Chinese Dumplings — Jiaozi

A favorite Chinese food among foreigners is jiao zi, also called dumplings or pot stickers. These pictures are from a breakfast (yes!) of jiao zi at a small “hole in the wall” restaurant.

A commenter on another entry asked me why are all the shops open to the street and so much business done on the sidewalk.  I’m not exactly sure. I just know that it’s that way. (If you ask Chinese people, they probably would not be too sure either, but everyone would have his/her own opinion.)
Possible reasons:

• Chinese people value “fresh air.” Being outside offers that somewhat. The pollution is terrible most everywhere in China, so “fresh air” is relative.
• By moving part of the shop onto the sidewalk, your business space is increased.  Often the inside tables are full, so the shopkeeper will set up more tables outside.
• More people are likely to stop and eat/shop when they have to almost walk through your business to pass by.
• It’s easier to ventilate the cooking burners; there’s no need for piping if you’re cooking outside.
• Trash and oil that falls down can be hosed down easily.

Personally, the term “dumplings” conjures up apple dumpling or chicken and dumplings neither of which bears any resemblance to jiao zi. So actually to describe them, I’d say they are Chinese ravioli.

The steamer trays can be stacked one on top of the other. You know these from Cantonese dimsum, right? The steamers are used all over China and not just in Guangzhou/Canton.

The tables in these small restaurants are often very short and tiny. And the stools that go along with them are short and tiny too. It’s not comfortable for us to eat this way, but Chinese people like it. (Another reason they are so skinny — when you’re scrunched over like that, how can you ever overeat?!) Do you like my husband’s solution to the short stools?  Of course, the table is now calf height!
There is a wrapper and meat/vegetable filling. Usually they are boiled or steamed, but they can also be pan-fried afterwards. To eat them, most people dip them in their favorite sauce — soy sauce, vinegar, hot spices, or a combination of these. You can see our small sauce dishes on the table below.

The black straw looking things are, in fact, a type of grass. It is used to keep the jiao zi from sticking to the steamer.

This above is the meat filling — mostly pork and green onions.

This is in the back of the restaurant. You can see your food being made! If you think that it looks dirty, well, it is by western standards. It’s disgusting by western standards. But it’s very normal and accepted here, and, from our perspective, safe to eat.

More Posts Like This One:

1. A New Hobby — Chinese Painting
2. Filling a Prescription for Chinese Medicine
3. Fireworks for Chinese New Year
4. Chinese Drugstore

Tagged as: food, jiaozi