Shumai vs. gyoza | Womabili amadombolo, kodwa ahluke kakhulu kunokufana

About the Author: Joost Nusselder, umbhali wencwadi yokupheka ye-Essential Japanese meal planner cookbook Kubuyekezwe uMeyi 2, 2022

Uyawathanda amadombolo? Uma ungumuntu othanda ukudla kwase-Asia, kufanele-ke ukuthi uzame amadombolo agcwele inyama nemifino emnandi.

I-Shumai, eyaziwa nangokuthi “siu mai”, iyindlela yaseJapan ethathelwe amadombolo aseShayina ashisiwe, kanti i-gyoza iwuhlobo olufanayo lwamadombolo athosiwe aseJapan.

Nakuba zifana, i-shumai ne-gyoza zihlukile ngokunambitheka ngoba i-shumai ivame ukugcwala inyama yengulube noma ye-prawn, kuyilapho i-gyoza igcwele inyama egayiwe nemifino. Zombili izinhlobo zamadombolo zihanjiswa kanye namasoso e-soy anomnandi kanye noviniga.

I-Japan yaboleka iresiphi ye-siu mai yesiShayina, futhi manje isibizwa ngokuthi i-shumai. Amadombolo ajwayele ukubizwa ngokuthi “amadombolo engulube aphekiwe” ezindaweni zokudlela zaseNtshonalanga.

I-Gyoza idombolo laseJapane elisuselwe ku-jiaozi yesiShayina, futhi ingenye yezidlo ezidume kakhulu nezidlo zaseceleni e-Asia naseMelika.

Ngakho-ke kungenzeka ukuthi uyazibuza ukuthi yini enye amadombolo afana ngayo nokuthi ahluke kanjani. Yingakho ngizobachaza ngokuqhubekayo!

Bheka incwadi yethu entsha yokupheka

Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

Yini shumai?

I-Shumai (シュウマイ) ingase futhi ibhalwe ngokuthi siu mai, futhi ibhekisela ohlotsheni lwamadombolo ase-Chinese agxishiwe. Ukugcwaliswa okuvame kakhulu kwe-shumai kungaba inyama yengulube noma ye-prawn.

Kungukudla okuvamile kwe-dim sum noma i-snack, futhi idombolo ngalinye liphekwa ngokushiswa. Ezitsheni ze-Chinese dim sum, izinhlobonhlobo zamadombolo anokugcwalisa okuhlukahlukene zinikezwa ku-bamboo steamers.

Abantu abaningi baseJapan bathanda ukwenza i-shumai ekhaya njengesitsha esiseceleni noma ukudla okulula. Futhi, abanye bathanda ukufaka isinaphi esishisayo ukuze bengeze ukunambitheka okwengeziwe, kuyilapho abanye benamathela kusoso wendabuko wesoya noviniga.

I-Siu mai iyidombolo elivulekile phezulu elinomumo oyisilinda kanye nesisonga senhlama kakolweni ezacile. Amashumai agqitshwa nge-roe ewolintshi, ipizi eluhlaza, noma isanqante (ukwengeza umbala).

Idombolo ngalinye lishiselwa kubhasikidi we-bamboo steamer, futhi lawa madombolo awathosiwe.

Inguqulo yesiCantonese yala madombolo (siu mai) igcwele ingulube egayiwe, izimfanzi, amakhowe, ujinja, no-anyanisi wasentwasahlobo.

I-shumai yaseJapane ivame ukuba lula futhi iqukethe inyama yengulube, u-anyanisi oluhlaza, kanye nezinongo ezimbalwa kuphela.

Into eyodwa eyenza i-shumai yaseJapan ihluke kuma-Chinese siu mai ukuthi i-Japanese top top dumpling ngayinye enepea elilodwa eliluhlaza njengokuthinta kokugcina kokuhlobisa.

Ngokuvamile, i-shumai inikezwa nezinye izinhlobo zamadombolo agxishiwe, ikakhulukazi i-har gow, enye idombolo elivamile laseShayina.

UShumai edipha isosi

Nakuba ingekho i-sauce yokucwilisa esemthethweni, isoso ye-shumai ekhethwayo iyisoso yesoya eminingi exutshwe nengcosana kaviniga namafutha echili.

