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.

FOLLOW ME:
---------------------------------------------------------------

[squaidsareus]

This is a really weird comparison. Japanese gyoza are Chinese dumplings. The Japanese literally took the recipe after occupying China in WWII, dumplings haven't been widespread in Japan for more than 80 years. In Japan gyoza are often considered Chinese food and shumai wouldn't even be considered a dumpling in China. They're their own thing. This would be like comparing a pastrami sandwich to a calzone.

[mr.johnson]

Uncle roger gonna have a heart attack when he sees how you labeled each dumpling by nationality lol

[StevenGamesHD]

This was a weird comparison for me. Growing up chinese, I never associated shumai as dumpling. If you want to compare chinese dumplings to gyoza, you should've made Jiaozi because they're a lot similar

[owen]

"Shumai" is less dumpling and more so "dim sum". The "gyoza"' is much better compared to the Chinese "Pot Sticker" (or 锅贴) which is cooked similarly but should have subtle differences with the filling/wrapper I would assume.

Great video and steps (as always), but I find the comparison a bit.. bizarre.

[SayGoodbyeSir]

Swing and a miss here unfortunately. Gyoza (in Japan) and jiaozi (in China) are almost identical due to the cultural and historical relationship. Really good too, as you can use pretty much any ground meat and veg of your choice, though pork tends to be most popular.
What you used as Chinese dumplings in the video would be like me calling a sausage roll a hot dog. There are some similarities, but they are distinctly different items.

[platoami]

As a Chinese chef I would like to chime in that the traditional Cantonese style shu mai mixture is very different than yours. The traditional way only consists of ground pork butt, finely diced pork with fat cap, finely diced shrimp, and finely diced rehydrated shiitake mushrooms as main ingredients and seasoned with light soy sauce, salt, ground white pepper, chicken bouillon powder, and a little sugar. The top garnish will be crab roe and not carrot or flying fish roe. The dipping sauce is also very American.

[redred]

Good looking food as usual, but this video is a miss. As a Chinese person that has family in Japan… what strange comparison, to say the least. Gyoza/Jiao Zi is considered a Chinese dumpling while Shu Mai is in a completely different category of its own (at least my family has never considered it a dumpling). It’s like saying that both a burger and hotdog are burgers.

[coffeeinthemornings]

Um, calling gyoza Japanese in this case is the equivalent of calling potstickers American. Both are just Chinese jiaozi/guotie but translated to Japanese/English and both are Chinese jiaozi/guotie brought to Japan/America from China. You are essentially comparing two completely different Chinese dishes and just labeling one Japanese.

[みなもと-lq]

Just want to let you know, the gyoza餃子 is coming from Jiao'zi饺子, they use the same Chinese Characters. However, in Japan, most people call gyoza the pan-fried version, and for those boiled in water they call it sui-gyoza水餃子. In the mean time, in China our first image of jiao'zi is the boiled version which people from the northern part eat on last day of lunar new year to celebrate that we passed one year or traditionally when you leave your home (eat jiaozi when you leave and eat noodles when you arrive from the journey 上马饺子下马面). We call jiao'zi made with different procedures different names - guo'tie锅贴 (those are usually flat and they are slightly different from fried jiao'zi, I feel the word potsticker is some what misleading in this way If it is used to call a fried jiao'zi), jian'jiao煎饺(which specifically says it is the fried version) and so on. Also the one you called Chinese Dumplings we call it shao'mai烧卖、烧麦、稍卖， these three words pronounce in the exact same way but because they are differently we use different words - some has rice as the paste and some only have meats, some use a specifically kind of flour and oil to make the covers, etc. And the shao'mai is also popular in Japan which is called shuumai焼売 - as you can see from the word they sounds similar. In terms of Eastern Asian culture, there are many food culture we share, and I personnaly feel it is really offensive to say 'Chinese Dumplings vs. Japanese Dumplings'.

[catree]

Japanese gyoza are very similar to Chinese, northern dumplings (jiaozi); even the names are similar. In fact, so many aspects of Japanese culture is very similar to Chinese culture just because of the historical overlap, when the Japanese came to China in the Tang dynasty and WWII. Shumai aren't really dumplings in China either, so if you ask anyone around China what dumplings are, they will likely speak of something very similar to the gyoza.

[wendimooreart]

I’ve been to China. The dumplings you’re calling Japanese are the ones I saw most often in China. I was with a church group, and we went to visit a couple one day where we actually learned how to make jiaozi, or gyoza in Japan - they’re the same.

[balazsszucs]

Actual title: One type of chinese steamed dumpling vs one type of chinese fried dumpling.

[alyssamarch]

Josh usually gets everything so correct. This was not that, unless it's made just for Uncle Roger to criticize.

[xlaws]

the thing you call Chinese dumplings, its "Shumai"
It is characterized by the open mouth and steamed
it has a thinner and softer skin
It is a type of dim sum mainly found in southern China

the thing you call Japanese dumplings,
Actually its the most common dumpling in China
In northern China, dumplings are used as one of the main foods, the other is noodles

But usually Japanese dumplings are pan fried
Chinese dumplings are steamed or boiled
This is because in China dumplings are the main food, in Japan dumplings are actually a side dish
Pan fried dumplings are called "GuoTie" in China

[mimmac]

oh, Josh 😞 please consult with people from the nationalities' cuisine you'd like to feature. we love the enthusiasm, and accurate representation is so so important.

[weiranliu]

I'm Chinese, and I make that Japanese Gyoza "style" with my parents every Sunday. Because those are basically the same as Chinese potsticker "Jiaozi"

Shumai are dim sum. I would never even consider them as dumplings. For that matter neither as Xiaolongbao - they are baozi, as a form of dimsum

And finally, Mandarin calls dimsum "Dian Xing" but I personally don't mind either way

[danielyan]

I don't think "Shumai" (燒賣) counts as dumpling. It is a kind of snack "dim sum" (點心)
I think the main differences between Japanese dumplings and Chinese dumplings are the filling and the way of cooking it.

[hamshark._.]

the chinese equivalent of gyoza would be jiaozi (饺子). shumai and gyoza are completely different my dude

[sickmanofeastasia]

bro that is shumai，shumai and chinese dumpling are two diff things💀💀

[NachoLemon]

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