page_title: Shumai
section_title: Serving
hierarchical_section_title: Shumai / Serving
caption_attribution_description: English: One serving of steamed traditional lamb shaomai, served with vinegar, in Huhhot.
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: In Huhhot, Shaomai is commonly served as a staple food, especially for breakfast. It is considered a local delicacy in regions around Huhhot. Steamed ones are served in steam tiers, and fried ones are served in dishes, with usually 8 per serving. Vinegar is commonly used as appetizer. The dish is commonly consumed with tea.
  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).
  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.
  In Philippine food stalls and fast food restaurants, siomai is eaten as is, with dip, toothpicks to facilitate handling, or with rice (using a spoon and fork).
caption: One serving of steamed traditional lamb shaomai, served with vinegar, in Huhhot.
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