70-502: A wonton ( traditional Chinese : 餛飩 ; simplified Chinese : 馄饨 ; pinyin : húntun ; Jyutping : wan4 tan4 ) is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine . It is also spelled wantan or wuntun in transliteration from Cantonese 雲吞 / 云吞 ( wan4 tan1 ) and wenden from Shanghainese 餛飩 / 馄饨 ( hhun den ). Even though there are many different styles of wonton served throughout China, Cantonese wontons are
140-420: A guotie (pot sticker) in addition to being boiled or deep-fried. A more globular wonton can be formed by folding all four corners together, resulting in a shape reminiscent of a stereotypical hobo 's bindle made by tying all four corners of a cloth together. A related kind of wonton is made by using the same kind of wrapper but applying only a minute amount of filling (frequently meat) and quickly closing
210-606: A street food , appetizer, or side order. Guotie differ from pan-fried jiaozi, or jianjiao , in that the shape of guotie is usually elongated and the two ends are often left open. Guotie are sometimes served on a dim sum menu, but may be offered independently. The filling for both guotie and jiaozi usually contains pork (sometimes chicken , or beef in Muslim areas), cabbage (or Chinese cabbage and sometimes spinach ), scallions (spring or green onions), ginger , Chinese rice wine or cooking wine, and sesame seed oil. In northern China,
280-578: A Japanese version of jiaozi that were developed from recipes brought back by Japanese soldiers returning from the Japanese-backed puppet state of Manchukuo in northeastern China during World War II . The Japanese word gyōza derives from giǎoze , the Jilu Mandarin pronunciation of the standard Mandarin jiǎozi , and is often written using the same Chinese characters. The prevalent differences between Japanese-style gyōza and Chinese-style jiaozi are
350-625: A black vinegar and sesame oil dip. They can also be served in a soup ( tāng jiǎo ). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces . Their resemblance to the gold and silver ingots ( sycee ) used in Imperial China has meant that they symbolize wealth and good fortune. A Japanese variety of jiaozi
420-655: A brown, crispy lattice base created by pouring a flour and water mix into the pan at the end of cooking. In Chinese, this is known as "frost" or "ice crystal" (冰花). The dumplings can also be joined together with an egg base which is topped with green onion and sesame seeds. Common dumpling meat fillings include chicken , pork , beef , shrimp , and fish which are usually mixed with chopped vegetables. Popular vegetable fillings include napa cabbage , scallion (spring onions), celery , leek , spinach , mushroom , carrot , garlic chives , and edible black fungus . There are many ways to fold jiaozi . Basically, steps for folding
490-503: A certain extent in South Korea , remain virtually identical to traditional characters, with variations between the two forms largely stylistic. There has historically been a debate on traditional and simplified Chinese characters . Because the simplifications are fairly systematic, it is possible to convert computer-encoded characters between the two sets, with the main issue being ambiguities in simplified representations resulting from
560-518: A dipping sauce that may include vinegar , soy sauce , garlic , ginger , rice wine , hot sauce , and sesame oil . They can also be served with soup. Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked: Dumplings that use egg rather than dough to wrap the filling are called "egg dumplings" (simplified Chinese: 蛋饺 ; traditional Chinese: 蛋餃 ; pinyin: dànjiǎo ; lit. 'egg dumpling'). Pan-fried dumplings can be joined together by
630-423: A dish called "red oil wonton" ( Chinese : 红油抄手 ; pinyin : hóng yóu chāo shǒu ). In Shanghai and its surrounding area (Jiangnan, nowadays Yangtze River Delta), wonton filling is most often made with minced meat (usually pork) and shepherd's purse served in chicken soup; however, Shanghai cuisine makes a clear distinction between small wontons and large wontons. The former are casually wrapped by closing
700-519: A fingertip into water, and running it across the dry dough to dissolve the extra flour. As part of the sealing process, the air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked. The most common filling is ground pork or chicken and shrimp with a small amount of flour added as a binder. The mixture is seasoned with salt, spices, and often garlic or finely chopped green onion . Factory-made, frozen varieties are sold in supermarkets. Commonly, they are handmade at
