Dumpling · Steamed
Hohhot Shaomai (Steamed Lamb Dumplings)
📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use
The dumpling wrapper is rolled nearly translucent, and the top is left open and ruffled rather than sealed — closer to a lamb-filled flower.
A thin, unleavened wheat wrapper is filled with minced lamb, scallion, and ginger, gathered at the top into an open, pleated ruffle, then steamed.
Why it's made this way: Hohhot's history as a hub between Han Chinese and Mongolian herding culture shaped a dumpling built around lamb rather than pork.
Roughly what's in it
380kcal
15gprotein
40gcarbs
18gfat
Estimated per typical street-vendor portion — not lab-tested.
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Tanghulu (Candied Hawthorn Skewers)
Malatang (Self-Serve Spicy Broth)
Beibingyang (北冰洋) Orange Soda
Part of World of Street Food — 690 dishes from 118 countries.
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Photo credits.