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Jiaozi (Chinese transliteration) or gyōza (Japanese transliteration) is a kind of Chinese dumpling, widely popular in China, Japan, and Korea as well as outside of East Asia. This dumpling consists 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. The jiaozi should not be confused with the wonton: the jiaozi dumpling has a thicker skin and is a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), 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. Image File history File links A close look of an jiao-zi . ...
This article or section does not adequately cite its references or sources. ...
Traditional Chinese (Traditional Chinese: æ£é«”å—/ç¹é«”å—, Simplified Chinese: æ£ä½“å—/ç¹ä½“å—) refers to one of two standard sets of printed Chinese characters. ...
Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ...
Wade-Giles, sometimes abbreviated Wade, is a Romanization (phonetic notation and transliteration) system for the Chinese language based on Mandarin. ...
Jiaozi may refer to Chinese dumplings (Traditional Chinese: ; Simplified Chinese: ; pinyin: ), a kind of chinese food Jiaozi (currency) (Chinese: ; pinyin: ), Chinese banknote in the 10th century. ...
Transliteration is the practice of transcribing a word or text written in one writing system into another writing system. ...
This article or section does not adequately cite its references or sources. ...
Korea (Korean: í•œêµ or ì¡°ì„ , see below) is a geographic area, civilization, and former state situated on the Korean Peninsula in East Asia. ...
East Asia is a subregion of Asia that can be defined in either geographical or cultural terms. ...
Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ...
Crimping is joining two pieces of metal or other malleable material by deforming one or both of them to hold the other. ...
A shrimp wonton in Cantonese style Wonton (Chinese: 餛飩 (details)), also written as wantan, wanton and numerous other variations, are a type of dumpling common in Chinese cuisine. ...
A dipping sauce or dip is a common condiment for many types of food. ...
There are hundreds of varieties of hot sauce A hot sauce is any spicy condiment sauce. ...
Chinese version of the dumpling
 A plate of boiled dumplings (shuijiao). Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked: Download high resolution version (1024x768, 84 KB)Jiaozi dumplings; taken March 9, 2005 by Allen Timothy Chang File links The following pages link to this file: Jiaozi Categories: GFDL images ...
Download high resolution version (1024x768, 84 KB)Jiaozi dumplings; taken March 9, 2005 by Allen Timothy Chang File links The following pages link to this file: Jiaozi Categories: GFDL images ...
- Boiled dumplings; (shuijiao) literally "water dumplings" (水餃; pinyin: shuǐjiǎo).
- Steamed dumplings; (zhengjiao) literally "steam-dumpling" (蒸餃; pinyin: zhēngjiǎo).
- Shallow fried dumplings (guotie) lit. "pan stick", known as "potstickers" in N. America, (鍋貼; pinyin: guōtiē), also referred to as "dry-fried dumplings" (煎餃; pinyin: jiānjiǎo).
Dumplings that use egg rather than dough to wrap the filling are called "egg dumplings" or (蛋餃; pinyin: dànjiǎo). Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to a temperature such that its vapor pressure is above that of the surroundings. ...
Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ...
Steaming is cooking by steam. ...
Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ...
Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ...
Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ...
An egg is an ovum produced by a female animal for reproduction, often prepared as food. ...
Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ...
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. Two halves of pork being delivered Pork is the culinary name for meat from pigs. ...
Mutton may refer to either: The meat of a sheep In parts of Asia, the meat of a goat Category: ...
For other uses, see Beef (disambiguation). ...
This article or section does not adequately cite its references or sources. ...
A giant grouper at the Georgia Aquarium Fish are aquatic vertebrates that are typically cold-blooded; covered with scales, and equipped with two sets of paired fins and several unpaired fins. ...
Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ...
Percentages are relative to US recommendations for adults. ...
Chopped spring onion The common name scallion(Or Don Patch sword as on Bobobo) is associated with various members of the genus Allium that lack a fully-developed bulb. ...
Garlic chives, also known as Chinese chives, Chinese leek, Ku chai or Nira is a relatively new vegetable in the English-speaking world. ...
Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ...
Vinegar is sometimes infused with spices or herbs—as here, with oregano. ...
Binomial name Allium sativum L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ...
Binomial name Zingiber officinale Roscoe Ginger is commonly used as a spice in cuisines throughout the world. ...