770-587: A large ingot shape. Generally boiled, the soup will usually be matched with a thin egg omelette, seaweed, mustard greens, and shrimp. In American Chinese cuisine (and occasionally in Canada as well), wontons are served in two ways: in wonton soup (wontons in a clear broth) and as an appetizer called fried wontons. Fried wontons are served with a meat filling (usually pork) and eaten with duck sauce , plum sauce , sweet and sour sauce , or hot mustard . A version of fried wontons filled with cream cheese and crab filling
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#1733084895854840-452: A side dish in many ramen and Chinese restaurants . Both the wrappers and the prepared gyōza themselves are increasingly easy to find in Asian markets around the world. 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
910-565: A specific type of dumpling which is considered separate from the jiaozi . In China, several folk stories explain the origin of jiaozi and its name. Traditionally, jiaozi were thought to be invented during the era of the Eastern Han (AD 25–220) by Zhang Zhongjing who was a great practitioner of traditional Chinese medicine . Jiaozi were originally referred to as "tender ears" ( Chinese : 嬌耳 ; pinyin : jiao'er ) because they were used to treat frostbitten ears. Zhang Zhongjing
980-601: A standard set of Chinese character forms used to write Chinese languages . In Taiwan , the set of traditional characters is regulated by the Ministry of Education and standardized in the Standard Form of National Characters . These forms were predominant in written Chinese until the middle of the 20th century, when various countries that use Chinese characters began standardizing simplified sets of characters, often with characters that existed before as well-known variants of
1050-453: A triangular shape resembling a Chinese gold ingot known as yuanbao (元寶). Jiaozi are wrapped in a slightly thicker circular white dough wrapper with more filling and either flat or pleated edges. The wonton dough wrapper is sometimes referred to as a wonton skin and becomes transparent after being thoroughly boiled. It takes a shorter time to boil a wonton. The texture is also very smooth. Wontons are traditionally served in soup, but jiaozi
1120-618: A type of bread. The difference is that wontons have fillings inside and are eaten after being steamed or boiled. The ancient Han Chinese thought wonton were a sealed bun, lacking "qi qiao" ('seven orifices'). So it was called " hun dun " (混沌), which means 'turbidity' or 'chaos'. Based on the Chinese method of making written characters , the radicals are changed from water to food; then, they became "hun tun" (餛飩, wonton in Cantonese). At that time, wonton had no difference from dumplings. For centuries,
1190-420: 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
1260-514: Is jiao (Chinese: 角 ; pinyin: jiǎo ), and jiaozi was originally written with the Chinese character for "horn", but later it was replaced by the specific character 餃 , which has the food radical on the left and the phonetic component jiāo ( 交 ) on the right. At the same time, jiaozi look like yuan bao silver or gold ingots used as currency during the Ming dynasty , and as
1330-425: Is yau gok ( Chinese : 油角 ; pinyin : yóu jiǎo ; Cantonese Yale : yàuh gok ), which are made with glutinous rice dough and deep fried . Gau gee ( crispy gau gee or kau gee ) is a Hawaiian derivative of Cantonese origin brought about during the migration of Chinese in the mid-1800s. The deep-fried dumplings consist of a seasoned ground pork filling in a thick square wonton wrapper that
1400-850: Is 産 (also the accepted form in Japan and Korea), while in Hong Kong, Macau and Taiwan the accepted form is 產 (also the accepted form in Vietnamese chữ Nôm ). The PRC tends to print material intended for people in Hong Kong, Macau and Taiwan, and overseas Chinese in traditional characters. For example, versions of the People's Daily are printed in traditional characters, and both People's Daily and Xinhua have traditional character versions of their website available, using Big5 encoding. Mainland companies selling products in Hong Kong, Macau and Taiwan use traditional characters in order to communicate with consumers;
1470-440: Is "three delicacies wonton" ( san xian hun tun ), which contains pork, shrimp, and beef liver as primary ingredients. Ningbo wontons come in two types, steamed wontons and wonton soup. Both are filled with pork and shrimp. These wontons became popular at many Chinese-American restaurants due to their traditional preparation. Jiangsu are often called "wonton." Wontons have two types, small wontons, and big wontons. Big wontons are
