37. dumpling

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Shuma is a food commonly called "shuma." It is a dumpling that is made by wrapping ingredients in a thinner eggshell than Zhao Tzu, and is much smaller in size than other dumplings, with the exception of Sorongpo. Pork is sometimes used as an ingredient, but it is much more famous for having seafood as an ingredient. Dumpling skins come in colors such as white, yellow, and green. # The top of Saomai is usually opened in the shape of a lucky bag, but sometimes divided into four sections.

It is said to be one of the foods that Emperor Qianlong of the Qing Dynasty sneaked out of the palace and ate.

Hong Kong is famous for making and eating mainly in the southern part of China.

It is widely known as dim sum, and unlike other dumplings, the concept of staple food is not strong. The size varies slightly from store to store, but usually about four are served per plate. On top of saomai, various garnish such as flying fish roe, peas, and shrimp is added.

It is also a specialty of Yokohama City, where Chinatown is located in addition to mainland China. 

The round-shaped dumpling that is commonly thought of is this baozu.

Dumplings with thick flour dough and various ingredients, which are equivalent to mantou. In Korea, the expression "poja dumpling" has been used, but usually, the expression "king dumpling" or "hoppang" is used more often.

The shape is similar to that of a lucky bag because blood is gathered at one point from the top. Sometimes in a place where dumplings are properly made, steamed hoppang is sold individually for about KRW 1-2,000 each, and this is the proper baotzu.

The food that Baotzu introduced to Korea and indigenousized is Sanghwabyeong.

It is a dish where vegetables, meat, and seafood are wrapped in wheat pancakes and eaten. It is also baked or fried.

Chungwon has traditionally been eaten in spring, and the name of the food itself is also used as a 'word' in the letter 'spring spring'. In other words, it means 'food to eat in spring', and Spring Roll, the English name of Chungwon, and Harumaki (春巻き), the Japanese name, are also translated into it.

Originally, the origin of Spring Kwon is that it developed from the custom of celebrating spring by eating spring vegetables in the early spring and began to be mixed with wheat pancakes, and various forms of Spring Kwon can be found in Southeast Asia. In the English-speaking world, there is a Spring Kwon called Egg Roll , and in Korea, there is a local food similar to Spring Kwon that puts radish, potato, and meat in buckwheat pancakes in Gangwon-do and Jeju-do.

Japanese dumplings were strongly influenced by China, and their names are also 餃 (Zhao Tzu in Japanese). Despite the fact that they are actually the same food, they are known by their Japanese name Gyoza in English, and when you search them in Gyoza, they appear as Japanese food, not Chinese food, but as Japanese food.

Chinese baozuyu dumplings are called "Chinese まん" (Cheukkaman), and they are called "ピザまん" (カレーまん) and "Kareman" (豚まん) depending on the ingredients used in the dumpling. The most popular type of dumpling, meat dumpling, is called "Nikuman" (肉まん - meat dumpling) in Tokyo and "Butaman" (豚まん - pork dumpling) in Osaka. For your information, the version that arrived in Korea is "Hoppang" in Chinese only. Especially in Korea, it is "Chinese only meat dumpling" that is sold as vegetable hobang.

Thin-blooded dumplings, such as those commonly eaten in Korea, are written as 餃 in Chinese characters and read as ギョーザ (Gyoza), just like in China. It is unclear which dialect it was derived from. The Japanese Wikipedia article suggests the theory that it comes from the Shandong dialect giaozi and the Manchurian Guiyose. Takao Ishibashi's "Daecheong Empire" states that the Japanese pronunciation of "Gyoza" originated from the Manchurian language. During the Qing Dynasty, Manchurians tended to introduce Chinese vocabulary into Manchurian by using the pronunciation of Chinese characters from classical Chinese in the previous era rather than ordinary paintings that have undergone changes as they are now, and "Gyoza" () is one of them if the same Chinese character is read in Mandarin.

In Japan, it was spread in the early Edo period, and it is said that gyoza was made and sold in Chinese restaurants until the Meiji period. However, it was not very popular food at this time. Dumplings became popular in Japan after World War II and the old Kuantong soldiers returned to Japan. Before World War II, Chaotsu (チャオツ) was written in a relatively close pronunciation to the original sound, but it is unclear how it came to be pronounced as gyoza. Since it originated from people in Kantoju or Manchuria, people are looking for its origin from these dialects, but theories are divided because there is no exact pronunciation. There is even an opinion that it originated from the Korean pronunciation 'Gyoza'. It is possible because the overseas Chinese during the Japanese colonial period moved and influenced each other within the Japanese-occupied regions . It is also possible that the Korean-style Chinese pronunciation was established in the overseas Chinese during the Japanese colonial period because there are many similarities to the southern Chinese (including Taiwan) or Cantonese pronunciation.

Among gyoza, yaki gyoza, a fried dumpling, shows overwhelming preference, which is slightly different from cooking raw dumplings fried in oil like Korean style.  A common submenu at a ramen restaurant with ramen. Suigyo 餃, a boiled dumpling, is not a popular dish because it is popular among yaki gyoza. The same goes for 蒸し餃, a steamed dumpling.

When the yaki gyoza makes raw dumplings and places the blood bonded on top of it for a while, when the side that touches the floor is flat, put the oil on the pan and place the flat side of the gyoza in contact with the pan to cook it. Usually, several are cooked at once, so they are attached to each other so that there is no gap as much as possible. At this time, the juice spreads throughout the pan as the starchiness of the raw dumpling and the moisture of the internal meat come out, and it gradually smells like nurungji. In some cases, it may be less watery, so cover it with 1/4 cup of water or pour starch water on purpose to cover it immediately. At this time, if the top is cooked transparently and chewy and the starch is crispy, put a plate on it and take it out.