|This article is of interest to the following WikiProjects:|
- 1 Suggestion
- 2 Question
- 3 Cantonese romanisations
- 4 English defaults
- 5 The allegedly-Chinese term "油辣"
- 6 Firefox 2.0 bug?
- 7 Gyoza
- 8 Jiaozi and Gyoza
- 9 Blanking
- 10 Why is 'Pot Sticker'?
- 11 Similar dish in southern China?
- 12 Origin or meaning of the name "jiaozi"
- 13 Mandu
- 14 agegyoza
- 15 Also in Russian cuisine
- 16 Wok
"Families have dumpling wrapping parties just before New Year where they slaughter the choicest livestock, grind the meat, wrap the meat into dumplol mother fucker lings, and freeze them outside with the help of the freezing weather."
"A female who gets the dumpling with a date will be supposedly be blessed with giving birth to a child for that year."
What does " a date" here mean? Please tell me if anyone knows about it. Thanks a lot!
Can anyone explained why Cantonese romanisations are given for the names of the various types of non-dim sum jiaozi, when as far as I'm aware Jiaozi (the food) is not from Cantonese speaking areas, if Jiaozi is from a particular part of China it would be Northern China. For more,[] LDHan 02:50, 1 July 2006 (UTC)
- I doubt there could be an explanation. From the articles's history, it seems that the Cantonese was added here with no explanation on the talk page why. I'm sure you could remove the Cantonese without much opposition. Mar de Sin Speak up! 00:03, 3 September 2006 (UTC)
- Thanks for your comment, I have done so and added a bit on the Canotnese style dumplings. LDHan 17:34, 27 September 2006 (UTC)
cannot speak to other countries, but in the US "peking ravs" is usually the default on the east coast and "potstickers" on the west coast. also, "gyoza" has made significant inroads, even for chinese food. my (chinese) wife refers to "japanese gyoza", "chinese gyoza", "korean gyoza" etc if speaking english.
and where is GAU GEE in the article? this is commonly used in hawaii to refer to the oil-friend (age-gyoza) version. in fact, i think your 2 choices there are typically "gyoza" (steamed or pan-fried) vs "gau gee" (deep fried). locals are a bit surprised to hear they're basically the same word.
The allegedly-Chinese term "油辣"
The article says "[gyōza] are always served with ... and/or rāyu (ラー油 (辣油), known as 油辣 in China, red chili pepper-flavored sesame oil)."
Can someone confirm that the term "油辣" is indeed used in Chinese? I've never seen the term used and all the Mandarin-speaking Chinese I've met use "辣油" to refer to a chili pepper-flavored oil. --184.108.40.206 02:42, 12 January 2007 (UTC)
Firefox 2.0 bug?
The article text always gets cut off when I try to edit it... works fine in IE7 though. MaskedEditor 01:59, 1 May 2007 (UTC)
Does Gyoza have its own article? (Wikimachine 04:44, 21 June 2007 (UTC))
- Why don't you type it in the search box? Of course, it doesn't have its own article otherwise you wouldn't be directed to this article.--220.127.116.11 (talk) 23:24, 15 November 2013 (UTC)
Jiaozi and Gyoza
On 06:13, 21 June 2007 User:Sr13 deleted Jiaozi "housekeeping, history merge". But the pages Jiaozi and Gyoza seem to be distinct pages, each with its own edit history, and I cannot find similar edit versions in the two which might point to an old copy-paste move. But we can discuss an ordinary text merge between Jiaozi and Gyoza. Anthony Appleyard 10:19, 21 June 2007 (UTC)
- There was always only ONE article until today. If you look at the histories of Gyoza & Jiaozi, you will see that the cut & paste move occured on June 4, 2004. That is the reason for the histmerge request.
- Also, note that the 2 articles were unilaterally separated today by Wikimachine, and there is discussion at Wikipedia talk:WikiProject Japan#Gyoza & Jiaoji regarding this.
- I believe that the 2 articles need to be merged back again into Jiaozi. (Gyoza should be a redirect.)--Endroit 10:28, 21 June 2007 (UTC)
- I have done the histmerge. The recent edits of Gyoza are still in Gyoza. It seems that during the 4 June 2004 copy-and-paste moe the text was edited so much that I did not recognize it as being the same article. Anthony Appleyard 10:45, 21 June 2007 (UTC)
- Thank you for the histmerge. Looks good!--Endroit 10:50, 21 June 2007 (UTC)
- I don’t know anything about those types of jiaozi but the only possible reasons I can think of are of course there are no such things or that they are not regarded as jiaozi. LDHan 12:53, 1 July 2007 (UTC)
Why is 'Pot Sticker'?