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#17330848958541540-471: Is a mixture of minced pork (sometimes chicken or beef ), cabbage , Asian chives , sesame oil , garlic or ginger , which is then wrapped in the thinly rolled dough skins. Gyoza share similarities with both pierogi and spring rolls and are cooked in the same fashion as pierogi, either boiled or fried. Gyōza and gyōza wrappers can be found in supermarkets and restaurants throughout Japan, either frozen or ready to eat. Pan-fried gyōza are sold as
1610-524: Is called crab rangoon . Another version of fried wontons is filled with cream cheese, green onions, soy sauce, and garlic. Wonton strips, deep-fried strips made from wonton wrappers and served with hot mustard or other dipping sauce, are a common complimentary appetizer in American-style Chinese restaurants. In the Philippines , fried wontons are often called pinseques fritos ( pinsec frito in
1680-563: Is known as momo ( Tibetan : མོག་མོག་; Nepali : मम). The word "momo" comes from a Chinese loanword , "momo" ( 饃饃 ), which translates to "steamed bread". When preparing momo, flour is filled, most commonly with ground water buffalo meat. Often, ground lamb or chicken meat is used as alternate to water buffalo meat. In Nepal there is also a vegetarian option where mixtures of potato, cheese and other vegetable items are mixed. Finely chopped onion , minced garlic , fresh minced ginger , cumin powder, salt, coriander / cilantro , etc. are added to
1750-522: Is referred to as gyoza , the jiaozi was introduced to Japan by returning Japanese soldiers during the Japanese invasion and colonization of China . In the West, pan-fried jiaozi or jianjiao may be referred to as potstickers , derived from the Chinese word guōtiē ( Chinese : 鍋貼 ; lit. 'pot stick'). However, this is a misnomer, as "potsticker" in its original usage in northern China refers to
1820-418: Is typically folded half into rectangles or triangles. It is usually accompanied with a condiment of soy sauce mixed with mustard. They are mistakenly called fried wontons in error because the pre-packaged store-bought wrappers are labeled as "wonton wrappers". Guotie ( Chinese : 鍋貼 ; pinyin : guōtiē ; lit. 'pot stick') are a type of northern Chinese dumpling which are popular as
1890-402: Is usually eaten with dipping sauce. Wontons are made by spreading a square wrapper (a dough skin made of flour, egg , water, and salt) flat in the palm of one's hand, placing a small amount of filling in the center and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers. Adhesion may be improved by moistening the wrapper's inner edges, dipping
1960-483: The Chinese Commercial News , World News , and United Daily News all use traditional characters, as do some Hong Kong–based magazines such as Yazhou Zhoukan . The Philippine Chinese Daily uses simplified characters. DVDs are usually subtitled using traditional characters, influenced by media from Taiwan as well as by the two countries sharing the same DVD region , 3. With most having immigrated to
2030-461: The 7th and 8th centuries CE were found in Turpan . In Cantonese cuisine , shrimp-filled wontons within minced pork are most commonly served with thin noodles in a steaming hot soup to make wonton noodles . It may also be consumed with red vinegar . The soup is made from boiling shrimp shells, pork bones, and dried flounder to give it a distinct taste. Wontons are served in a variety of sizes, with
2100-1071: The Castilian singular). Pritong pinsek is the Cebuano and Tagalog name. It also figures in the noodle soup pancit Molo , named after the Molo district of Iloilo City . Wonton wrappers in the broth serve as the noodles in the dish. Wonton is commonly eaten in Singapore as part of the country's hawker culture. It is commonly eaten with noodles and are called dry wanton mee. In Indonesian Chinese cuisine , they are called pangsit and are served fried or in soup, usually with Chinese noodles. In Peruvian-Chinese gastronomic fusion called Chifa , wontons, called wantán in Peru, can be found fried with meat filling to eat with rice or Tallarín saltado , and also in wonton soup or sopa wantán . In Thailand , wontons are called kiao ( เกี๊ยว , pronounced [kía̯w] ), from
2170-590: The Kensiu language . Jiaozi#Guotie Jiaozi ( simplified Chinese : 饺子 ; traditional Chinese : 餃子 ; pinyin : jiǎo zi ; [tɕjàʊ.tsɹ̩] ) are a type of Chinese dumpling . Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough , which is then sealed by pressing the edges together. Jiaozi can be boiled ( shuǐjiǎo ), steamed ( zhēngjiǎo ), pan-fried ( jiānjiǎo ), or deep-fried ( zhàjiǎo ), and are traditionally served with
