A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from February 16, 2019
Jiaozi (Chinese dumpling)

Entry in progress—B.P.

Wikipedia: Jiaozi
Jiaozi (Chinese: 餃子; [tɕjàu.tsɨ]) 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 and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Finished jiaozi can be boiled (shuǐ jiǎo), steamed (zhēng jiǎo) or pan-fried (jiān jiǎo) and are traditionally served with a black vinegar and sesame oil dip.
(...)
Traditionally, jiaozi were thought to be invented during the era of the Eastern Han (AD 25–220)[1][2] by Zhang Zhongjing [3] who was a great practitioner of traditional Chinese medicine. Jiaozi were originally referred to as “tender ears” (Chinese: 嬌耳; pinyin: jiao’er) because they were used to treat frostbitten ears.

(Oxford English Dictionary)
jiaozi, n.
Etymology: < Chinese jiǎozi < giao stuffed dumpling + zi, lit. ‘child’, functioning as diminutive suffix.
In Chinese cookery: a crescent-shaped dumpling of thin pastry dough, stuffed with a finely minced paste (typically made of pork, cabbage, and garlic chives), and steam-fried, deep-fried, grilled, or boiled. Cf. gyoza n., potsticker n.
1978 Mod. China 4 253 For those more interested in eating than in meeting, the city’s elegant restaurants offered a wide range of choice, including restaurants for noodles and jiaozi.

2 May 1976, South China Morning Post (Hong Kong), “Songs in a factory, fun on a farm” by Isabel Hilton, pg. 16, col. 8:
Granny was a superb cook and would produce a succession of regional specialties from her small kitchen: fresh water turtles in a spicy fragrant sauce, fish from the commune fish farm, rice dumplings wrapped in bamboo leaves, her special won-ton soup and for party occasions, jiaozi—the dumplings which are the favourite of all northerners and which are eaten all over China at New Year.

7 February 1978, The Guardian (London, UK), “Bright start to Chinese New Year” by John Gittings,
He (Chairman Hua Kuo-feng—ed.) is shown making “jiaozi”—pork or beef dumplings—in company with a group of peasants recently dispossessed by an earthquake.

YouTube
Chinese Dumplings - Jiaozi Recipe
Jay del Corro
Published on Jan 31, 2011
Jiaozi are Chinese dumplings that are a very popular and traditional food enjoyed on Chinese New Year. Since they resemble old gold ingots, they are often associated with wealth. Have a Happy Chinese New Year and eat well!

Kitchen Explorers
How to Make Jiaozi – Pork and Cabbage Dumplings
Alice Currah
January 28, 2016
(...)
One of the most common foods to enjoy during the New Year festival are dumplings called Jiaozi. Similar to wontons, Jiaozis have a thicker dough wrapper. Traditionally made with ground meat and vegetables, Jiaozis can be deep fried, steamed, or boiled. As a kid I remember making these as a family, and I still have wonderful memories of the fun we had making odd shaped dumplings for the sake of being silly.

YouTube
How to Make Dumplings (饺子Jiaozi)
Elaine Luo
Published on Jan 26, 2018


Posted by Barry Popik
New York CityFood/Drink • Saturday, February 16, 2019 • Permalink