Rice wine refers to alcoholic beverages made from rice. ...
There are hundreds of varieties of hot sauce Hot sauce, chili sauce, or pepper sauce refer to any spicy sauce made from chili peppers and other ingredients. ...
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. 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. Chinese New Year (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), or Spring Festival or the Lunar New Year (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), is the most important of the traditional Chinese holidays. ...
The tael (兩), PY: Liang, was part of the Chinese system of weights and currency. ...
 A plate of fried dumplings (guotie), and dipping sauce. Cantonese style Chinese dumplings (gaau) are standard fare in dim sum. These are different from jiaozi; they are smaller and wrapped in a thinner translucent skin, and usually steamed. Fillings include shrimp, scallop, chicken, tofu, mixed vegetables, and others. The most common type are shrimp dumplings, sometimes called as Haa Gaau ( 蝦餃; Cantonese Jyutping: haa1 gaau2 ). In contrast to jiaozi, which are easy to make at home, gaau are rarely home-made as they are more difficult to prepare. 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 upscale restaurants may use expensive or exotic ingredients such as lobster, shark fin and bird's nest. This is a plate of Fried dumplings, called potstickers or gūotiē (鍋貼), about to be served for dinner. ...
This is a plate of Fried dumplings, called potstickers or gūotiē (鍋貼), about to be served for dinner. ...
Dim sum (Chinese: 點心; Cantonese IPA: dɪm2sɐm1; Pinyin: diǎnxīn; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term...
This article is on all of the Yue dialects. ...
Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ...
Dim sum (Chinese: 點心; Cantonese IPA: dɪm2sɐm1; Pinyin: diǎnxīn; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term...
China has one of the richest culinary heritages on Earth. ...
Fusion cuisine combines elements of various culinary traditions whilst not fitting specifically into any. ...
Chicken teriyaki. ...
Grilled beef satay. ...
Chicken tikka jalfrezi, pilau rice and a cucumber rhaita. ...
For the magazine, see Lobster (magazine) Subfamilies and Genera Neophoberinae Acanthacaris Thymopinae Nephropsis Nephropides Thymops Thymopsis Nephropinae Homarus Nephrops Homarinus Metanephrops Eunephrops Thymopides Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. ...
Shark fin soup [Pinyin Yu Chi; Wade-Giles Yü Ch`ih] is a dish commonly served in Chinese restaurants as part of a Chinese feast, usually at special occasions such as weddings and banquets as a symbol of wealth and prestige. ...
The key ingredient of bird-nest soup An island in southern Thailand where bird nests are collected A bowl of birds nest soup Birds nest soup (Traditional Chinese: ; pinyin: yà n wÅ, literally swallows nest) is a delicacy[1] in Chinese cuisine. ...
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. [1] æ¼¢å— / æ±‰å— Chinese character in Hanzi, Kanji, Hanja, Hán Tá»±. Red in Simplified Chinese. ...
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. Zhang Zhongjing or Chang Chung Ching (Wades-Giles) (張仲景, 150 - 219) , also known as Zhang Ji (張機), was one of the most eminent Chinese physicians during the later years of the Eastern Han era. ...
Traditional Chinese medicine shop in Tsim Sha Tsui, Hong Kong. ...
Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ...
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. This article is on all of the Northern Chinese dialects. ...
(Simplified Chinese: ; Traditional Chinese: ; pinyin: ; Wade-Giles: Shan-tung) is a coastal province of eastern Peoples Republic of China. ...
Technical note: Due to technical limitations, some web browsers may not display some special characters in this article. ...
The most prominent difference of Japanese-style gyōza from Chinese style jiaozi is 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, etc. Therefore, they are always served with soy-based dipping sauce (tare) seasoned with rice vinegar and/or rāyu (ラー油 (辣油), known as 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. Binomial name Allium sativum L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ...
The weight of a container of a substance that is subtracted from the gross weight to find the weight of the substance contained REDIRECT Vicia ...
Rice vinegar is a vinegar made from fermented rice or rice wine in China and Japan. ...
The chili pepper, or more simply just chili, is the fruit of the plant Capsicum from the nightshade family, Solanaceae. ...
Sesame oil (also known as gingelly oil and til oil) is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. ...
