, Qianlong returned from a private visit to Tongzhou通州 and went to Fushan Shaomai restaurant to eat Shaomai. The roasted wheat stuffing here is soft and fragrant, oily but not greasy, white and crystal-like jade pomegranate.

Siu Mai 烧卖
Shaomai with thin skin like paper

After eating, Qianlong was full of praise. After returning to the palace, he personally wrote the three big characters “Duyichu都一处”, and ordered people to make a plaque and send it to Fushan Shaomai hall. Since then, the Shaomai hall has gained a great reputation and doubled its value.

Siu Mai 烧卖
Burn sale of close-up shooting

Today, there are more varieties of roasters all over the country, and the products are more exquisite. For example, there are minced pork切馅烧卖 in Henan, Baihua百花烧卖 in Shanxi, scallion pork大葱猪肉烧卖 in Hebei, duck oil鸭油烧卖 in Anhui, beef牛肉烧卖 in Hangzhou, egg and meat蛋肉烧卖 in Jiangxi, mutton羊肉烧卖 in Shandong, three delicacies三鲜烧卖 in Suzhou, chrysanthemums菊花烧卖 in Hunan, dry steaming干蒸烧卖 and fresh shrimp鲜虾烧卖 in Guangzhou, all of which have their own local characteristics.

Siu Mai 烧卖
Yellow Shaomai

Generally, dough made with boiling water烫面 is used for cooking. The dough is half cooked, and then cold water and dough are added to increase the forming ability. Then roll the skin with a special rolling pin similar to a mallet at both ends, which is thick in the middle. The four sides of the rolled skin are like lace. Put stuffing in the middle of the skin, wrap it up, and steam it in a steamer.

Most of the fillings are glutinous rice, mushrooms, radishes, cabbage, lean meat, etc., and seasoned soy sauce, salt, sesame oil, edible oil and sugar are added. When eating Shaomai, it is accompanied by vinegar and shredded garlic. It tastes delicious and memorable.

How to make Siu mai?


  • Eight dried mushrooms
  • 200g pork
  • Half a carrot
  • 2 measuring cups of glutinous rice
  • A proper amount of dumpling skin
  • 2 cloves garlic
  • A proper amount of ginger powder
  • An appropriate amount of scallion
  • An appropriate amount of edible oil
  • 1 tablespoon salt
  • 2 tablespoons raw soy sauce
  • 1 tablespoon fuel consumption
  • 1 tablespoon cooking wine
  • An appropriate amount of five-spice powder
Siu Mai 烧卖
Green Shaomai


  • Step 1, Soak the mushrooms in advance.
  • Step 2, Wash and dice the mushrooms.
  • Step 3, Separate lean meat from pigskin, dice pigskin and chop lean meat for standby.
  • Step 4, Dice the carrots and set them aside.
  • Step 5, Put the glutinous rice into the electric rice cooker and cook it. The amount of water for cooking glutinous rice is slightly less than that for cooking rice.
  • Step 6, Chop onion, ginger and garlic.
  • Step 7, Fire hot oil and stir fry the diced pigskin first.
  • Step 8, Add chopped green onion, ginger and garlic, diced mushrooms and diced lean meat to stir fry. Then add diced carrots.
  • Step 9, Add cooked glutinous rice, and then add seasoning: 2 tablespoons of raw soy sauce, 1 tablespoon of oil consumption, 1 tablespoon of cooking wine, 1 tablespoon of salt, an appropriate amount of five-spice powder, stir fry evenly (you can make it a little salty because it is used for stuffing).
  • Step 10, Continue to stir fry for a while and take out the pot for standby.
  • Step 11, Put a spoonful of glutinous rice stuffing on the dumpling skin, tighten the mouth, and pinch it into shape at will. And Do a few more like this.
  • Step 12, Put cold water in the pot, fire and steam for 15 minutes.
Siu Mai 烧卖
Tempting food


  • When adjusting the stuffing, the flavor of the stuffing must be heavier, so that the stuffing and Shaomai skin can be imported together, and the taste is just good.
  • Rolling out the dough seems simple, but it requires some basic skills. You should roll out the dough in a particular round way so that it will look good.

Video Guide

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