dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish ...
s commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' are one of the major dishes eaten during the
Chinese New Year
Chinese New Year is the festival that celebrates the beginning of a new year on the traditional lunisolar and solar Chinese calendar. In Chinese and other East Asian cultures, the festival is commonly referred to as the Spring Festival () as t ...
throughout Northern China and eaten all year round in the
northern provinces
The Northern Provinces of South Africa is a biogeographical area used in the World Geographical Scheme for Recording Plant Distributions (WGSRPD). It is part of the WGSRPD region 27 Southern Africa. The area has the code "TVL". It includes the S ...
. Though considered part of
Chinese cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...
, ''jiaozi'' are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers in North America and Chinese dumplings in the UK and Canada. The English-language term "potsticker" is a
calque
In linguistics, a calque () or loan translation is a word or phrase borrowed from another language by literal word-for-word or root-for-root translation. When used as a verb, "to calque" means to borrow a word or phrase from another language w ...
of the Mandarin word "guotie" (鍋貼). ''Potsticker'' was used by
Buwei Yang Chao
Buwei Yang Chao (née Yang Buwei; ; 1889–1981) was a Chinese-American physician and writer. She was one of the first women to practice Western medicine in China. She was married to linguist Yuen Ren Chao.
Life and early education
Yang was born ...
and her husband
Yuen Ren Chao
Yuen Ren Chao (; 3 November 1892 – 25 February 1982), also known as Zhao Yuanren, was a Chinese-American linguist, educator, scholar, poet, and composer, who contributed to the modern study of Chinese phonology and grammar. Chao was born a ...
in the book ''
How to Cook and Eat in Chinese
''How to Cook and Eat in Chinese'' is a cookbook and introduction to Chinese cuisine and food culture by Buwei Yang Chao. It was first published in 1945, and appeared in revised and expanded editions in 1949 and 1956; the third and final edition ...
'', 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
Ground meat, called mince or minced meat outside North America, is meat finely chopped by a meat grinder or a chopping knife. A common type of ground meat is ground beef, but many other types of meats are prepared in a similar fashion, includ ...
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 (''shuǐ jiǎo''), steamed (''zhēng jiǎo''), pan fried (''jiān jiǎo''), or deep fried (''zhà jiǎo''), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (''tāng jiǎo'').
Origin and custom
In China, there are several different folk stories explaining the origin of ''jiaozi'' and its name.
Traditionally, ''jiaozi'' were thought to be invented during the era of the
Eastern Han
The Han dynasty (, ; ) was an Dynasties in Chinese history, imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Emperor Gaozu of Han, Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by th ...
(AD 25–220) by
Zhang Zhongjing
Zhang Zhongjing (; 150–219), formal name Zhang Ji (), was a Chinese pharmacologist, physician, inventor, and writer of the Eastern Han dynasty and one of the most eminent Chinese physicians during the later years of the Han dynasty. He estab ...
who was a great practitioner of traditional Chinese medicine. ''Jiaozi'' were originally referred to as "tender ears" () 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
Lamb or The Lamb may refer to:
* A young sheep
* Lamb and mutton, the meat of sheep
Arts and media Film, television, and theatre
* ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut
* ''The Lamb'' (1918 ...
, 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''.
Other theories suggest that ''jiaozi'' may have derived from dumplings in Western Asia. In the Western Han dynasty (206 BC – AD 9) ''jiaozi'' () were called ''jiaozi'' (). During the Three Kingdoms period (AD 220–280), the book ''
Guangya
The (c. 230) ''Guangya'' (; "Expanded '' ra''") was an early 3rd-century CE Chinese dictionary, edited by Zhang Yi (張揖) during the Three Kingdoms period. It was later called the ''Boya'' (博雅; ''Bóyǎ''; ''Po-ya''; "Broadened ra") owing ...
Yan Zhitui
Yan Zhitui (, 531–591) courtesy name Jie () was a Chinese calligrapher, painter, musician, writer, philosopher and politician who served four different Chinese states during the late Northern and Southern dynasties: the Liang Dynasty in sout ...
during the
Northern Qi
Qi, known as the Northern Qi (), Later Qi (後齊) or Gao Qi (高齊) in historiography, was a Chinese imperial dynasty and one of the Northern dynasties during the Northern and Southern dynasties era. It ruled the eastern part of northern China ...
dynasty (AD 550–577) wrote: "Today the ''jiaozi'', shaped like a crescent moon, is a common food in the world."
