shūmai

From Japanese 焼売 (shūmai).

shūmai (plural shūmai)

1. Alternative form of shumai.
   • 1998 September, Chris Rowthorn, Chris Taylor, “Places to Eat – Budget”, in Tokyo, 3rd edition, Hawthorn, Vic.: Lonely Planet Publications, →ISBN, page 151, column 1:

     It serves good rāmen and a range of shūmai meat dumplings for ¥300 an order.

   • 2005, Gilles Poitras, “Shūmai (Dim Sum)”, in The Anime Companion 2: More … What’s Japanese in Japanese Animation?, Berkeley, Calif.: Stone Bridge Press, published 2011 (10th printing), →ISBN, page 89, column 1:

     Shūmai are made of seasoned meats, usually pork, but even shrimp and beef are used, encased in a thin wheat wrapping and steamed rather than fried.

   • 2009, George Sekine Solt, “Shina Soba and Industrialization”, in Taking Ramen Seriously: Food, Labor, and Everyday Life in Modern Japan‎^[1], San Diego, Calif.: University of California, San Diego, →OCLC, page 47:

     The restaurant, Rai-rai ken (a name that would later be used for countless other ramen shops in the postwar period), became known for its cheap, tasty, and fast Shina soba as well as other Chinese foods, such as shūmai and wonton, which quickly earned it popularity among local residents.

shūmai

1. Rōmaji transcription of しゅうまい
2. Rōmaji transcription of シュウマイ
3. Rōmaji transcription of シューマイ