Jiaozi

For other uses, see Jiaozi (disambiguation).

Jiaozi

A plate of boiled jiaozi with dipping sauce
Type	Dumpling
Course	Entrée
Place of origin	China
Region or state	East Asia
Main ingredients	Dough, ground meat, or vegetables
Other information	Unicode emoji 🥟
Media:Jiaozi

ᡤᡳᠶᠣᠰᡝ

Four types of jiaozi. Clockwise from upper left: boiled dumplings (shuijiao), steamed dumplings (zhengjiao), deep-fried dumplings (zhajiao), soup dumplings (tangjiao).

Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked:

• Boiled dumplings (simplified Chinese:水饺; traditional Chinese:水餃; pinyin:shuǐjiǎo; lit.'water dumpling')
• Steamed dumplings (simplified Chinese:蒸饺; traditional Chinese:蒸餃; pinyin:zhēngjiǎo; lit.'steam dumpling')
• Pan-fried dumplings (simplified Chinese:煎饺; traditional Chinese:煎餃; pinyin:jiānjiǎo; lit.'dry-fried dumplings'), and (simplified Chinese:锅贴; traditional Chinese:鍋貼; pinyin:guōtiē; lit.'pan stick') also referred to as "pot-stickers"
• Deep-fried dumplings (simplified Chinese:炸饺; traditional Chinese:炸餃; pinyin:zhàjiǎo; lit.'deep-fried dumplings')
• Soup dumplings (simplified Chinese:汤饺; traditional Chinese:湯餃; pinyin:tāngjiǎo; lit.'soup dumpling')

Dumplings that use egg rather than dough to wrap the filling are called "egg dumplings" (simplified Chinese:蛋饺; traditional Chinese:蛋餃; pinyin:dànjiǎo; lit.'egg dumpling').

Pan-fried dumplings can be joined together by a brown, crispy lattice base created by pouring a flour and water mix into the pan at the end of cooking. In Chinese, this is known as "frost" or "ice crystal" (冰花). The dumplings can also be joined together with an egg base which is topped with green onion and sesame seeds.

Fillings

Chinese sauerkraut-filled dumplings (酸菜水餃), Northeastern Chinese style

Common dumpling meat fillings include chicken, pork, beef, shrimp, and fish which are usually mixed with chopped vegetables. Popular vegetable fillings include napa cabbage, scallion (spring onions), celery, leek, spinach, mushroom, carrot, garlic chives, and edible black fungus.

Folding technique

In north China, folded jiaozi are placed on bi (箅), to prevent the stuffing from making the shape sag. Bi is made of dried sorghum stems, and gives jiaozi a mark on the bottom.

There are many ways to fold jiaozi. Basically, steps for folding the skin include putting a single pleat in the middle, putting multiple pleats along the edge, making a wavy edge like a pie crust, turning a pleated edge in toward the body resulting in a rounded edge, and putting both ends together resulting in a round shape.^{[ citation needed ]} Different shapes of Jiaozi require different folding techniques, but the most famous and common technique is the pinched-edge fold. ^[12] Take a wrapper and put one tablespoon of filling into the center of the wrapper. Fold a half of edge to the other half. Use left thumb and forefinger to pinch one side of the half-moon wrapper, and then use right thumb to push the inside skin outward, right forefinger to make outside skin into small pleats. Use right thumb to clench those pleats. Repeat these steps to the other side of the wrapper, and make sure to clench the seal of Jiaozi. ^[13] This is crescent-shaped jiaozi, the most popular shape in China.

Variations

Cantonese

Jiaozi is called gaau ji in Cantonese and is standard fare in dim sum. The immediate noted difference to Northern style is that they are smaller and wrapped in a thinner translucent skin, and usually steamed. The smaller size and the thinner wrapper make the dumplings easier to cook through with steaming. In contrast to jiaozi, Cantonese gaau ji are rarely homemade because the wrapper, which needs to be thin but tough enough to not break, is more difficult to make. Many types of fillings exist, with the most common type being har gow (simplified Chinese :虾饺; traditional Chinese :蝦餃; Cantonese Yale :hā gáau; lit.'shrimp dumplings'), but fillings can include scallop, chicken, tofu, and mixed vegetables; 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 Chaozhou, Hakka, or Shanghai. More creative chefs may even create fusion gaau ji by using elements from other cultures, such as Japanese (teriyaki) or Southeast Asian (satay or curry), while upscale restaurants may use expensive or exotic ingredients such as lobster, shark fin, and bird's nest.