Six Dynasties
Six Dynasties (; 220–589 or 222–589) is a collective term for six Han-ruled Chinese dynasties that existed from the early 3rd century AD to the late 6th century AD. The Six Dynasties period overlapped with the era of the Sixteen Kingdoms ...
Turfan tombs contained dumplings. Later in the Tang dynasty (AD 618–907), ''jiaozi'' become more popular, called ''Bian Shi'' (). Chinese archaeologists have found a bowl of ''jiaozi'' in the Tang dynasty tombs in Turpan. 7th or 8th century dumplings and
wonton
A wonton () 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 () and wenden from Shanghainese (). There are many different styles of ...
s were found in Turfan.Hansen 2012 p. 11.
''Jiaozi'' may also be named because they are horn-shaped. The Chinese word for "horn" is ''jiao'' (), and ''jiaozi'' was originally written with the
Chinese character
Chinese characters () are logograms developed for the writing of Chinese. In addition, they have been adapted to write other East Asian languages, and remain a key component of the Japanese writing system where they are known as ''kanji' ...
for "horn", but later it was replaced by the specific character , which has the food radical on the left and the phonetic component ' () on the right.
At the same time, ''jiaozi'' look like ''yuan bao''silver or goldingots 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. 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
Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or "t ...
, lunch or dinner. They can be served as an appetizer, a side dish, or as 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
''Xiaolongbao'' () refers to a type of small Chinese steamed bun (''baozi'') traditionally prepared in a ''xiaolong'', a small bamboo steaming basket, hence the name. '' Xiaolongbao'' are often referred to as a kind of "dumpling", but should not ...
'' 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 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.
Types
Chinese dumplings ''(jiaozi)'' may be divided into various types depending on how they are cooked:
*
Boiled
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Ther ...
dumplings ()
*
Steamed
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking hav ...
dumplings ()
* Pan-fried dumplings (), and () also referred to as "pot-stickers"
*
Deep fried
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Nor ...
dumplings )
* Soup dumplings ()
Dumplings that use
egg
An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...
rather than dough to wrap the filling are called "egg dumplings" ().
Pan-fried dumplings can be joined together by 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.
Fillings
Common dumpling meat fillings include chicken, pork,
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
, shrimp, and fish which are usually mixed with chopped vegetables. Popular vegetable fillings include
napa cabbage
Napa cabbage (''Brassica rapa'' subsp. ''pekinensis'' or ''Brassica rapa'' Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has als ...
celery
Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, le ...
,
leek
The leek is a vegetable, a cultivar of '' Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Alli ...
,
spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fr ...
,
mushroom
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans.
The standard for the name "mushroom" is t ...
,
carrot
The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nati ...
,
garlic chives
''Allium tuberosum'' (garlic chives, Oriental garlic, Asian chives, Chinese chives, Chinese leek) is a species of plant native to the Chinese province of Shanxi, and cultivated and naturalized elsewhere in Asia and around the world.
Description ...
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. Different shapes of Jiaozi require different folding techniques, but the most famous and common technique is the pinched-edge fold. 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. This is crescent-shaped ''jiaozi'', the most popular shape in China.
Variations
Guangdong
Jiaozi is called gaau ji in
Cantonese
Cantonese ( zh, t=廣東話, s=广东话, first=t, cy=Gwóngdūng wá) is a language within the Chinese (Sinitic) branch of the Sino-Tibetan languages originating from the city of Guangzhou (historically known as Canton) and its surrounding ar ...
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 (), 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
The Hakka (), sometimes also referred to as Hakka Han, or Hakka Chinese, or Hakkas are a Han Chinese subgroup whose ancestral homes are chiefly in the Hakka-speaking provincial areas of Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhej ...
, or Shanghai. More creative chefs may even create
fusion
Fusion, or synthesis, is the process of combining two or more distinct entities into a new whole.
Fusion may also refer to:
Science and technology Physics
*Nuclear fusion, multiple atomic nuclei combining to form one or more different atomic nucl ...
