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My name is Xiao Suqin. I am a female from China. This is a dedicated learning account for me to focus on acquiring new knowledge and skills. I aim to use this platform to explore various online courses and educational content, hoping to improve myself through consistent study. My current goal is to concentrate on my learning journey here.

← Older revision		Revision as of 13:24, 27 November 2025
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	My name is Xiao Suqin. I am a female from China. This is a dedicated learning account for me to focus on acquiring new knowledge and skills. I aim to use this platform to explore various online courses and educational content, hoping to improve myself through consistent study. My current goal is to concentrate on my learning journey here.		My name is Xiao Suqin. I am a female from China. This is a dedicated learning account for me to focus on acquiring new knowledge and skills. I aim to use this platform to explore various online courses and educational content, hoping to improve myself through consistent study. My current goal is to concentrate on my learning journey here.
		+
		+	==Final Exam Paper==
		+
		+	===Jiaozi===
		+	====Introduction====
		+
		+	Jiaozi are Chinese dumplings commonly eaten in China and other parts of East Asia. Jiaozi are folded to resemble Chinese sycee（元宝） and have great cultural significance attached to them 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. Though considered part of Chinese cuisine, jiaozi are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potsticker in North America and Chinese dumplings in the UK. The English-language term "potsticker" is a calque of the Mandarin word "guotie" (锅贴). Potsticker was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book How to Cook and Eat in Chinese, which was first published in 1945. In northern China, however, "guotie" specifically refers to a type of pan-fried jiaozi with its ends left open rather than just any pan-fried jiaozi. Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled, steamed, pan fried, or deep fried, and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup.
		+
		+	====Origin and custom====
		+
		+	In China, there are several different folk stories explaining the origin of jiaozi and its name.Traditionally, jiaozi was thought to be invented during the era of the Eastern Han (AD 25–220)[1][2] by Zhang Zhongjing[3] who was a great practitioner of traditional Chinese medicine. Jiaozi was originally referred to as "tender ears" (Chinese: 娇耳) 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 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 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 Jiao'er.[4]
		+
		+	Other theories suggest that jiaozi may have derived from dumplings in Western Asia. In the Western Han dynasty (206 BC – AD 9) jiaozi (饺子) were called jiaozi (角子). During the Three Kingdoms period (AD 220–280), the book Guangya by Zhang Yi mentions jiaozi. Yan Zhitui during 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.[5] 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.[6] 7th or 8th century dumplings and wontons were found in Turfan.[7]
		+	Jiaozi may also be named because they are horn-shaped. The Chinese word for "horn" is jiao (角), and jiaozi was originally written with the Chinese character for "horn", but later it was replaced by the specific character “饺”, which has the food radical on the left and the phonetic component jiāo (交) on the right.[8]
		+
		+	Jiaozi look like yuan bao silver or gold ingots 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.[9] 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.[10]
		+
		+	====Types of Jiaozi====
		+
		+	Jiaozi may be divided into various types : Boiled dumplings (水饺) Steamed dumplings (蒸饺) Pan-fried dumplings (煎饺) Deep fried dumplings (炸饺) Soup dumplings (汤饺) egg dumpling (蛋饺)
		+
		+	====Fillings of dumplings====
		+
		+	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.
		+
		+	====Folding techniques of jiaozi====
		+
		+	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.[citation needed] Different shapes of Jiaozi require different folding techniques, but the most famous and common technique is the pinched-edge fold.[11] 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.[12] This is crescent-shaped jiaozi, the most popular shape in China.
		+
		+	====Variations of jiaozi====
		+
