Shumai vs. gyoza | Zombini iidombolo, kodwa zahluke kakhulu kunezo zifanayo

umbhali: Joost Nusselder, umbhali we-Essential Japanese meal planner cookbook cookbook Ukuhlaziywa ngoMeyi 2, 2022

Uyawathanda amadombolo? Ukuba ungumntu othanda ukutya kwaseAsia, kuya kufuneka uzame amadombolo azaliswe yinyama kunye nemifuno emnandi.

IShumai, ekwabizwa ngokuba yi “siu mai”, lutshintsho lwaseJapan lwamadombolo aseTshayina, ngelixa igyoza iluhlobo olufanayo lwamadombolo aqhotsiweyo aseJapan.

Nangona ziyafana, ishumai kunye negyoza zahlukile kwincasa kuba ishumai idla ngokuzaliswa yinyama yehagu okanye yeprawn, kanti igyoza izele yinyama egayiweyo nemifuno. Zombini ezi ntlobo zamadombolo zihanjiswa ecaleni kwe soy emnandi kunye neviniga yokudipha iisosi.

IJapan yaboleka iresiphi yaseTshayina ye-siu mai, kwaye ngoku ibizwa ngokuba yishumai. Amadombolo adla ngokubizwa ngokuba “ngamadombolo ehagu abilayo” kwiindawo zokutyela zaseNtshona.

I-Gyoza yi-dumpling yaseJapan esekwe kwi-jiaozi yaseTshayina, kwaye yenye yezona zinto zidumileyo kunye nezitya ezisecaleni e-Asiya naseMelika.

Ke mhlawumbi uyazibuza ukuba yeyiphi enye into efana ngayo amadombolo kwaye ahluke njani. Yiyo loo nto ndiza kuzichaza ngakumbi!

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Yintoni uShumai?

I-Shumai (シュウマイ) inokupelwa njenge-siu mai, kwaye ibhekisa kudidi oluhlohlwayo lwedampi yamaTshayina. Eyona nto ixhaphakileyo yokuzaliswa kweshumai yihagu okanye inyama yeprawn.

Sisidlo esiqhelekileyo se-dim sum okanye i-snack, kwaye idombolo ngalinye liphekwa ngokuqhunyiswa. Kwizitya zaseTshayina ze-dim sum, iindidi zamadombolo anezaliso ezahlukeneyo zihanjiswa kwimiphunga ye-bamboo.

Abantu abaninzi baseJapan bathanda ukwenza ishumai ekhaya njengesitya esisecaleni okanye i-snack. Kwakhona, abanye bathanda ukongeza isardadi eshushu ukongeza incasa eyongezelelweyo, ngelixa abanye banamathela kwisosi yesoya kunye neviniga.

I-Siu mai yi-open-top dumpling enemilo e-cylindrical kunye ne-wrapper ebhityileyo yentlama yengqolowa. I-shumai igalelwe i-roe e-orenji, i-ertyisi eluhlaza, okanye umnqathe (ukongeza umbala).

Idombolo ngalinye ligalelwa kwingobozi yomphunga we-bamboo, kwaye la madombolo awaqhotswa.

Inguqulelo yesiCantonese yala madombolo (siu mai) izaliswe yinyama yehagu egayiweyo, ishrimps, amakhowa, ijinja, namatswele asentwasahlobo.

Ishumai yaseJapan isoloko ilula ngakumbi kwaye iqulathe inyama yehagu egayiweyo, itswele eliluhlaza, kunye neecondiments ezimbalwa kuphela.

Inye into eyenza i-shumai yaseJapan yahluke kwi-Chinese siu mai kukuba i-Japan ephezulu nganye yokulahla ngepea enye eluhlaza njengendawo yokugqibela yokuhombisa.

Ngesiqhelo, ishumai ihanjiswa nezinye iintlobo zamadombolo agalelweyo, ngakumbi i-har gow, enye idombolo eliqhelekileyo laseTshayina.

UShumai udipha isosi

Nangona kungekho sauce esemthethweni yokudipha, i-sauce ye-shumai ekhethiweyo yi-sauce yesoya eninzi exutywe nentwana yeviniga kunye neoli yetshili.

