Hilingon an source kan Siomai

{{Infobox food|name=Siomai|image=File:Shrimp shaomais by Stewart at Din Tai Fung in Taipei.jpg|image_size=230px|caption=|alternate_name=Manlainlaian na pagbaybay arug kan ''shaomai'', ''shui mai'', ''shu mai'', ''sui mai'', ''shui mei'', ''siu mai'', ''shao mai'', ''xíu mại'' (Vietnamese)|country=[[Tsina]] o [[Hong Kong]]|region=[[Guangzhou]], [[Guangdong]] o [[Hohhot]], [[Inner Mongolia]]|creator=|course=[[Dim sum]]|served=|main_ingredient=pigsalakan na giniling na karne nin orig, bilog o piggiris na ''mutton'', Tsinong itom na kabute, ''lye water dough''|variations=[[Siomay]]|calories=|other=}}

An '''siomai''', '''siyomay''', o '''syomay''' ({{zh|s=烧卖|t=燒賣|p=shāomài|cy=sīu-máai|poj=sio-māi}}) iyo sarong klase nin traditional na Tsinong dumpling. Sa lutong Kantones, ini harus pigsisirbi bilang sarong mirindalan na dim sum.<ref name="Hsiung">Hsiung, Deh-Ta. Simonds, Nina. Lowe, Jason. [2005] (2005). The food of China: a journey for food lovers. Bay Books. {{ISBN|978-0-681-02584-4}}. p 38.</ref> Dugang sa pag-iba sa Tsinong diyaspora, sarong baryasyon nin siomai man an nagluwas sa Hapon bilang ({{lang|ja|焼売}}, ''shūmai'') asin mga nasyon kan [[sur-subangan na Asya]].

== Toltolan ==
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