''gaau ji'' by using elements from other cultures, such as Japanese (
teriyaki
''Teriyaki'' (kanji: 照り 焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.
Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mack ...
curry
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
There are many varieties of curry. The choice of spices for each dish in tradi ...
), while upscale restaurants may use expensive or exotic ingredients such as lobster, shark fin and bird's nest.
Another Cantonese dumpling is
yau gok
Yau gok or jau gok are traditional dumplings found within Cantonese cuisine originating from Guangdong Province in China. They are most common during Chinese New Year and are consumed in Cantonese-speaking regions and communities, including Hon ...
deep fried
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Nor ...
.
''Guotie''
''Guotie'' () are a northern Chinese style
dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish ...
popular as a street food, appetizer, or side order in
Chinese cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many ot ...
. ''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
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nbs ...
(or
Chinese cabbage
Chinese cabbage ('' Brassica rapa'', subspecies ''pekinensis'' and ''chinensis'') can refer to two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).
Thes ...
and sometimes
spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either fr ...
), scallions (spring or green onions), 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
Gyoza are 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
Japanese may refer to:
* Something from or related to Japan, an island country in East Asia
* Japanese language, spoken mainly in Japan
* Japanese people, the ethnic group that identifies with Japan through ancestry or culture
** Japanese diaspor ...
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 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
is a general term in Japanese cuisine for dipping sauces often used in grilling (''yakitori'' and ''yakiniku'', especially as ''teriyaki'' sauce) as well as with ''sushi'', ''nabemono'', and ''gyoza''. It can also be used to make the soup for ...
chili oil
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers. Different types of oil and hot peppers are used, and other components may also be included. It is commonly used in Chinese cuisine, Southeast Asian cuis ...
('' rāyu'' in Japanese, ''làyóu'' () in Mandarin Chinese). The most common recipe is a mixture of
minced
Mincing is a food preparation technique in which food ingredients are finely divided into uniform pieces. Minced food is in smaller pieces than diced or chopped foods, and is often prepared with a chef's knife or food processor, or in the case o ...
beef
Beef is the culinary name for meat from cattle (''Bos taurus'').
In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
),
cabbage
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nbs ...
pierogi
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving.
Pierogi or their varieties are associated with the cuisines of Central, Easte ...
and
spring roll
Spring rolls are rolled appetizers or dim sum commonly found in Chinese and other Southeast Asian cuisines. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area, depending on ...
s 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 a side dish in many ''
ramen
is a Japanese noodle dish. It consists of served in a broth; common flavors are soy sauce and miso, with typical toppings including , nori (dried seaweed), menma (bamboo shoots), and scallions. Ramen has its roots in Chinese noodle dishes. ...
'' and
Chinese restaurant
A Chinese restaurant is an establishment that serves a Chinese cuisine. Most of them are in the Cantonese style, due to the history of the Chinese diaspora and adapted to local taste preferences, as in the American Chinese cuisine and Cana ...
s. 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'' (), 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
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking hav ...
. This technique is what the Chinese call ''guotie'' or ''potstickers'' ( see above). Other popular methods include
boiling
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Ther ...
''sui-gyōza'' () and deep frying ''age-gyōza'' ().
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.
Tibetan
Tibetan may mean:
* of, from, or related to Tibet
* Tibetan people, an ethnic group
* Tibetan language:
** Classical Tibetan, the classical language used also as a contemporary written standard
** Standard Tibetan, the most widely used spoken diale ...
: མོག་མོག་;
Nepali
Nepali or Nepalese may refer to :
Concerning Nepal
* Anything of, from, or related to Nepal
* Nepali people, citizens of Nepal
* Nepali language, an Indo-Aryan language found in Nepal, the current official national language and a language spoken ...
: 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,
, etc. are added to 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 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). 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.
Jiaozi and wonton
Jiaozi are often confused with
wonton
A wonton () 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 () and wenden from Shanghainese (). There are many different styles of ...
. 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
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato ...
(and/or hot
chili sauce
Chili sauce and chili paste are condiments prepared with chili peppers.
Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauce ...
), while wontons have thinner skin and are usually served in broth as soup. The dough for the jiaozi and wonton wrappers also consist of different ingredients.