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Shaomai is a local specialty of Hohhot, Inner Mongolia. With a special rolling pin, the dough is first rolled into a thin sheet and then grinded into a lotus-leaf shape. The delicious stuffing is made with mixed fresh minced mutton and spring onion and ginger with cooked starch. Put the stuffing into the sheet and then knead it into a pomegranate shape and steamed it in a steam box for about 7-8 minutes. When the Shaomai is ready, and its skin is translucent and as thin as the wing of acicada. Shaomai is also called "glass dumpling." Shaomai is often served with thick tea.