Talk:Shumai

message: As its name implies, this dish is made with little effort. It is made with a thick fried flour casing opening upward (that looks like a lotus) from the outside, as well as fried rice from the inside. This dish is special due to its shape, although the general recipe is quite similar with other dishes made from flour, such as wonton and jiaozi. Badagnani 19:08, 14 June 2007 (UTC)
replies: text: I can't be sure the flour is rice flour.  In fact, I want to say egg flour. Benjwong 19:19, 14 June 2007 (UTC)
replies: text: I hope more wikipedia chefs contribute, because I honestly don't think it is "just wonton wrapper".  Benjwong 19:27, 14 June 2007 (UTC)

text: From the Chinese wiki: "燒賣用燙麵，即用開水和麵，麵已半熟，再加入冷水和的麵，以增加成型能力，用一種中間粗，兩頭有把的類似棒槌的特殊擀麵杖擀皮，擀出的皮薄而不平，四邊如同花邊，中間放餡，不用包，一提就成型，上屉蒸熟。皮薄餡大，形若杯，底为圓，腰收細，上面如同花邊，美觀好吃。"
Translation: shaomai is made from 燙麵 (not sure there's an English term for this, since in Chinese cooking there are several methods of mixing the dough to produce different textures), essentially the flour (implying regular wheat flour) is first mixed with boiling water and artially cooked the flour, it is then mixed with dough made with cold water to add structure to the dough. The wrapper is made from a special rolling pin with thicker middle with handles at the end, the resulting wrapper is thin but not leveled with frilled edge (so the "real" version uses a special wrapper, but I've seen plenty of places just use regular wonton wrappers since they are easier to come by and easier to make, you can't really learn to make the wrappers at home without someone demonstrating and it's time consuming, so I think that's why they are instructed to use wonton wrappers, especially in English). The filling is placed in the middle, it is unnecessary to fold it as it will be shaped as soon as the edge is lifted up. It is then steamed to cook. The wrapper should be thin and fillings should be full, in round cupped shape with thinner middle. The top resembles a flower, it is both visually pleasing and delicious. 
I don't see where does the name implies it's made with little effort, according to Chinese wiki it's so named because it looks a little like wheat stalks (烧- to roast， 麦- wheat). It is not odd at all to use wheat flour either, since plenty of dim sum dishes are made with wheat flour. There are two possible origins, one in Beijing, one in Inner Mongolia, so it's only reasonable that it should be made with wheat flour to begin with (and it's not a unique Cantonese thing nor is it originate there, so no, it should not be in Cantonese romanization). Besides, rice flour doesn't have enough gluten to hold the shape. 
Cecikierk 12:24, 20 December 2009 (UTC)
thread_title: Why was this text removed?

message: Shouldn't the title be in Cantonese spelling? Badagnani 19:10, 14 June 2007 (UTC)
replies: text: Since this thing has like a thousand names, I am not too concerned.  I suggest making redirect pages to here though.  Benjwong 19:24, 14 June 2007 (UTC)
replies: text: Title should be "Siu mai." Not only is that its Cantonese name, but it bears resemblance to other names by which it is called. H-Man (talk)  —Preceding undated comment added 22:05, 17 December 2013 (UTC)
replies: text: See WP:COMMONNAME which, although it may be "siu mai" in Cantonese, is actually "shumai" to the rest of the world.--Epicgenius (talk) 17:17, 19 December 2013 (UTC)
thread_title: Title

message: Support merge. (Though shouldn't the title be in Cantonese romanization rather than pinyin?) Badagnani 19:40, 14 June 2007 (UTC)
thread_title:  Merge 

message: This article talk page was automatically added with  banner as it falls under :Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 10:44, 3 July 2008 (UTC)
thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: Please let me know or update this article. Google hits nothing. ―― Phoenix7777 (talk) 12:06, 18 November 2009 (UTC)
replies: text: The editor of this varieties may have some problems.  I removed the descriptions. If anyone believes them true, please feel free to restore them with reliable sources. ―― Phoenix7777 (talk) 10:05, 2 January 2010 (UTC)
thread_title: What is [[Shaomai#Hon'gadan shaomai|Hon'gadan shaomai]] and [[Shaomai#Ma'Pen Flo shaomai|Ma'Pen Flo shaomai]]?

message: * http://scholar.google.cn/scholar?q=%E7%83%A7%E5%8D%96+Shumai&hl=zh-CN&btnG=%E6%90%9C%E7%B4%A2&lr=
--222.67.218.164 (talk) 05:58, 3 February 2010 (UTC)
thread_title:  The translations of 烧卖 are based on the following...   

message: An editor has identified a potential problem with the redirect :Fullmoon Egg and has thus listed it for discussion. This discussion will occur at Wikipedia:Redirects for discussion/Log/2022 January 31#Fullmoon Egg until a consensus is reached, and readers of this page are welcome to contribute to the discussion.  signed, Rosguill talk 18:17, 31 January 2022 (UTC)
thread_title:  "Fullmoon Egg" listed at [[Wikipedia:Redirects for discussion|Redirects for discussion]] 

message: Aloha from Hawaii! This dish sounds a lot like what we call pork hash. It's a common snack we have at any local store with a steaming case, including 7-11. I don't know if it fits here, since we're a state and the only one in the USA where it is common, but a little piece of Asia is here and woven into our mixed culture. Thanks for the consideration. Sundeecampbell (talk) 00:45, 28 June 2023 (UTC)
thread_title:  Shumai - Variants From Other Countries 

message: — Assignment last updated by Xiang Fang (talk) 21:02, 10 October 2023 (UTC)
thread_title: Wiki Education assignment: ESL Workshop