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2240-721: The Northern Qi dynasty (AD 550–577) wrote: "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 618–907), jiaozi become more popular, called Bian Shi ( 扁食 ). Chinese archaeologists have found a bowl of jiaozi in the Tang dynasty tombs in Turpan . 7th or 8th century dumplings and wontons were found in Turfan . Jiaozi may also be named because they are horn-shaped. The Chinese word for "horn"
2310-622: The Shanghainese -language character U+20C8E 𠲎 CJK UNIFIED IDEOGRAPH-20C8E —a composition of 伐 with the ⼝ 'MOUTH' radical—used instead of the Standard Chinese 嗎 ; 吗 . Typefaces often use the initialism TC to signify the use of traditional Chinese characters, as well as SC for simplified Chinese characters . In addition, the Noto, Italy family of typefaces, for example, also provides separate fonts for
2380-733: The Chinese New Year. In order to celebrate the New Year as well as recovering from frostbitten ears, people imitated Zhang's recipe to make tender ears . Other theories suggest that jiaozi may have derived from dumplings in Western Asia. In the Western Han dynasty (206 BC – AD 9) jiaozi ( 餃子 ) were called jiaozi ( 角子 ). During the Three Kingdoms period (AD 220–280), the book Guangya by Zhang Yi mentions jiaozi . Yan Zhitui during
2450-547: The People's Republic of China, traditional Chinese characters are standardised according to the Table of Comparison between Standard, Traditional and Variant Chinese Characters . Dictionaries published in mainland China generally show both simplified and their traditional counterparts. There are differences between the accepted traditional forms in mainland China and elsewhere, for example the accepted traditional form of 产 in mainland China
2520-1039: The Teochew pronunciation of 饺 (Mandarin: jiǎo ; " dumpling "). Wonton soup is called kiao nam ( เกี๊ยวน้ำ , [kía̯w náːm] ); the soup is made with chicken stock and the wontons made with a pork filling. The soup is very famous in Thailand. In Eastern Europe, mainly Russia (where they are called пельмени pelmenyi ) and Estonia (where they are called pelmeenid ), wontons are usually filled with minced meat. They are either boiled or fried; many people eat them with vinegar and sour cream. In Vietnamese cuisine , they are known as hoành thánh . In Mandarin , they are called huntun ( simplified Chinese : 馄饨 ; traditional Chinese : 餛飩 ; pinyin : húntun ). In Cantonese, they are called wantan ( simplified Chinese : 云吞 ; traditional Chinese : 雲吞 ; Jyutping : wan4 tan1 ; Cantonese Yale : wàhn tān ), which means "cloud swallow" because when they are cooked,
2590-521: The United States during the second half of the 19th century, Chinese Americans have long used traditional characters. When not providing both, US public notices and signs in Chinese are generally written in traditional characters, more often than in simplified characters. In the past, traditional Chinese was most often encoded on computers using the Big5 standard, which favored traditional characters. However,
2660-523: The base ingredient. In the Kathmandu valley, the traditional way of serving momo (momocha) is 10 ping-pong-ball-sized round momo drowned in a tangy, tomatoey and nutty broth or sauce called jhol (watery soup/broth in Nepali) achar (served at room temperature, with watery/runny consistency, also known as Kathmandu-style momo). Jhol momo has a warm or hot broth poured over momo (not cooked in the soup/broth). To make
2730-680: The country of origin. For example, visitors will easily find thin-skinned jiaozi at restaurants in Shanghai and at street food vendors in the Hangzhou region. Gyōza wrappers are actually identical to jiaozi wrappers seen in Chinese households using store-bought machine-made wrappers. Gyōza are usually served with soy-based tare sauce seasoned with rice vinegar or chili oil ( rāyu in Japanese, làyóu ( 辣油 ) in Mandarin Chinese). The most common recipe
2800-504: The dumpling originated in China , it is now considered one of the most recognized signature Korean dishes. The styles also vary across regions in the Korean Peninsula . Mandu were long part of Korean royal court cuisine , but are now found in supermarkets, restaurants, and snack places such as pojangmacha and bunsikjip throughout South Korea. The Tibetan and Nepalese version
2870-487: The dumplings float in the broth like small clouds. In the Hokkien language , they are called Pián-si̍t ( Chinese : 扁食 ; pinyin : Pián-si̍t ). Hundun (混沌, close pronunciation to Hundun 馄饨) is also a legendary faceless being in Chinese mythology and the primordial and central chaos in Chinese cosmogony, comparable with the world egg . Traditional Chinese characters Traditional Chinese characters are