I was redirected here looking for pot stickers. Reading it, it does fit into the article (and was interesting in other ways)... but my understanding of what a pot sticker is, where the name came from, was that they were first boiled or steamed, then stuck to the outside of the small charcoal pot often used in asian cooking (with a grill on top and being fanned by the cook. I don't know the real names of these, I'm sorry...), hence 'pot stickers'. The only mention of them here is 'they're steamed then fried in a non-stick pan', essentially.
Is my understanding incorrect? If so, where did the name come from, as it doesn't seem to be much of anything to do with either pots or sticking... --StarChaser Tyger 05:43, 25 July 2007 (UTC)
- I thought it was because you stab them with a bamboo spike or chopstick when eating them (?) Badagnani 07:38, 5 October 2007 (UTC)
The level of idiocy in these comments has removed any glimmer of hope I had for the human race. Chinese call "anything" blah blah blah deserves special mention in the retard section. BTW the intro of this article was written by morons. Every single sentence has at least one retard error in it. Fix this shit please, my wikilings.
Similar dish in southern China?
Is there a dim sum item shaped similarly, but with a more transparent skin made from rice, tapioca, or a combination thereof? I'm sure I've seen something like this. Badagnani 07:39, 5 October 2007 (UTC)
- Wonton? DHN 07:48, 5 October 2007 (UTC)
Origin or meaning of the name "jiaozi"
This was added to the article, without citing any sources:
"The corresponding Chinese characters for "Jiaozi" is a reference to the arrival of the Chinese New Year at midnight. According to the Chinese calendar system, "Tiangan Dizhi" (Heavenly stems and Earthly branches) is used to designate the time in accordance to the Chinese zodiac. "Jiao" in Chinese means "join," while "zi" is a reference to the first and eleventh hour (branch) of Dizhi - where midnight is situated."
However this seems to contradict what is already in the article, which is from Norman, Jerry (1988) Chinese, Cambridge University Press, p76-77:
"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 on the right."
In this theory, "zi" is merely the "zi" in many nouns, eg "baozi" (filled steamed bun), and has no meaning other than indication that a word is a noun.
I'm pretty sure the first origin is pure speculation as the character jiǎo (餃) means dumpling. That's all it's used for. It does not mean join. The character jiāo (交) means to turn over, hand over, cross or intersect but is also used as a phonetic element in lots of words (佼, 蛟, 姣, 郊). zi is ubiquitous in nouns in Chinese. You can stick it, and many dialects do stick it, after almost every one-character noun for rhythmic balance or to convert adjectives to nouns. See: 褲子 (pants), 桃子 (peach), 空子 (gap). 18.104.22.168 (talk) 15:57, 26 October 2008 (UTC)
- Since there doesn't seem to be evidence for this I'm removing the text. From what I can tell the point is that eating 餃子 on the eve of the new year started as a tradition because it sounds kind of like the second part of 更歲交子, but that's not actually where the word comes from. --ian (talk) 19:23, 29 December 2008 (UTC)
I suggest re-adding the section entitled "Korean version" below, but without the mantou claim.
The Korean name of the dish is mandu (만두), a cognate derived from Chinese steamed bread mantou (饅頭), but culinarily closer to jiaozi. Popular fillings for Korean dumplings include pork, beef, cabbage, squash, cellophane noodles and kimchi. They are often deep fried for a lighter, crispier texture. Steamed mandu is also very popular, and can come in various shapes: a "horn", crimped edges, a horn with the sides pressed together for a prettier, rounder look, etc. Generally mandu are dipped in soy sauce with vinegar and red pepper flakes.
Also in Russian cuisine
"Potstickers" also show up in Russian cuisine where they are named пельмени (pelmeni), which is plural. The origins of this word are not Slavic, but Finno-Ugric and literally mean "ear-shaped bread". Apparently they entered Russian cuisine via Finno-Ugric peoples living in and around the Urals, who perhaps got the idea from highly-mobile Mongols and Turkic ethnicities living on the steppes to the south. LADave (talk) 19:26, 26 July 2013 (UTC)
It says, “Guotie are shallow-fried in a wok (Mandarin "guo").” This is slightly inaccurate. The word wok is borrowed from a Cantonese word, whose pronunciation in Mandarin is huò, not guo (See Wiktionary and Google Translate). However, 锅/鍋 guō ‘pot’ is a legitimate word in Mandarin.--Solomonfromfinland (talk) 19:57, 16 April 2016 (UTC)