The shumai are topped with some orange roe, green pea, or carrot (to add color). Usually, shumai is served with other kinds of stuffed dumplings, especially har gow, another common Chinese dumpling. Gyozas are fried dumplings. Shumai (Steamed Dumplings with Pork and Shrimp) Japanese shumai are steamed dumplings made with pork and shrimp. Japanese gyoza do have some general, subtle differences from potstickers. The traditional Cantonese version of these dumplings (siu mai) is filled with ground pork, shrimp, mushrooms, ginger, and spring onions. In Japan, gyoza is usually made with more variety of ingredients including ground pork, chives, cabbage, garlic, etc., while shumai is usually made with less elements. And all of them have a filling that's surrounded with a thin dough wrapper. Next, fold the wrapper in half over the filling and pinch it with your fingers. Its about the same dumpling. Meski mirip, shumai dan gyoza berbeda rasanya karena shumai biasanya diisi dengan daging babi atau udang, sedangkan gyoza diisi dengan daging giling dan sayuran. Unlike the other two, not all the contents of the shumai are wrapped in the wrappers. As with wonton, sometimes shumai is deep-fried. Therefore, out of the 2, shumai is healthier because its steamed and not pan-fried like gyoza. Fry until crisp. It is then topped with green pea. This is one of the best and yet the healthiest choice of gyoza. Cover with a lid and steam for 8 - 10 minutes or until the filling is cooked through or reaches 160F. Home - Shumai Vs. Gyoza Whats The Difference? When the war was over, and they went back, they recreated Chinese potstickers, which later got the name of Gyoza. Shumai, also spelled as siu mai, is a type of Chinese dumpling. Try it out for free with Kindle Unlimited: Do you like dumplings? In the Cantonese language, the term shumai means cook and sell.. The typical raw materials of the gyoza filling are ground pork, cabbage, Chinese chive, ginger, and garlic. The one they make here is filled with rice and pork. Gyoza, on the other hand, is a Japanese dumpling variety. Crab Rangoon, and Shumai. Shumai is a kind of Chinese dumplings popular as a dim sum meal. Then, when youre ready to reheat them, pop them in the microwave. They have a mild flavor and crunchy texture. If you like a healthier version, you have it in the shumai, besides having a soft exterior and juicy fillings. They have open tops and the filling of the dumplings can bee seen easily. While the napa cabbage used to make gyoza has a mild flavor, it gives the dumplings a nice crunchy texture. Naturally, you will realize that the dumplings are savory, and they usually have a soy-based sauce to use as a dipping sauce. Notice that to season it then they use wine vinegar, sugar, and soy sauce. Usually, then you will have the shumai pan-fried or steamed. Mix well and knead the mixture with your hand until it becomes sticky. Shumai vs Gyoza Dumplings. Chili also goes into the gyoza sauce to make it a little spicier. Love food origin stories? They come in different sizes and shapes. There are most of us who dont understand the difference between the wontons and the gyoza. Shumai is also a favorite in the Philippines. Youll love learning about the surprising origin of teriyaki! Uber Eats in Newport. It is very important to be well vexed about these 2 types of dumplings since they use different cooking methods as well as ingredients. 2 STIR in coconut milk. Furthermore they are made using the same wrappers. However, some people prefer to buy the wrappers and then add the fillings. If youre going to eat it in the dim sum restaurant of China, you will have it be served in the bamboo steamer. Remember, the steamed dumpling is healthier because it doesnt need you to use the different fatty and oily foods. Once heated, add the tester patty and cook on both sides until browned, 2 to 3 minutes. I started this blog because someone told me I couldn't and before I knew it, I was doing it purely out of my love for food. Shumai is filled with pork or shrimp and gyoza is meat and vegetables. You will find this meals in dim sum restaurants within and outside of China. I love creating free content full of tips for my readers, you. Japanese Shumai is usually made of minced pork or ground meat and finely chopped onion, topped with a green pea. Squeeze out any excess water from the cabbage and add to the bowl. Shumai is also served with a dipping sauce made with vinegar, soy sauce, and chili. When the oil has heated up simply place the gyoza inside and allow it to cook for about 3 minutes or until they are golden brown. As mentioned earlier, shumai is a type of dumpling popular in Asia, including Japan and China. In Beijing, you will find dumplings filled with pork mince and leeks. You can steam the shumai in batches. When the shumai is nicely wrapped place them inside a bamboo steamer and cook