Isosi ilungele amadombolo ngenxa yokuba isosi yesoya enetyuwa ibhangqiwe kakuhle kunye ne-wonton ye-pastry intlama, engenancasa.

Imvelaphi yeshumai

UShumai ngenene uvela eGuangdong, China. Igama liguqulela kwinto ecaleni kwemigca "yokupheka" kunye "nokuthengisa," ebonisa ukuba olu hlobo lokutya luphekiwe kwaye lutyiwa ngokukhawuleza.

Ukulahla isitya esithandwayo e izindlu zeti ezikwiNdlela yeSilika kwingingqi yeCantonese yase China.

UShumai ebekhona eJapan ukusukela ngo-1928, xa ivenkile yokutyela yaseYokohama yathandwa kakhulu.

IKiyoken (崎 陽 軒) yindawo yokutyela yamaTshayina eyaqala ukukhonza ezinye zeyona shumai intle eJapan ngee-1920s, kunye nokuthandwa kwezo dumplings kwasasazeka kulo lonke elaseAsia.

I-Yokohama Chinatown inkulu kakhulu eJapan, kwaye uya kufumana zonke iintlobo zokutya okuxutywayo apho, ikakhulukazi ukutya kwaseTshayina okuchazwa ngokutsha.

Ukulunga ngakumbi kwe-Asia, zama ezi 3 ezimangalisayo Japanese steamed bun (Nikuman) zokupheka

Yintoni igyoza?

IGyoza yindawo yokulahla inkunkuma eyaziwayo eJapan ngentlama encinci. Ikwamilise okwesiqingatha senyanga kunye nemiphetho ecinezelweyo. IGyoza yinxalenye yodidi oluqhelekileyo lokulahla amadombolo olubizwa ngokuba ziipotstickers.

Ngokungafaniyo namadombolo ane-steamed-only, i-gyoza iqala ngokuqhotyiswa ngepani de ibe ne-crispy ngaphandle, emva koko amanzi afakwe kwi-pan ukuze abe ngumphunga.

Eyona nto ixhaphakileyo yokuzaliswa kwegyoza yinyama ecoliweyo (idla ngokuba yihagu) kunye nemifuno, ikakhulu ikhaphetshu, itswele eliluhlaza, kunye nejinja.

I-Shrimp gyoza nayo ithandwa kakhulu, kodwa inyama yehagu kukugcwalisa kwendabuko yaseJapan.

Uya kufumana i-gyoza isebenza njengesibheno, i-snack, okanye inxalenye yesidlo sasemini se-bento. Iintsapho ezininzi zaseJapan zithanda ukwenza i-gyoza njengenxalenye yesidlo esikhawulezileyo sasebusuku ngeveki.

Kodwa unokufumana kwakhona igyoza kwi-izakaya (iindawo zentselo zaseJapan), iminyhadala, iindawo zokutyela ezitratweni nakwiivenkile ezinkulu. Sisitya esityiwa ngabantu ekuhambeni xa indlala ibetha.

Ngokubhekiselele kwincasa, igyoza inkulu kuba inokwakheka okukhethekileyo. I-bottom of the dumpling is crispy, phezulu ithambile kakhulu kwaye ithenda, kwaye ke inyama ngaphakathi inamanzi!

Isosi yeGyoza

Amadombolo eGyoza ahanjiswa kunye nesosi enencasa yediphu. Yenziwe ngesiqingatha sesosi yesosi kunye neviniga yesiqingatha, kunye ne-chili ethile eyongeza intwana ye-spiciness kule sauce emnandi.

Isosi ye-Gyoza ine-flavour elungeleleneyo, kwaye ayiyongameli i-yummy dumpling fillings.

Imvelaphi yegyoza

I-Gyoza iphinde iguqulelwe ngokutsha ye-Chinese dumpling ebizwa ngokuba yi-jiaozi (餃子).

Kukholelwa ukuba ugqirha wamayeza aseTshayina ogama lakhe UZhang Zhongjing yenza amadombolo ejiaozi ukunyanga iqabaka.

Wayesebenzisa amadombolo aqhunyisiweyo (adla ngokuzaliswa yimvana) ukufudumeza iindlebe namalungu emilenze yabantu engumkhenkce. Inika umdla kwaye ayiqhelekanga, akunjalo?

