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Jiaozi |
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Jiaozi (Chinese transliteration),
gyōza (Japanese
transliteration), or pot sticker is a Chinese dumpling, widely popular in China
and Japan as well as outside of East Asia, particularly in North America. |
Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into
a thinly rolled piece of dough, which is then sealed by pressing the edges
together or by crimping. Jiaozi should not be confused with
wonton: jiaozi have
a thicker, chewier skin and a flatter, more oblate, double-saucer like shape
(similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping
sauce (and/or hot chili sauce); while wontons have thinner skin, are
sphere-shaped, and are usually served in broth. The dough for the jiaozi and
wonton wrapper also consist of different ingredients.
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In Korean cuisine, filled dumplings are called
mandu. Although some variations
are similar to Chinese
jiaozi or Japanese
gyoza in filling, shape and texture,
Korean mandu are generally more like Mongolian
buuz or Turkish
mantı. |
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Left: A plate of
boiled dumplings (shuijiao). |
Chinese dumplings (jiaozi) may be divided into various types
depending on how they are cooked:
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Boiled dumplings; (shuijiao) literally "water dumplings".
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Steamed dumplings; (zhengjiao) literally "steam-dumpling".
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Shallow fried dumplings (guotie) lit. "pan stick", known as "potstickers" in N.
America, also referred to as "dry-fried dumplings".
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Dumplings that use egg rather than dough to wrap the filling are called "egg
dumplings".
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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), leek, 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. |
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Left:
Baozi and
jaozi on a steam barrel. A common sight throughout China. |
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.
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