Asian Siblings


Gyoza are best described as pan-fried Japanese dumplings. Many recipe variations exist, the most common one found in Japan is a mixtures of minced pork, cabbage and nira, seasoned with soy sauce, rice vinegar and sesame oil, wrapped into thinly rolled piece of dough.

Shumai are Japanese dumplings that are steamed.and usually filled with shrimp.







Both Gyoza and Shumai originated in China.

Gyoza shops can be found throughout Japan, but more commonly they are sold as a side dish in ramen restaurants. The most popular preparation method is called yaki-gyoza where the dumpling is first fried on the backside, later water is added. Sealed with a lid the upper part of the gyoza is steamed until the water has evaporated. Other popular methods include boiling (Sui-gyoza) and deep frying (Age-gyoza). Dipped into a sauce of rice vinegar, soy sauce and/or spiced oil, they are best enjoyed while still steaming hot.

For more information look at:
Japan Guide
Japanese Food


Mandu is a Korean-style dumpling with minced meat, tofu, kimchi, and vegetables wrapped in a thin dough skin. Circles of wheat dough are pulled around a stuffing mixture of tofu, minced beef, pork, mixed vegetables, or other ingredients. Alternatively, they may be sealed around the filling from the side forming a crescent shape.







They can be cooked several ways:
-----simmered in beef stock (gunmandu), or
is served with kimchi on the side and a small container of soy sauce. For a little extra spiciness some hot red pepper powder can be added to the soy sauce.

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