Chinese Tofu Hot Pot Recipe' title='Chinese Tofu Hot Pot Recipe' />Chinese cooking classes and Asian cooking classes in New York. Diana Kuan is a Brooklynbased cookbook writer and cooking teacher. Jiaozi Wikipedia. Jiaozi tjau. ts  listen are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of Asia and in Western countries. Jiaozi typically consist of a ground meat andor vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Ham In Crock Pot there. Finished jiaozi can be boiled shu jio, steamed zhng jio or pan fried jin jio. Healthy Chinese homemade soup recipes and comprehensive Asian food ingredient guides that cover nutrition, health benefits, preparation and buying tips. Find. Jiaozi tju. Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during. Origin and customedit. Pottery dumpling and delicacies from a Tang Dynasty tomb. In China, there are several different folk stories explaining the origin of jiaozi and its name. Traditionally, jiaozi were thought to be invented during the era of the Eastern Han AD 2. Zhang Zhongjing3 who was a great practitioner of traditional Chinese medicine. Jiaozi were originally referred to as tender ears Chinese pinyin jiaoer because they were used to treat frostbitten ears. Zhang Zhongjing was on his way home during wintertime, when he found many common people had frostbitten ears, because they did not have warm clothes and sufficient food. He treated these poor people by stewinglamb, peppers, and some warming medicines in a pot, chopped them, and used them to fill small dough wrappers. He boiled these dumplings and gave them with the broth to his patients, until the coming of the Chinese New Year. In order to celebrate the New Year as well as recovering from frostbitten ears, people imitated Zhangs recipe to make Jiaoer. Other theories suggest that jiaozi may have derived from dumplings in Western Asia. In the Western Han dynasty 2. BC AD 9 jiaozi were called Jiaozi. During the Three Kingdoms period AD 2. Guang Ya written by Zhang Yi mentions jiaozi. Yan Zitui during the Northern Qi dynasty AD 5. Today the jiaozi, shaped like a crescent moon, is a common food in the world. Six Dynasties. Turfan tombs contained dumplings. Later in the Tang Dynasty AD 6. Bian Shi. Chinese archaeologists have found a bowl of jiaozi in the Tang Dynasty tombs in Turpan. Century dumplings and wontons were found in Turfan. Jiaozi may also be named because they are horn shaped. The Chinese word for horn is jiao Chinese pinyin jio, and jiaozi was originally written with the Chinese character for horn, but later it was replaced by the specific character, which has the food radical on the left and the phonetic component jio on the right. At the same time, jiaozi look like yuan baosilver or goldingots used as currency during the Ming Dynasty, and as the name sounds like the word for the earliest paper money, serving them is believed to bring prosperity. Many families eat these at midnight on Chinese New Years Eve. Some cooks will even hide a clean coin inside a jiaozi for the lucky to find. Nowadays, jiaozi are eaten year round, and can be eaten for breakfast, lunch or dinner. They can be served as an appetizer, a side dish, or as the main course. In China, sometimes jiaozi is served as a last course during restaurant meals. As a breakfast dish, jiaozi are prepared alongside xiaolongbao at inexpensive roadside restaurants. Typically, they are served in small steamers containing ten pieces each. Although mainly serving jiaozi to breakfast customers, these small restaurants keep them hot on steamers and ready to eat all day. Jiaozi are always served with a soy sauce based dipping sauce that may include vinegar, garlic, ginger, rice wine, hot sauce, and sesame oil. A plate of boiled dumplings shuijiao and sauce. Chinese dumplings jiaozi may be divided into various types depending on how they are cooked Boiled dumplings simplified Chinese traditional Chinese pinyin shujio literally water dumplingSteamed dumplings simplified Chinese traditional Chinese pinyin zhngjio literally steam dumplingPan fried dumplings simplified Chinese traditional Chinese pinyin guti literally pan stick, also referred to as simplified Chinese traditional Chinese pinyin jinjio literally dry fried dumplings. Dumplings that use egg rather than dough to wrap the filling are called egg dumplings simplified Chinese traditional Chinese pinyin dnjio literally egg dumpling. FillingseditAs a dish prepared at home, each family has its own preferred method of making them, using favorite fillings, with types and methods of preparation varying widely from region to region. Common dumpling meat fillings include pork, mutton, beef, chicken, fish, and shrimp, which are usually mixed with chopped vegetables. Popular vegetable fillings include napa cabbage, scallion spring onions, leek, celery, spinach, mushroom, edible black fungus, carrot,and garlic chives. Folding techniqueedit. In the north China, folded jiaozi are rest on bi, in case the stuffing will make the shape saggy. Bi is made by dried sorghum stems, and it also gives Jiaozi a mark at the bottom. There are many ways to fold jiaozi. Basically, steps for folding the skin includes putting a single pleat in the middle, putting multiple pleats along the edge, making a wavy edge like a pie crust, turning a pleated edge in toward the body resulting in a rounded edge, and putting both ends together resulting in a round shape. Different shapes of Jiaozi require different folding techniques, but the most famous and common technique is the pinched edge fold. Take a wrapper and put one tablespoon of filling into the center of the wrapper. Fold a half of edge to the other half. Use left thumb and forefinger to pinch one side of the half moon wrapper, and then use right thumb to push the inside skin outward, right forefinger to make outside skin into small pleats. Use right thumb to clench those pleats. Repeat these steps to the other side of the wrapper, and make sure to clench the seal of Jiaozi. This is crescent shaped jiaozi, the most popular shape in China. VariationseditGaau jieditGaau ji traditional Chinese simplified Chinese pinyin jiozi Cantonese Yale gau j are standard fare in dim sum. The immediate noted difference to jiaozi is that they are smaller and wrapped in a thinner translucent skin, and usually steamed. The smaller size and the thinner wrapper make the dumplings easier to cook through with steaming. In contrast to jiaozi, gaau ji are rarely home made because the wrapper, which needs to be thin but tough enough to not break, is more difficult to make. Just like jiaozi, many types of fillings exist, with the most common type being ha gow simplified Chinese traditional Chinese Cantonese Yale h gau literally shrimp dumplings, but fillings can include scallop, chicken, tofu, and mixed vegetables dim sum restaurants often feature their own house specials or innovations. Dim sum chefs and artists often use ingredients in new or creative ways, or draw inspiration from other Chinese culinary traditions, such as Chaozhou, Hakka, or Shanghai. More creative chefs may even create fusionjioazi by using elements from other cultures, such as Japanese teriyaki or Southeast Asian satay or curry, while upscale restaurants may use expensive or exotic ingredients such as lobster, shark fin and birds nest. Another Cantonese dumpling is yau gok Chinese pinyin yu jio Cantonese Yale yuh gok, which are made with glutinous ricedough and deep fried. A plate of potstickers guotie and dipping sauce. Guotie simplified Chinese traditional Chinese pinyin guti literally pot stick is pan fried jiaozi, also known as potstickers a direct character translation or panstickers in North America, or yaki gyoza in Japan. They are a Northern Chinese style dumpling popular as a street food, appetizer, or side order in Chinese.