Jiaozi ( [t? jÃÆ' u.ts?] Ã, ( < span> listen ) ) is a Chinese dumpling type, commonly eaten in China and other parts of East Asia. They are one of the main meals eaten during the Lunar New Year and throughout the year in the northern province. Though regarded as part of Chinese cuisine, jiaozi is popular in other parts of Asia and in Western countries.
Jiaozi usually consists of ground meat and/or vegetables wrapped in a thinly rolled dough, which is then covered by pressing the tip together. Done jiaozi can be boiled ( shu? Ji? O ), steamed ( zh? Ng ji? O ) or fried ( ji? n ji? o ).
Video Jiaozi
Origin dan custom
In China, there are different folk tales that explain the origins of jiaozi and their names.
Traditionally, jiaozi is considered to be found in the Eastern Han era (25 - 220 AD) by Zhang Zhongjing who is a great traditional Chinese medicine practitioner. Jiaozi originally referred to as "soft ear" (Chinese: ?? ; pinyin: jiao'er ) because they are used to treat ear infected with frostbite. Zhang Zhongjing was on his way home during the winter, when he found many ordinary people have drenched ears, because they did not have warm clothes and enough food. He treats these poor people by boiling lamb, black pepper, and some heating medicine in a pot, cutting it, and using it to fill a small dough wrapper. He boiled this dumpling and gave them broth to his patients, until the coming of the Chinese New Year. In order to celebrate the New Year and recover from the cold-infected ear, people imitate Zhang's recipe for making Jiao'er .
Other theories suggest that jiaozi may be from dumplings in West Asia. In the Western Han dynasty (206 BC - 9 AD) jiaozi (??) is called Jiaozi (??). During the Three Kingdoms period (220 AD - 280), the book Guang Ya (??) written by Zhang Yi (??) mentions jiaozi . Yan Zitui (???) during the Northern Qi dynasty (550 AD - 577) wrote: "Today jiaozi , shaped like a crescent moon, is a common food in the world." Six dynasties Turfan graves contain dumplings. Then in the Tang Dynasty (AD 618 - 907), jiaozi became more popular, called Bian Shi (??). Chinese archaeologists have found a bowl of jiaozi at the Tang Dynasty tomb in Turpan. 7th or 8th dumplings and wontons are found in Turfan.
Jiaozi may also be named because they are horn-shaped. The Chinese word for "horns" is jiao (Chinese: ? ; pinyin: ji? o ), and jiaozi was originally written with Chinese characters for" horns ", but was later replaced by a specific character ? , which has a food radical on the left and a phonetic component ji? o (? ) on the right.
At the same time, jiaozi looks like yuan bao silver or gold bullion used as currency during the Ming Dynasty, and as the name sounds like a word for the earliest banknotes, serving they are believed to bring prosperity. Many families eat this at midnight on Chinese New Year's Eve. Some chefs will even hide clean coins inside jiaozi for the lucky ones to be found.
Currently, jiaozi is eaten throughout the year, and can be eaten for breakfast, lunch or dinner. They can be served as an appetizer, side dish, or as a main course. In China, sometimes jiaozi is served as the last dish during a meal in a restaurant. As a breakfast dish, jiaozi is prepared with xiaolongbao at a cheap roadside restaurant. Usually, they are served in small steamers, each containing ten pieces. Although most serve jiaozi for customer breakfast, this small restaurant keeps them warm on steamers and ready to eat all day long. Jiaozi is always served with soy sauce made from soy sauce that may include vinegar, garlic, ginger, rice wine, spicy sauce, and sesame oil.
