Chinese ravioli or dumplings Jiaozi

Chinese ravioli

The jiǎozi, sometimes called Peking ravioli, Chinese ravioli or dumplings (simplified Chinese: 饺子; traditional Chinese: 餃子; pinyin: jiǎozi; EFEO: chiao-tzu; Shanghainese: ciôtzy; Cantonese: gau35 dzi35; Japanese: Gyoza (餃子 / ギ ョ ー ザ /ギ ョ ウ ザ), Korean: mandu) is a Chinese food shaped slipper made of a soft wheat flour dough, wrapping a farce which can consist of many different foods. It has a history of about 1800 years in China .

It is most widely consumed in the northeast of China, Shandong, where it probably originated, Beijing, Dongbei, which earned him sometimes the name “Peking ravioli” in France. It is also popular in the rest of Northeast Asia (Korea and Japan), as well as Russia and Poland, where it is called pierogi.

Composition

fried Jiǎozi

The dough is made with wheat flour to which is added a little salt and water to make it easier to work with.

Although there are hundreds of recipes for stuffing with varied chopped ingredients (vegetarian [cabbage or other green vegetable], shrimp, pork, beef …), the most common recipe is probably the pork with chives and fragrant mushrooms.

It should not be confused with the wantan because the jiǎozi has a thick paste, and instead as a slipper. Its shape may vary by province and city to another in China, or even in each family, depending on how to wrap it.

It is usually boiled and eaten accompanied by a small container of sauce, vinegar mixture and soy sauce. It can sometimes be fried. The wantan, meanwhile, will instead be served in its broth. The broth from cooking the jiǎozi is usually eaten separately after.

If there are jiǎozi at the end of the meal, they will be passed to the stove for the next meal.

Korean recipe jiǎozi [change | modify the code]

The Korean name of this dish is mandu (Hangul 만두); the Korean, Chinese and Japanese recipes are nearly identical. The most common ingredients in Korean dumplings are pork, vegetables, rice noodles and kimchi. The mandu, like Japanese gyoza, are usually passed to the stove just after boiling. In China, we go rather to the stove those left the next day to warm them.

Varieties jiǎozi

Jiǎozi boiled

Jiǎozi steam, called zhēngjiǎo (蒸餃 “steamed dumplings”);

Jiǎozi boiled. called shuǐjiǎo (水餃 “dumplings to water”);

fried Jiǎozi called guōtiē (鍋貼 “glue pot”);

Jiǎozi. of which the dough contains eggs. are called dànjiǎo (蛋 餃 “ravioli egg”).

The jiǎozi are one of the main foods of the Spring Festival (Chinese New Year or) in the northern part of China. Their shape resembles a bar of gold, so they symbolize fortune for the new year ahead. The Chinese working family in preparing jiǎozi just before the New Year. In the northeast of China, very cold region in winter, jiǎozi are kept outdoors natural freezer, then they are boiled and served for the spring festival, which lasts two weeks.

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