Jiaozi (Chinese transliteration), gyōza (Japanese transliteration), or mandu (Korean), is a Chinese dumpling, widely popular in Mainland China, Taiwan, Japan, and Korea as well as outside of East Asia, particularly in the United States.
The corresponding Chinese characters for "Jiaozi" refer to the arrival of the Chinese New Year at midnight[citation needed]. According to the Chinese calendar system, "Tiangan Dizhi" (Heavenly stems and Earthly branches) is used to designate the time in accordance to the Chinese zodiac. "Jiao" in Chinese means "join," while "zi" is a reference to the first and eleventh hour (branch) of Dizhi - midnight on the Western clock.
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.
The corresponding Chinese characters for "Jiaozi" refer to the arrival of the Chinese New Year at midnight[citation needed]. According to the Chinese calendar system, "Tiangan Dizhi" (Heavenly stems and Earthly branches) is used to designate the time in accordance to the Chinese zodiac. "Jiao" in Chinese means "join," while "zi" is a reference to the first and eleventh hour (branch) of Dizhi - midnight on the Western clock.
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.
Guotie
Guotie (simplified Chinese: 锅贴; traditional Chinese: 鍋貼; pinyin: guōtiē; literally "pot stick") 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.
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.
Pork Hash, in Hawaii, although it is not actually hash.
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.
Pork Hash, in Hawaii, although it is not actually hash.
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