Mincing is a cooking technique in which food ingredients are finely divided. ...
Two halves of pork being delivered Pork is the culinary name for meat from pigs. ...
Binomial name Allium sativum L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ...
Percentages are relative to US recommendations for adults. ...
Garlic chives, also known as Chinese chives, Chinese leek, Ku chai or Nira is a relatively new vegetable in the English-speaking world. ...
Sesame oil (also known as gingelly oil and til oil) is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. ...
Dough Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ...
Gyōza can be found in supermarkets throughout Japan. There are also specialized restaurants and amusement parks sell them in Tokyo,[1] Osaka,[2] and in Utsunomiya,[3]. More commonly, pan-fried gyōza are sold as a side dish in almost all ramen and Chinese restaurants in Japan. This article or section does not adequately cite its references or sources. ...
This article or section does not adequately cite its references or sources. ...
Osaka ) is a city in Japan, located at the mouth of the Yodo River on Osaka Bay, in the Kansai region of the main island of Honshū. The city is the capital of Osaka Prefecture. ...
Utsunomiya (Japanese: 宇都宮市; -shi) is a city located in Tochigi, Japan. ...
Fresh ramen noodles Ramen , IPA: , ) is a Japanese dish of noodles served in broth originating in China. ...
The most popular preparation method is the pan-fried style called yaki-gyōza (焼き餃子) 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 (水餃子) and deep fried age-gyōza (揚げ餃子). However, it is necessary to be careful when preparing sui-gyōza using Japanese-style gyōza sold in markets, since many of them are designed for the yaki-gyōza cooking method, and hence have thin skins that frequently come apart while boiling (gyōza for sui-gyōza is usually specified in Japan). Plantains frying in vegetable oil. ...
To meet Wikipedias quality standards, this article or section may require cleanup. ...
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to a temperature such that its vapor pressure is above that of the surroundings. ...
A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ...
They are best enjoyed while still steaming hot. Crisply fried gyōza are popular items in bento (Japanese lunch boxes). This article or section does not adequately cite its references or sources. ...
Korean version of the dumpling The Korean name of the dish is mandu (만두), literary derived from Chinese steamed bread mantou (饅頭), but it is actually more like jiaozi. Popular fillings for Korean dumplings include pork, beef, cabbage, hobak, cellophane noodles and kimchi. They are often deep fried for a lighter, crispier texture. Steamed mandu is also very popular, and can come is various shapes: a "horn", crimped edges, a horn with the sides pressed together for a prettier, rounder look, etc. Generally mandu are dipped in soy sauce with vinegar and red pepper flakes. Mandu are dumplings in Korean cuisine. ...
Mantou or man tou (Simplified Chinese: 馒头; Traditional Chinese: 饅é ; pinyin: ), sometimes known as Chinese steamed bun, is a kind of steamed buns typically served in Northern Chinese cuisine. ...
Also known as bean thread noodles. ...
Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of seasoned vegetables. ...
Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ...
Guotie Guotie (Simplified Chinese: 锅贴; Traditional Chinese: 鍋貼; pinyin: guōtiē; literally "pot stick") 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 cuisines. 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), scallions (spring or green onions), ginger, Chinese rice wine or cooking wine, and sesame seed oil. This article or section does not adequately cite its references or sources. ...
Traditional Chinese (Traditional Chinese: æ£é«”å—/ç¹é«”å—, Simplified Chinese: æ£ä½“å—/ç¹ä½“å—) refers to one of two standard sets of printed Chinese characters. ...
Hanyu Pinyin (Simplified Chinese: ; Traditional Chinese: ; pinyin: ), commonly called Pinyin, is the most common variant of Standard Mandarin romanization system in use. ...
This article or section does not adequately cite its references or sources. ...
A portable night-time Tex-Mex street-food stand outside the Helsinki railway station, Finland. ...
Korean cuisine is based on the traditional foods and preparation techniques of Korea. ...
Dim sum (Chinese: 點心; Cantonese IPA: dɪm2sɐm1; Pinyin: diǎnxīn; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term...
Two halves of pork being delivered Pork is the culinary name for meat from pigs. ...
This article or section does not adequately cite its references or sources. ...
