SM7zCdXcE/UINsYiZPt9I/AAAAAAAAhuc/Ox5lyipeArE/s1600/CJ+Veg%2526meat+dumpling+package.jpg' alt='Frozen Dumplings' title='Frozen Dumplings' />This is my Mums traditional dumpling recipe and they ARE very light And fluffy, hence the recipe name I never use beef suet, there is very good vegetable suet. Looking for a hearty dinner using Progresso broth and Pillsbury Grands biscuits Then try this easy chicken and dumpling dish a wonderful meal. JJ Snack Foods Corp. Prepare to excite with every bite when you serve a tasty array of authentic Ling Ling Asianinspired appetizers and entres, including fried rice, potstickers and. About OTasty Foods Founded in 1994, O Tasty Foods has been a leader in oriental frozen food industry for more than 16 years. Theres nothing like homemade dumplings. Here Ill show you how to make Chinese dumplings with the classic filling of ground pork and Chinese chives, and how to m. Jiaozi Wikipedia. Jiaozi tjau. ts  listen are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year round in the northern provinces. Though considered part of Chinese cuisine, jiaozi are popular in other parts of Asia and in Western countries. Jiaozi typically consist of a ground meat andor vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled shu jio, steamed zhng jio or pan fried jin jio. Origin and customedit. Pottery dumpling and delicacies from a Tang Dynasty tomb. 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 AD 2. Zhang Zhongjing3 who was a great practitioner of traditional Chinese medicine. Jiaozi were originally referred to as tender ears Chinese pinyin jiaoer 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 stewinglamb, peppers, 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 Zhangs recipe to make Jiaoer. Other theories suggest that jiaozi may have derived from dumplings in Western Asia. In the Western Han dynasty 2. BC AD 9 jiaozi were called Jiaozi. During the Three Kingdoms period AD 2. Guang Ya written by Zhang Yi mentions jiaozi. Yan Zitui during the Northern Qi dynasty AD 5. Today the jiaozi, shaped like a crescent moon, is a common food in the world. Six Dynasties. Turfan tombs contained dumplings. Later in the Tang Dynasty AD 6. Bian Shi. Chinese archaeologists have found a bowl of jiaozi in the Tang Dynasty tombs in Turpan. Century dumplings and wontons were found in Turfan. Jiaozi may also be named because they are horn shaped. The Chinese word for horn is jiao Chinese pinyin jio, and jiaozi was originally written with the Chinese character for horn, but later it was replaced by the specific character, which has the food radical on the left and the phonetic component jio on the right. At the same time, jiaozi look like yuan baosilver 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 Years 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, 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 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 soy sauce based dipping sauce that may include vinegar, garlic, ginger, rice wine, hot sauce, and sesame oil. A plate of boiled dumplings shuijiao and sauce. Chinese dumplings jiaozi may be divided into various types depending on how they are cooked Boiled dumplings simplified Chinese traditional Chinese pinyin shujio literally water dumplingSteamed dumplings simplified Chinese traditional Chinese pinyin zhngjio literally steam dumplingPan fried dumplings simplified Chinese traditional Chinese pinyin guti literally pan stick, also referred to as simplified Chinese traditional Chinese pinyin jinjio literally dry fried dumplings. Dumplings that use egg rather than dough to wrap the filling are called egg dumplings simplified Chinese traditional Chinese pinyin dnjio literally egg dumpling. FillingseditAs a dish prepared at home, each family has its own preferred method of making them, using favorite fillings, with types and methods of preparation varying widely from region to region. Common dumpling meat fillings include pork, mutton, beef, chicken, fish, and shrimp, which are usually mixed with chopped vegetables. Popular vegetable fillings include napa cabbage, scallion spring onions, leek, celery, spinach, mushroom, edible black fungus, carrot,and garlic chives. Folding techniqueedit. In the north China, folded jiaozi are rest on bi, in case the stuffing will make the shape saggy. Bi is made by dried sorghum stems, and it also gives Jiaozi a mark at the bottom. 