jiaozi

jiaozi

See also: jiàozi and jiǎozi

English

Alternative forms

• (from Wade-Giles) chiao-tze

Etymology

From the Hanyu Pinyin romanization of the Mandarin Chinese pronunciation for 餃子／饺子 (jiǎozi). Doublet of gyoza.

Pronunciation

• IPA^(key): /ˈd͡ʒjaʊ.d͡ʒi/

Noun

jiaozi

jiaozi (plural jiaozi)

1. A Chinese crescent-shaped dumpling filled with a minced stuffing and steamed, boiled or fried; the Chinese equivalent of the Japanese gyoza.

   Synonym: Peking ravioli

   • 2010, Alan Hoenig, Eating Out in China: A Traveler's Resource (page 52)

     Jiaozi are eaten all year long and at any time of day—breakfast, lunch, or dinner.

   • 2015, Rongguang Zhao, Gangliu Wang, Aimee Yiran Wang, A History of Food Culture in China (page 39)

     In comparison, jiaozi fillings are much more diverse than those used for wontons. They could be any kind of meat, as well as many varieties of vegetables to make vegetarian jiaozi. And jiaozi are usually larger than wontons.

Translations

Chinese dumplings

Burmese: ဖက်ထုပ် (my) (hpakhtup) Catalan: jiaozi (ca) m Chinese: Cantonese: 餃子, 饺子 (gaau2 zi2), 餃, 饺 (gaau2) Dungan: җёзы (ži͡ozɨ) Hakka: 餃, 饺 (kiáu) Mandarin: 餃子／饺子 (zh) (jiǎozi), 餃兒／饺儿 (jiǎor), 餃餌／饺饵 (zh) (jiǎo'ěr) Min Nan: 餃, 饺 (kiáu), 水餃 (zh-min-nan), 水饺 (chúi-kiáu) French: jiaozi (fr) m, gyoza (fr) m German: Jiaozi Hungarian: húsos/zöldséges táska/batyu Japanese: 餃子 (ja) (ぎょうざ, gyōza), ギョーザ (ja) (gyōza) Korean: 만두(饅頭) (ko) (mandu) Lao: ກ້ຽວ (kiāu) Russian: цзя́оцзы pl (czjáoczy), гёдза pl (gjódza), пельме́ни (ru) m pl (pelʹméni) Thai: เกี๊ยว (th) (gíao), เกี๊ยวซ่า

See also

• potsticker
• gyoza
• pelmeni

References

• OED 2006