[1] In addition to accompanying the Chinese diaspora, variations of shumai are found in Japan and Southeast Asia, such as the Indonesian siomay.

Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock.

A fish paste variety of siumaai is sold as a popular street food in Hong Kong, usually alongside curry fishballs.

Hohhot shaomai features this extensive use of scallion and ginger, creating a dense combined scent, and a slightly spicy taste.

The filling largely consists of glutinous rice, pork hash, shrimp, shiitake mushrooms, bamboo shoots and onion.

[citation needed] The southern Xinjiang recipes differ slightly from the northern version in terms of ingredients and method.

[citation needed] Called the Yifeng shaomai in the southeastern Jiangxi province, this version's distinct flavour comes from a blend of pork mince, bread flour, sesame seed powder, ground pepper and sugar.

Ginger, Chinese rice wine, soy sauce, sesame oil, and white pepper are common seasonings to the farce.

[9][10] Siomay or siomai (sometimes called somay) in Indonesia is pronounced the same way as its sisters and is usually a wonton wrapper, stuffed with filling and steamed.

Khanom jeeb is a Thai term that means "pleated snack", is a staple at Chinese restaurants and dim sum carts.

Thai khamon jeeb is mentioned in Kap He Chom Khrueang Khao Wan, a royal poem work of King Rama II from the early Rattanakosin period, more than 200 years ago.

[14] Xíu mại in Vietnam has minced pork, onion, scallion and shredded bread as the main ingredients and is cooked in tomato sauce.

The name was later transformed into modern forms like "燒麥; 烧麦", "稍美" and "燒賣; 烧卖", changing the characters while keeping the original shaomai pronunciation.

The product was initially in the form of meat and vegetables wrapped in thin sheets, and was sold weighing only the wrapper, a tradition which is still kept in Hohhot.In 2021, "the craft of making Shaomai at Lao Suiyuan" was awarded as a non-material cultural heritage project in Hohhot.

(Chinese: 四大天王; pinyin: sì dà tiān wáng; Cantonese Yale: sei daaih tīn wòhng).

[17][18] In food stalls in Indonesia, siomai (or "siomay" in local dialect) are eaten together with steamed vegetables and tofu, and served with spicy peanut sauce.