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Jiaozi
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Jiaozi (Chinese transliteration), gyoza (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.
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Jiaozi (Chinese transliteration), gyoza (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.
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 manti.
Chinese version
Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked:
- Boiled dumplings; (shuijiao) literally "water dumplings" (??; pinyin: shuijiao).
- Steamed dumplings; (zhengjiao) literally "steam-dumpling" (??; pinyin: zhengjiao).
- Shallow fried dumplings (guotie) lit. "pan stick", known as "potstickers" in N. America, (??; pinyin: guotie), also referred to as "dry-fried dumplings" (??; pinyin: jianjiao).
Dumplings that use egg rather than dough to wrap the filling are called "egg dumplings" or (??; pinyin: dànjiao).
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.
Dumplings, 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.
Cantonese style Chinese dumplings (gaau) are standard fare in dim sum. Gaau is simply the Cantonese pronunciation for ? (pinyin: jiao). The immediate noted difference to jiaozi is that they are smaller and wrapped in a thinner translucent skin, and usually steamed. In other words, these are steamed dumplings. The smaller size and the thinner pastry make the dumplings easier to cook through with steaming. Fillings include shrimp, scallop, chicken, tofu, mixed vegetables, and others. The most common type are shrimp dumplings, sometimes called as Haa Gaau ( ??; Cantonese Jyutping: haa1 gaau2; pinyin: xiajiao ). In contrast to jiaozi, gaau are rarely home-made. Similar to jiaozi, 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. Another Cantonese dumpling is the jau gok.
Jiaozi were so named because they were horn shaped. The Chinese for "horn" is jiao, and jiaozi was originally written with the Chinese character for "horn", but later it was replaced by a specific character ?, which has the food radical on the left and the phonetic component jiao on the right.
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 "??"(Pinyin: jiao'er) because they were used to treat frostbitten ears.
Japanese version
The Japanese word gyoza (????, ????) was derived from the reading of ?? (Jiaozi in Mandarin Chinese) in the Shandong Chinese dialect (giaozi) and is written using the same Chinese characters.
The most prominent differences of Japanese-style gyoza from Chinese style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese-style gyoza are very lightly flavored with salt, soy, and that the Gyoza wrappers are much thinner than the Chinese counterpart. They are usually served with soy-based tare sauce seasoned with rice vinegar and/or rayu (known as làyóu 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.
Gyoza can be found in supermarkets and restaurants throughout Japan. Pan-fried gyoza are sold as a side dish in almost all ramen and Chinese restaurants in Japan.
The most popular preparation method is the pan-fried style called yaki-gyoza 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 gyoza is steamed. Other popular methods include boiled sui-gyoza and deep fried age-gyoza .
They are best enjoyed while still steaming hot.
Guotie
Guotie 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, Taiwanese, 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.
An alternative method is to steam in a wok and then fry to crispness on one side in a shallow frying pan.
The Japanese is similar to the guotie.
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.
- 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.
- Pork Hash, in Hawaii, although it is not actually hash.
History
The guotie is said to date back to the Song Dynasty (960-1280 A.D.) in ancient China.
See also
External links
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