Shumai is a steamed or fried dumpling that originated in China. Known as siomai in the Philippinessiomay in Indonesia and shuumai in Japanthe fillings for shumai vary by region. In Chinaand especially in Cantonese cuisinethis little appetizer is a staple of many diets.
A type of dim sumshumai is believed to have originated in the inner Mongolian region of China known as Hohhot. In its basic statea wonton wrapper made from flour and water is filled with finely ground porkonionand ginger. The shumai dumpling is then folded into a purse shapeallowing the filling to peak through the topand steamed or pan fried until cooked through.
In the Philippinessiomai is typically filled with any type of ground meat along with peas and carrotsand then fried to a golden brown. Immediately before servingit is topped with a spicy garlic oil or soy sauce. While the siomai dumpling is commonly wrapped in a traditional wonton wrapperdifferent types of edible seaweed are also usedespecially in higher-end restaurants.
Siomaythe Indonesia version of shumaiis usually filled with fish and a variety of vegetables. In most casesthe dumpling is steamed rather than pan fried and served with a peanut sauce. Tuna is the most common fish used to fill the siomay dumplingalthough mackerel and shrimp are also popular. Siomay is nearly as prevalent in Indonesian cuisine as it is in Cantonese cuisine; this dumpling is served by both upscale restaurants and local street vendors.
Shumai can also be found in Japanwhere it is refereed to as shuumai. Filled with pork and riceit is seasoned with rice wine vinegarsugarand soy sauce. In Japanshumai is not considered a finger food. In most casesthis steamed or fried dumpling is nearly two times larger than the ChinesePhilippineor Indonesian versions.
In Cantonese cuisineshumai is known as siumai. In this variantthe dumpling is filled with ground porkminced shrimpand black mushrooms. It is served for lunch and dinner and can be found in nearly every restaurant. Rather than a wonton wrapperthe skin is typically made from a mixture of wheat flour and lye waterwith the liquid extracted after soaking wood ashes in water. Once cookedthe center of the dumpling is often decorated with a single peatiny bit of carrotor a fish egg.
Variations of this food are found all over the world. As with many dishesit has been adapted and altered to meet the cultural preferences of the region. Served as a snackappetizeror light lunchthis type of dim sum is considered a staple in many cuisines.
