At the table
Lift a dumpling gently and take a small first bite: the beef filling and juices can be hot. Let it cool before continuing.
Contains beef and wheat; rice flour for dusting does not make the wrapper gluten-free. Seasonings can include soy sauce and sesame oil. Check the recipe for allergens. Hui culinary heritage alone does not establish a particular shop’s current halal certification.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The traditional filling uses beef. High-gluten wheat flour can be used for the wrapper, with rice flour for dusting.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory beef
- Chili heat
- Texture
- Supple wrapper and juicy filling
- How it’s made
- Make hot-water dough, dust with rice flour, shape around beef and steam.
The traditional filling uses beef. High-gluten wheat flour can be used for the wrapper, with rice flour for dusting.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Liaoning.
Ask if they have it first
请问你们有沈阳马家烧麦吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Ma Jia shaomai and Shenyang’s Hui cuisine
Ma Jia shaomai is associated with Shenyang’s Hui Muslim food tradition. Its making technique in Shenhe District entered Liaoning’s provincial heritage list in 2011. The craft uses hot-water wheat dough, rice flour for dusting and a wooden rolling tool to form thin wrappers. Their edges are gathered around beef filling before steaming, giving the dumplings a flower-bud shape.