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32-457: Negi may refer to: Negi , the Japanese name for Allium fistulosum (Welsh onion) Negi (surname) (including a list of persons with the name) Negi (comedian) , a Filipino comedian Kabiraj Negi Lama , Nepalese taekwondo athlete, National Para Taekwondo Team Coach and 2020 Summer Paralympics Coach Negi Springfield , the protagonist of

64-417: A bird-like shape, hence they are also called "khanom jeeb nok" (ขนมจีบนก; pronounced [kʰā.nǒm.t͡ɕìːp nók] ; lit "bird-shaped steamed dumplings) and they are not eaten with the sour soy sauce used for Chinese khanom jeebs. They are also eaten with lettuce and chili peppers , just like sakhu sai mu . For Chinese khamom jeebs or shumei, in some southern provinces such as Phuket or Trang ,

96-434: A crisp exterior. It is normally dipped in soy sauce with the juice of calamansi , a Philippine lime, and a chili-garlic oil is sometimes added to the sauce. A recent variant on siomai is wrapped in sheets of laver after the wonton wrappers, which are marketed as "Japanese". Khanom jeeb or written as Khanom chip ( Thai : ขนมจีบ ; pronounced [kʰā.nǒm.t͡ɕìːp] ) is a Thai version of shumai. Khanom jeeb

128-406: A dense combined scent, and a slightly spicy taste. The filling is put in the center of the wrapping and the border of the wrapping is loosely gathered above, forming a "neck" and a flower-shaped top. It is then cooked by steaming or pan-frying. Hohhot shaomai is served in the unit of "liang" , which means either eight steamed ones served in a steamer tier, or eight fried ones served in a dish. "Liang"

160-782: A non-material cultural heritage project in Hohhot. In Hohhot, shaomai is commonly served as a staple food, especially for breakfast. It is considered a local specialty in regions around Huhhot. Steamed shaomai are served in bamboo steamer tiers, and fried shaomai are served in dishes. Within the dim sum tradition of southern China, shaomai is one of the most standard dishes. It is generally served alongside har gow , another variety of steamed dumpling containing shrimp, cooked pork fat, bamboo shoots and scallions; collectively these are known as har gow-siu mai ( 蝦餃燒賣 ). In Guangzhou , siu mai (燒賣) and har gow (蝦餃), along with char siu bao (叉燒包), and egg tarts (蛋撻), are considered

192-519: A sweet soy sauce and/or chili oil. The Hong Kong Siumaipedia was written to document the Cantonese variety. Hohhot shaomai is a regional variety in Hohhot, Inner Mongolia . The wrapping is a very thin, round sheet of unleavened dough, with a pleated border. There is only one kind of filling, which mainly consists of chopped or minced mutton , scallion and ginger . Hohhot shaomai features this extensive use of scallion and ginger, creating

224-580: Is a Thai term that means "pleated snack", is a staple at Chinese restaurants and dim sum carts. However, there is another type of khanom jeeb that is considered to be a traditional Thai khanom jeeb, which is different from Chinese khanom jeeb. 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. Thai khanom jeebs are wrapped in white flour similar to har gow and pleated to form

256-465: Is also grown in a bunch as an ornamental plant . The common name "Welsh onion" does not refer to Wales ; indeed, the plant is neither indigenous to Wales nor particularly common in Welsh cuisine (the green Allium common to Wales is the leek , A. ampeloprasum , the national vegetable of Wales ). Instead, it derives from a near-obsolete botanical use of " Welsh " in the sense "foreign, non-native", as

288-576: Is also popular in Indonesia. This variant is less common in Western countries. Siomai ( [ˈʃomaɪ] ; Filipino : siyomay ) in the Philippines is often ground pork, beef, shrimp, and the like. It is combined with extenders like garlic, green peas, carrots and among others which is then wrapped in wonton wrappers. It is commonly steamed, with a popular variant being fried, resulting in

320-407: Is different from Wikidata All article disambiguation pages All disambiguation pages Allium fistulosum Allium fistulosum , the Welsh onion , also commonly called bunching onion , long green onion , Japanese bunching onion , and spring onion , is a species of perennial plant , often considered to be a kind of scallion . The species is very similar in taste and odor to

