Dumplings are found in many different shapes and sizes and some of the most popular types of dumplings are shumai and gyoza. It is very important to be well vexed about these 2 types of dumplings since they use different cooking methods as well as ingredients. In order to gain an in-depth explanation into the differences between these 2 dumplings then simply take a look into the article below.
Contents
What is shumai?
Shumai is a traditional Chinese dumpling. It is also known as sui mai and it is commonly made using prawn and pork filling. Shumai is often served in dim sum and can be treated as a snack. Shumai is prepared by steaming it in a pot.
What is gyoza?
Gyoza is similar to a dumpling but it is way thinner than the original dumpling. It originated in Japan and it is usually pan fried and served with a crispy outside. Gyoza is commonly made using ground meat and vegetables as a filling.
Difference between shumai and gyoza
Appearance
The first thing to note is that although shumai and gyoza are both dumplings they have different shapes. Shumai has a cylindrical shape and a flat bottom, thus it can stand upright whereas a gyoza has a shape which is reminiscent to that of a half moon.
Taste
The other difference between shumai and gyoza is the taste. Shumai is commonly made using pork and prawn filling whereas gyoza is made using a filling of ground meat and vegetables. That is why they have different tastes.
Origins
Shumai originated in China whereas Gyoza has its origins in Japan.
Cooking methods
Shumai is prepared by steaming it whereas gyoza is commonly fried.
Similarities between shumai and gyoza
Origins
Shumai and gyoza are similar in that they both belong to the dumpling family. Furthermore they are made using the same wrappers.
Serving suggestions
Gyoza and shumai can both be served with dipping sauces.
Easy recipe for making shumai
For this recipe you will need; shumai wrappers, 500g pork mince, 200g cooked prawns, sesame oil, 1 onion, shiitake mushrooms, starch powder, fresh ginger, mirin, soy sauce, starch powder, salt and pepper.
Step 1
Start by soaking the shiitake mushrooms for about 5 to 10 minutes in water. This will help to soften them up.
Step 2
When the shiitake mushrooms have softened up the next step is to mix all the ingredients together. Take a bowl and place the shiitake mushrooms inside, add the pork, sesame oil, ginger and mirini until you get a smooth paste. The next step is to add the chopped onion, pepper, salt and cooked prawn then mix them together. Add starch powder to help the filling come together.
Step 3
When the filling is ready, take the shumai wrapper and place about a tablespoon of the filling on the middle. Wrap the filling using the shumai wrapper but make sure you leave the top part open. The final product should be a cylindrical shaped dumpling that has a flat bottom such that it can stand upright. The wrapping process requires you to use a good technique so that the wrapper doesn’t open up.
Step 4
When the shumai is nicely wrapped place them inside a bamboo steamer and cook them for about 10 to 15 minutes. However, if you do not have a bamboo steamer at your disposal, simply oil a frying pan then place the shumai inside. Add water to the pot, such that the water reaches half the height of the shumai. Place the pan on a stove that is set on medium heat and allow them to cook for about 10 minutes.
Easy way of cooking gyoza
NB: this method is for making a large number of gyoza so you can always use this method when you are hosting a large group of people.
For this recipe you will need; 52 sheets of gyoza wrappers, vegetable oil, ¼ cup of water, 430g of ground pork, cabbage, 2 scallions, a clove of garlic, soy sauce, salt, 2 shiitake mushrooms and 1 clove of garlic.
Step 1
Start by wilting the cabbages, this is because they are naturally hard and if you use them like that they don’t make a great filling. To wilt them you can either blanch them or microwave them for about a minute or 2.
Step 2
Cut the cabbage leaves into small pieces and make sure you remove the core of the cabbage leaves since it is hard. Combine the cabbage, scallions, mushrooms, meat and shiitake mushrooms in a bowl mix then together and finally add all of the remaining ingredients to the bow.
Step 3
Mix all the ingredients together until they turn into a pale like colour. Then simply take a tablespoon of the filling and place it on the middle of the gyoza wrapper. Dip your finger in water and use it to draw a circle right around the wrapper. This will help it to remain intact after it has been wrapped.
Step 4
Take a pan and place about 1 tablespoon of oil inside. When the oil has heated up simply place the gyoza inside and allow it to cook for about 3 minutes or until they are golden brown.
How to store shumai and gyoza
Shumai and gyoza can be prepared way ahead of time and stored in the refrigerator. They can last for a couple of days. However, if you intent on storing shumai and gyoza for a longer period of time then the freezer is your best option. To store gyoza or shumai simply place them in a baking tray and cover them with plastic wrap. Place them in the freezer and allow them to pre-freeze. When they are done, simply transfer then into an airtight freezer bag and place them back in the freezer. They can last for a couple of months inside.
How to serve shumai and gyoza
These 2 types of dumplings should always be served hot. For the best results always serve them in combination with a dipping sauce, this will really help in enhancing the flavours.