Not the same. Shaomai wrappers are made with one layer and one layer of potato starch, while dumpling wrappers are only made with flour. Shaomai refers to the shape of a fluffy and flower-like shape at the top. It is a snack made of hot noodles wrapped in stuffing and steamed in a cage. Dumplings are traditional Chinese food. Dumplings originated from ancient coins.

Shaomai originates from Beijing. It is shaped like a pomegranate, white and crystal clear, with many fillings and thin skin. It is fragrant and delicious. It is often served as a banquet delicacy among the people. There are great differences in the materials and methods of making shaomai between the north and the south. To make siu mai, the dough is kneaded with warm water, and then cold water is added to knead the dough. The dough is rolled out with a rolling pin. The rolled out dough is thin and uneven, with lace-like edges on all sides. Filling is placed in the middle, and it can be shaped by lifting it from bottom to top.

Shaomai is found in both north and south China. It is a flour-based food with many varieties. In Jiangsu, Zhejiang, and Guangdong, people call it Shaomai, while in Beijing, Inner Mongolia and other places, it is called Shaomai. It's called Shaomai.

Recipe for siu mai filling: wash the mushrooms, carrots and fresh bamboo shoots, drain the water, and cut them into small dices; pour oil into the pot, and when it is warm, add the diced vegetables and stir-fry. Add seasonings and scallions, stir-fry until cooked and serve. Soak the glutinous rice overnight in advance to control the water. Mix glutinous rice and vegetables and steam until cooked. Cut the pork into cubes, stir-fry until cooked, and stir-fry evenly with the steamed glutinous rice.

Prepare some siomai skins, scoop a small spoonful of filling and place it in the center. No need to close the edges. Use your thumb and forefinger to hold the edges of the siomai skin and gently close it. Place a green bean at the edge. Pour boiling water into the steamer, turn on medium heat for 15 minutes, simmer for half a minute and serve immediately.