I-sauce ilungele amadombolo ngoba isoso elinosawoti lihlangana kahle nenhlama ye-wonton ye-khekhe, enganambitheki.

Umsuka weshumai

UShumai empeleni udabuka eGuangdong, eChina. Igama liguqulela entweni ethile emigqeni ka “pheka” kanye no “thengisa,” okukhombisa ukuthi lolu hlobo lokudla luphekwe futhi ludliwe ngokushesha.

Amadombolo kwakuyisidlo esidumile e izindlu zetiye eceleni komgwaqo weSilika esifundeni saseCantonese eChina.

UShumai ubelokhu ekhona eJapan kusukela ngo-1928, lapho indawo yokudlela yaseYokohama yathandwa khona.

IKiyoken (崎 陽 軒) yindawo yokudlela yamaShayina eyaqala ukukhonza ezinye ze-shumai ezihamba phambili eJapan ngawo-1920, futhi ukuthandwa kwalawo madombolo kwasakazeka kulo lonke elase-Asia.

I-Yokohama Chinatown inkulu kunazo zonke e-Japan, futhi uzothola zonke izinhlobo zokudla okuhlanganisiwe lapho, ikakhulukazi ukudla kwaseShayina okuhunyushwa kabusha.

Ukuze uthole ubuhle obushubile base-Asia, zama lezi zindlela zokupheka ezi-3 ezimangalisayo ze-Japanese steamed bun (Nikuman).

Yini i-gyoza?

IGyoza yindawo yokulahla inkunkuma edumile yaseJapan ngenhlama ezacile. Iphinde ibe wuhafu wenyanga futhi imiphetho ecindezelwe. I-Gyoza iyingxenye yesigaba esijwayelekile samadombolo esibizwa ngokuthi ama-potstickers.

Ngokungafani namadombolo ane-steamed kuphela, i-gyoza iqala ngokuthoswa epanini ize ibe nengaphandle elicwebezelayo, bese amanzi efakwa epanini ukuze ayishise.

Ukugcwaliswa okuvame kakhulu kwe-gyoza inyama egayiwe (ngokuvamile ingulube) nemifino, ikakhulukazi iklabishi, u-anyanisi oluhlaza, nojinja.

I-Shrimp gyoza nayo idume kakhulu, kodwa ingulube iwukugcwalisa kwendabuko yaseJapane.

Uzothola i-gyoza isetshenziswe njengesikhalazo, isidlo sokudla, noma ingxenye yesidlo sasemini se-bento. Imindeni eminingi yaseJapan nayo iyathanda ukwenza i-gyoza njengengxenye yokudla okusheshayo kwamasonto onke.

Kodwa ungathola futhi i-gyoza e-izakaya (izinkampane zamaJapane), emikhosini, ezindaweni zokudlela zasemgwaqweni, nasezitolo ezinkulu. Yilolu hlobo lokudla abantu abakudlayo ekuhambeni uma indlala igadla.

Mayelana nokunambitheka, i-gyoza inhle ngoba inokuthungwa okuyingqayizivele. I-bottom of the dumpling is crispy, phezulu ithambile kakhulu futhi ithenda, bese inyama ngaphakathi inamanzi!

Isosi ye-Gyoza

Amadombolo e-Gyoza anikezwa kanye nesoso elimnandi lokucwilisa. Yenziwe nge-half soy sauce kanye ne-half vinegar, ne-chili ethile enezela i-spiciness encane kule sauce ngenye indlela.

Isosi ye-Gyoza ine-flavour elinganiselayo, futhi ayikudluli ukugcwaliswa kwe-yummy dumpling.

Umsuka wegyoza

I-Gyoza futhi iyinguqulo ehunyushwe kabusha yokulahla amaShayina ebizwa ngokuthi i-jiaozi (餃子).

Kukholakala ukuthi udokotela waseShayina okuthiwa UZhang Zhongjing udale amadombolo e-jiaozi ukwelapha isithwathwa.

