Sha County Shaomai

Sha County Shaomai

　　The method of making shaomai is simple: roll out unleavened flour into thin wrappers, wrap the filling, pinch the top into folds, and then steam. Many places have shaomai, but those from Sha County are the most distinctive and delicious.

　　Sha County shaomai features thin wrappers and small portions, and part of the flour is mixed with tapioca starch. Once steamed, they become crystal-clear like jade, delicate and dainty, instantly stimulating one’s appetite. High-quality shaomai pays extra attention to the filling, which must include shrimp, lean pork, winter bamboo shoots, shiitake mushrooms, and cellophane noodles.

　　The deliciousness of Sha County shaomai also benefits from fermented black bean sauce. In other regions, seasonings are mostly mixed into the filling. As the saying goes, “It is hard to cater to all tastes.” It’s difficult to get the saltiness, sourness, and spiciness just right. The filling of Sha County shaomai mainly highlights the natural flavors of the ingredients, while diners can adjust the taste with the natural condiment of fermented black bean sauce. Saltiness, sourness, and spiciness can be adjusted by the eater themselves—truly a clever solution to the problem of “hard to cater to all tastes.”

　　Shaomai is generally savory, but in Xiamao there is a uniquely flavored sweet shaomai. Making Xiamao sweet shaomai is not complicated: cut the locally produced “Sanyuan cakes” into one-centimeter cubes, mix them with lard, seaweed, and white sugar as the filling. More elaborate versions also add orange cake cubes and ground peanuts. Roll out refined flour into wrappers, wrap the above filling and wrappers into cylinders about four centimeters high with an open top, steam, then cool slightly before plating.