What's the difference between Ravioli and Gyoza?

[theszak]

What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
http://www.beijingtokyomit.com/chinese_menu.html

[Melba's Jammin']

They are similar but I perceive the ravioli dough to be thicker and
heavier than gyoza. Ravioli are Italian food and gyoza are, I think,
Japanese. Many cultures have a filled dumpling item -- Slovak pirohy,
Polish pierogi, Ukrainian varenyky, Jewish kreplach, Russian pelmeni,
Italian ravioli, Japanese gyoza, Tibetan momo come to mind.

--
Barb
www.barbschaller.com, last update April 2013

[Brooklyn1]

Hmm, you forgot the original, wonton.

[Pico Rico]

"theszak" <don.s...@gmail.com> wrote in message
news:fada15a5-6307-4017...@googlegroups.com...

> What's the difference between the ingredients for Ravioli and for
> Gyoza?... for example at
> http://www.beijingtokyomit.com/chinese_menu.html

whatever they are serving, it is not ravioli.

[sf]

On Sun, 7 Sep 2014 19:02:16 -0700, "Pico Rico" <Pico...@nonospam.com>
wrote:

Agree!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

[Timo]

On Monday, September 8, 2014 10:22:27 AM UTC+10, theszak wrote:
> What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
>
> http://www.beijingtokyomit.com/chinese_menu.html

Their ravioli is "potstickers" in the Chinese. SO the only difference is between the Chinese and Japanese versions. Some comments on this at http://en.wikipedia.org/wiki/Jiaozi#Japanese_version

[sf]

On Sun, 7 Sep 2014 21:01:27 -0700 (PDT), Timo <ti...@physics.uq.edu.au>
wrote:

Oh, come on. Anyone who has eaten both can say the only similarity is
dough around a filling.

[Timo]

On Monday, September 8, 2014 2:29:49 PM UTC+10, sf wrote:

> On Sun, 7 Sep 2014 21:01:27 -0700 (PDT), Timo wrote:
> > On Monday, September 8, 2014 10:22:27 AM UTC+10, theszak wrote:
>
> > > What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
> > >
> > > http://www.beijingtokyomit.com/chinese_menu.html
> >
> > Their ravioli is "potstickers" in the Chinese. SO the only difference is between the Chinese and Japanese versions. Some comments on this at http://en.wikipedia.org/wiki/Jiaozi#Japanese_version
>
> Oh, come on. Anyone who has eaten both can say the only similarity is
> dough around a filling.

I'd say that Chinese jiaozi/guotie are pretty similar to Japanese gyoza. Given that they have the same name (when written in Chinese characters), it looks like the Japanese recognise the similarity. The Korean version is very similar, too.

Since the Chinese, Japanese, and Korean versions are more similar to each other than they are to other types of dumplings within their own countries, I'd call them very similar.

[Mayo]

On 9/7/2014 6:22 PM, theszak wrote:
> What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
> http://www.beijingtokyomit.com/chinese_menu.html
>

Far thinner dough?

Nope, that's just roll protocol.

[dsi1]

On 9/7/2014 2:22 PM, theszak wrote:
> What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
> http://www.beijingtokyomit.com/chinese_menu.html
>

Ravioli can have many different fillings - meats, cheeses, mushrooms,
chocolate(!).

Both the Korean Mandoo and the Japanese Gyoza are versions of the
Chinese potsticker. Mostly they are filled with beef, pork, chicken and
shrimp. Raviolis can have pretty much anything. When I eat a Korean
mandoo, I expect it to have beef or pork, bean sprouts, cabbage, sesame
oil, and of course, garlic. I expect a mixture of pork and shrimp in a
Chinese potsticker. Japanese goyza can be very similar to Chinese
potstickers.

[Julie Bove]

"sf" <s...@geemail.com> wrote in message
news:01cq0ahsv0qu4fjp8...@4ax.com...

