Chinese Dumplings Vs. Japanese Dumplings

Dumplings deserve the highest form of respect, which is why I’m putting my two favorites against each other. Only one dumpling may be victorious.

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30 Replies to “Chinese Dumplings Vs. Japanese Dumplings”

  1. hmmmm josh was any research done? siumai is not a dumpling at all, as the name itself is clearly not "gao zi" – which is dumpling in cantonese. it has never been considered a dumpling in our culture, we ONLY eat it at dimsum and is just a dish

  2. I make mine with spicy Cajun sausage. Also make ones with a green onion sausage. 👍👍👍

  3. A better title would be gyoza vs shumai. Gyoza are part of the Chinese food 中華料理 (Chukaryori). And Shumai is a Cantonese dimsum in China (not the entire China). In China, there's many types of dumpling including Wanton also a Cantonese dumpling and Jiaozi which is very similar to gyoza. You need to understand the history of these asian dumplings before you just title it anyhow.

  4. "Chinese Dumplings Vs. Japanese Dumplings" is a weird way to spell "please roast me Uncle Roger."

  5. If you add less oil to the frypan, the surface of the gyoza would become more like being baked rather than fried. In Japan, people like it being baked. Just an idea.

  6. This comparison makes no sense… shaomai is not dumpling and so called Japanese dumpling is an existing variation of Chinese dumpling-fried rather than boiled or steamed. When it comes to filling, there’re so many options in northeastern Chinese cuisine for actual dumplings that we often would have 2-3 different fillings during one dumpling meal, more if you order at restaurants …this is quite disappointing for someone who claims to love Asian cuisine..

  7. Isn't a dumpling some sort of dough, usually filled with something, and then cooked by steaming or boiling? If that's true then wouldn't Shu Mai be a dumpling?

  8. All you idiots in the comments talking about traditional Chinese and Japanese food. He is calling them dumplings like 99% "chinese" restaurants in America do. Chill the f out with your holy than though opinion on food.

  9. God damnit I was trying to relax my chubby by watching some random food video so I could go pee.. The video was about to end and I was about to go pee.. Then B-roll started..

  10. Chinese invented dumplings back in 150-200 AD and “gyoza” (aka pan fried dumplings/potstickers) is one way of making them which was introduced to Japan by WWII soldiers between 1932-1934. That said, the recipes are great and the techniques are spot on – eg cure and squeeze out the water from vegetables before adding to the fill-in mix which is a common mistake a lot of people make and causes the dumplings to break while cooking, just like making stuffed pasta. Plus, his cooking methods are good as well as the added ingredients. Not bad, overall.

  11. Xiu mai is not your usual Chinese dumpling the gyoza is actually closer to the more common dumplings in China this a weird comparison to make.

  12. 7:39 Blue shirt far right really wanted that last dumpling sad to see him turn away and walk away like that

  13. Equating a shumai to a gyoza … you about to lose your Uncle title from Uncle Roger again, Nephew Joshua.

  14. The Chinese "Dumplings" here are 燒賣 (Cantonese: siu maai, Japanese: shuu mai, English: Shumai), which is a completely different thing from dumpling (餃子). Poor research before making the video.

    PS: I am Hong Konger.

  15. Joshua man, everything is good (good good) except these 2, and optional 2:
    – You're comparing 2 different things, there's Chinese dumpling look exactly like Japanese Gyoza, try "Pot sticker" "Guo tie" "Jiao zi"
    – The topping of Siumai should be crab roe, if you're looking for the best version of its recipe, others like tobiko or carrot dips are low-cost replacement, of Chinese food art of "3 colors" which provoke customers' appetite in visual level
    ~ The siumai wrap you got, the color is not right, darker than how it should be
    ~ The pork you got for siumai, the meat-fat ratio should be at least 2:1 to 1.5:1, or it will be too lean

    Appreciate all the work and you will of challenging these dumpling works coz these are like "grandma's recipe" in Asian home, the recipe of siumai is complete accurate and you just have no idea it was a low-cost replacement for you didn't know its history! (praising I'm praising, like 90/100)

    Loved your videos and this is my 1st time commenting for you're cooking an asian dish hit me hard (I live in Hong Kong and siumai is one of my fav dimsum, and gyoza is an awesome food I love)

    Gonna keep watching your videos!

  16. Everyone here's losing their mind over classifying dumplings. I'm just tryna figure out what that sick b roll beat is

  17. Everybody is fixated on Japanese and Chinese dumplings, but I'm asking, where's the love for Polish Pierogi?

  18. Adding to the other comments, a portion of Japanese cuisine from a Japanese perspective is actually considered Chinese. Ramen is considered a Chinese dish, and comes from the Chinese word "La mian". Similar thing with gyoza, it is considered Chinese and comes from the Chinese word "jiao zi". In contrast, a noodle dish such as Udon is considered authentically Japanese. I guess it's a bit like American pizza? We know pizza is italian, but the Americans made their own version. Though in this case, gyoza and pan fried jiao zi are very similar.

  19. hey, you should do something like a elderly person section (softish food). I cook for my grandparents every week. NEED SOME HELP!!!!!! I think your up for the challenge!

  20. Oooh, I love gyozas. I grew up eating those as well, in dim sum restaurants along with the siu mai, called wo teep, or loosely translated as potstickers. Yum yum.. yum yum yummmmm….

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