Dumplings are a kind of stuffed food with dough as the skin. They are a traditional food in the north. In some places it is called flat food. There are two common types: boiled dumplings and steamed dumplings.
Dumplings are a must-have during the Spring Festival in the north. Dumplings are made on New Year's Eve and eaten starting at 12 o'clock at midnight. The homophonic meaning of "Gengsui Jiaozi" is taken from the homonym of "Gengsui Jiaozi". Dumplings made on the 15th day of the first lunar month are also called reunion dumplings because this day is the first full moon after the Lunar New Year. In addition, there is also the saying of "Winter Solstice Dumplings and Summer Solstice Noodles". In many places in the north, it is the custom to eat dumplings during the Winter Solstice.
The Manchus call dumplings "descendants dumplings".
In some places in Shandong (such as southwestern Shandong), dumplings are called "Bianshi", and "Bianshi" means wonton in the Hokkien language.
Guotie is generally fried raw dumplings. The usual method is to put the raw dumplings into a pan, apply some oil on the bottom of the pan to prevent them from sticking to the bottom, pour water on the fire, and sometimes add some vinegar. Cover and simmer until cooked.
The shape of pot stickers varies from place to place, usually in the shape of dumplings, but Tianjin pot stickers are similar to the Shao Shaozi. In a sense, what the Japanese call dumplings are all pot stickers, but when eating dumplings, the Japanese put the cooked dumplings they buy into a pot and fry them. Japanese dumpling factories steam the dumplings for sale.
Wonton (Chinese Pinyin: hún tún) is a traditional food originating from the north. "Dialect" written by Yang Xiong of the Western Han Dynasty mentioned: "Wonton is called wonton". Wonton is a kind of cake. The difference is that wonton is filled with stuffing and eaten after steaming; if it is cooked with soup, it is called "soup cake".
In ancient times, it was believed that this was a sealed bun without seven orifices, so it was called "hunton". According to the rules of Chinese character creation, it was later called "wonton". At this point, there is no difference between wontons and dumplings.
Dumplings have not changed significantly for thousands of years, but wontons have been developed in the south and have an independent style. Starting from the Tang Dynasty, the names of wontons and dumplings were officially distinguished.
Compare wontons and dumplings
The wonton skin is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side of about 5 cm and a base of about 7 cm; The dumpling skin is round with a diameter of about 7 cm.
The wonton skin is thin and becomes transparent after cooking. Because of this difference in thickness, equal amounts of wontons and dumplings are boiled in boiling water. It takes less time to cook the wontons. In the process of cooking the dumplings, cold water needs to be added three times, and the so-called "three sinks and three floats" can be ensured to be cooked.
Wontons focus on soup, while dumplings focus on dipping.
Beijing, Shanghai: In northern China and other places, they are often called wontons.
Guangdong: Due to different accents, it is called wonton along with the sound of "wonton". The British name "wonton" is originally from Cantonese.
Fujian: Commonly known as Bianshi, and a few people call it Bianrou. The meat filling is usually beaten with a hammer
Sichuan: Commonly known as Chaoshou. Sichuan people are fond of spicy food. There is a famous dish called " "Red Oil Copying Hands".
Hubei: Commonly known as wontons, some people also call them dumplings.
Jiangxi: commonly known as clear soup.
Japan: Following the Cantonese chefs, it came from Guangdong, China. It is pronounced as "ワンタン" (wantan) in Cantonese and written as "云呑". The name "wonton" that came from North China is very rare.
Taiwan: It is called Bianshi in Hokkien. Around 1949, immigrants from all over China brought the names of their hometowns to Taiwan. Therefore, wontons, wontons, flat food, or "chaoshou" are all very common in Taiwan.
The Tortellini/Tortelloni in Italian pasta are very similar to the wontons in southern China in shape and wrapping method. The main difference in the dough recipe is the amount of eggs used, and the bigger difference is in the filling. Italian "ravioli" fillings are also rich and varied, with common combinations of various cheeses, tomatoes, ham, bacon, spinach, etc. Ravioli in Italian pasta is closer to folded and unpleated dumplings or Wenzhou ravioli in terms of wrapping method, and the filling combination is not much different from Tortellini/Tortelloni. (See: it:Ravioli it:Tortellini)
There is also pelmyen, which is commonly eaten by various ethnic groups in Siberia, Russian Federation, and is closely related to wonton foods in China and Central Asia. Especially the black pepper in pelmyen must be imported from western China.