352-455: Is equal to 50 grams, is traditionally used as an indication of the total weight of the wrapping. Hohhot shaomai is commonly served with vinegar and tea, due to its greasiness. Called the chrysanthemum shaomai (菊花燒賣), this variety is made in Changsha (長沙), Hunan province (湖南). This shaomai is named for its opening resembling the chrysanthemum flower petal shape. It is spicy with pepper and

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384-471: Is larger than the Cantonese version. The Shanghai variation also contains shiitake mushrooms and onion. The mince, mushrooms and onion are stir-fried before being prepared as the filling. In northwest China, the Uyghur people of Xinjiang adapted shaomai into two regional varieties. The southern Xinjiang recipes differ slightly from the northern version in terms of ingredients and method. The filling of

416-457: Is made of a thin sheet of lye water dough, which is either yellow or white. The center is usually garnished with an orange dot, made of crab roe or diced carrot , although a green dot made with a pea may be used. The decorative presentations vary. A fish paste variety of siumaai is sold as a popular street food in Hong Kong , usually alongside curry fishballs. It is most often eaten with

448-433: Is often used in scallion pancakes, and as a garnish for a variety of dishes. It is also mixed with meat, into shumai dumplings or pearl meatballs . The Japanese name is negi (葱), which can also refer to other plants of the genus Allium , or more specifically naganegi (長葱), meaning "long onion". Common onions were introduced to East Asia in the 19th century, but A. fistulosum remains more popular and widespread. It

480-701: Is particularly popular in the area of Yifeng Tanshan Tianbao where it is one of the foods eaten during the Chinese New Year celebration. Shūmai in Japan usually use pork and minced onion as the main ingredients and are often topped with a green pea. While the meat filling in Chinese shaomai is usually minced, the meat filling in Japanese shumai is ground to a paste. Pork hash in Hawaii consists primarily of ground pork, sometimes with minced shrimp added. Lye

512-450: Is preferred as garnish. Dishes using daepa include pa- jangajji (pickled scallions), pa- mandu (scallion dumplings), pa- sanjeok (skewered beef and scallions), and padak (scallion chicken), which is a variety of Korean fried chicken topped with shredded raw daepa . Dishes using silpa include pa- namul (seasoned scallions), pa- jangguk (scallion beef-broth soup), and pa- ganghoe (parboiled scallion rolls) where silpa

544-778: Is probably a variant of scallion, the term used loosely for the spring onion and various other plants in the genus Allium . Shumai This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi . As prepared in Cantonese cuisine , siumaai is also referred to as "pork and mushroom dumpling". 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. Bamboo shoots , water chestnuts and pepper can also be added. The outer covering

576-515: Is pronounced the same way as its sisters and is usually a wonton wrapper, stuffed with filling and steamed. It is also served with steamed potatoes, tofu, hard-boiled eggs, steamed bitter gourd and cabbages, all sliced and topped with peanut sauce and kecap manis ( sweet soy sauce ). Because the population of Indonesia is largely Muslim , Indonesian siomay rarely uses pork. Instead, it is often made from various fish, most commonly wahoo or mackerel tuna , other variants that uses shrimp or chicken

608-583: Is sometimes used to treat the pork to add a bouncy texture. Ginger, Chinese rice wine, soy sauce, sesame oil, and white pepper are common seasonings to the farce . Water chestnuts and carrots are sometimes added. The outer covering is made of a thin yellow or white dough. Pork hash in Hawaii is fairly large, often the size of a large chicken egg. It is often served with soy sauce mixed with hot mustard. Siomay or siomai (sometimes called somay) in Indonesia

640-587: Is used as a ribbon that bundles other ingredients. A. fistulosum is used in Russia in the spring for adding green leaves to salads. Known as escallion, A. fistulosum is an ingredient in Jamaican cuisine , in combination with thyme , Scotch bonnet pepper , garlic, and allspice (called pimento). Recipes with escallion sometimes suggest leek as a substitute in salads. Jamaican dried spice mixtures using escallion are available commercially. The Jamaican name