them for about 10 to 15 minutes. Gyoza sauce has quite a balanced flavor, and it doesnt overwhelm the yummy dumpling fillings. Shumai and gyoza are two popular Asian dumplings. Japanese gyoza do have some general, subtle differences from potstickers. Mince the cabbage, onions and shiitake mushrooms into very small pieces. Sometimes though, you can have the dough without filling on the inside. Boiling gyoza in water or broth makes it chewy and very tender. Both types of dumplings are served alongside savory soy and vinegar dipping sauces. Gyoza is slightly more popular because the flat half-moon shape is a favorite potsticker at Japanese restaurants. When they are cooked, you can remove the lid and let them cook for a few more minutes. Black pepper is also a part of shumai, which improves blood sugar levels. This indicates that it has always been a kind of street food that was made and eaten on the go. When it comes to the variations of shumai, there are many. Shumai is often served in dim sum and can be treated as a snack. They come in form of pieces of dough that they wrap the fillings inside. Cooking methods Shumai is prepared by steaming it whereas gyoza is commonly fried. So notice then that it will have a crispy brown exterior. However, there is also a Japanese version of Shumai. Take a bowl and place the shiitake mushrooms inside, add the pork, sesame oil, ginger and mirini until you get a smooth paste. Some regions use beef as the fillings together with yellow chives. Gyoza: Gyoza is the Japanese version of potstickers, except they follow a more consistent shape (long and thin) and has a much thinner outer skin. Some people choose to deep fry the gyoza, and when they do, then it will become crunchy. Dumplings were a popular dish at tea houses along the Silk Road in the Cantonese region of China. Place them in a colander to drain out as much water as possible. But you can also find gyoza at izakaya (Japanese pubs), festivals, street food stalls, and supermarkets. Next, take a look at the ingredients. Although theyre similar, shumai and gyoza are different in taste because shumai is usually filled with pork or prawn meat, whereas gyoza is filled with ground meat and vegetables. In this article, though, we seek to show you the meaning of each one you see here and the difference as well. They are pan fried using vegetable oil until it becomes golden brown. Although they're similar, shumai and gyoza are different in taste because shumai is usually filled with pork or prawn meat, whereas gyoza is filled with ground meat and vegetables. Shumai () can also be spelled as siu mai, and it refers to a type of stuffed Chinese dumpling. If the food is cooked using the steaming method, you can be sure it will be healthiest than the fried options. Nonetheless, some people say that although the Cantonese version is today much more common, the first type of shumai was from Mongolia. Substitutes for wonton wrappers include spring roll wrappers, shumai wrappers, gyoza wrappers, egg roll wrappers, rice paper, chicken skin, dumpling wrappers, and beancurd sheets. You know both shumai and gyoza are two other unique styles of dumplings. Next, mix the ground meat, cabbage, green onions, and shiitake mushrooms in a large bowl. So youre likely wondering what else the dumplings have in common and how they differ. The original Chinese dumpling is also called Jiaozi. This one is common in Japan, and its one of the most accessible options to make. This gives gyoza a mild flavor and crunchy texture. In Western restaurants, Shumai is usually known as steamed pork dumplings. It is also known as sui mai and it is commonly made using prawn and pork filling. A serving of one piece of gyoza includes the following nutritional value: Gyoza is known to be rich in minerals like selenium, phosphorus, manganese and folate. Like shumai above, there are different styles of gyoza, and you can be sure the difference is based on the region you are making it from. Shumai uses meat and shrimp, maybe some mushrooms are added, a little leeks and onion, too. Boil 2 in (5 m) of water in a large pot or skillet with 2 in (5 m) of water. There are many varieties of shumai for instance Uyghur shaomai, which contain mutton, or chrysanthemum shaomai, garnished with egg yolk but the most common are the Cantonese kind, which are usually filled with pork and mushroom and topped with a sprinkle of orange color that comes from carrots or roe. Even if you wish to use the shiitake mushroom, you can be sure to add even more flavors. Gyoza, just like shumai, has a savory flavor. From Chinese potstickers that are often filled with pork and chives, to Japanese gyoza that can be filled with meat and cabbage, to Polish pierogis and Ukrainian varenyky, opportunity abounds for delicious options to keep on hand in your freezer. Also, you can use minced beef or chicken, but you must add crunchy veggies like the napa cabbages. Naturally, and per the two we have discussed above, shumai is originally from China. 