Tag Archives: Dumplings

Chinese Food ? Jiaozi or Dumplings

Food and eating are an important part of travelling in every country and China is no exception with such a diversity and richness of so many delicious dishes. A gourmets delight. Of all the Chinese dishes, there is one that stands out for its simplicity, diversity, functionality, popularity and taste. The jiaozi or dumplings as they are known in the west.

Jiazi (see picture below) are crescent shaped and made of ground meat and/or vegetables wrapped in a round thin piece of dough made from flour and water that is then sealed by crimping or pressing the edges of the dough together. Jiaozi can be pan fried but they are normally boiled. I love Chinese food but find that most Chinese dishes have one fault, they use too much oil. Boiled dishes like Jiaozi not only taste delicious, their lack of oil also makes them much healthier.

Once they are prepared, Jiaozi are normally in dishes or eat or more and eaten with a sauce made from a combination of soy sauce, vinegar, chilli, garlic and a peanut like paste I can never remember the name of. Eating Jiaozi with out sauce is like eating a hot dog with out meat. You can do it but it is just wrong.

Jiaozi are often confused with Wonton which is wrong because they are too very different dishes. The dough wrapping for Jiaozi is thicker and chewier with the distinct crescent shape. Wonton on the other hand have a thinner wrapping, have a spherical/ball like shape and are served in a soup.

Jiaozi are so diverse and popular you could be in the mountains of Kunming, at a hole in the wall back ally eatery in Kong Kong’s Mong Kong or at a famous 5 star restaurant in Beijing eating this delicious dish.

With a history dating back to the Song Dynasty around a thousand years ago, Jiaozi are a classic food and an integral part of many customs and traditions such as the Chinese Spring Festival where many families eat them together at midnight. In the north of China on New Years eve, an important custom is for the whole family to prepare Jiaozi by hand for the midnight feast. An experience Jiaozi maker (most Chinese over the age of three) can make well formed attractive looking Jiaozi in 30 seconds.  Don’t be fooled though, making Jiaozi is not as easy as you’d think. My most recent experience making Jiaozi with a Chinese family did not go smoothly. My Jiaozi looked horrible and took way too long to make so I was politely invited to leave the kitchen and watch TV.

This article is Written by Brendon Lang from China Travel Go, an expert blog on travel and life in China.

 

 

My name is Brendon and I am a China travel addict!!!

My father was an Austrian Gypsy who spent most of his adult life travelling around the world so I grew up on a diet of stories about mysterious and exotic far flung locations. No surprise that I ended up studying travel at university and finally graduated with a Master of Tourism degree that was twice delayed by trips abroad.

I am an Australian and grew up in Victoria’s mountain country. Received my first exposure to Chinese culture (and all other cultures that a country kid never hears bout) when moving to Melbourne to attend university. One thing led to another and I am now on my third trip to China, a trip that has so far taken 8 years and still has no end in sight.

Chinese Food ? Jiaozi or Dumplings

Food and eating are an important part of travelling in every country and China is no exception with such a diversity and richness of so many delicious dishes. A gourmets delight. Of all the Chinese dishes, there is one that stands out for its simplicity, diversity, functionality, popularity and taste. The jiaozi or dumplings as they are known in the west.

Jiazi (see picture below) are crescent shaped and made of ground meat and/or vegetables wrapped in a round thin piece of dough made from flour and water that is then sealed by crimping or pressing the edges of the dough together. Jiaozi can be pan fried but they are normally boiled. I love Chinese food but find that most Chinese dishes have one fault, they use too much oil. Boiled dishes like Jiaozi not only taste delicious, their lack of oil also makes them much healthier.

Once they are prepared, Jiaozi are normally in dishes or eat or more and eaten with a sauce made from a combination of soy sauce, vinegar, chilli, garlic and a peanut like paste I can never remember the name of. Eating Jiaozi with out sauce is like eating a hot dog with out meat. You can do it but it is just wrong.

Jiaozi are often confused with Wonton which is wrong because they are too very different dishes. The dough wrapping for Jiaozi is thicker and chewier with the distinct crescent shape. Wonton on the other hand have a thinner wrapping, have a spherical/ball like shape and are served in a soup.