		+	Guangdong Jiaozi is called gaau ji in Cantonese and are standard fare in Guangdong style 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, Guangdong 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. Many types of fillings exist, with the most common type being har gow (虾饺), 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 is yau gok (油角), which are made with glutinous rice dough and deep fried.====
		+
		+	Guotie Guotie (锅贴) are a northern Chinese style dumpling popular as a street food, appetizer, or side order in Chinese cuisine. Guotie differs from pan fried dumplings, or jianjiao, in that the shape of guotie is usually elongated and the two ends are often left open. Guotie is sometimes served on a dim sum menu, but may be offered independently. The filling for both guotie and jianjiao usually contains pork (sometimes chicken, or beef in Muslim areas), cabbage, scallions, ginger, Chinese rice wine or cooking wine, and sesame seed oil. In southern China, the term "guotie" is often used as a synonym for the typical jianjiao rather than referring to a particular variety of it.
		+
		+	Gyōza The Japanese word gyōza was derived from the Jilu Mandarin reading of“饺子”, giǎoze, and the Japanese word is often written using the same Chinese characters. Following the Second World War, Japanese soldiers returning from the Japanese-backed puppet state of Manchukuo（满洲国） in northeastern China brought home gyōza recipes.
		+
		+	The prevalent differences between Japanese-style gyōza and Chinese-style jiaozi are the rich garlic flavor, which is less noticeable in the Chinese version, 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 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 and/or chili oil (rāyu in Japanese, làyóu (辣油) in Mandarin Chinese). The most common recipe is a mixture of minced pork (sometimes chicken or beef), cabbage, Asian chives, and sesame oil, and/or garlic, and/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.
		+
		+	The most popular preparation method is the pan-fried style called yaki-gyōza, 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 dumpling is steamed. This technique is what the Chinese call guotie or potstickers (see above). Other popular methods include boiling sui-gyōza and deep frying age-gyōza.
		+
		+	Momo The Tibetan and Nepalese version is known as momo. The word "momo" comes from a Chinese loanword, "momo" ,[13] 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 the meat for flavouring. 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[14]), that is normally made with tomato as the base ingredient. In 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).[15] To make the jhol achar one of the main ingredients is Nepali Hog Plum (Lapsi), but if unavailable, lemon or lime juice can be used.
		+
		+	===References===
		+
		+	[1] “Frozen ears: The story of guozas”. The Malay Mailthe origin of Jiaozi". [2]“Seeking XLB". The Austin Chronicl. [3] "The origin of jiaozi”. people.com.cn.Retrieved 2002-02-07.
		+
		+	[4]你知道冬至为什么吃饺子吗? 医圣张仲景发明". 人民网. 人民网. 23 December 2015.
		+
		+	[5]“Archaeologists Discover Ancient Dumplings in China". 16 February 2016.
		+
		+	[6] "Dumplings served 1,700 years ago in XinjiangDumplings served 1,700 years ago in Xinjiang". China Daily. Xinhua. Retrieved 24 January 2022.
		+
		+	[7] Hansen 2012, p. 11.
		+
		+	[8]Norman, Jerry (1988) Chinese, Cambridge University Press, pp. 76–77.
		+
		+	[9]"Steamed pork dumplings". Graceful Cuisine. 19 January 2012. Retrieved 6 May 2012.
		+
		+	[10]Simonds, Nina (25 January 1995). "Dumplings, for a Lucky Year of the Pig". New York Times.
		+
		+	[11]Yarvin, Brian (2007). A World of Dumplings. New York: The Countryman Press. Woodstock, Vermont. p. 50. ISBN 9780881507201.
		+
		+	[12] "饺子的N种时尚新奇包法". 百度经验. 31 December 2012.
		+
		+	[13] Jīn Péng 金鹏 (ed.): Zàngyǔ jiǎnzhì 藏语简志. Mínzú chūbǎnshè 民族出版社, Beijing 1983, p. 31.
		+
		+	[14] Williams, James. "Momos Chutney Recipe". ReciPickr.com.
		+
		+	[15]"Anup's Kitchen \| Traditional recipes, without shortcuts". Retrieved 2021-09-26.
		+
		+	［16］维基百科
		+
		+	===Terms===
		+
		+	Boiled dumplings 水饺
		+
		+	Steamed dumplings 蒸饺
		+
		+	Pan-fried dumplings 煎饺
		+
		+	Deep fried dumplings 炸饺
		+
		+	Soup dumplings汤饺
		+
		+	egg dumpling蛋饺
		+
		+	Nepali Hog Plum南酸枣；尼泊尔猪梅
		+
		+	jhol achar 将馍馍蒸熟后放入充满汤汁的碗里，汤称为jhol achar
		+
		+	momo尼泊尔饺子
		+
		+	===Questions===
		+
		+	1.What shape are the dumplings folded into?
		+
		+	2.In traditional cognition, who invented jiaozi? Why he invented it?
		+
		+	3.How many types of dumplings are there?
		+
		+	4.How many variations of dumplings are there?
		+
		+	5.Do you like eat jiaozi?
		+
		+	===Answers===
		+
		+	1.
		+
		+	==水饺==

User:Xiao Suqin - Revision history

Xiao Suqin at 06:07, 29 December 2025

Xiao Suqin at 13:24, 27 November 2025

Root: Creating user page for new user.