A plate of boiled dumplings Jiaozi (Simplified Chinese: 饺子; Traditional Chinese: 餃子; pinyin: jiǎozi; Wade-Giles: chiao-tzu; Cantonese: gau35 dzi35;) 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 that is wrapped into a thinly rolled piece of dough. 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 shaped like a comet, and is usually served in broth. 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 ...
Simplified Chinese characters (Simplified Chinese: 简体字; Traditional Chinese: 簡體字; pinyin: jiǎntǐzì; also called 简化字/簡化字, jiǎnhuàzì) are one of two standard character sets of printed contemporary Chinese written language. ...
Traditional Chinese characters are one of two standard character sets of printed contemporary Chinese written language. ...
Pinyin (拼音, pīnyīn) literally means join (together) sounds (a less literal translation being phoneticize, spell or transcription) in Chinese and usually refers to Hànyǔ Pīnyīn (汉语拼音, literal meaning: Han language pinyin), which is a system of romanization (phonetic notation and transliteration to roman script) for Standard Mandarin used in the...
Wade-Giles, sometimes abbreviated Wade, is a Romanization (phonetic notation and transliteration) system for the Chinese language based on Mandarin. ...
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A dumpling may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. ...
Korea (한국) is a formerly unified country, situated on the Korean Peninsula in northern East Asia, bordering on China to the west and Russia to the north. ...
East Asia is a subregion of Asia. ...
Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ...
Wonton (Cantonese IPA: wɐn4tɐn1) (also written wantan, wanton and numerous other variations) are a type of dumpling common in Chinese cuisine. ...
Chinese version of the dumpling
A plate of fried dumplings, about to be served for dinner. Chinese dumplings may be divided into various subclasses. Steamed dumplings are called zhēngjiǎo (蒸餃). Boiled dumplings are called "water dumplings" or shuǐjiǎo (水餃). Fried dumplings are called "potstickers" or guōtiē (鍋貼). Dumplings that use egg rather than dough to wrap the filling are called "egg dumplings" or dànjiǎo (蛋餃). 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. ...
Steaming is cooking by steam. ...
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. ...
The act of frying. ...
A plate of potstickers. ...
Bird eggs are a common food source. ...
Dumplings are one of the major foods eaten during the Chinese New Year. 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. A banner of the celebration of Chinese New Year. ...
The tael (兩), PY: Liang, was part of the Chinese system of weights and currency. ...
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 be supposedly be blessed with giving birth to a child for 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, wine, hot sauce, and vinegar. This article is about the animal, sheep; for other meanings of Sheep, see Sheep (disambiguation). ...
Hormel Pork Loin Filets This article is on the meat. ...
Beef is meat obtained from a bovine. ...
Atlantic herring, Clupea harengus, the most abundant fish species in the world. ...
Superfamilies Alpheoidea Atyoidea Bresilioidea Campylonotoidea Crangonoidea Galatheacaridoidea Nematocarcinoidea Oplophoroidea Palaemonoidea Pandaloidea Pasiphaeoidea Physetocaridoidea Procaridoidea Processoidea Psalidopodoidea Stylodactyloidea True shrimp are small, swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. ...
Cultivar Group Brassica oleracea Capitata Group The cabbage (Brassica oleracea Capitata Group) is an edible plant of the Family Brassicaceae (or Cruciferae). ...
The common name scallion 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 (UK) is a fermented sauce, made from soybeans (soya beans), roasted grain, water and sea salt (US will use salt unless otherwise stated). ...
Garlic (Allium sativum) is a bulbous perennial food plant of the family Alliaceae. ...
Binomial name Zingiber officinale Roscoe Ginger root is used extensively as a spice in many if not most cuisines of the world. ...
A glass of red wine This article is about the beverage. ...
Categories: Food and drink stubs | Condiments ...
Vinegar (from Old French vinaigre sour wine) is a sour liquid made from the oxidation of ethanol in wine, cider, beer, or the like. ...
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. Shandong (Simplified Chinese: 山东; Traditional Chinese: 山東; pinyin: ; Wade-Giles: Shan-tung) is a coastal province of eastern Peoples Republic of China. ...
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. Mincing is a cooking technique in which food ingredients are finely divided. ...
Hormel Pork Loin Filets This article is on the meat. ...
Cultivar Group Brassica oleracea Capitata Group The cabbage (Brassica oleracea Capitata Group) is an edible plant of the Family Brassicaceae (or Cruciferae). ...
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 (UK) is a fermented sauce, made from soybeans (soya beans), roasted grain, water and sea salt (US will use salt unless otherwise stated). ...
Rice vinegar is made from fermented rice or rice wine in China and Japan. ...
Binomial name Sesamum indicum Sesame (Sesamum indicum)is a crop grown primarily for its seeds. ...
Dough is a paste made out of any cereals (grains) or leguminous crops by grinding with small amount of water. ...
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. Ramen (ラーメン Rāmen, actually should be written râmen or raamen, if ā is not used; pronounced roughly ) is the Japanese version of the Chinese noodle soup dish lā miàn (拉麵, lit. ...
Toms Diner, a restaurant in New York familiarized by Suzanne Vega and the television sitcom Seinfeld A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. ...
Frying is the cooking of food with oil as the heat transfer medium. ...
Steaming is cooking by steam. ...
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. ...
Wikibooks Cookbook has more about this subject: Deep frying Deep frying is a cooking method whereby food is submerged in hot oil or fat. ...
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 ingredients for Korean dumplings include pork, vegetables, clear rice noodles, and kimchi. Kimchi or Gimchi or Kimchee is a traditional Korean dish of fermented chili peppers and vegetables, usually based on cabbage. ...
See also There are many views of what is fundamental to Japanese cuisine. ...
China has one of the richest culinary heritages on Earth. ...
Korean cuisine, is the usual food eaten by Koreans in Korea, or by overseas Koreans that uses traditional means of cooking, eating, and preparing a historically interesting and complex diet that has great health benefits. ...
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, is usually a light meal or brunch, eaten sometime...
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