Shumai

Shumai, also known as siu mai or xiaolongbao, is a type of Chinese dumpling that originated in the Guangdong province. The name "shumai" comes from the Cantonese pronunciation of the word "siu" (pork) and "mai" (dumpling). The dumplings are typically filled with a mixture of ground pork and wood ear mushrooms, and are known for their delicate skin and savory filling. The skin is usually made from a combination of wheat flour and water, and is often boiled before being steamed to create a crispy exterior.

Shumai are often served as a dim sum dish, accompanied by chili oil, soy sauce, or vinegar. They are typically steamed and served hot, with the steam helping to cook the filling and soften the skin. The dumplings are usually small in size, with a diameter of about 2-3 inches.

The history of shumai can be traced back to the Ming Dynasty, when they were first introduced as a street food. Over time, shumai have become a popular dish in Chinese cuisine, and are now enjoyed in many parts of the world. Today, shumai can be found in many restaurants and food markets, and are often considered a delicacy due to their unique texture and flavor.