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2940-554: The guotie is considered a separate type of dumpling from the jiaozi. In southern China, the term "guotie" is often incorrectly used as a synonym for the pan-fried jiaozi or jianjiao due to the rarity of the guotie in southern China. In the Western world, jianjiao are often erroneously referred to as potstickers because the term was introduced to the West by Buwei Yang Chao 's book How to Cook and Eat in Chinese (1949 revised enlarged edition), who hailed from southern China. Gyoza are
3010-493: The inverse is equally true as well. In digital media, many cultural phenomena imported from Hong Kong and Taiwan into mainland China, such as music videos, karaoke videos, subtitled movies, and subtitled dramas, use traditional Chinese characters. In Hong Kong and Macau , traditional characters were retained during the colonial period, while the mainland adopted simplified characters. Simplified characters are contemporaneously used to accommodate immigrants and tourists, often from
3080-433: The jhol achar one of the main ingredients is Nepali hog plum ( lapsi ), but if it is unavailable, lemon or lime juice can be used. Jiaozi are often confused with wonton . Jiaozi have a thicker skin and a relatively flatter, more oblate, double-saucer like shape, and are usually eaten with a soy-vinegar dipping sauce or hot chili sauce while wontons have thinner skin and are usually served in broth as soup. The dough for
3150-419: The jiaozi and wonton wrappers also consist of different ingredients. Amateur home cooks are perhaps unaware of the difference because pre-packaged store-bought wrappers are often labeled as "wonton skins" which are often a shortcut substitution for actual jiaozi wrappers. In the greater Boston area, jiaozi are commonly referred to as Peking Ravioli, due in large part to chef Joyce Chen's influence. Chen renamed
3220-441: 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
3290-725: The mainland. The increasing use of simplified characters has led to concern among residents regarding protecting what they see as their local heritage. Taiwan has never adopted simplified characters. The use of simplified characters in government documents and educational settings is discouraged by the government of Taiwan. Nevertheless, with sufficient context simplified characters are likely to be successfully read by those used to traditional characters, especially given some previous exposure. Many simplified characters were previously variants that had long been in some use, with systematic stroke simplifications used in folk handwriting since antiquity. Traditional characters were recognized as
3360-682: The majority of Chinese text in mainland China are simplified characters , there is no legislation prohibiting the use of traditional Chinese characters, and often traditional Chinese characters remain in use for stylistic and commercial purposes, such as in shopfront displays and advertising. Traditional Chinese characters remain ubiquitous on buildings that predate the promulgation of the current simplification scheme, such as former government buildings, religious buildings, educational institutions, and historical monuments. Traditional Chinese characters continue to be used for ceremonial, cultural, scholarly/academic research, and artistic/decorative purposes. In
3430-399: The meat for flavor. A sauce made from cooked tomatoes flavored with Sichuan pepper and minced red chilies is often served along with momo. The Nepalese momo is usually served with dipping sauces that include tomato based chutneys or sesame-based sauces. Sauces can be thick or thin consistency depending on the eatery (locally called chutney/achhar ), that is normally made with tomato as
3500-975: The merging of previously distinct character forms. Many Chinese online newspapers allow users to switch between these character sets. Traditional characters are known by different names throughout the Chinese-speaking world. The government of Taiwan officially refers to traditional Chinese characters as 正體字 ; 正体字 ; zhèngtǐzì ; 'orthodox characters'. This term is also used outside Taiwan to distinguish standard characters, including both simplified, and traditional, from other variants and idiomatic characters . Users of traditional characters elsewhere, as well as those using simplified characters, call traditional characters 繁體字 ; 繁体字 ; fántǐzì ; 'complex characters', 老字 ; lǎozì ; 'old characters', or 全體字 ; 全体字 ; quántǐzì ; 'full characters' to distinguish them from simplified characters. Some argue that since traditional characters are often
