Siomai
Siomai is a traditional Chinese dumpling often associated with Dim sum. It is a popular dish in various regions of the world, particularly in parts of Asia such as the Philippines, Hong Kong, and China.
History[edit | edit source]
Siomai originated from the Hubei province in China. It was traditionally served as a light meal or snack alongside tea during the ancient tea-horse road. Over time, the dish spread to other parts of China and eventually to other countries in Asia, each adding their unique twist to the recipe.
Preparation and Varieties[edit | edit source]
Siomai is typically made of ground pork, beef, shrimp, or a combination of these, mixed with extenders like green peas, carrots and the like which are then wrapped in a thin sheet of laver or a yellowish dough made from flour and water. The dumplings are then steamed until fully cooked.
There are several varieties of siomai that exist today. The Cantonese version, known as shaomai, is one of the most popular and features an open top. In the Philippines, siomai is often served with soy sauce, calamansi, and a spicy garlic sauce.
Cultural Significance[edit | edit source]
Siomai has become a staple in many Asian cuisines. In the Philippines, it is a common street food and is also served in most Chinese restaurants. In China, it is a traditional dish served during Chinese New Year as it symbolizes good luck.
See Also[edit | edit source]
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