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Shumai (Chinese: 燒賣; pinyin: shāomài; Cantonese Yale: sīu-máai; Pe̍h-ōe-jī: sio-māi) is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine , it is usually served as a dim sum snack. [ 1 ]
The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with shumai; when served in such a manner the two items are collectively referred to as ha gow-siu mai (Chinese: 蝦餃燒賣; pinyin: xiājiǎo shāomài; Jyutping: haa1 gaau2 siu1 maai2; Cantonese Yale: hā gáau sīu máai).
Shumai. Another stellar set of steamed dumplings are shumai. When the dim sum cart rolls around, look out for slightly yellow dumplings (the dough is often enriched with eggs) that are left open ...
steamed dumpling with peanuts, garlic, Chinese chives, pork, dried shrimp, and Chinese mushrooms. [45] Chive dumpling (韭菜餃; gau2coi3 gaau2) steamed dumpling with Chinese chives. [46] Xiaolongbao: 小笼包; 小籠包; xiǎolóngbāo; siu2lung4baau1; síu lùhng bāau: dumplings containing a rich broth and filled with meat or seafood. [47 ...
Repeat with remaining wrappers and filling to create 16 dumplings. Bring 1 ½ cups water to a boil in the bottom of a 12" skillet. Place dumplings into a 12" three-tiered bamboo steamer lined with parchment paper that has been poked with holes, and place steamer over water. Cover and steam until dumplings are cooked through, about 4 minutes.
Dumplings in a basket, served with a dipping sauce. This is a list of notable dumplings.Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling.
Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. [1] [2] [3] One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a poem 1,700 years ago. In addition, archaeologically preserved dumplings have been found in Turfan, Xinjiang, China dating back over ...
Shumai (焼売 or シュウマイ) is a type of traditional Chinese dumpling made with pork or glutinous rice . Chūkadon (中華丼) is a Cantonese-style stir fry of vegetables and meat on top of rice.