The dumplings of Russian, Ukrainian and other ethnic groups are called vareniki or pirozhki, which are very similar to Chinese dumplings. In Korea and Turkic or Iranian-speaking countries, foods similar to Chinese "pot stickers" or fried dumplings, or "xiaolongbao" or "soup dumplings" are called manty, manti, mantu, mandu, etc., which are similar to The Chinese word "steamed buns" is undoubtedly a cognate noun.
Japanese udon noodles (udon), although the shape is completely different, are probably derived from wontons. The old name of udon, undon, has a similar pronunciation to the current wonton in Wu dialect. In addition, hohtoh, a local noodle dish in Yamanashi Prefecture, Japan, is a bit like wonton in Shaanxi dialect, which seems to be related.
Wonton is a kind of Guangdong snack, similar to the "wonton" in the north and the "chaoshou" called "chaoshou" by Sichuan people, but the materials and appearance are slightly different. Wonton noodles cooked with wontons and egg noodles are one of the authentic Cantonese snacks.
Wonton is made by wrapping minced fillings in wonton skin. The wonton skin of Cantonese wontons is made from eggs and flour, and cut into squares of about 8cm by 8cm. The filling is made of fat, lean pork, fresh shrimp, minced earth fish, egg yolk, and seasonings. The wrapping method of Guangdong wonton is generally fast and does not necessarily have to be folded neatly and step by step. The size is based on being able to swallow one in one bite.
Most wontons are boiled in boiling water, and then noodles and soup are added to make wonton noodles. There are also those who only eat wontons. In Hong Kong, some restaurants fry wontons in hot oil until golden and crispy, which is called "fried wontons". This method is also popular in foreign countries.
Ravioli or tortellini, known as Italian wontons in Hong Kong, is a traditional Italian pasta. It is made into a bag shape with the dough, then the meat or vegetables are wrapped, and then placed in hot water. cook. It is said that the origin of ravioli is Chinese dumplings, but the exact origin is unknown.
Ravioli
Ravioli are usually square in shape, like a flat pillow. Some are also made into circles, narrow rolls or broad rings. Ravioli has other names in different regions of Italy, such as agnellotto in Piedmont and cappelletto in Emilia-Romagna. Among Ravioli, the Genoa way is probably the most authentic. It is said that the local way can best bring out the original flavor of the ingredients.
Ravioli dough ingredients are mainly flour, eggs and water, sometimes tomato juice or spinach juice is added to add color. The filling materials are usually ham, basil leaves, beef tenderloin and Parmesan cheese, sometimes chicken, lemon peel and egg yolk are also used. The most important thing about Ravioli filling is that the proportion of vegetables is higher than others. Ravioli is eaten with sauce. The sauce can be beef sauce, beef meatballs, olive oil, onions, garlic, rosemary, red wine or tomato-based sauce.
Tortellini
Tortellini is an extension of "cake" (torta or turtlén) in Italian or Bologna dialect. The reason is that the dough of tortellini is made entirely of flour and eggs. Made without water. The shape of Tortellini is closer to Chinese dumplings, which are granular, rather than flat like Ravioli. Tortellini is a pasta from Bologna, and documents from 1842 indicate that the filling contains minced beef, egg yolks and Parmigiano-Reggiano cheese. According to the regulations of the Tortellini Brotherhood Dotta Confraternita del Tortellino after studying Bologna and Modena cuisine during World War II, the weight ratio of tortellini eggs and flour is 10:6, and the filling contains Parma ham, Italian style Sausage, or ground turkey breast, plus eggs, Parmesan cheese and nutmeg.
Tortellini is cooked with onion or chicken stock, and is eaten with the soup after it is cooked. A less traditional way to eat it is to boil it in water and then pour the sauce over it.
There is also a dish called Tortellini timballo di tornellini, which is a large dough wrapped with a lot of tornellini, Parmesan cheese, tomato juice, and other ingredients such as eggs, mushrooms or eggplants, and baked in the oven to look like a round shape. Arch-shaped dish.