Maps Jiaozi
Type
Chinese dumplings (jiaozi) can be divided into different types depending on how to cook it:
- Boiled dumplings (Chinese simplified: ?? ; Traditional Chinese: ?? ; pinyin: shu? ji? o ; literally: "water dumpling")
- Steamed dumplings (Chinese simplified: ?? ; traditional Chinese: <; pinyin: < i> zh? ngji? o ; literally: "steam dumpling")
- Pan dumpling (simplified Chinese: ?? ; traditional Chinese: <; pinyin: < i> gu? ti? ; literally: "pan stick", also referred to as simplified Chinese: ?? ; traditional Chinese: ?? ; pinyin: ji? Nji ? o ; literally: "pastry-fry") is also referred to as "pot-sticker"
Dumplings that use eggs rather than dough to wrap the contents are called "egg dumplings" (simplified Chinese: ?? ; traditional Chinese: ? ? ; pinyin: dÃÆ' nji? o ; literally: "egg dumpling").
Contents
As a home-prepared dish, each family has the preferred method of making it, using a favorite patch, with different types and preparation methods that vary from region to region. The contents of general dumpling meats include pork, mutton, beef, chicken, fish, and shrimp, which are usually mixed with minced vegetables. Popular vegetable fillings include cabbage napa, leek (spring onion), spring onions, celery, spinach, mushrooms, edible black mushrooms, carrots, and garlic.
Folding techniques
There are many ways to fold jiaozi . Basically, the steps for folding the skin include placing a single fold in the middle, placing a few folds along the edges, making the edges wavy like a pie crust, turning the pleated edge toward the body that produces rounded edges, and putting both ends. together produce a round shape. The various forms of Jiaozi require different folding techniques, but the most famous and common technique is the pinched edges. Take the wrapper and put one tablespoon into the center of the wrapper. Fold half of the tip to the other half. Use the left thumb and forefinger to pinch one side of the half-month wrapper, and then use the right thumb to push the inner skin outward, the right forefinger to make the outer skin become a small crease. Use the right thumb to clamp the folds. Repeat these steps to the other side of the wrapper, and be sure to close the Jiaozi seal. It's the crescent shape jiaozi , the most popular form in China.
Variations
Guangdong
Jiaozi is called gaau ji in Cantonese and is the standard fare in dim sum style. The direct difference recorded with the Northern style is that they are smaller and wrapped with thinner translucent skin, and are usually steamed. Smaller sizes and thin wrappers make dumplings easier to cook with steam. In contrast to jiaozi , Guangdong gaau ji is rarely artificial because the wrapper, which should be thin but strong enough not to be broken, is harder to make. There are many types of fillers, with the most common type being ha gow (simplified Chinese: ?? ; traditional Chinese: ?? ; Cantonese Yale: h? gÃÆ'¡au ; literally: "shrimp dumplings"), but the contents can include shellfish, chicken, tofu, and mixed vegetables; dim sum restaurants often feature specials or innovations of their own homes. Dim Sum's chefs and artists often use the ingredients in new or creative ways, or draw inspiration from other Chinese culinary traditions, such as Chaozhou, Hakka, or Shanghai. More creative chefs can even make fusion by using elements from other cultures, such as Japanese (teriyaki) or Southeast Asia (sate or curry), while upscale restaurants may use expensive ingredients or exotic like lobster, shark fin and bird's nest.
Another Cantonese dumpling is yau gok (Mandarin: ?? ; pinyin: yÃÆ'³u ji? O ; Cantonese Yale: yÃÆ' uh gok ), made with glutinous rice dough and fried.
Guotie
Guotie (Simplified Chinese: ?? ; Traditional Chinese: ?? ; pinyin : gu? ti? ; literally: "pot stick") fried jiaozi , also known as potstickers (direct character translation) or 'panstickers' - in North America, or yaki-gyoza in Japan. They are popular North China style dumplings as street food, appetizers, or side orders in Chinese. This dish is sometimes served on dim sum menu, but can be offered separately. Charging for this dish usually contains pork (sometimes chicken, or beef in Muslim areas), cabbage (or Chinese cabbage and sometimes spinach), spring onion (spring onion or spring), ginger, Chinese rice wine or wine cooking, and sesame seed oil.
Guotie is fried in a skillet (Mandarin " guo "). A small amount of water is added and the pan is covered. While the base of dumplings is fried, the top is steamed and this gives a contrasting texture typical of Chinese cuisine.
The alternative method is steaming in a frying pan and then frying it to dry on one side in a shallow skillet.
