Talk:Jiaozi/Archive 1

Question
"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!


 * It's jujube, like a red date (fruit) —Preceding unsigned comment added by 130.126.75.181 (talk) 02:42, 5 November 2007 (UTC)

Suggestion
"Families have dumpling wrapping parties just before New Year where they slaughter the choicest livestock, grind the meat, wrap the meat into dumplings, and freeze them outside with the help of the freezing weather."

Cantonese romanisations
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)

English defaults
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.

have not heard/seen gau gee on the mainland, tho. 209.172.25.215 (talk) 01:48, 1 June 2013 (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)

Gyoza
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.--2.245.216.121 (talk) 23:24, 15 November 2013 (UTC)

Blanking
Why was this text removed as "vandalism"? Badagnani 02:50, 1 July 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)


 * Only noobs stab Jiaozi with chopstick! Why would you put effort to making them to beautiful if you destroyed it afterwards? You are supposed to grab the Jiaozi between your chopsticks. Stabbing is rude!--2.245.216.121 (talk) 23:34, 15 November 2013 (UTC)


 * You are all thinking too much. The Chinese call everything you cook with a 锅 (pot, pan). 贴 means sticky and simply describes the dumplings sticking to the 锅 while frying.--2.245.216.121 (talk) 23:30, 15 November 2013 (UTC)

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)
 * No, DS is a term for a class of snacks in general, jiaozi is eaten all over China, and it has its distinct shape. —Preceding unsigned comment added by 130.126.75.181 (talk) 02:44, 5 November 2007 (UTC)