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. VariationseditGaau jieditGaau ji traditional Chinese simplified Chinese pinyin jiozi Cantonese Yale gau j are standard fare in dim sum. The immediate noted difference to jiaozi 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, 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. Just like jiaozi, many types of fillings exist, with the most common type being ha gow simplified Chinese traditional Chinese Cantonese Yale h gau literally shrimp dumplings, 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, or Shanghai. More creative chefs may even create fusionjioazi by using elements from other cultures, such as Japanese teriyaki or Southeast Asian satay or curry, while upscale restaurants may use expensive or exotic ingredients such as lobster, shark fin and birds nest. Another Cantonese dumpling is yau gok Chinese pinyin yu jio Cantonese Yale yuh gok, which are made with glutinous ricedough and deep fried. A plate of potstickers guotie and dipping sauce. Guotie simplified Chinese traditional Chinese pinyin guti literally pot stick is pan fried jiaozi, also known as potstickers a direct character translation or panstickers in North America, or yaki gyoza in Japan. They are a Northern Chinese style dumpling popular as a street food, appetizer, or side order in Chinese. What Do Chinese Dumplings Have to Do With Global Warming Scenes like this are being replicated all over Zhengzhou a smoggy industrial city that, thanks to Chens ingenuity, has become the capital of frozen food in China. Sanquans rival, Synear, was founded in Zhengzhou in 1. The city is home to five of the 1. Chinese owned companies in the industry, according to the weekly Frozen Food Newspaper, the industrys only trade publication, which is also based in Zhengzhou. Growth has been especially rapid recently, with sales volume doubling in the past five years and expected to double again within the next five. When Chen founded Sanquan, fewer than one in 1. In the eastern megacities of Beijing, Shanghai, Shenzhen and Guangzhou, it wasnt until the late 1. For second and third tier cities, like Zhengzhou, they arrived even more slowly. But in the 1. 2 years between 1. Chinas domestic refrigerator ownership numbers have jumped to 9. An artificial winter has begun to stretch across the country, through its fields and its ports, its logistics hubs and freeways. China had 2. 50 million cubic feet of refrigerated storage capacity in 2. At five billion cubic feet, China will surpass even the United States, which has led the world in cold storage ever since artificial refrigeration was invented. Upside Down Pizza Recipe there. And even that translates to only 3. Americans currently have meaning that the Chinese refrigeration boom is only just beginning. This is not simply transforming how Chinese people grow, distribute and consume food. It also stands to become a formidable new factor in climate change cooling is already responsible for 1. Of all the shifts in lifestyle that threaten the planet right now, perhaps not one is as important as the changing way that Chinese people eat. In the United States, the first mechanically cooled warehouses opened in Boston in 1. Americas Chen Zemin was a Brooklyn born entrepreneur named Clarence Birdseye, who invented a fast freezing machine in 1. Labrador. Birds Eye brand frozen vegetables still bear his name. In the 1. African American refrigeration pioneer Frederick Mc. Kinley Jones designed a portable cooling unit for trucks by the 1. America had a refrigerator, and Swanson was delighting working wives with a frozen sumptuous turkey dinner that tastes home cooked. For nearly a century now, Americans have been able to enjoy summer berries in the sunless depths of February. Fresh, not from frozen orange juice can be found year round on the nations breakfast tables, no matter how many thousands of miles from its Florida source raw tuna, in the form of sushi, is available in grocery store chill cabinets. Americans have become so used to associating refrigeration with freshness that soy milk manufacturers have actually paid extra to have their product displayed in a refrigerated case, despite the fact that it is perfectly shelf stable. By contrast, the Chinese didnt build their first refrigerated warehouse until 1. And even as skyscrapers, shopping malls and high speed trains have transformed life in China, the refrigerator represents, on an individual level, a significant step forward. Every Chinese person over age 3. I spoke to could remember wistfully the moment he got his first home refrigerator, with the exception of those who still dont have one. Liu Peijun, a 4. 