At the table
Let the hot filling cool; take a small bite first. Try chili oil or vinegar separately if offered.
Contains wheat and sheep meat; this preparation also uses soy sauce. It is not vegetarian or vegan. Filling and tea may be very hot.
The steamed filling has no chili in this preparation. Ginger and Sichuan pepper add other sensations; chili oil is an optional dip. Seasonings and the cooking method vary.
A small, cooled piece of soft wrapper and finely chopped filling can be manageable for children who can chew it; keep chili oil separate.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Both steamed and pan-fried forms are made. Starch, flaxseed oil and ginger can be added to the filling.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory and scallion-rich
- Chili heat
- Texture
- Delicate wrappers, juicy filling
- How it’s made
- Roll thin wrappers, fill and steam.
Both steamed and pan-fried forms are made. Starch, flaxseed oil and ginger can be added to the filling.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Inner Mongolia.
Ask if they have it first
请问你们有呼和浩特烧麦吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Shaomai and Morning Tea
Hohhot shaomai grew familiar as a teahouse breakfast and is also eaten in restaurants and homes. Thin, open-topped wheat wrappers hold sheep meat and plenty of scallion. A cup of brick tea is a customary companion. Steamed and pan-fried versions both exist; chili oil and vinegar may be served alongside, so you can taste the filling before adding a dip.