Beijing Shumai : Traditional Beijing Steamed Open Dumplings
When the steamer lid lifts, a cloud of hot steam rises over Beijing Shaomai (Steamed Open Dumplings), each dumpling blooming like a flower. Thin as paper wrappers hug flavorful fillings, topped with minced ham like a delicate stamen — more refined than Japanese gyoza, more generous than Spanish tapas, this is one of the most anticipated dim sum items at morning tea.
1. Origin and History
Shaomai originated in the Yuan Dynasty as “shao mai” from Inner Mongolia, where nomads carried meat-filled dough on the move. It reached Beijing during the Ming Dynasty and was adapted by Hui Muslim chefs into tea house dim sum. By the late Qing Dynasty, the famous Du Yi Chu Shaomai restaurant near Qianmen, awarded an imperial seal by Emperor Qianlong, made it famous across Beijing. It has a history of over 280 years.
2. Cultural Significance
For old Beijingers, eating Shaomai symbolizes a leisurely lifestyle. A classic tea house combo is “a cup of jasmine tea, a steamer of three-flavor Shaomai.” During festivals, crab roe Shaomai is eaten at the Double Ninth Festival, lamb Shaomai at the start of winter — each season has its traditional filling, continuing centuries-old culinary wisdom.
3. Ingredient Highlights
The wrappers are made from high-gluten flour and hot water, rolled into lotus-leaf shaped bottoms. Fillings are divided into North and South styles: the South favors glutinous rice and pork, the North uses beef or lamb. The topping is crucial: crab roe Shaomai has crab roe, three-flavor Shaomai is garnished with shrimp, and jade Shaomai is decorated with green peas.
4. Cooking Technique
The chef’s skill lies in “rolling wrappers as thin as paper.” Special rolling pins create 24 pleats, thicker in the middle, thinner at the edges. Filling is done like embroidery: left hand supports the wrapper, right hand adds filling, then a gentle pinch forms a pomegranate-mouth shape. Steam over high heat for 6 minutes.
5. Flavor and Texture
The wrapper is chewy and elastic; fillings are juicy and tender. Lamb Shaomai carries a cumin aroma, glutinous rice Shaomai is oily and savory, crab roe Shaomai is exceptionally fresh. The open top allows steam to penetrate fully, keeping the filling’s natural juices intact.
6. How to Eat
The authentic way is to bite open the top, blow away the steam, sip the juice, then dip in condiments. Pair with millet porridge or jasmine tea to cut richness. Old Beijingers enjoy Shaomai with pickled Laba garlic — the sweet and sour crunch balances the richness perfectly.
7. Where to Try It
For the most authentic Beijing Shaomai, visit Du Yi Chu (Qianmen branch), Huguosi Snacks (Hui-style), or Ziguangyuan (innovative flavors). Expect to pay 30–80 RMB per person. Order by saying: “One steamer of three-flavor Shaomai, with a bowl of porridge,” to show you know your food.
8. Travel Tips
The English name for Shaomai is “Steamed Open Dumplings.” Best enjoyed during breakfast or brunch, ideally with tea. Many restaurants have open kitchens where you can watch chefs craft dumplings. To sample multiple flavors, order a mixed steamer of 4–6 pieces.
9. Easy Home Version
At home, use wonton wrappers: mix minced meat with scallion-ginger water until firm, leaving the top open. Steam for 8 minutes after the water boils. Sprinkle carrot bits on top for garnish. While lacking the delicate pleats of a master chef, it still captures about 70% of the authentic flavor.
Let this smiling, open-topped dim sum open the door to your Beijing culinary journey! From the rising steam of the traditional steamer to the burst of juices with the first bite, each mouthful is a century-spanning taste tradition. Remember the old Beijinger way: “a bite of Shaomai, a sip of tea,” and let this floral delicacy become one of your most heartwarming Beijing memories.