> On Sun, 7 Sep 2014 21:01:27 -0700 (PDT), Timo <ti...@physics.uq.edu.au>
> wrote:
>
>> On Monday, September 8, 2014 10:22:27 AM UTC+10, theszak wrote:
>> > What's the difference between the ingredients for Ravioli and for
>> > Gyoza?... for example at
>> >
>> > http://www.beijingtokyomit.com/chinese_menu.html
>>
>> Their ravioli is "potstickers" in the Chinese. SO the only difference is
>> between the Chinese and Japanese versions. Some comments on this at
>> http://en.wikipedia.org/wiki/Jiaozi#Japanese_version
>
> Oh, come on. Anyone who has eaten both can say the only similarity is
> dough around a filling.

Yes. I have made both too. Although technically you can put any filling
you want in either one, it might not be authentic. And you can shape
Ravioli any way you want. But Pot Stickers always seem to have the same
distinctive shape with sort of a pinched over top. I'm probably not
describing that well. Raviolis are not sealed to look like that.

[Julie Bove]

"Mayo" <af...@tr.oll> wrote in message news:lujcct$jki$7...@dont-email.me...

When I was in CA, I could get some refrigerated ravioli that was so thin you
could see the contents within. I loved it because it was pretty low in
carbs. And amazingly the filling never leaked out.

[Timo]

On Monday, September 8, 2014 2:57:26 PM UTC+10, Sqwertz wrote:

> She's trying to refer to Italian ravioli.

Italian ravioli would be 意大利餃 (Mandarin: Yidali jiao), "Italian dumplings", in Chinese, not 鍋貼 (Mandarin: guotie), "potsticker". The dual-language menu is unambiguous, even if one didn't read your earlier comment on Chinese "ravioli".

(And "Peking ravioli" as Bostonian for guotie makes it onto the jiaozi/guotie Wikipedia page.)

[sf]

On Sun, 7 Sep 2014 21:44:32 -0700 (PDT), Timo <ti...@physics.uq.edu.au>

I'll agree with that, but they are far from Italian ravioli.

[sf]

On Mon, 8 Sep 2014 03:02:19 -0700 (PDT), Timo <ti...@physics.uq.edu.au>

wrote:

> On Monday, September 8, 2014 2:57:26 PM UTC+10, Sqwertz wrote:
> > On Sun, 7 Sep 2014 21:44:32 -0700 (PDT), Timo wrote:
> > > On Monday, September 8, 2014 2:29:49 PM UTC+10, sf wrote:
> > >> On Sun, 7 Sep 2014 21:01:27 -0700 (PDT), Timo wrote:
> > >>> On Monday, September 8, 2014 10:22:27 AM UTC+10, theszak wrote:
> > >>
> > >>> > What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
> > >>> > http://www.beijingtokyomit.com/chinese_menu.html
> > >>>
> > >>> Their ravioli is "potstickers" in the Chinese. SO the only difference is between the Chinese and Japanese versions. Some comments on this at http://en.wikipedia.org/wiki/Jiaozi#Japanese_version
> > >>
> > >> Oh, come on. Anyone who has eaten both can say the only similarity is
> > >> dough around a filling.
> > >
> > > I'd say that Chinese jiaozi/guotie are pretty similar to Japanese gyoza. Given that they have the same name (when written in Chinese characters), it looks like the Japanese recognise the similarity. The Korean version is very similar, too.
> > >
> > > Since the Chinese, Japanese, and Korean versions are more similar to each other than they are to other types of dumplings within their own countries, I'd call them very similar.
> >
> > She's trying to refer to Italian ravioli.
>

> Italian ravioli would be ???? (Mandarin: Yidali jiao), "Italian dumplings", in Chinese, not ?? (Mandarin: guotie), "potsticker". The dual-language menu is unambiguous, even if one didn't read your earlier comment on Chinese "ravioli".

>
> (And "Peking ravioli" as Bostonian for guotie makes it onto the jiaozi/guotie Wikipedia page.)

I didn't read his comment and the comparison is far from unambiguous.
If you're trying to say it was on a Bahston Chinese menu, I had no
idea the general public was so clueless in this day and age.

[Helpful person]

On Monday, September 8, 2014 12:01:27 AM UTC-4, Timo wrote:
>
> Their ravioli is "potstickers" in the Chinese. SO the only difference is between the Chinese and Japanese versions. Some comments on this at http://en.wikipedia.org/wiki/Jiaozi#Japanese_version

Potstickers are just that, they stick to the pot and
are then released with liquid. This is different to
ravioli.

http://www.richardfisher.com

[Michel Boucher]

dsi1 <ds...@eternal-september.invalid> wrote in
news:lujf2o$2no$1...@dont-email.me:

> Both the Korean Mandoo and the Japanese Gyoza are versions of
> the Chinese potsticker. Mostly they are filled with beef,
> pork, chicken and shrimp. Raviolis can have pretty much
> anything.

