Jiaozi
Jiǎozi ( Chinese 餃子 / 饺子 , Pinyin jiǎozi , W.-G. chiao 3 -tzŭ 5 , Jyutping gaau 2 zi 2 , Yale gáau jí , Yale jiau tz, ), popular in Japan as Gyōza , in Korea as Known as mandu , it is a Chinese dough dish that resembles Maultaschen , Eastern European pierogies, and Russian pelmeni .
Manufacturing
The filling usually consists of vegetables and meat or shrimp. However, Chinese restaurants often offer a wide variety of fillings. The filling can be seasoned with salt, soy sauce or finely chopped ginger. The cooked jiǎozi are dipped in soy sauce or rice vinegar with finely chopped garlic before consumption. The sauce is on a separate small plate or in a bowl.
For most southern Chinese people, jiǎozi are rarely a main meal. Jiǎozi are also very popular as dim sum . There are different ways of cooking and ingredients, for example, there are Jiucaijiao ( 韭菜餃 / 韭菜饺 , jiǔcàijiǎo - " Garlic chives - dumplings ") or Shuijing Xiajiao ( 水晶蝦餃 / 水晶虾饺 , shuǐjīng xiājiǎo - "crystal shrimp bags"), the The batter of these "shrimp dumplings" ( 虾 饺 , xiājiǎo ) consists of rice flour. The rice flour dough pocket is almost transparent after steaming and gives the dish its apt name, because "Shuijing" means "crystal" in Chinese, more precisely "rock crystal" ( 水晶 , shuǐjīng - "rock crystal").
In addition to cooking and steaming, there is also deep-frying and frying in oil. By searing prepared dumplings are in China Guotie ( 鍋貼 / 锅贴 , Guotie - "pot glue / glue pan") in Japan Yaki-gyoza ( Japanese. 焼き餃子 called "fried gyoza").
Differences between wonton and jiǎozi
Wontons are elongated, they are in the soup "mitgetrunken" whereas Jiǎozi be eaten dry.
Culture
The Jiǎozi are originally from China, more precisely from northern China . There are several legends about this:
Bian Que
The famous doctor Bian Que lived in northern China 2,600 years ago . At the time, many poor people did not have warm clothing available to help them survive the cold northern winters in China. Some of the poor froze parts of their body, especially their ears. After a thorough investigation, Bian Que concluded that the reason people had frozen ears so often was because the ears had thin veins and not a thick layer of fat. According to legend, he gave people some herbs to treat chilblains. The herbs were loose but difficult to cook. Bian Que therefore filled the medicinal herbs into small pasta dumplings before he gave them to the people. The small pasta dumplings filled with herbs could then be easily prepared and consumed at home.
Over time, the economy developed so that nowadays there is seldom a lack of money for warm clothes. In memory of the doctor Bian Que, however, people still put minced meat or vegetables in crescent-shaped pasta pockets to prepare and consume.
Su Qiaosheng
According to legend, there was an emperor in China who cared less about state affairs than about his personal pleasures. One of his mandarins once remarked to him - not without ulterior motives - that he would live forever if he could only eat 100 different foods a day. The emperor was taken with the proposal and issued the order to select the best cook nationwide to cook 100 different dishes for him. After various tests, a chef named Su Qiaosheng was chosen.
Over the next 33 days, Su cooked a total of 99 different dishes for the emperor, who was very satisfied with them. On the night of the 33rd day, Chef Su considered what he should serve the emperor for his second breakfast. He brooded all night, but still had no idea of a new dish. However, the emperor had threatened him that he would have him killed if the courts didn't work out. While the master chef meditated on his presumed fate, his gaze suddenly fell on the remains of meat and vegetables in the kitchen. He came up with the idea of chopping the meat and vegetables into small pieces and using them to fill small pasta dumplings, in order to then cook them with their filling. The emperor received the result for breakfast. The cook feared that the emperor might not be satisfied with the breakfast and was not a little shocked when the emperor himself stormed into the kitchen after breakfast and called out: “I liked today's breakfast best! What is the name of the dish? "
The cook replied without hesitation: “The dish looks flat and is therefore called the flat dish.” This was the forerunner of today's Jiǎozi.
Gyōza (Japan)
Gyōza ( Japanese. 餃子 , hira. ぎ ょ う ざ , kata. ギ ョ ー ザ ) are usually dumplings filled with meat or vegetables . They are widespread in Japan and are offered in ramen restaurants ( ラ ー メ ン 屋, "Ramen-ya" ) as a side dish to ramen or as a main course. Industrially manufactured or frozen, they are available as food or ready-made meals in the supermarket. The cities of Utsunomiya and Hamamatsu are famous for their yaki-gyōza ( 焼 き 餃子 , fried gyōza) . The crescent-shaped dumplings are usually fried, but they can also be deep-fried or steamed. As a rule, they are seasoned with different sauces, mostly soy sauce.
Mandu (Korea)
Mandu ( Kor. 만두 ) is the name of the Korean dumpling variant. The Korean word for Mandu ( Hanja 饅頭 ) is written in the same way as the Chinese Mantou ( Chinese 饅頭 / 馒头 ), a steamed yeast dumpling usually without a filling, and the two should not be confused with one another.
See also
Web links
- Recipe and further background
- Japanese recipe and information
- Recipe for the special preparation Yaki Gyoza
Individual evidence
- ↑ term "jiǔcài (韭菜)" - Chinese: [1] - Zdic.net - Online
- ↑ term "jiǔcài (韭菜)" - Chinese: [2] - LEO.org - Online
- ↑ Term "shuǐjīng (水晶)" - Chinese: [3] - Zdic.net - Online
- ↑ Term "shuǐjīng (水晶)" - Chinese: [4] - LEO.org - Online
- ^ Term "Gyōza (餃子)" - Japanese: [5] - Tangorin.com - Online
- ^ Term "Gyōza (ギ ョ ウ ザ)" - Japanese: [6] - Wadoku.de - Online
- ↑ Term "Ramen-ya (ラ ー メ ン 屋)" - Japanese: [7] - Tangorin.com - Online
- ↑ Term "Ramen-ya (ラ ー メ ン 屋)" - Japanese: [8] - Wadoku.de - Online