Another Cantonese dumpling is yau gok (Chinese :油角; pinyin :yóu jiǎo; Cantonese Yale :yàuh gok), which are made with glutinous rice dough and deep fried.

Crispy gau gee in Hawaii

Gau gee (crispy gau gee or kau gee) is a Hawaiian derivative of Cantonese origin brought about during the migration of Chinese in the mid-1800s. ^[14] The deep-fried dumplings consist of a seasoned ground pork filling in a thick square wonton wrapper that is typically folded half into rectangles or triangles. ^[15] It is usually accompanied with a condiment of soy sauce mixed with mustard. They are mistakenly called fried wontons in error because the pre-packaged store-bought wrappers are labeled as "wonton wrappers". ^[16]

Guotie (potstickers)

Making potstickers

A plate of potstickers and dipping sauce

Guotie (Chinese : 鍋貼 ; pinyin :guōtiē; lit.'pot stick') are a type of northern Chinese dumpling which are popular as a street food, appetizer, or side order. Guotie differ from pan-fried jiaozi, or jianjiao, in that the shape of guotie is usually elongated and the two ends are often left open. Guotie are sometimes served on a dim sum menu, but may be offered independently. The filling for both guotie and jiaozi 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. In northern China, the guotie is considered a separate type of dumpling from the jiaozi. In southern China, the term "guotie" is often incorrectly used as a synonym for the pan-fried jiaozi or jianjiao due to the rarity of the guotie in southern China. In the Western world, jianjiao are often erroneously referred to as potstickers because the term was introduced to the West by Buwei Yang Chao's book How to Cook and Eat in Chinese (1949 revised enlarged edition), who hailed from southern China.

Fried dumplings served with green onion and sauce

Gyōza

Gyōza with chili oil

Making gyōza in Tokyo, 2021

Gyōza no Ōshō restaurant in Japan at Monzen-Nakachō Station

Gyoza are a Japanese version of jiaozi that were developed from recipes brought back by Japanese soldiers returning from the Japanese-backed puppet state of Manchukuo in northeastern China during World War II. The Japanese word gyōza derives from giǎoze, the Jilu Mandarin pronunciation of the standard Mandarin jiǎozi, and is often written using the same Chinese characters.

The prevalent differences between Japanese-style gyōza and Chinese-style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, this is mainly due to the lack of ingredients in Japan and due to the palate of the Japanese people at the time who unlike the Chinese did not have a meat rich diet, and that gyōza wrappers tend to be thinner, due to the fact that most Japanese restaurants use machine-made wrappers. In contrast, the rustic cuisine of poor Chinese immigrants shaped Westerners' views that Chinese restaurant jiaozi use thicker handmade wrappers. As jiaozi vary greatly across regions within China, these differences are not as clear in the country of origin. For example, visitors will easily find thin-skinned jiaozi at restaurants in Shanghai and at street food vendors in the Hangzhou region. Gyōza wrappers are actually identical to jiaozi wrappers seen in Chinese households using store-bought machine-made wrappers. Gyōza are usually served with soy-based tare sauce seasoned with rice vinegar or chili oil ( rāyu in Japanese, làyóu (辣油) in Mandarin Chinese). The most common recipe is a mixture of minced pork (sometimes chicken or beef), cabbage, Asian chives, sesame oil, garlic or ginger, which is then wrapped in the thinly rolled dough skins. Gyoza share similarities with both pierogi and spring rolls and are cooked in the same fashion as pierogi, either boiled or fried.

Gyōza and gyōza wrappers can be found in supermarkets and restaurants throughout Japan, either frozen or ready to eat. Pan-fried gyōza are sold as a side dish in many ramen and Chinese restaurants. Both the wrappers and the prepared gyōza themselves are increasingly easy to find in Asian markets around the world.