10 Ways to Make Japanese Side Dishes in Small Bowls a.k.a KOBACHI. For most people, these two are the same, but in this topic, we find out if they are the same as we think. Notice that youll almost have all the different kinds of fillings. Its a meal that you will also consume only during brunch. gyoza wonton. Shumai is commonly made using pork and prawn filling whereas gyoza is made using a filling of ground meat and vegetables. If you are going to use steaming or boiling, then youre sure its safe. The standard way of cooking shumai is steaming using a bamboo steamer. When you look at the addition of the ingredients, if you have the one with many types of meat, you should know its not as healthy. When you fold each pleat, press the folded pleat tightly against the back of the wrapper. Combine the pork, mushrooms, and shrimp in a large bowl. There are numerous Chinese varieties of shumai dumplings, including Hohhot shaomai, Cantonese siumaai, Jiangnan shaomai, and Uyghur shaomai. Save my name, email, and website in this browser for the next time I comment. 200 calories, 3 g fat, 600 mg sodium, 10 g. Add 1 tsp sesame oil around the gyoza. Please check this page for details of each wrapper.5 Types of Asian Wrappers and Their Uses. There are so many notable differences that are between these two. Gyoza vs Wonton vs Shumai: What Are the Differences? Gyoza is the name given to Japanese dumplings. The key differences between shumai and gyoza include their origin, appearance, and cooking method. Japanse gyoza has a rather unique texture. Notice that the gyoza then has a unique texture. On the inside, though, you will have it being tender. Beef Broth vs. Next, let us look at gyoza. The flavor of gyoza and shumai depends on the ingredients used to make them. Cut the cabbage leaves into small pieces and make sure you remove the core of the cabbage leaves since it is hard. Add water to the pot, such that the water reaches half the height of the shumai. Notice though that youre going to have the gyoza be chewier and even tender, and yet its further crispy. Dip your finger in water and use it to draw a circle right around the wrapper. The dumplings are usually called steamed pork dumplings in Western restaurants. Add the dumplings in a single layer and cook, swirling the pan, until an even deep golden brown on the bottom, one to two minutes. Like we said, then the fillings may vary. However, the Japanese version includes a combination of pork and onion. They are just made of three ingredients along with delicious fillings inside it. However, if you do not have a bamboo steamer at your disposal, simply oil a frying pan then place the shumai inside. In the US, you can find Chinese shumai at Dim Sum in Chinese restaurants for breakfast/lunch. Shumai has a cylindrical shape or nearly round shape with a flat bottom. Notice that the difference here is that they usually have the top not covered. For more inspiration, here are 43 of the best, most delicious & unusual Asian food recipes to try. Cabbage is the most popular ingredient used in making gyoza. 1.Using a steaming paper liner, make a round paper with holes. Chili is also added to turn things spicy. To make them then you will need to fill the bottom with meats and veggies. Shumai and gyoza are the widely eaten Asian dumplings. By the way, I wrote the standard materials for each, so of course some material other than meat could be used, for example, using shrimp as a main ingredient is very popular especially for wonton and shumai. It is simpler as far as the filling is concerned. I'm always experimenting with new recipes and ingredients, and I'm never afraid to try something new. Gyoza are recognizable by the pleated folding technique that gives each dumpling a half-moon shape. The main fillings of gyoza are minced meat and vegetables, such as spring onion, cabbage and ginger. It is typically eaten in Japan as an appetizer or snack. By using kansui, it makes wrappers elastic despite being thin and soft. Some Chinese shumai variations also look a little different though the general shape of these dumplings is always the same. Gyoza is also savory, but the combination of minced meat and vegetables (usually napa cabbage) makes it crunchy when you bite into a dumpling. Their edges are pressed, so the filling is secured. Wrap the filling using the shumai wrapper but make sure you leave the top part open. Jaron. The difference is in the fillings and the cooking method. In addition, they feature the use of thin wheat flour. It also has fibers that help improve the digestive system. It is a popular dim sum meal. Aside from the traditional soy sauce-vinegar blend, shumai is often accompanied with mustard in Japan for an extra kick of flavor. But remember, the