Wasebenzisa amadombolo ashisiwe (ngokuvamile ayegcwala imvu) ukuze afudumale izindlebe nezitho zomzimba zabantu eziqandisiwe. Kuyathakazelisa futhi kuyinqaba, akunjalo?

Amasosha aseJapan alethe iresiphi ye-jiaozi evela e-China phakathi neMpi Yezwe II. Ngokushesha yaba "gyoza", futhi ukugcwaliswa kwaguqulwa futhi kwashintshwa.

Ngakho-ke, uma kuqhathaniswa nezinye izindlela zokupheka zaseJapan ezinamakhulu eminyaka zikhona, i-gyoza yinto emnandi yekhulu lama-20.

Uthanda izindaba zemvelaphi yokudla? Uzothanda ukufunda ngomsuka omangalisayo we-teriyaki! 

Shumai vs. gyoza: ukufana

Lapho abantu becabanga ngamadombolo, abaningi bacabanga ukuthi bonke bawela esigabeni esifanayo. Kepha i-shumai ne-gyoza empeleni zihluke kakhulu komunye nomunye kunokufana.

Ziyafana ngoba zenziwe nge-wrappers efanayo yefulawa kakolweni. Futhi, ingulube iyisithako esivamile kukho kokubili, futhi lawa madombolo anikezwa kokubili ngesoso yokudipha emnandi.

UShumai vs. gyoza: umehluko

Kunomehluko ophawulekayo phakathi kwe-gyoza ne-shumai, futhi ihlobene nokujiya kwenhlama ehlukene, ukunambitheka, nokugcwaliswa.

Umehluko omkhulu phakathi kwe-shumai ne-gyoza ukuthi i-gyoza ivamise ukugcwala ingulube, kanti i-shumai ivamise ukuhlanganisa ingulube ne-prawn.

Ukubukeka nokuma

Isimo nokuthungwa kwamadombolo aseShayina nawaseJapan kwehlukile.

I-Shumai inomumo oyi-cylindrical noma umumo ocishe ube yindilinga onephansi eliyisicaba. Abanye abantu bathi kubukeka njengesikhwama sikabhasikidi noma amadombolo abukeka njengezikhwama ezincane.

I-Gyoza inesimo senyanga enesakhiwo esincomekayo, futhi ihlala isicaba. Amaphethelo wokulahla ngakunye ayacindezelwa.

Womabili amadombolo anokuthungwa okuthambile kwenhlama, okuthe ukuhlafuna okuncane futhi umbala omhlophe.

Taste

Kunezinhlobo eziningi ze-gyoza ne-shumai. Ingulube egayiwe nemifino noma inyama yengulube ethosiwe yiyona evamile. I-Prawn, inkukhu, inyama yenkomo nazo ziyizinketho ezihlwabusayo.

Iningi lamadombolo linomsoco futhi livame ukufakwa kusoso osuselwa ku-soy.

UShumai unambitheka enambithekayo, enenyama enezinhlamvu zikajinja kanye ne-scallion. Ezinye izindlela zokupheka zibiza isilili, okwenza ukuthi ukulahla kube okubabayo.

I-Gyoza nayo iyanambitheka, kepha inhlanganisela yenyama egayiwe nemifino (imvamisa iklabishi le-napa) iyenza ibe yisixuku lapho uluma endaweni yokulahla inkunkuma.

Indlela yokupheka

Amadombolo e-Shumai ashiswa ngesitimu soqalo. Ukwenza lokhu, i-wok noma ibhodwe lamanzi liyashiswa kuze kube yilapho libila.

Khona-ke, i-shumai ifakwa ngaphakathi kwesitsha soqalo. I-steamer ifakwa phezu kwebhodwe, futhi amadombolo ashiswa cishe imizuzu engu-8 kuya kweyi-10.

I-Gyoza amadombolo athosiwe, yingakho ehluke kumadombolo aseShayina.

I-gyoza ngayinye ithoswa epanini emafutheni emifino kuze kube yilapho ingaphandle ibe nsundu. Khona-ke, amanzi anezelwa ukuze amadombolo ashube, awenze abe mnene.

Isikhathi sokupheka sifushane kakhulu (cishe imizuzu emi-3), futhi ukwenza i-gyoza ngayinye ibe nomswakama, abanye abapheki bafaka amanzi amancane epanini.