3570-484: The most popular in the West due to the predominance of Cantonese restaurants overseas. Wontons, which have their origins in China, has achieved significant popularity as a sought-after delicacy that is not only celebrated and enjoyed in East Asian cuisine , but also across various Southeast Asian culinary traditions as well. Yang Xiong from the western Han dynasty mentioned "bing wei zhi tun", which means wontons are
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#17330848958543640-403: 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 Year's 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
3710-665: The official script in Singapore until 1969, when the government officially adopted Simplified characters. Traditional characters still are widely used in contexts such as in baby and corporation names, advertisements, decorations, official documents and in newspapers. The Chinese Filipino community continues to be one of the most conservative in Southeast Asia regarding simplification. Although major public universities teach in simplified characters, many well-established Chinese schools still use traditional characters. Publications such as
3780-700: The original standard forms, they should not be called 'complex'. Conversely, there is a common objection to the description of traditional characters as 'standard', due to them not being used by a large population of Chinese speakers. Additionally, as the process of Chinese character creation often made many characters more elaborate over time, there is sometimes a hesitation to characterize them as 'traditional'. Some people refer to traditional characters as 'proper characters' ( 正字 ; zhèngzì or 正寫 ; zhèngxiě ) and to simplified characters as 簡筆字 ; 简笔字 ; jiǎnbǐzì ; 'simplified-stroke characters' or 減筆字 ; 减笔字 ; jiǎnbǐzì ; 'reduced-stroke characters', as
3850-553: The palm on a wrapper with a dab of pork filling as if crumpling a sheet of paper. These are popular accompaniments to breakfast or brunch fare. The "large" wontons are carefully wrapped in a shape similar to tortellini, and a single bowl can serve as lunch or a light dinner. They are available with a large variety of fillings; a popular Shanghai fast-food chain offers more than 50 varieties. One popular variety in Shanghai that originated in Suzhou
3920-485: The point of sale in markets or small restaurants by the proprietor while awaiting customers. In markets, they are sold by the unit without being pre-cooked. Wontons are commonly boiled and served in soup or sometimes deep-fried. There are several common regional variations of shape. The most versatile shape is a simple right triangle, made by folding the square wrapper in half by pulling together two diagonally opposite corners. Its flat profile allows it to be pan-fried like
3990-529: The popularity and affinity of dumplings had not changed among the Han Chinese, but wontons eventually became popular in southern China and developed a distinct culinary style. From the time of the Tang dynasty , the Chinese began to differentiate the names of dumplings ( jiaozi ) and wontons. Wontons resemble jiaozi (餃子) dumplings but usually have less filling and are wrapped in a thin 6 × 6 cm yellow square dough wrapper or an isosceles trapezoid and folded into
4060-825: The predominant forms. Simplified characters as codified by the People's Republic of China are predominantly used in mainland China , Malaysia, and Singapore. "Traditional" as such is a retronym applied to non-simplified character sets in the wake of widespread use of simplified characters. Traditional characters are commonly used in Taiwan , Hong Kong , and Macau , as well as in most overseas Chinese communities outside of Southeast Asia. As for non-Chinese languages written using Chinese characters, Japanese kanji include many simplified characters known as shinjitai standardized after World War II, sometimes distinct from their simplified Chinese counterparts . Korean hanja , still used to
4130-594: The rich garlic flavor, which is less noticeable in the Chinese version, this is mainly due to the lack of ingredients in Japan and due to the palate of the Japanese people at the time who unlike the Chinese did not have a meat rich diet, and that gyōza wrappers tend to be thinner, due to the fact that most Japanese restaurants use machine-made wrappers. In contrast, the rustic cuisine of poor Chinese immigrants shaped Westerners' views that Chinese restaurant jiaozi use thicker handmade wrappers. As jiaozi vary greatly across regions within China, these differences are not as clear in