672-475: Is used in miso soup , negimaki (beef and scallion rolls), among other dishes, and it is in wide use as a sliced garnish, such as on teriyaki or takoyaki . In Korea, A. fistulosum along with A. × proliferum is called pa ( 파 , "scallion"), while common onions are called yangpa ( 양파 , "Western scallion"). Larger varieties, looking similar to leek and sometimes referred to as "Asian leek", are called daepa ( 대파 , "big scallion"), while

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704-465: The classic dishes of Cantonese dim sum cuisine. They are collectively referred to as the " Four Heavenly Kings " of the cuisine. ( Chinese : 四大天王 ; pinyin : sì dà tiān wáng ; Cantonese Yale : sei daaih tīn wòhng ). 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 . In Philippine food stalls and fast food restaurants, siomai

736-474: The dipping sauce is different from other regions, namely, it is a reddish-brown and sweet sauce. Eating khanom jeebs with this dipping sauce is part of eating dim sum and is a common breakfast culture of Trang locals. Xíu mại in Vietnam has minced pork, onion, scallion and shredded bread as the main ingredients and is cooked in tomato sauce. It is usually served in a roll of bánh mì for breakfast. Because

768-711: The genus Allium (also see scallion ). A. fistulosum is an ingredient in Asian cuisine , especially in East Asia and Southeast Asia. It is particularly important in China, Japan, and Korea, hence one of the English names for this plant, Japanese bunching onion. In the West, A. fistulosum is primarily used as a scallion or salad onion, but is more widely used in other parts of the world, particularly East Asia. In China, it

800-468: The manga "Negima! Magister Negi Magi" Topics referred to by the same term [REDACTED] This disambiguation page lists articles associated with the title Negi . If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Negi&oldid=1245641688 " Category : Disambiguation pages Hidden categories: Short description

832-495: The northern version consists of mutton or beef, along with green onion and radish, whereas the southern filling primarily uses glutinous rice with smaller amounts of mutton or beef. Minced meat from sheep ribs containing some fat is ideal. 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. It

864-408: The recipe omits dough wrappings, it is more akin to a meatball rather than shumai . As described by historical materials, shaomai was served in tea houses as a secondary product. The name shaomai ( 捎賣 ; 捎卖 ), means the product was "sold as a sideline", with tea. It is considered to have been brought to Beijing and Tianjin by merchants from Shanxi , causing its later wide spread. The name

896-419: The related common onion , Allium cepa , and hybrids between the two ( tree onions ) exist. A. fistulosum , however, does not develop bulbs , and its leaves and scapes are hollow ( fistulosum means "hollow"). Larger varieties of A. fistulosum , such as the Japanese negi , resemble the leek , whilst smaller varieties resemble chives . A. fistulosum can multiply by forming perennial evergreen clumps. It

928-550: The species is native to China, though cultivated in many places and naturalized in scattered locations throughout Eurasia and North America. Historically, A. fistulosum was known as the cibol. In Cornwall, they are known as chibols, and in the west of Scotland as sybows. Other names that may be applied to this plant include green onion, salad onion, and spring onion. These names are ambiguous, as they may also be used to refer to any young green onion stalk, whether grown from Welsh onions, common onions, or other similar members of

960-465: The thinner early variety is called silpa ( 실파 , "thread scallion"). A similar scallion plant, A. × wakegi (now considered a synonym of A. × proliferum ), is called jjokpa ( 쪽파 ). Both daepa and silpa are usually used as a spice, herb, or garnish in Korean cuisine . The white part of daepa is often used as the flavour base for various broths and infused oil, while the green part of silpa

992-454: The wrapper is translucent. The filling largely consists of glutinous rice, pork hash , shrimp, shiitake mushrooms , bamboo shoots and onion. Shaomai prepared in the Jiangnan region (stretching from Shanghai to Nanjing ) has a filling similar to zongzi from the region, containing marinated pork pieces in glutinous rice , soy sauce and Shaoxing wine , steamed with pork fat. It

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1024-400: 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

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