The Cornish Pasty |
A description of the jiaozi starts off "minced meat and vegetables are wrapped in a circle of pastry, the edges of which are crimped together ...." - sounds like pasties to me!
From that point, they are then boiled, steamed or shallow-fried .....
Source: http://www.consumingambitions.com/consuming_ambitions/2006/10/index.html
Classically the jiaozi is filled with pork and minced vegetables, but often they were available in other variations such as lamb or vegetarian. The jiaozi were prepared simply, either pan-fried, or boiled. If the latter, you optionally could enjoy your dumplings dunked into hot and sour soup (a style of eating I have never seen elsewhere actually). My favorite way was "straight up," simply boiled and dipped into soy sauce and vinegar at the table. Ah, those were good eats!
Acknowledgement: Grateful thanks to Tom Cole, Consuming Ambitions for permission to reproduce the material above (http://www.consumingambitions.com/consuming_ambitions/2006/10/index.html)
From Wikipedia - Jiaozi .....
Jiaozi (Chinese transliteration) or gyōza (Japanese transliteration) is a kind of Chinese dumpling, widely popular in China, Japan, and Korea, as well as outside of East Asia. 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 or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while a wonton has a thinner skin, is sphere-shaped, and is usually served in broth.
Chinese dumplings (jiaozi) may be divided into various types depending on how they are cooked:
More information: http://www.answers.com/topic/jiaozi - much about Chinese dumplings
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