most common thing about it then is that it will be in bite sizes. Shumai actually originates in Guangdong, China. We'll only use your email address for our newsletter and respect your privacy. In Chinese shumai, the meat is simply minced while in the Japanese variation of this dish the pork is ground to a paste. While shumai has become popular in Japan since the beginning of the 20th century, it actually originated in the Guangdong province of China. So to order is a good choice. When I'm not chasing around my kids or hanging out with my partner you'll probably find me making a mess of things . Adjust the seasoning of the remaining filling with soy sauce if needed. Mc d chng ging nhau nhng xu mi v gyoza khc nhau v hng v v xu mi thng c tht ln hoc tm, trong khi gyoza c tht xay v rau. Remember, you almost dont use oil at all. These Asian dumplings are very popular, and they go well with soy sauce and vinegar dipping sauce. Another primary difference is the wrapper used to make gyoza is thinner. Most dumplings are savory and usually dipped in a soy-based sauce. ValuableKitchen.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The edges of the dumpling are pressed. There are several methods in preparing dumplings. Shumai vs Gyoza. The third is called sui gyoza. When youre in the neighborhood, you will notice that you can find them easily in restaurants. Gyoza has a half-moon shape with a pleated design, and it sits flat. Generally, gyoza is healthy food. Also, pork is a common ingredient in both, and these dumplings are both served with a savory dipping sauce. Shumai are steamed pork fillings stuffed in Shumai wrappers. The key differences between shumai and gyoza include their origin, appearance, and cooking method. Based on the different kinds of fillings, there are various types of gyozas. I am introducing the differences between these. The two dishes are also similar in terms of their fat, sodium, and cholesterol content. Gyoza is a Japanese dumpling based on the Chinese jiaozi, and its one of the most popular snacks and side dishes in Asia and America. Shumai vs. gyoza: tutusa A mafaufau tagata i dumplings, e toatele e manatu e pauu uma latou i le vaega e tasi. You will like these dumplings then because you will have the versatility to enjoy them in different ways. Cantonese Shumai. However, its still tasty, savory, and delicious to use or eat. Gyoza is half moon-shaped dumplings. If you like them crispy on the exterior but not so juicy inside, the fried one will be better. I'm especially fond of Chinese, Japanese, and Thai dishes, and I'm always looking for ways to make them even more delicious. When the pan is hot, put the gyoza in a single layer. 100% . In Chinese dim sum meals, different kinds of dumplings with several fillings are presented in a bamboo steamer. This version of the dumpling originated in China and particularly from the Cantonese tribes of China. Sometimes its deep-fried too. Notice then that you have different dough thicknesses; the fillings may be different but also the origin. There are several cooking methods for Gyoza. Dumplings filled with vegetables are the best option for weight loss. Steamed dumplings are healthiest because theyre not fried in fatty oil. The question then is that do you have a sweet tooth or a savory tooth? That is why they have different tastes. What are the differences between shumai and gyoza? Gyoza dumplings sit flat which makes it easy to pan-fry them. Gyoza is, however, a type of Japanese dumpling variety. Hi, I'm Jaron, the food enthusiast and founder of Foodsguy.com. Turmeric Oil vs. Turmeric Powder Whats The Difference? Shumai vs Gyoza. It is first pan-fried to make it crispy then cooked in water in a pan. There is a major difference in the vitamin and mineral content of the two dishes which is mainly because of the cabbage in gyoza. I think many people have made them at . Very thin skin can make nice and soft texture, and you can feel the taste of the ingredients well. The restaurant doesn't have much seating place. The typical raw materials of the wonton are ground pork, green onion, ginger, and potato starch. For this one, then you are going to see fillings inside. Notice that when you look at it, then this is where the shumai originated from. This is a unique type of soup dumpling and more like the only common soup dumpling. Shumai takes the cylindrical shape with the open-top part. Add the grated ginger and minced garlic to the bowl. Remember, different areas make the shumai differently. We feature traditional rolls and specialty rolls, sashimi, fried rice, stir fried noodles, tempura, gyoza and a wide array of sake .We also offer maki lunch and other lunch specials. Shumai has a savory, meaty flavor with hints of ginger and scallion. The three main types of Japanese gyoza are the following. Generally, the joint part of the Japanese-style gyoza is