- McCune-
Reischauer: | For other uses, see Jiaozi (disambiguation).
Jiaozi (Chinese transliteration) or gyōza (Japanese transliteration) and also known as mandu (Korean transliteration), is a kind of Chinese dumpling, widely popular in China, Japan, and Korea, as well as outside of East Asia. 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 skin and 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.
Chinese version of the dumpling
  A plate of boiled dumplings (shuijiao). - 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: dà njiǎo).
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.
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.
 A plate of fried dumplings (guotie), and dipping sauce.
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]
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.
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.
The most prominent differences of Japanese-style gyōza from Chinese style jiaozi are 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, and that the Gyoza wrappers are much thinner than the Chinese counterpart. Therefore, they are always served with soy-based dipping sauce (tare) seasoned with rice vinegar and/or rāyu (ラー油, known as là yóu (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.
Gyōza can be found in supermarkets and restaurants throughout Japan. Pan-fried gyōza 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-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).
They are best enjoyed while still steaming hot.
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.
Guotie
 Making potstickers.
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.
An alternative method is to steam in a wok and then fry to crispness on one side in a shallow frying pan.
The guotie is similar to the Japanese yaki-gyōza (焼き餃子, yaki-gyōza).
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.[2]
- 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.
History
The guotie is said to date back to the Song Dynasty (960-1280 A.D.) in ancient China.
Guotie recipes
Endnotes
See also
External links
Japanese gyōza:
Traditional Chinese
Child systems Simplified Chinese
Chữ Nôm
Sister systems Hanja, Kanji
ISO 15924 Hant
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Kana is a general term for the syllabic Japanese scripts hiragana (ひらがな) and katakana (カタカナ) as well as the old system known as man'yōgana.
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ISO 15924 Hang
Note
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Traditional Chinese
Variant characters
Simplified Chinese
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Traditional/Simplified (debate)
Kanji
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..... Click the link for more information. The Revised Romanization of Korean is the official Korean language romanization system in South Korea. It is the official South Korean replacement for the 1984 McCune-Reischauer–based romanization system.
..... Click the link for more information. McCune-Reischauer romanization is one of the two most widely used Korean language romanization systems, along with the Revised Romanization of Korean, which replaced (a modified) McCune-Reischauer as the official romanization system in South Korea in 2000.
..... Click the link for more information. Jiaozi may refer to - Chinese dumplings (Traditional Chinese: 餃子; Simplified Chinese: 饺子; Pinyin: jiǎozi
..... Click the link for more information. Chinese or the Sinitic language(s) (汉语/漢語, Pinyin: Hà nyǔ; 华语/華語, Huáyǔ; or 中文, Zhōngwén) can be considered a language or language family.
..... Click the link for more information. Transliteration is the practice of transcribing a word or text written in one writing system into another writing system. It is also the system of rules for that practice.
Technically, from a linguistic point of view, it is a mapping from one system of writing into another.
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Korean}}}
Writing system: Exclusive use of Hangul (N. & S. Korea), mix of Hangul and Hanja (S. Korea), or Cyrillic alphabet (lesser used in Goryeomal)
Official status
Official language of: North Korea
South Korea
..... Click the link for more information. Transliteration is the practice of transcribing a word or text written in one writing system into another writing system. It is also the system of rules for that practice.
Technically, from a linguistic point of view, it is a mapping from one system of writing into another.
..... Click the link for more information. Chinese cuisine (Chinese: 中國菜) originated from different regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australasia and Western Europe.
..... Click the link for more information. For the film, see . Dumplings may be any of a wide variety of dishes, both sweet and savoury, in several different cuisines. They are either made from balls of dough or are small parcels of food encased in pastry, dough, batter, or leaves. ..... Click the link for more information. This page contains Chinese text.
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..... Click the link for more information. Capital Seoul, Pyongyang
Largest conurbation (population) Seoul
Official languages Korean
- Water (%) 2.
..... Click the link for more information. East Asia is a subregion of Asia that can be defined in either geographical or cultural terms. Geographically, it covers about 12,000,000 km², or about 28% of the Asian continent and about 15% bigger than the area of Europe. More than 1.
..... Click the link for more information. Dough is a paste made out of any cereals (grains) or leguminous crops by mixing the flour with a small amount of water. This step is a precursor to making of breads, pasta, pastries, cookies, and muffins.
..... Click the link for more information. Crimping is joining two pieces of metal or other malleable material by deforming one or both of them to hold the other. The bend or deformity is called the crimp.
Crimping is most extensively used in metalworking.
..... Click the link for more information. A wonton (also spelled wantan, wanton, or wuntun) is a type of dumpling commonly found in a number of Chinese cuisines, as well as in American Chinese cuisine.
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