9 year old logistics entrepreneur who now owns and operates three refrigerated warehouses on the outskirts of Beijing, told me that one of his earliest memories from childhood was of hanging meat outside the window to keep it cold until the lunar New Year feast. In the 1. 2 years between 1. Chinas domestic refrigerator ownership numbers have jumped to 9. But by the late 1. Chen was just beginning to wonder how his glutinous rice balls could make him rich, Kentucky Fried Chicken opened its first restaurant in China and began expanding across the country by building its own freezer infrastructure and trucking lines. Walmart jumped into the budding Chinese supermarket scene in 1. American style chill cases and refrigerated distribution centers. Leading up to the 2. Olympics, the Beijing municipal authorities embarked on an ambitious program of supermarketization, designed to get meat and vegetables out of the open air wet markets where food is cooled by standing fans and the occasional hose down from the cold tap and safely behind sneeze guards in modern, climate controlled grocery stores. Around this time, the management consulting firm A. T. Kearney produced a report that both predicted and kick started the countrys refrigeration boom. It projected that mass refrigeration would provide an added value worth 1. In practical terms, tax breaks, subsidies and preferential access to land has been made available to anyone aspiring to build a refrigerated warehouse. In 2. 01. 0, the governments powerful National Development and Reform Commission made expanding the countrys refrigerated and frozen capacity one of the central priorities in its 1. Five Year National Plan. Under the guidance of Deng Xiaoping Theory and the important thought of Three Represents, the document breathlessly declares, defeating my interpreters otherwise flawless translation skills, we must vigorously develop the modern logistics industry. Driven by this powerful combination of urbanization, rising G. D. P. and government support, demand for refrigeration services has increased by more than 3. Chinas major coastal cities. To give an example, profit at Yantai Moon, a Chinese owned refrigeration logistics company, increased fivefold in 2. Encouraged by the governments Five Year Plan, Chens fellow entrepreneurs are building their own cold storage facilities to gain face similar to the way a wealthy businessman in the United States might buy a football team. If an independent private guy builds a cold storage warehouse, the central government notices, said Tim Mc. Lellan, a director at Preferred Freezer Services, an American company that is about to open its third cold storage facility in China. Now he has a picture with Premier Li Keqiang or President Xi. That is true, he said, even if the design and technology are 3. Despite the expansion in frozen foods and refrigerators, the critical growth area is whats known in the logistics business as the cold chain the seamless network of temperature controlled space through which perishable food is supposed to travel on its way from farm to refrigerator. In the United States, at least 7. By contrast, in China, less than a quarter of the countrys meat supply is slaughtered, transported, stored or sold under refrigeration. The equivalent number for fruit and vegetables is just 5 percent. These statistics translate into scenes that would concern most American food safety inspectors. In Shanghai, for example, one large pork processor has no refrigeration system instead, it does all its slaughtering at night, when the temperature is slightly cooler, in a massive shed with open sides to allow for a cross breeze. The freshly disemboweled pigs hang for hours in the smoggy air. In Beijing, at the wholesale market that supplies 7. A middle aged farmer, bundled up against the cold, told me that he expects to have to throw away a quarter of the truckload more when the weather is warm as the ice melts and the vegetables rot faster than they can be sold. And just 2. 0 minutes down the road from Sanquans gleaming, automated dumpling freezer, the central Zhengzhou market has mountains of unrefrigerated chicken carcasses, flopping out of plastic crates onto the concrete floor. During the first half of the 2. United States. Death rates from dysentery and diarrhea serious illness is an all too common result of consuming bacteria or parasite laden food decreased by more than 9. It stands to reason, then, that a similarly seamless, well regulated cold chain could stop spoiled food from reaching and sickening Chinese eaters.