At the table
Keep the paper below the bread, allow the hot filling to cool and take small bites. For sharing, ask for a plate and separate the dumplings rather than squeezing the bread.
Contains wheat and pork. Depending on preparation, egg, soy or shellfish may also be present. The filling is sticky and hot.
Black pepper gives pungency without necessarily adding chili heat. Ask about any added chili and the portion size; the number of dumplings varies.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The filling may use lard, ginger, soy sauce, oyster sauce or chicken seasoning. Some bread doughs contain egg and yeast; frying fats and seasoning vary.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory and rich, with a pronounced black-pepper aroma.
- Chili heat
- Texture
- Crisp, airy fried bread contrasts with soft wrappers and sticky rice.
- How it’s made
- The rice-and-pork shaomai are steamed, then tucked into freshly fried bread.
The filling may use lard, ginger, soy sauce, oyster sauce or chicken seasoning. Some bread doughs contain egg and yeast; frying fats and seasoning vary.
A CONNECTION TO PLACE
Origin & regional roots
Its origins are linked to Hubei.
About this regional connection
Hubei: Wuhan breakfast combination, especially Liangdao Street.
Ask if they have it first
请问你们有油饼包烧卖吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Two breakfasts in one
Wuhan’s guozao breakfast culture brings fried bread and rice shaomai together, notably around Liangdao Street. It is a substantial snack rather than Cantonese-style shrimp shaomai.