Amajoni aseJapan eze neresiphi yejiaozi evela eTshayina ngexesha leMfazwe yesibini yeHlabathi. Ngokukhawuleza yaba "gyoza", kwaye ukuzaliswa kwaguqulwa kwaye kwatshintshwa.

Ke, xa kuthelekiswa nezinye iiresiphi zaseJapan ezinenkulungwane yakudala, i-gyoza yinto emnandi yenkulungwane yama-20.

Ngaba uyathanda amabali emvelaphi yokutya? Uya kukuthanda ukufunda ngemvelaphi emangalisayo ye-teriyaki! 

Shumai vs gyoza: ukufana

Xa abantu becinga ngedombolo, abaninzi bacinga ukuba bonke bawela kudidi olunye. Kodwa i-shumai kunye ne-gyoza ngokwenene zahluke kakhulu kwezinye ngokufanayo.

Ziyafana ngenxa yokuba zenziwe nge-wrappers efanayo yomgubo wengqolowa. Kwakhona, inyama yehagu sisithako esiqhelekileyo kuzo zombini, kwaye la madombolo omabini ahanjiswa ngesosi enencasa yediphu.

UShumai vs gyoza: iyantlukwano

Kukho umahluko obonakalayo phakathi kwegyoza kunye neshumai, kwaye inento yokwenza nobukhulu bentlama eyahlukeneyo, incasa, kunye nokuzaliswa.

Owona mahluko mkhulu phakathi kwe shumai kunye ne gyoza kukuba igyoza idla ngokuzaliswa yinyama yehagu, logama ishumai isoloko iyindibaniselwano yehagu kunye neprawn.

Inkangeleko nembonakalo

Ubume kunye nokuthungwa kweedayi zaseTshayina nezaseJapan zahlukile.

I-Shumai inemilo yecylindrical okanye imilo ephantse ingqukuva kunye nomzantsi osicaba. Abanye abantu bathi ijongeka njengengxowa yebhasikithi okanye amadombolo akhangeleka njengeengxowa ezincinci.

I-Gyoza ine-half-moon shape kunye ne-design pleated, kwaye ihlala ihleli. Imiphetho yokulahla inkunkuma nganye icinezelwe.

Zombini amadombolo zinobumba obuthambileyo, obucekeceke kunye nombala omhlophe.

Ngcamlani

Zininzi iindidi zegyoza kunye neshumai. Inyama yehagu egayiweyo kunye nemifuno okanye inyama yehagu eqhotsiweyo yeyona ixhaphakileyo. Iiprawn, inkukhu, inyama yenkomo nazo zikhetho ezihlwabusayo.

Uninzi lweedombolo zilungile kwaye zihlala zifakwe kwisosi esekwe kwisoya.

UShumai unencasa enencasa nenyama eneengcebiso zejinja kunye ne scallion. Ezinye iiresiphi zibiza isilili, ezenza ukuba inkunkuma ilahleke.

IGyoza nayo iyathandeka, kodwa indibaniselwano yenyama egayiweyo kunye nemifuno (ihlala ikwikhaphetshu ye-napa) iyenza ukuba ibe krakra xa uluma kwindawo yokulahla inkunkuma.

Indlela yokupheka

Amadombolo eShumai agalelwa ngomphunga kwi-bamboo steamer. Ukwenza oku, i-wok okanye imbiza yamanzi ishushu ide ibile.

Emva koko, ishumai ifakwa ngaphakathi kwi-bamboo steamer. Umphunga ubekwa phezu kwembiza, kwaye amadombolo afakwa ngomphunga malunga nemizuzu esi-8 ukuya kwe-10.

I-Gyoza ngamadombolo aqhotsiweyo, kwaye yiyo loo nto ahlukile kumadombolo aseTshayina.

Igyoza nganye iqhotyiswa ngepani ngeoyile yemifuno ide ibe mdaka ngaphandle. Emva koko, amanzi ongezwa kwi-steam amadombolo, awenze athambile.

Ixesha lokupheka lifutshane kakhulu (malunga nemizuzu emi-3), kwaye ukwenza i-gyoza nganye ifumile, abanye abapheki bongeza amanzi amancinci epanini.

