Shumai (also spelled siu mai) is a traditional Chinese dumpling and one of the most popular dim sum dishes. It typically consists of a thin dumpling wrapper filled with a mixture of finely ground meat and vegetables. The most common filling is a combination of pork and shrimp, often enhanced with ingredients like shiitake mushrooms, green onions, water chestnuts, and seasonings such as soy sauce, sesame oil, and oyster sauce. The dumpling is distinctively open- topped, allowing the filling to peek through. Cantonese-style shumai are round, open-top dumplings usually served steamed and are a staple at dim sum restaurants. There are regional variations, such as the Japanese shumai, which is usually made with pork mince and onion and sometimes topped with a green pea. Indonesian siomay is a steamed fish dumpling variant derived from Chinese shumai, typically served with peanut sauce. In summary, shumai is a savory steamed dumpling made primarily from ground pork and shrimp, wrapped in a thin dough and served as a popular snack or dim sum item in Chinese cuisine, with variations found in other Asian cuisines as well. It is often enjoyed with soy sauce or chili oil as a dipping sauce. This dish is appreciated for its delicate flavors, pleasing texture, and simplicity in preparation, often making it one of the easiest dumplings to make at home. If you want, I can also share how they are made or recipes for shumai. Would you like that?