Jiaozi
Jiaozi (simplified Chinese: 饺子; traditional Chinese: 餃子; pinyin: jiǎozi; Wade–Giles: chiao-tzu; Cantonese Template:IPA2, Jyutping: gaau2 zi2) or gyōza is a Chinese dumpling, widely popular in Korea and Japan as well as outside of Northeast Asia. This dumpling consists of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by crimping. The jiaozi should not be confused with the wonton: the jiaozi dumpling has a thicker skin, is shaped slighly like a tiny turnover, and is usually eaten with a soy-vinegar dipping sauce (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 may be divided into various subclasses. Steamed dumplings are called (Pinyin zhēngjiǎo, Jyutping zing1 gaau2 蒸餃). Boiled dumplings are called "water dumplings" or (Pinyin shuǐjiǎo. Jyutping seoi2 gaau2 水餃). Pan fried dumplings are called "potstickers" or (Pinyin guōtiē, Jyutping wo1 tip3 鍋貼), also referred to as "dry-fried dumplings" or (Pinyin jiānjiǎo, Jyutping zin1 gaau2 煎餃). Dumplings that use egg rather than dough to wrap the filling are called "egg dumplings" or (Pinyin dànjiǎo, Jyutping dan6 gaau2 蛋餃).
Dumplings are one of the major foods eaten during the Chinese New Year, and year round in the northern provinces. The shape of a dumpling resembles a Chinese golden tael; therefore they symbolize good fortune in the coming year. Families have dumpling wrapping parties just before New Year where they slaughter the choicest livestock, grind the meat, wrap the meat into dumplings, and freeze them outside with the help of the freezing weather. Then they boil and serve them for the Chinese New Year feast. Dumplings with sweet, rather than savoury fillings are more popular as a Chinese New Year treat.
For the New Year's feast, one of the dumplings is deliberately wrapped with a coin embedded in the filling; another is wrapped with a date embedded in the filling. Whoever gets the dumpling with a coin supposedly will get good fortune for the year. A female who gets the dumpling with a date will supposedly be blessed with giving birth to a child in that year.
Popular dumpling meat fillings include mutton, pork, beef, fish, and shrimp which are usually mixed with minced vegetables. Popular vegetable fillings include cabbage, scallion, and Chinese chives. Dumplings are eaten with a soy sauce-based dipping sauce that may include garlic, ginger, rice wine, hot sauce, and vinegar.
Jiaozi are also standard fare in dim sum. The jiaozi in dim sum are smaller, wrapped in a translucent skin, and usually steamed. Dim sum jiaozi come in a great variety of fillings, including shrimp, scallop, chicken, tofu, mixed vegetables, and others. The most common type are shrimp dumplings, sometimes romanized as Haa Gau (Jyutping haa1 gaau2) from the Cantonese 蝦餃. Many types of fillings exist, and dim sum 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 upper-scale restaurants may use expensive or exotic ingredients such as lobster, shark fin and bird's nest.
According to folk tales, jiaozi were invented by Zhang Zhongjing, one of the greatest practicioners of traditional Chinese medicine in history. They were originally called "娇耳"(jiao1er3) because they were used to treat frostbitten ears.
Japanese version of the dumpling
The Japanese word gyōza was derived from the reading of 餃子 (jiǎozi in Mandarin Chinese) in the Shandong Chinese dialect and is written with the same characters.
The most common recipe found in Japan is a mixture of minced pork, cabbage, and nira (Garlic chives), seasoned with soy sauce, rice vinegar and sesame oil, wrapped into thinly rolled piece of dough. It is grilled on a teppan (iron griddle).
Gyōza 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-gyōza (焼き餃子) where the dumpling is first fried on the backside, later water is added. Sealed with a lid the upper part of the gyōza is steamed until the water has evaporated. Other popular methods include boiling (水餃子; Sui-gyōza) and deep frying (揚げ餃子; Age-gyōza). Dipped into a sauce of rice vinegar, soy sauce and/or spiced oil, they are best enjoyed while still steaming hot.
Korean version of the dumpling
The Korean name of the dish is mandu (만두), and is more or less the same as the Japanese and Chinese versions depicted above. Popular fillings for Korean dumplings include pork, vegetables, clear rice noodles, and kimchi.
See also
External links
Japanese gyōza: