Information AboutJiaozi |
| CATEGORIES ABOUT JIAOZI | |
| dumplings | |
| dim sum | |
| chinese cuisine | |
| japanese cuisine | |
| appetizers | |
| gyoza | |
| korean cuisine | |
| mandoo | |
| jiaozi | |
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Jiaozi ( (and/or hot Chili Sauce ); while a wonton has a thinner skin, is sphere-shaped, and is usually served in broth. CHINESE VERSION OF THE DUMPLING Chinese dumplings ''(jiaozi)'' may be divided into various types depending on how they are cooked:
Dumplings that use Egg rather than dough to wrap the filling are called "egg dumplings" or (蛋餃; Pinyin : ''dànjiǎo''). Common dumpling meat fillings include Pork , Mutton , Beef , Chicken , Fish , and Shrimp which are usually mixed with chopped vegetables. Popular vegetable fillings include Cabbage , Scallion (spring onions), and Chinese Chives . Dumplings are eaten with a Soy Sauce -based dipping sauce that may include Vinegar , Garlic , Ginger , Rice Wine , Hot Sauce , and sesame oil. Dumplings are one of the major foods eaten during the Chinese New Year , and year round in the northern provinces. Traditionally, families get together to make ''jiaozi'' for the Chinese New Year. In rural areas, the choicest livestock is slaughtered, the meat ground and wrapped into dumplings, and frozen outside with the help of the freezing weather. Then they are boiled and served for the Chinese New Year feast. Dumplings with sweet, rather than savoury fillings are also popular as a Chinese New Year treat. Cantonese style Chinese dumplings (gaau) are standard fare in restaurants often feature their own house specials or innovations. Dim sum chefs and artists often use ingredients in new or creative ways, or draw inspiration from other Chinese Culinary Traditions , such as Chiuchow, Hakka, or Shanghai. More daring chefs may even incorporate a Fusion from other cultures, such as Japanese ( Teriyaki ) or Southeast Asian ( Satay , Curry ), while upscale restaurants may use expensive or exotic ingredients such as Lobster , Shark Fin and Bird's Nest . Another Cantonese dumpling is the Jau Gok . Jiaozi were so named because they were horn shaped. The Chinese for "horn" is ''jiǎo'' (角), and jiaozi was originally written with the Chinese Character for "horn", but later it was replaced by a specific character 饺, which has the food radical on the left and the phonetic component ''jiāo'' on the right. Norman, Jerry (1988) ''Chinese'', Cambridge University Press, p76-77. According to folk tales, jiaozi were invented by Zhang Zhongjing , one of the greatest practitioners of Traditional Chinese Medicine in history. They were originally called "娇耳"( Pinyin : jiao1 er3) because they were used to treat frostbitten ears. JAPANESE VERSION OF THE DUMPLING The Japanese word ''gyōza'' (ギョーザ, ギョウザ) was derived from the reading of 餃子 (Jiǎozi in Mandarin Chinese ) in the Shandong Chinese dialect (giaozi) and is written using the same Chinese Characters . The most prominent differences of Japanese-style gyōza from Chinese style jiaozi are the rich Garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese-style gyōza are very lightly flavored with salt, soy, and that the Gyoza wrappers are much thinner than the Chinese counterpart. Therefore, they are always served with soy-based dipping sauce ( Tare ) seasoned with Rice Vinegar and/or Rāyu (, known as ''làyóu'' (辣油) in China , red Chili Pepper -flavored Sesame Oil ). The most common recipe found in Japan is a mixture of Minced Pork , Garlic , Cabbage , and ''nira'' ( Chinese Chives ), and Sesame Oil , which is then wrapped into thinly-rolled Dough skins. ''Gyōza'' can be found in supermarkets and restaurants throughout Japan. Pan-fried ''gyōza'' are sold as a side dish in almost all '' Ramen '' and Chinese restaurants in Japan. The most popular preparation method is the pan-fried style called ''yaki-gyōza'' () in Japan, in which the dumpling is first Fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the ''gyōza'' is Steamed . Other popular methods include Boiled ''sui-gyōza'' () and Deep Fried ''age-gyōza'' (). They are best enjoyed while still steaming hot. KOREAN VERSION OF THE DUMPLING The Korean name of the dish is with vinegar and red pepper flakes. ''GUOTIE'' Guotie () is pan-fried ''jiaozi'', also known as '''potstickers''' in North America. They are a Northern Chinese style Dumpling popular as a Street Food , appetizer, or side order in Chinese , Japanese and Korean Cuisine s. This dish is sometimes served on a Dim Sum menu, but may be offered independently. The filling for this dish usually contains Pork (sometimes Chicken , or beef in Muslim areas), Cabbage (or Chinese Cabbage and sometimes Spinach ), Scallion s (spring or green onions), Ginger , Chinese rice wine or cooking wine, and sesame seed oil. The mixed filling is sealed into a dumpling wrapper, Pan Fried until golden brown, then Steamed for a few minutes. If done correctly, they don't stick as much as their name suggests, if a non-stick frying pan is used, they do not stick at all. An alternative method is to steam in a Wok and then fry to crispness on one side in a shallow frying pan. The ''guotie'' is similar to the Japanese . Other names for ''guotie'':
History The ''guotie'' is said to date back to the Song Dynasty (960-1280 A.D.) in Ancient China . ''Guotie'' recipes
ENDNOTES SEE ALSO EXTERNAL LINKS Japanese gyōza:
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