4200-526: The seal of Jiaozi. This is crescent-shaped jiaozi , the most popular shape in China. Jiaozi is called gaau ji in Cantonese and is standard fare in dim sum . The immediate noted difference to Northern style 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 , Cantonese gaau ji are rarely homemade because
4270-400: The skin include 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
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#17330848958544340-434: The smallest being two wontons and noodles called sai yung . In Sichuan , semi-pentagonal wontons are known as "folded arms" ( Chinese : 抄手 ; pinyin : chāo shǒu ) since after initially folding the wonton skin into a right triangle, each end of the hypotenuse is pressed against the middle of opposite sides, creating an impression of crossed arms/hands. These are often served in a sesame paste and chili oil sauce as
4410-577: The traditional character set used in Taiwan ( TC ) and the set used in Hong Kong ( HK ). Most Chinese-language webpages now use Unicode for their text. The World Wide Web Consortium (W3C) recommends the use of the language tag zh-Hant to specify webpage content written with traditional characters. In the Japanese writing system , kyujitai are traditional forms, which were simplified to create shinjitai for standardized Japanese use following World War II. Kyūjitai are mostly congruent with
4480-970: The traditional characters in Chinese, save for minor stylistic variation. Characters that are not included in the jōyō kanji list are generally recommended to be printed in their traditional forms, with a few exceptions. Additionally, there are kokuji , which are kanji wholly created in Japan, rather than originally being borrowed from China. In the Korean writing system , hanja —replaced almost entirely by hangul in South Korea and totally replaced in North Korea —are mostly identical with their traditional counterparts, save minor stylistic variations. As with Japanese, there are autochthonous hanja, known as gukja . Traditional Chinese characters are also used by non-Chinese ethnic groups. The Maniq people living in Thailand and Malaysia use Chinese characters to write
4550-509: The ubiquitous Unicode standard gives equal weight to simplified and traditional Chinese characters, and has become by far the most popular encoding for Chinese-language text. There are various input method editors (IMEs) available for the input of Chinese characters . Many characters, often dialectical variants, are encoded in Unicode but cannot be inputted using certain IMEs, with one example being
4620-557: The upper part of the dumpling is steamed . This technique is what the Chinese call making potstickers ( see above ). Other popular methods include boiling sui-gyōza ( 水餃子 ) and deep frying age-gyōza ( 揚げ餃子 ). Store-bought frozen dumplings are often prepared at home by first placing them in a pot of water, bringing it to a boil, and then transferring them to a pan with oil to fry the skin. Mandu ( Korean : 만두; Hanja : 饅頭), or mandoo, are dumplings in Korean cuisine . Mandu can be steamed, boiled, pan-fried, or deep-fried. Although
4690-571: The words for simplified and reduced are homophonous in Standard Chinese , both pronounced as jiǎn . The modern shapes of traditional Chinese characters first appeared with the emergence of the clerical script during the Han dynasty c. 200 BCE , with the sets of forms and norms more or less stable since the Southern and Northern dynasties period c. the 5th century . Although
4760-943: The wrapper, which needs to be thin but tough enough to not break, is more difficult to make. Many types of fillings exist, with the most common type being har gow ( simplified Chinese : 虾饺 ; traditional Chinese : 蝦餃 ; Cantonese Yale : hā gáau ; lit. '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 fusion gaau ji 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 bird's nest . Another Cantonese dumpling
4830-448: The wrapper-holding hand, sealing the wonton into an unevenly squashed shape. These are called xiao huntun (literally "little wonton") and are invariably served in a soup, often with condiments such as pickles, ginger, sesame oil, and cilantro (coriander leaves) . Each region of China has its own variations of wonton; examples include Beijing, Sichuan, Hubei, Jiangnan, Jiangxi, Guangdong (Canton), and Fujian. Dumplings and wontons from
4900-406: Was on his way home during wintertime when he saw that many common people had frostbitten ears, because they did not have warm clothes and sufficient food. He treated these poor people by stewing lamb , black pepper, 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
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