There is also a collection of Hadith called Sahih Muslim A Muslim (Arabic: مسلم, Persian: Mosalman or Mosalmon Urdu: مسلمان, Turkish: Müslüman, Albanian: Mysliman, Bosnian: Musliman) is an adherent of the religion of Islam. ...
Percentages are relative to US recommendations for adults. ...
Percentages are relative to US recommendations for adults. ...
Binomial name Spinacia oleracea L. Percentages are relative to US recommendations for adults. ...
Chopped spring onion The common name scallion(Or Don Patch sword as on Bobobo) is associated with various members of the genus Allium that lack a fully-developed bulb. ...
Binomial name Zingiber officinale Roscoe Ginger is commonly used as a spice in cuisines throughout the world. ...
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. Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; enough oil to, at most, to cover the food to be cooked only half way. ...
To meet Wikipedias quality standards, this article or section may require cleanup. ...
An alternative method is to steam in a wok and then fry to crispness on one side in a shallow frying pan. Cooking in a wok The wok is a versatile round-bottomed cooking vessel originating in China. ...
The guotie is similar to the Japanese gyoza dumpling. Jiaozi (Trad. ...
Other names for guotie:
- Peking Ravioli — In Boston, guotie are known as "Peking ravioli", a name first coined at the Joyce Chen Restaurant in Cambridge, MA, in 1958. [4]
- Wor tip (Cantonese Jyutping: wo1 tip3) is the Cantonese name for guotie.
- Chinese perogies in parts of Western Canada where the influence of Eastern European cuisine is strong.
Lemon dill shrimp ravioli Ravioli is a popular type of pasta, comprised of a filling, commonly (though not always) meat-based, sealed between two layers of pasta dough. ...
Jyutping (sometimes spelled Jyutpin) is a romanization system for Standard Cantonese developed by the Linguistic Society of Hong Kong (LSHK) in 1993. ...
Pierogi are a kind of food also known as perogi, perogy, piroghi, pirogi, piroshki, pirozhki, or pyrohy. ...
Western Canada is a geographic region of Canada, also known as simply the West, generally considered to be west of the province of Ontario. ...
History The guotie is said to date back to the Song Dynasty (960-1280 A.D.) in ancient China. Copied from user Prattflora on zh. ...
Copied from user Prattflora on zh. ...
Northern Song in 1111 AD Capital Kaifeng (960–1127) Linan (1127–1279) Language(s) Middle Chinese Religion Buddhism, Taoism, Confucianism Government Monarchy History - Zhao Kuangyin taking over the throne of the Later Zhou Dynasty 960 - Battle of Yamen; the end of Song rule 1279 Population - Peak est. ...
China is the worlds oldest continuous major civilization, with written records dating back about 3,500 years and with 5,000 years being commonly used by Chinese as the age of their civilization. ...
Guotie recipes
Endnotes - ^ Norman, Jerry (1988) Chinese, Cambridge University Press, p76-77.
External link
See also This article or section does not adequately cite its references or sources. ...
There are many views as to what defines Japanese cuisine, as the everyday food of the Japanese people have diversified immensely over the past century or so. ...
Korean cuisine is based on the traditional foods and preparation techniques of Korea. ...
The traditional Mongolian cuisine primarily consists of Dairy products and meat. ...
Dim sum (Chinese: 點心; Cantonese IPA: dɪm2sɐm1; Pinyin: diǎnxīn; Wade-Giles: tien-hsin; literally dot heart or order heart, meaning order to ones hearts content; also commonly translated as touch the heart, dotted heart, or snack), a Cantonese term...
Pierogi frying A plateful of Polish Pierogi Ruskie Pierogi are a kind of dumpling also known as perogi, perogy, piroghi, pirogi, or pyrohy. ...
A 1936 Soviet poster advertising pelmeni. ...
Lemon dill shrimp ravioli Ravioli is a popular type of pasta, comprised of a filling, commonly (though not always) meat-based, sealed between two layers of pasta dough. ...
External links Japanese gyōza: Image File history File links Wikibooks-logo-en. ...
Image File history File links Commons-logo. ...
Wikimedia Commons logo by Reid Beels The Wikimedia Commons (also called Commons or Wikicommons) is a repository of free content images, sound and other multimedia files. ...
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