The most popular preparation method is the pan-fried style called yaki-gyōza (焼き餃子), 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 dumpling is steamed. This technique is what the Chinese call making potstickers (see above). Other popular methods include boiling sui-gyōza (水餃子) and deep frying age-gyōza (揚げ餃子).

Store-bought frozen dumplings are often prepared at home by first placing them in a pot of water, bringing it to a boil, and then transferring them to a pan with oil to fry the skin.

Mandu

Main article: Mandu (food)

Mandu (Korean: 만두; Hanja: 饅頭), or mandoo, are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried. Although the dumpling originated in China, it is now considered one of the most recognized signature Korean dishes. The styles also vary across regions in the Korean Peninsula. ^[17] Mandu were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as pojangmacha and bunsikjip throughout South Korea. ^[18]

Momo

Main article: Momo (dumpling)

The Tibetan and Nepalese version is known as momo (Tibetan: མོག་མོག་; Nepali: मम). The word "momo" comes from a Chinese loanword, "momo" (饃饃), ^[19] which translates to "steamed bread". When preparing momo, flour is filled, most commonly with ground water buffalo meat. Often, ground lamb or chicken meat is used as alternate to water buffalo meat. In Nepal there is also a vegetarian option where mixtures of potato, cheese and other vegetable items are mixed. Finely chopped onion, minced garlic, fresh minced ginger, cumin powder, salt, coriander/cilantro, etc. are added to the meat for flavor. A sauce made from cooked tomatoes flavored with Sichuan pepper and minced red chilies is often served along with momo.

The Nepalese momo is usually served with dipping sauces that include tomato based chutneys or sesame-based sauces. Sauces can be thick or thin consistency depending on the eatery (locally called chutney/achhar ^[20] ), that is normally made with tomato as the base ingredient. In the Kathmandu valley, the traditional way of serving momo (momocha) is 10 ping-pong-ball-sized round momo drowned in a tangy, tomatoey and nutty broth or sauce called jhol (watery soup/broth in Nepali) achar (served at room temperature, with watery/runny consistency, also known as Kathmandu-style momo). Jhol momo has a warm or hot broth poured over momo (not cooked in the soup/broth). ^[21] To make the jhol achar one of the main ingredients is Nepali hog plum (lapsi), but if it is unavailable, lemon or lime juice can be used.

Confusion with wonton

various wrappers labeled as wonton skins

Jiaozi are often confused with wonton. Jiaozi have a thicker skin and a relatively flatter, more oblate, double-saucer like shape, and are usually eaten with a soy-vinegar dipping sauce or hot chili sauce while wontons have thinner skin and are usually served in broth as soup. The dough for the jiaozi and wonton wrappers also consist of different ingredients. Amateur home cooks are perhaps unaware of the difference because pre-packaged store-bought wrappers are often labeled as "wonton skins" which are often a shortcut substitution for actual jiaozi wrappers. ^[16]

In the greater Boston area, jiaozi are commonly referred to as Peking Ravioli, due in large part to chef Joyce Chen's influence. ^[22] Chen renamed the dumplings to Peking Ravioli on her menus to appeal to Italian customers. ^[23]

See also

• Food portal
• Asia portal

• Baozi – Chinese stuffed yeast bun
• Buuz, khuushuur, bansh – Mongolian
• Dim sim – Chinese-jiaozi-inspired meat and vegetable snack food, popular in Australia and New Zealand.
• Empanada – Spanish
• Khinkali – Georgian
• Kreplach – Ashkenazi Jewish cuisine
• Aush jushpare – Iran
• Samosa – India
• Mandu – Korean
• Manti – Turkic
• Gürzə - Azerbaijani
• Pelmeni – Russian
• Pierogi – Polish
• Ravioli – Italian
• Tortellini – Italian
• Varenyky – Ukrainian
• Maultasche – German
• List of Chinese dishes