Jiaozi are so diverse and popular you could be in the mountains of Kunming, at a hole in the wall back ally eatery in Kong Kong’s Mong Kong or at a famous 5 star restaurant in Beijing eating this delicious dish.

With a history dating back to the Song Dynasty around a thousand years ago, Jiaozi are a classic food and an integral part of many customs and traditions such as the Chinese Spring Festival where many families eat them together at midnight. In the north of China on New Years eve, an important custom is for the whole family to prepare Jiaozi by hand for the midnight feast. An experience Jiaozi maker (most Chinese over the age of three) can make well formed attractive looking Jiaozi in 30 seconds.  Don’t be fooled though, making Jiaozi is not as easy as you’d think. My most recent experience making Jiaozi with a Chinese family did not go smoothly. My Jiaozi looked horrible and took way too long to make so I was politely invited to leave the kitchen and watch TV.

This article is Written by Brendon Lang from China Travel Go, an expert blog on travel and life in China.

 

 

My name is Brendon and I am a China travel addict!!!

My father was an Austrian Gypsy who spent most of his adult life travelling around the world so I grew up on a diet of stories about mysterious and exotic far flung locations. No surprise that I ended up studying travel at university and finally graduated with a Master of Tourism degree that was twice delayed by trips abroad.

I am an Australian and grew up in Victoria’s mountain country. Received my first exposure to Chinese culture (and all other cultures that a country kid never hears bout) when moving to Melbourne to attend university. One thing led to another and I am now on my third trip to China, a trip that has so far taken 8 years and still has no end in sight.

How to Make Japanese Yaki Gyoza (Fried Dumplings Recipe) 焼き餃子の作り方 (基本レシピ)

This is a very basic recipe for Gyoza (fried dumplings)! Gyoza is originally a Chinese dish, but it is very popular in Japan 🙂 In the next video, I will show you how to make Gyoza Wrappers! ——————————— How to Make Japanese Yaki Gyoza Difficulty: Easy Time: 20min Number of servings: 14 big dumplings or 24 small dumplings Ingredients: 1 leaf (100g=3.5oz.) Chinese cabbage A * 250g (8.8oz.) ground pork * 1/2 chopped long onion * 1 clove chopped garlic * 1 tbsp. sesame oil * 1 tsp. soy sauce * cracked black pepper 14 big gyoza wrappers cooking oil soy sauce vinegar la-yu / raayu (Chinese spicy sauce) if preferred Directions: 1. Boil water in a large pot. Add Chinese cabbage from the stem part. Boil Chinese cabbage for about one minute. Drain and soak in cold water (or use running water) to cool. Squeeze the Chinese cabbage to remove the excess water (use paper towel if you have). 2. Finely chop the Chinese cabbage. 3. Put the chopped Chinese cabbage and A in a bowl. Then mix well by hand (hand is better but using back of a spoon is okay) until all ingredients are combined and smooth. 4. Place the gyoza wrapper in your palm and place a spoonful of filling in the center. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal. 5. Heat cooking oil in a frying pan, place gyoza, cook on high heat until the bottoms become brown. 6. Turn the heat down to medium, add 50ml water (or about 1/3 of

Vegetarian Chinese Dumplings Recipe

Vegetarian Steamed Dumplings Recipe 1 Block Firm Tofu 1/2 Cup Shredded Carrot 1/2 Cup Chopped Mushrooms (white or baby portabello) 1/4 Cup Red Bell Pepper Finely Diced 1/2 Cup Shredded Cabbage 2 T. Fresh Ginger Finely Chopped 1 Shallot Finely Diced 3 Garlic Cloves Finely Chopped 1/4 Cup Scallion Fresh Chopped Parsley (to taste) Fresh Chopped Basil (to taste) 1 – Egg Slightly Beaten 2 T. Soy Sauce 2 1/2 T. Hoisin Sauce 2 t. Sesame Oil Salt & Pepper (to taste)
Video Rating: 4 / 5