Fangcheng Shaomai

Fangcheng Shaomai

　　During the Guangxu period of the Qing Dynasty, Ma Yuliang (a Hui ethnic) from Kaihuasi Street in Fangcheng County was the first to create “shaomai.” Initially, it was not called “shaomai” but “cuozibao” (pinched pouch), as people found the name unrefined. Later, because its edges resembled nearly ripe wheat ears, it was renamed “shaomai.” “Shaomai” is a renowned local delicacy in Fangcheng, celebrated for over a hundred years. Only two steamer baskets are made each year, with around 400 pieces per basket. Once “shaomai” hits the market, it sells out instantly. Thus, its fame has spread far and wide.

　　How to make Fangcheng Shaomai:

　　1. Select large, crisp radishes, wash and slice them, then boil in a pot until they can be easily mashed by hand. Next, wrap them in a white cloth to squeeze out the water, then chop them finely.

　　2. Choose relatively fatty lamb ribs and chop them into mince.

　　3. Select long, white onions, peel off the skin, remove the leaves, and slice them thinly.

　　4. Use premium soy sauce, five-spice powder, high-quality fragrant oil, and top-grade monosodium glutamate.

　　5. Use high-quality fine wheat flour, mix with warm water, knead repeatedly, shape into dough balls, then roll into wrappers resembling dumpling skins—with thin edges and pleated folds. One liang (50 grams) of flour makes five wrappers, each weighing about 10–15 grams. When wrapping, place the prepared filling inside the wrapper, pinch it into a shape with an upper part resembling a pomegranate flower and a lower part like a lantern—this is the “shaomai.” Steam for 20 minutes, and it’s ready.