References

1. "Extraordinary dumplings". BBC. Retrieved January 22, 2024.
2. "Frozen ears: The story of gyozas". The Malay Mail . September 26, 2022. One would always have suspected that the ubiquitous Japanese gyoza originated from China – and one would be completely right, unlike most economists. The origins of the gyoza are said to stem from the treatments invented by Zhang Zhongjing (150–219 AD), a Han dynasty physician born in Nanyang. One of his inventions was the jiaozi (though it was originally called "tender ears") and they were used to treat frostbitten ears during the freezing winters.
3. "Seeking XLB". The Austin Chronicle . Chinese dumplings are said to have begun near the end of the Eastern Han dynasty with Zhang Zhongjing (AD 150–219), a famous northern Chinese medicinal herbalist known as "The Medicine Saint".
4. "the origin of Jiaozi". people.com.cn. Archived from the original on May 30, 2020. Retrieved February 7, 2002.
5. "你知道冬至为什么吃饺子吗? 医圣张仲景发明". 人民网. December 23, 2015. Archived from the original on February 18, 2017. Retrieved April 25, 2016.
6. "Archaeologists Discover Ancient Dumplings in China". February 16, 2016.
7. "Dumplings served 1,700 years ago in XinjiangDumplings served 1,700 years ago in Xinjiang". China Daily. Xinhua. Retrieved January 24, 2022.
8. Hansen 2012, p. 11.
9. Norman, Jerry (1988) Chinese, Cambridge University Press, pp. 76–77.
10. "Steamed pork dumplings 鮮肉大蒸餃". Graceful Cuisine. January 19, 2012. Archived from the original on January 15, 2013. Retrieved May 6, 2012.
11. Simonds, Nina (January 25, 1995). "Dumplings, for a Lucky Year of the Pig". New York Times.
12. Yarvin, Brian (2007). A World of Dumplings. New York: The Countryman Press. Woodstock, Vermont. p. 50. ISBN   9780881507201.
13. "饺子的N种时尚新奇包法". 百度经验. December 31, 2012.
14. Jason Chin, Gregg Hoshida (December 23, 2022). "Best Crispy Gau Gee: Our Top 5". Honolulu Magazine.
15. "Aunty K's Crispy Gau Gee". SALT & SAND. January 5, 2016.
16. "North south frozen wonton skins (For fry) 500g". Yao Thai Supermarket.
17. Gentile, Dan (February 28, 2014). "Korean food: The 12 essential dishes you need to know from the North and the South". Thrillist . Retrieved May 19, 2017.
18. Goldberg, Lina (March 23, 2012). "Asia's 10 greatest street food cities". CNN . Retrieved April 11, 2012.
19. Jīn Péng 金鹏 (ed.): Zàngyǔ jiǎnzhì 藏语简志. Mínzú chūbǎnshè 民族出版社, Beijing 1983, p. 31.
20. Williams, James. "Momos Chutney Recipe". ReciPickr.com. Archived from the original on November 8, 2016. Retrieved October 30, 2021.
21. "Anup's Kitchen | Traditional recipes, without shortcuts". July 8, 2016. Retrieved September 26, 2021.
22. "Joyce Chen Cooks; Peking Ravioli". openvault.wgbh.org. Retrieved August 18, 2024.
23. Cashman, Ryan (November 3, 2022). "Why Potstickers Are Sometimes Called 'Peking Ravioli' In Boston". Tasting Table. Retrieved August 18, 2024.

Jiaozi
Chinese name
Traditional Chinese	餃子
Simplified Chinese	饺子
Transcriptions Standard Mandarin Hanyu Pinyin jiǎozi Bopomofo ㄐㄧㄠˇ ㄗ˙ Wade–Giles chiao3-tzu5 Tongyong Pinyin jiǎo-zih IPA [tɕjàʊ.tsɹ̩] ⓘ Wu Suzhounese ciàu-tzỳ Yue: Cantonese Yale Romanization gáau-jí Jyutping gaau2 zi2 IPA [kaw˧˥ tsi˧˥]
Möllendorff	giyose

v t e Cantonese cuisine
Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Eight treasure duck Hot pot Lemon chicken Pork knuckles and ginger stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice
Dim sum and yum cha	Almond tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Malay sponge cake Mooncake Red bean cake Red bean soup Sausage bun Tang bu shuai Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fishcake Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Ong choy Pig blood curd Pig's ear Rapeseed Saang mein Sea cucumbers Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai
Others	Chinese herb tea Dried shredded squid Lou fo tong
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