The same dumplings are boiled with plenty of water to make jiaozi and both are eaten with chili sauce or pasta.
Three or five folds are made on one side of the rolled wrapper so that the edges are thinner than the middle. This gives the base a large surface area that helps provide the stability of the dumplings to stand in the pan.
The Chinese method of preparing the dough is to pour boiling water into the flour and leave it for five minutes and then add a small amount of cold water. This helps activate gluten in the dough.
Another name for guotie :
In Boston, guotie is known as the "Peking ravioli", the name was first created at Joyce Chen Restaurant in Cambridge, Massachusetts, in 1958.
History
Guotie is said to be over four millennia old. However, the first mention in the literature dates back to the medieval Chinese Song Dynasty (AD 960 - 1280) reported guotie as being very good for the human soul. Legend has it that they were created by a panicked Chinese royal chef chef after realizing that he accidentally burned a number of cakes. With no time to make it again, he finally served them to the Emperor. Won 7 and 8 century dumplings and wontons are found in Turfan.
Gy? za
Japanese word gy? Za (????, ????) comes from the reading ?? in Mandarin Jilu ( gi? oze ) and is written using the same Chinese characters. The character selection indicates that the word comes from a non-Japanese language. After the Second World War, the returning Japanese soldiers from Manchuria brought home gy recipes.
The common distinction between Japanese style and Chinese style is the rich garlic flavor, which is less noticeable in the Chinese version, and gy wrapper? Za seems to be consistently thinner, due to the fact that most Japanese restaurants use machine-made wrappers. Conversely, the rough cuisine of poor Chinese immigrants shapes the Western view that the jiaozi Chinese restaurant uses thicker handmade wrappers. Because jiaozi varies widely among regions in China, these differences are not clear. For example, visitors will easily find thin-skinned restaurants in Shanghai, and from street food vendors in the Hangzhou area. Gy? Za is identical to jiaozi made in Chinese households using a store-bought machine. Gy? Za is usually served with soy-based tare sauce flavored with rice vinegar and/or chili oil ( ru Yu in Japanese, lÃÆ' yÃÆ'³u (??) in Chinese Chinese ). The most common recipes are a mixture of minced pork, cabbage, Asian leek, and sesame oil, and/or garlic, and/or ginger, which are then wrapped into a thinly ground dough skin. Gyoza shares similarities with both pierogis and spring rolls and cooked in the same way as pierogi, whether boiled or fried.
Gy? Za can be found in supermarkets and restaurants throughout Japan (Gy? Za-skins, Frozen food, finished products). Saute gy? Za is sold as a side dish in many ramen and Chinese restaurants.
The most popular preparation method is a stir-fry style called yaki-gy? Za ( ???? ), where the first dumplings are fried on one side flat, creating crispy skin. Then, water is added and the pan is covered with a lid, until the top of the dumpling is steamed. Other popular methods include boiled sui-gy? Za ( ??? ) and fried crispy age-gy? za ( ???? ).
Frozen dumplings bought at the store are often prepared at home by first placing them in a pan of boiled water, and then transferring them to a pan with oil to fry the skin.
Momo
The Nepali version is known as momo (Tibet: ????????) The word "momo" comes from the Chinese loan word, "momo" (??), which translates to "steamed bun". When preparing the momo, the flour is filled, most often with ground buffalo meat. Often, lamb or chicken meat is used instead of buffalo meat. Finely chopped onion, chopped garlic, fresh chopped ginger, cumin powder, salt, coriander/coriander, etc. are added to the meat for flavoring. Sauces made from cooked tomatoes flavored with east (Sichuan pepper), chopped red peppers are often served along with momo.
Jiaozi and dumplings
Jiaozi should not be confused with dumplings; jiaozi has a thicker, more flat-shaped skin, like a double dish, and is usually eaten with soy vinegar sauce (and/or spicy chili sauce), while wonton has thinner skin and is usually served in broth. The dough for jiaozi and wonton wrappers also consists of different ingredients.
See also
References
Source of the article : Wikipedia
0 Comments