different between xiaolongbao vs jiaozi

English

Etymology

From the Hanyu Pinyin romanization of Mandarin ??? (xi?olóngb?o, literally “little-basket dumpling”).

Pronunciation

• (Received Pronunciation) IPA^(key): /??a?l??ba?/
• (UK) IPA^(key): /??a?l??ba?/ or IPA^(key): /?a?l???ba?/, shao-long-bao

Noun

xiaolongbao (plural xiaolongbao)

1. (Chinese cuisine) A type of dumpling or steamed bun (baozi) associated with eastern China, particularly Nanxiang near Shanghai.

Translations

English

Alternative forms

• (from Wade-Giles) chiao-tze

Etymology

From Mandarin ????? (ji?ozi). Doublet of gyoza.

Noun

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.
   • 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

See also

• potsticker
• gyoza
• pelmeni

References

• OED 2006