Yang Rou Shao Mai (Halal Mutton Shumai)
I don't use pork! An Islamic Shumai masterpiece that blooms with the fat of lamb
Description
While Japanese Shumai relies on pork, 'Mutton Shumai' is the absolute undisputed star at Halal (Islamic) restaurants in Northern China and Inner Mongolia. Paper-thin wrappers are stuffed with a wildly juicy filling of mutton and scallions, gathered into an open-topped 'flower shape', and steamed.
Restaurants serving Yang Rou Shao Mai (Halal Mutton Shumai)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Wheat flour
- Mutton(lean and fat)
- Scallion(massive)
- Ginger
- Sesame oil
- Sichuan pepper powder
- Soy sauce
Instructions
- [Authentic Recipe]
- (Filling) ZERO pork. Hand-chop fresh lean mutton and 'lamb tail fat (Yang Wei You)' to build the juicy base.
- Add an equal volume of 'minced scallions (or onions)'. The scallion aroma completely obliterates mutton odor.
- Season with salt, soy, sesame oil, ginger juice, and Sichuan pepper powder. Slowly drizzle in 'Sichuan pepper water' while beating violently in one direction until sticky.
- (Wrapper Magic) Roll a hot-water wheat dough paper-thin. Use a special rolling pin to ruffle and stretch ONLY the edges until fluttering (this creates the flower petals when steamed).
- Pile filling, gather the ruffled edges upward without sealing the top, creating a 'pouch (flower shape)' where the meat peeps out.
- Steam on high for
- mins.
Learn more Spice, substitutes, tips
Key spices
Intense sweetness of lamb fat and scallion aroma、長ネギの香り
Substitutes at Japanese supermarkets
(Wrap minced lamb and scallions in commercial Shumai wrappers)
Pairing
Black vinegar (for dipping) / Pu'er Tea
Trivia
[Trivia] Originated in Hohhot, Inner Mongolia. Traveled to Beijing during the Qing Dynasty and was loved in the Imperial Court. 'Mutton Shumai' rivals meat buns (Baozi) in popularity as a breakfast or banquet Dim Sum in Northern China.
Eating tips & etiquette
[Unique Eating] Open the steamer to reveal the ruffled wrappers blooming like white flowers. Lift with chopsticks; the bottom sags heavily, filled to the brim with meat juices (lamb fat soup). Dip lightly in black vinegar and chili oil, and bite whole, careful not to burn yourself.
Allergen
Wheat, Mutton, Soybeans, Sesame