Shaomai (烧卖), a beloved dumpling-style dish, has a rich history that dates back to the Yuan Dynasty when the Mongol Empire stretched across Eurasia, fostering extensive trade and cultural exchange. During this time, the nomadic people of the vast grasslands of Inner Mongolia needed a convenient, long-lasting, and portable food source for their long migrations and herding lifestyle. By combining the region’s abundant lamb with flour, the early form of shaomai was born. The thin dough wrapped around the juicy lamb filling quickly became an essential part of their diet, and its popularity spread as the Mongols traveled across the lands.
Ingredients and Preparation
Dough: The dough for shaomai is made with high-gluten flour, mixed with cold water to ensure its elasticity. After several rounds of kneading and rolling, the dough becomes thin yet tough, with edges that form pleats resembling lotus petals. This not only adds a beautiful aesthetic to the shaomai but also helps secure the filling.
Filling: The classic filling for Inner Mongolian shaomai is made with lamb, typically sourced from local sheep known for their tender meat and lack of gamey taste. The lamb is chopped into small pieces or minced, then mixed with seasonings such as spring onions, ginger, rice wine, salt, and pepper. Sometimes, sesame oil is added for extra flavor. The filling is carefully mixed, ensuring the seasonings infuse every bite of the meat.
Shaping and Steaming: To assemble the shaomai, a piece of dough is placed in the palm of the hand, and a generous amount of filling is added to the center. The edges of the dough are pinched together, forming pleats that give the shaomai its signature flower-like top. The dumplings are then placed in a bamboo steamer and steamed for 10-15 minutes, depending on their size and filling.
Taste and Flavor
Inner Mongolian shaomai is known for its juicy and fragrant taste. The tender lamb filling blends beautifully with the aromatic flavors of ginger, spring onion, and other seasonings. The inclusion of broth in the filling makes each bite deliciously moist, with the juices bursting in the mouth. The outer dough is thin yet firm, providing a satisfying chew that complements the tender filling. The contrast in texture between the delicate dough and the savory, juicy filling makes each shaomai an unforgettable experience.
In local shaomai restaurants, it’s common to order a couple of shaomai and pair them with a pot of brick tea. Brick tea, known for its ability to cleanse the palate, enhances the flavor of the shaomai, making it a perfect combination.