Ravioli is already plural. Putting an "s" on it is redundant.

However, one thing you will never see in a raviolo is cheese. and
they are boiled, not deep fried like the potsticker family.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

[Helpful person]

On Monday, September 8, 2014 10:02:06 AM UTC-4, Michel Boucher wrote:
>
> However, one thing you will never see in a raviolo is cheese. and
> they are boiled, not deep fried like the potsticker family.
>

That's a bit picky, especially as you don't know how potstickers are
cooked. They are not deep fried, but pan fried till they stick to the
pan. Then they are released with liquid, usually broth.

http://www.richardfisher.com

[Michel Boucher]

Helpful person <rrl...@yahoo.com> wrote in
news:b2866327-88bd-41b4...@googlegroups.com:

>> However, one thing you will never see in a raviolo is cheese.
>> and they are boiled, not deep fried like the potsticker
>> family.
>>
> That's a bit picky, especially as you don't know how
> potstickers are cooked. They are not deep fried, but pan
> fried till they stick to the pan. Then they are released with
> liquid, usually broth.

However, some dumplings inthe potsticker family ARE deep fried. My
comment stands.

[notbob]

On 2014-09-08, Sqwertz <swe...@cluemail.compost> wrote:

> On Mon, 08 Sep 2014 09:02:06 -0500, Michel Boucher wrote:

>> However, one thing you will never see in a raviolo is cheese.

Ravioli con la ricotta

*A simple Emilian variation on Ravioli, with just cheese in the fillin


> There's plenty of commercial and home made ravioli with cheese in
> them. They're probably the majority, even.

Yep. Cheese will always be a major component of processed foods.
It's cheap, filling, and ppl like it. I think the last time I bought
pre-fab stuffed pasta, it was ravioli or tortellini with a bleu cheese
filling.

> Potstickers are to be steamed and pan fried

Correct. P-sticks go into hot pan partially yfilled with liquid/oil.
When liquid cooks off, the p-sticks are sufficiently steamed and stick
to the bottom of the pan, hence the name. Duh.

nb

[Brooklyn1]

"Julie Bove" wrote:
>
>Yes. I have made both too. Although technically you can put any filling
>you want in either one, it might not be authentic. And you can shape
>Ravioli any way you want. But Pot Stickers always seem to have the same
>distinctive shape with sort of a pinched over top.
>I'm probably not describing that well.

But... but you claim to be a writter... fact is you're more a
scribbler. I nominate Julie as r.f.c.'s graffiti drama queen.
http://en.wikipedia.org/wiki/Graffiti

[Michel Boucher]

notbob <not...@nothome.com> wrote in news:c76379FmgtU2
@mid.individual.net:

>>> However, one thing you will never see in a raviolo is cheese.

My mistake. I meant to say something you will never see in a gyoza
is cheese.

[Brooklyn1]

Mayo <af...@tr.oll> wrote:

>theszak wrote:
>> What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
>> http://www.beijingtokyomit.com/chinese_menu.html
>>
>Far thinner dough?

The only real difference between ravioli and all other filled sheet
pasta is that ravioli requires two sheets, all the other types require
one sheet that's folded.

[Brooklyn1]

Like condoms.

[dsi1]

On 9/8/2014 4:02 AM, Michel Boucher wrote:
> dsi1 <ds...@eternal-september.invalid> wrote in
> news:lujf2o$2no$1...@dont-email.me:
>
>> Both the Korean Mandoo and the Japanese Gyoza are versions of
>> the Chinese potsticker. Mostly they are filled with beef,
>> pork, chicken and shrimp. Raviolis can have pretty much
>> anything.
>
> Ravioli is already plural. Putting an "s" on it is redundant.

I've suspected as such!