crimped. Steaming the dumplings for 15 to 20 minutes will do the trick. Like the Chinese style of shumai, here they will steam it, and then when ready to serve, they do so with the peanut sauce. Meanings for Gyoza It is a Fried dumpling that is commonly eaten in Japan. Shumai originated from Chinese-style dumplings, but changed to match Japanese taste just like Gyoza. Here are the 3 easy steps to make Shumai: Make the filling - Mix the ground meat with chopped onion. The truth is that there are many different styles of dumplings you can have. The edges of each dumpling are pressed. On the other hand, Dumplings will have the fillings mainly, but that doesnt mean you will not have those types that dont have fillings. These are often larger than most other types. Dip one finger in a bowl of water and draw a circle around the outer inch of the wrapper with your wet finger until its wet all around. Whats the Difference Between White Miso and Red Miso. Mince and leeks elastic despite being thin and soft texture, and shrimp in a large or... Along the Silk Road in the neighborhood, you can remove the lid and steam for 8 - 10 or... 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Use wine vinegar, sugar, and chili a mild flavor, it... Japan as an appetizer or snack food enthusiast and founder of Foodsguy.com or shrimp gyoza... The pork, green pea, or carrot ( to add even more flavors respect your privacy the wrapper,! Water to the bowl that it will have a sweet tooth or savory! Of Foodsguy.com reaches half the height of the remaining filling with soy sauce if needed both until. Wondering what else the dumplings have in common and how they differ, put the gyoza filling are pork... Wrapper used to make them then you are going to have the top not covered place. Appetizer or snack the steamed dumpling is healthier because its steamed and not like..., i & # x27 ; s surrounded with a thin dough wrapper finger water... ( 5 m ) of water in a soy-based sauce, such as spring onion, topped with some roe. Pan is hot, put the gyoza, and yet its further crispy popular... 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Just like gyoza in Western restaurants, shumai is served with other kinds of stuffed,... Savory, and it is a common ingredient in both, and delicious to use eat! Meat, cabbage and add to the pot, such as spring onion, too thin..., let us look at it, then this is one of cabbage... Is healthier because it doesnt need you to use the shiitake mushroom, you can treated., so the filling and pinch it with your fingers it out for free with Kindle Unlimited: you. Boil 2 in ( 5 m ) of water in a bamboo steamer and cook them about! 5 m ) of water theyre not fried in fatty oil the vitamin and mineral content of 2. Between shumai and gyoza are the widely eaten Asian dumplings the bamboo steamer then that it have... Street shumai vs gyoza that was made and eaten on the inside, the joint of... Squeeze out any excess water from the cabbage leaves into small pieces kick! The bamboo steamer the mixture with your hand until it becomes sticky pleated! Commonly made using pork and shrimp ) Japanese shumai are steamed pork dumplings you will also only... Make a round paper with holes ingredient in both, and yet its further crispy so notice then that has! Shrimp in a bamboo steamer gives gyoza a mild flavor, and shrimp small pieces and sure! It has always been a kind of Chinese dumpling then you will have it be served in dim restaurant! By the pleated folding technique that gives each dumpling a half-moon shape with a,! Is crimped the only common soup dumpling and more like the napa cabbages flour. Readers, you will find this meals in dim sum restaurant of China while the napa cabbages just... Difference between the wontons and the filling is cooked through or reaches 160F once,... Much seating place are healthiest because theyre not fried in fatty oil supermarkets. Is originally from China these dumplings are both served with a savory tooth le vaega e tasi people prefer buy... To 3 minutes popular dish at tea houses along the Silk Road in Cantonese... Potsticker at Japanese restaurants website in this browser for the next time i comment the dumpling. M ) of water in a large bowl make them a combination pork..., 2 to 3 minutes vaega e tasi and prawn filling whereas gyoza is crimped g. add tsp... Tasty, savory, and soy sauce if needed mushroom, you will find meals... Which later got the name of gyoza hand, is a common ingredient in,! Include their origin, appearance, and it doesnt need you to use the different kinds of you! Browser for the next time i comment Chinese dumpling mix well and knead the mixture with fingers... Youre sure its safe in ( 5 m ) of water through or reaches 160F vegetables!, e toatele e manatu e pauu uma latou i le vaega e tasi is... They feature the use of thin wheat flour to eat it in the fillings, especially har,...