Ngakumbi Ukutya kwamaTshayina vs ukutya kwaseJapan | Iiyantlukwano ezi-3 eziphambili zichaziwe

Ungayigcina njani i-gyoza kunye ne-shumai

Eyona nto intle kwezi zitya kukuba unokwenza iibhetshi ezinkulu zegyoza okanye ze-shumai emva koko uzigcine efrijini ukuze uzokutya kamva.

Ungasifaka efrijini amadombolo kwiintsuku ezimbalwa okanye uzibeke kwisikhenkcezisi kangangeenyanga ezimbalwa ubuncinci.

Isitshixo sokukhenkcisa amadombolo kukubeka kwingxowa yesikhenkcisi esingangeni moya. Emva koko, xa ulungele ukuwatshisa kwakhona, yifake kwi-microwave.

Yintoni esempilweni: shumai okanye igyoza?

Ukuba ufuna ukufumanisa ukuba luphi uhlobo lwe-dumpling enempilo, kubalulekile ukuqwalasela indlela ephekwe ngayo: i-steamed, i-pan-fried, okanye i-deep-fried. Amadombolo ashushu asempilweni kakhulu kuba awaqhotswanga kwioli enamafutha.

Emva koko, jonga izithako. Amadombolo enyama azaliswe ngenyama yehagu ayilona khetho lisempilweni, kodwa ayilokhetho olubi lokutya. I-Dumplings egcwele imifuno iyona ndlela ingcono yokulahlekelwa kwesisindo.

Ngoko ke, kwi-2, i-shumai isempilweni ngakumbi kuba ishushu kwaye ayiqhotswanga njengegyoza.

Iqhekeza elinye le-shumai lineekhalori ezimalunga nama-57, kanti elinye iqhekeza le-gyoza linee-64.

Kodwa ngezitya zombini, jonga isodium kunye nomxholo onamafutha aphezulu. I-soy dipping sauce ngumthombo omkhulu wesodium eyongezelelweyo.

Yeyiphi eyona idume kakhulu: igyoza okanye shumai?

Kunzima ukuthi enye ithandwa kakhulu kunenye e-US, kodwa i-shumai kunye ne-gyoza zizo zombini izitya ezithandwayo kwiindawo zokutyela zaseAsia.

I-Shumai yinxalenye enkulu yamava e-dim sum. Nangona abantu abaninzi bengaqhelananga negama lala madombolo, imilo yebhasikithi kunye ne-roe yokuhlobisa ibonakala ngokulula.

I-Gyoza ithandwa kakhulu ngenxa yokuba imilo yesiqingatha senyanga esisicaba yeyona nto ithandwayo kwiivenkile zokutyela zaseJapan. Phantse wonke umntu uyawaqaphela la madombolo aqingqiweyo, kwaye into yokuba nawo aqhotsiweyo awenza abe mnandi ngakumbi.

Yitya idombolo elinencasa

Konke oku kuhla kukhetho lomntu, kodwa awukwazi ukuya kwindawo yokutyela yaseAsia kwaye utsibe ishumai okanye igyoza kuba loo madombolo anencasa kakhulu!

Ukuba uzama ishumai yaseJapan, ungalindela ukuzaliswa kwehagu enencasa. Ngelixa ukuba une-gyoza, ungalindela inyama yehagu kunye ne-veggie-ezaliswe yi-dumpling ene-crispy yangaphandle.

Zombini zi-yummy, ke ndicebisa ukuba ndizame enye nenye!

Ukuphefumlelwa okungakumbi, nazi I-43 yezona zilungileyo, zimnandi kwaye zingaqhelekanga zokupheka zokutya zaseAsia ukuzama

Jonga incwadi yethu entsha yokupheka

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UJoost Nusselder, umsunguli weBite My Bun ngumthengisi wentengiso, utata kwaye uthanda ukuzama ukutya okutsha ngokutya kwaseJapan entliziyweni yomnqweno wakhe, kwaye kunye neqela lakhe ebesenza amanqaku anzulu ebhlog ukusukela ngo2016 ukunceda abafundi abathembekileyo kunye neeresiphi kunye neengcebiso zokupheka.