Recipe
|
Ingredients: (serves 10) Dough:
Dip Sauce:
|
Filling:
|
Recipe Provider
|
|
|
Method:
|
|
||
|
|||
|
Story:
Jiaozi were so named because they were horn shaped. The Chinese for "horn" is jiǎo (角), and jiaozi was originally written with the Chinese character for "horn", but later it was replaced by a specific character 餃, which has the food radical on the left and the phonetic component jiāo (交) on the right. According to folk tales, jiaozi were invented by Zhang Zhongjing, one of the greatest practitioners of traditional Chinese medicine in history. They were originally called "tender ears" (娇耳; pinyin: jiao'er ) because they were used to treat frostbitten ears. Jiaozi are eaten all year round and can be eaten at any time of the day – breakfast, lunch or dinner. They can constitute one course, starter or side dish, or the main meal. Every family has its own preferred method of making them, with favourite fillings, and of course, jiaozi types and preparation vary widely according to region. Japanese version The Japanese word Gyōza (ギョーザ, ギョウザ) was derived from the reading of 餃子 in the Shandong Chinese dialect ( giaozi ) and is written using the same Chinese characters. The most prominent differences of Japanese-style gyōza from Chinese style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, and the fact that Japanese gyōza are very lightly flavored with salt, soy, and that the gyōza wrappers are much thinner. They are usually served with soy-based tare sauce seasoned with rice vinegar and/or Rāyu (known as chili oil in English, làyóu (辣油) in China). The most common recipe found is a mixture of minced pork, cabbage, and Nira (Chinese chives), and sesame oil, and/or garlic, and/or ginger, which is then wrapped into thinly-rolled dough skins. In essence, gyōza are similar in shape to pierogi . Gyōza can be found in supermarkets and restaurants throughout Japan. Pan-fried Gyōza are sold as a side dish in almost all ramen and Chinese restaurants. The most popular preparation method is the pan-fried style called Yaki-gyōza (焼き餃子), in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyōza is steamed. Other popular methods include boiled Sui-gyōza (水餃子) and deep fried Age-gyōza (揚げ餃子). Store bought frozen dumplings are often prepared at home by first placing them in a pot of water which is brought to a boil, and then transferring them to a pan with oil to fry the skin. Nepali version The Nepali version is known as Momo (म:म). The word " Momo " comes from a Chinese loanword " Momo " (馍馍), which translates to "Steamed Bread". When preparing Momo , flour is filled, most commonly with ground Water Buffalo meat. Often, ground lamb or chicken meats are used as alternate to water buffalo meat. Finely chopped onion, minced garlic, fresh minced ginger, turmeric, cumin powder, coriander/cilantro, etc. are added to meat for flavoring. Sauce made from cooked tomatoes flavored with timur (Szechwan pepper), minced red chilies is often served along with momo . |
|||
Jiaozi
(dumplings) are one of the major foods eaten during the Chinese New Year and year round in the northern provinces. They look like the golden ingots yuan bao used during the Ming Dynasty for money, and the name sounds like the word for the earliest paper money, so serving them is believed to bring prosperity. Many families eat these at midnight on Chinese New Year's Eve. Some cooks will even hide a clean coin for the lucky to find.
菜譜
|
原料： （十人份） 麵團：
蘸汁：
|
餡料：
|
菜譜提供者
|
|
|
方法：
|
|||
|
故事：
當年張機派藥持續到年三十。初一時，人們開始仿嬌耳的樣子做過年的食物，並在初一早上吃，稱之為 “餃耳”、“餃子”。 中國北方人過春節，絕不能少了餃子。大年除夕包餃子，午夜十二點開始吃，以諧音取 “更歲交子” 的意思。農曆正月十五的餃子也叫 “團圓餃子”，因為這一天是農曆新年後第一個滿月。除此之外還有 “冬至餃子夏至麵” 的說法，在中國北方很多地方都有冬至吃餃子的習慣。 中國南方地區也普遍有餃子這一食品。但是與北方相比最大的不同，就是餃子在南方地區有可能做成米粉皮（用米研磨成粉，做成餃子皮）。而且餃子在南方地區只是一種普通的食品，很少出現在逢年過節的餐桌上，與北方餃子的地位截然不同。
其他地區的餃子
日本
朝鮮
越南
中亞和西亞
俄羅斯
印度
墨西哥
意大利
匈牙利
|
|||
餡與中國的大異，乾酪、洋蔥、蛋黃是主料，有時也加一些菠菜、牛肉；另外還有一種是以雞肉、乾酪做主料，主要調料有黃油、洋蔥、檸檬皮、肉荳蔻。他們包餃子是把麵團壓成一長條，一勺勺放好餡，在麵片的邊緣沾上水，再用同樣的一條麵片合在一起壓好，然後用刀一一切開。煮餃子的方法則與中國人一樣。