餃子
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See also: 饺子
Chinese[edit]
dumplings with meat filling | child; son; (noun suffix) child; son; (noun suffix); small thing; seed; egg; 1st earthly branch; 11 p.m.–1 a.m., midnight | ||
---|---|---|---|
trad. (餃子) | 餃 | 子 | |
simp. (饺子) | 饺 | 子 |
Etymology[edit]
Pronunciation[edit]
Noun[edit]
餃子
- crescent-shaped dumpling; jiaozi; gyoza
- (dialectal) wonton (Chinese dumpling stuffed with meat or seafood and vegetables)
Synonyms[edit]
- (jiaozi):
Dialectal synonyms of 餃子 (“jiaozi dumpling”) [map]
- (wonton):
Hyponyms[edit]
Derived terms[edit]
Descendants[edit]
Japanese[edit]
Kanji in this term | |
---|---|
餃 | 子 |
ぎょう Hyōgaiji |
ざ Grade: 1 |
kan’yōon | irregular |
Etymology[edit]
Borrowed from Mandarin 餃子/饺子,[1][2][3] possibly from a Mandarin variety without significant palatalization (i.e. *giaozi), or from a non-Mandarin variety of Chinese. Compare also Korean 교자 (餃子, gyoja).
Pronunciation[edit]
Noun[edit]
- gyoza: a kind of dumpling or potsticker with a thin skin, traditionally made with minced pork and then fried, boiled, or steamed
Derived terms[edit]
Derived terms
- 焼餃子 (yaki gyōza), 焼き餃子 (yaki gyōza): pan-fried gyoza
- 揚餃子 (age gyōza), 揚げ餃子 (age gyōza): deep-fried gyoza
- 水餃子 (suigyōza): boiled gyoza
- 蒸餃子 (mushi gyōza), 蒸し餃子 (mushi gyōza): steamed gyoza
References[edit]
- ↑ 1.0 1.1 Matsumura, Akira, editor (2006), 大辞林 (in Japanese), Third edition, Tōkyō: Sanseidō, →ISBN
- ^ Matsumura, Akira (1995) 大辞泉 (in Japanese), First edition, Tōkyō: Shogakukan, →ISBN
- ↑ 3.0 3.1 NHK Broadcasting Culture Research Institute, editor (1998), NHK日本語発音アクセント辞典 [NHK Japanese Pronunciation Accent Dictionary] (in Japanese), Tōkyō: NHK Publishing, →ISBN
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