Okuningi okuningi Ukudla kwamaShayina vs ukudla kwaseJapan | 3 umehluko omkhulu ochaziwe

Ungayigcina kanjani i-gyoza ne-shumai

Okuhle ngalezi zitsha ukuthi ungenza amaqoqo amakhulu egyoza noma shumai bese uwagcina efrijini ukuze udle kamuva.

Ungafaka amadombolo esiqandisini izinsuku ezimbalwa noma uwafake efrijini okungenani izinyanga ezimbalwa.

Isihluthulelo sokuqandisa amadombolo ukuwafaka esikhwameni sefriji esingangenisi umoya. Bese, uma usulungele ukuzishisisa kabusha, zifake kuhhavini ye-microwave.

Yini enempilo: shumai noma i-gyoza?

Uma ufuna ukunquma ukuthi yiluphi uhlobo lwamadombolo olunempilo, kubalulekile ukuthi ucabangele ukuthi iphekwe kanjani: i-steamed, pan-fried, noma i-deep-fried. Amadombolo ane-steamed anempilo kakhulu ngoba awathosiwe ngamafutha anamafutha.

Okulandelayo, bheka izithako. Amadombolo enyama agcwele ingulube akuyona inketho enempilo kakhulu, kodwa ayiyona inketho yokudla embi. Amadombolo agcwele imifino ayindlela engcono kakhulu yokulahlekelwa isisindo.

Ngakho-ke, ku-2, i-shumai inempilo enhle ngoba iyashiswa futhi ayithosiwe njenge-gyoza.

Ucezu olulodwa lwe-shumai lunama-calories angaba ngu-57, kanti ucezu olulodwa lwe-gyoza lunama-64.

Kodwa ngazo zombili izitsha, qaphela okuqukethwe kwe-sodium namafutha aphezulu. I-soy dipping sauce ingumthombo omkhulu we-sodium eyengeziwe.

Yikuphi okuthandwa kakhulu: i-gyoza noma i-shumai?

Kunzima ukusho ukuthi enye ithandwa kakhulu kunenye e-US, kepha i-shumai ne-gyoza zombili izitsha ezidumile ezindaweni zokudlela zase-Asia.

U-Shumai uyingxenye enkulu yesipiliyoni se-dim sum. Nakuba abantu abaningi bengalazi igama lalawa madombolo, ukwakheka kwebhasikidi ne-roe yokuhlobisa kubonakala kalula.

I-Gyoza idume kakhulu ngoba umumo oyisicaba owuhhafu wenyanga uyintandokazi ye-potsticker ezindaweni zokudlela zama-Japanese. Cishe wonke umuntu uyawabona lawa madombolo ayisakhiwo sodumo, futhi iqiniso lokuthi nawo athosiwe awenza abe mnandi nakakhulu.

Idla idombolo elimnandi

Konke kuncike kulokho okuthandayo, kodwa awukwazi ukuya endaweni yokudlela yase-Asia futhi weqe i-shumai noma i-gyoza ngoba lawo madombolo amnandi kakhulu!

Uma uzama i-Japanese shumai, ungalindela ukugcwaliswa kwengulube yomhlabathi esiphundu. Nakuba uma une-gyoza, ungalindela idombolo eligcwele ingulube nemifino elinengaphandle elicwebezelayo.

Zombili ziyi-yummy, ngakho-ke ngincoma ukuzama enye yazo!

Ukuthola ugqozi olwengeziwe, nazi Amaresiphi angama-43 angcono kakhulu, amnandi kakhulu futhi angajwayelekile okudla kwase-Asia ongazama

Bheka incwadi yethu entsha yokupheka

Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

UJoost Nusselder, umsunguli weBite My Bun ungumthengisi wokuqukethwe, ubaba futhi uthanda ukuzama ukudla okusha ngokudla kwaseJapan enhliziyweni yothando lwakhe, futhi kanye nethimba lakhe ubelokhu enza izindatshana zebhulogi ezijulile kusukela ngo-2016 ukusiza abafundi abathembekile ngezindlela zokupheka namathiphu okupheka.