How to cook the aunthentic Jiaozi

Although it is widely known that the origin of the pasta comes from the famous Italy, there are indications that its origin was actually in China, where the oldest noodle in the world was discovered in Lajia (Qijia culture) along the Yellow River in Qinghai.

According to the research, it dates back to 4,000 years ago and was made with millet. In addition, ancient writings referring to this dish were found, dating from the Han Dynasty (206 BC - 220 AD). But it seems that this is not the only incursion of the Chinese in the controversial origins of the delicious pastas on Sundays. Apparently, Marco Polo not only introduced the gunpowder to Europe, but also introduced the famous Chinese ravioli called Jiaozi, and the Italian version we all know would be just an adaptation.

Another curious fact in the history of this ancient dish is that it comes from the Tang Dynasty. In a burial object found in a Tang Dynasty tomb in the Tulufan district, Xinjiang, a wooden bowl was found in which several ravioli were found identical to the current ones.

The shape of this Chinese dish dates from the Han Dynasty. Apparently, at that time the shape of the ravioli came from an old philosophical word: 'Hundun'. The Chinese character of this word is written with a radical of 'water' and means "primordial chaos", which is why it is said that "it has no fixed form and there are no gaps in its envelope". This is how this traditional dish is made with a thin dough of wheat flour that perfectly wraps the filling.

Following the philosophical meaning, it was boiled and served in soup or - more specifically - in a broth, since this was considered a metaphor of the primordial chaos. This tradition of soup was lost in the middle of the sixth century; another renovation gave more importance to the filling, increasing its volume. This is how the exquisite Chinese ravioli were born.

So, how did the name Jiaozi come about? This is even more mysterious and ancient, since we have to revisit the ancient history of this dish. The term used from the culinary, it seems, comes from the Ming Dynasty, when it began to popularize the custom of preparing delicious ravioli to celebrate the Spring Festival. In addition, on the New Year's Eve of the Chinese lunar calendar all the relatives gathered, and when the zero hour arrived, they ate the delicious and special ravioli. And this is where the name Jiaozi comes from, since this means "the new year comes at zero hour".

Nowadays in China, this dish is not only eaten in festivities, but it became a very popular and varied food. Following the Chinese culinary customs, the ravioli have many variants of fillings and flavors. In the filling all kinds of meats, vegetables and even fruits are used, being able to find very different flavors such as sweet, salty, spicy and even acidic. In terms of cooking, there are two main schools: steamed, typical of southern China, more specifically in the province of Canton (very famous for its shrimp ravioli); and boiled in water, more common in northern China.

Then, when preparing delicious ravioli, we can appreciate the rich history behind them. Do not forget that this dish is very significant and therefore has the honor of being prepared in the important festivities of the Chinese ancestral culture, such as the Spring Festival, and especially for the eve of the Chinese New Year. In addition, it is necessary to add that it is special to receive the visits, since for the Chinese it symbolizes respect and hospitality. What better idea then to prepare ravioli to the Chinese for, with everything learned, return the story behind and honor this exquisite family dish.



Recipe: Jiaozi

For the mass:
3 cups of flour 0000
1 ¼ cup of cold water
¼ tsp of salt

For the filling:
1 cup of minced beef or pork
1 tbsp soy sauce
1 tsp of salt
1 tbsp rice wine or sherry
¼ tsp white pepper
3 tablespoons of sesame oil
½ green onion, chopped
1 ½ cups chopped cabbage
4 tbsp of crushed bamboo shoots
2 slices of chopped ginger
1 clove of chopped garlic

preparation:
Mix the salt with the flour and slowly add the water until a soft dough forms. Form a ball with the dough and curb it for at least 30 minutes.

Meanwhile, prepare the filling. Add the soy sauce, salt, wine and pepper to the meat, stirring in one direction only. Then add the rest of the ingredients and mix well.

Divide the dough into 60 pieces. Form with each a circle of about 7 cm in diameter. Place a spoonful of filling in the middle of each circle and wet the edges with water. Wrap the filling and give it a crescent shape. Tighten the edges to seal.

To cook them, boil water in a large pot. Introduce the jiaozi and stir gently so that they do not stick. At the second boil, add ½ cup of cold water. Cover and repeat. At the third boil, strain and serve.

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