>
> However, one thing you will never see in a raviolo is cheese. and
> they are boiled, not deep fried like the potsticker family.
>

You've never seen cheese in ravioli. I've seen plenty. Deep fried
potstickers? You must be eating these things in a bar. I'm guessing
TGIF. :-)

P.S. I won't use "raviolis" if you learn how to use your shift and
spacebar keys. :-)

[Brooklyn1]

Michel Boucher wrote:

>Helpful person <rrl...@yahoo.com> wrote in
>news:b2866327-88bd-41b4...@googlegroups.com:
>
>>> However, one thing you will never see in a raviolo is cheese.

What's a "raviolo"... a gay potsticker?
I know that one thing you'll never find in the oriental version is

cheese.

>>> and they are boiled, not deep fried like the potsticker
>>> family.
>>>
>> That's a bit picky, especially as you don't know how
>> potstickers are cooked. They are not deep fried, but pan
>> fried till they stick to the pan. Then they are released with
>> liquid, usually broth.
>
>However, some dumplings inthe potsticker family ARE deep fried. My
>comment stands.

Cooked either way is legal... like the difference between a spring
roll and an eggroll.

[Brooklyn1]

On Mon, 8 Sep 2014 11:01:12 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>You would never add (more) liquid to the pan once the potstickers are
>crispy on the bottom. You either scrape them off with a thin metal
>spatula, or - since the advent of Teflon - use a non-stick pan (in
>which case some scraping may still be required).
>
>-sw

Every Chinese restaurant I've been to deep fries... I've never seen
teflon used in any Chinese restaurant, they wouldn't be in business
long using teflon coated woks. In US Chinese restaurants
deep fried wontons are a very common side dish... cooked exactly the
same as eggrolls. Where I lived on Lung Guyland the population was
quickly changing to Caribbean, the best Jamaican patties
(deep fried rather than baked) were made at Chinese take outs, jerk
chicken too... those Chinese cooks made a sauce hotter than any sauce
you ever poured from a bottle. When asked for "hot" they'd grin, nod,
and say speecy, speecy, speecy... the sauce they concocted was like
comparing your lighter fluid bottled sauce to rocket fuel.

[Michel Boucher]

dsi1 <ds...@eternal-september.invalid> wrote in
news:lukp5j$995$1...@dont-email.me:

> P.S. I won't use "raviolis" if you learn how to use your shift
> and spacebar keys. :-)

I use two keyboards (US English and French (Canada) ) and have to
shift between them...sometimes I don't bother.

[Michel Boucher]

Swertz <swe...@cluemail.compost> wrote in
news:mmb7d2cjk1c2$.d...@sqwertz.com:

> No, you really meant to say raviolo and are just back peddling
> again. Stick to the OT troll threads like you usually do,
> since you don't know jack shit about cuisine.

Ha! YOU are the one who weaseled his way out of my plonk file, so
that makes YOU the troll.

*plonk*

[dsi1]

This explains why a North American person would think that gyozas are deep fried. We call that stuff crispy gau gee which is redundant because I've never seen gau gee prepaired any other way than deep fried. I love that stuff and the kids love it too. Crispy won ton is not redundant because won tons can be prepaired in many ways.

[dsi1]

On Monday, September 8, 2014 8:25:47 AM UTC-10, Michel Boucher wrote:
> dsi1 <ds...@eternal-september.invalid> wrote in
>
> news:lukp5j$995$1...@dont-email.me:
>
>
>
> > P.S. I won't use "raviolis" if you learn how to use your shift
>
> > and spacebar keys. :-)
>
>
>
> I use two keyboards (US English and French (Canada) ) and have to
>
> shift between them...sometimes I don't bother.
>

But... but... proper spelling and punction is important, right?

[Dave Smith]

On 2014-09-08 2:28 PM, Michel Boucher wrote:
> Swertz <swe...@cluemail.compost> wrote in
> news:mmb7d2cjk1c2$.d...@sqwertz.com:
>
>> No, you really meant to say raviolo and are just back peddling
>> again. Stick to the OT troll threads like you usually do,
>> since you don't know jack shit about cuisine.
>
> Ha! YOU are the one who weaseled his way out of my plonk file, so
> that makes YOU the troll.
>
> *plonk*
>

Sad isn't it. A person is really throwing in the towel and admitting was
a sad, sad lower when he has to keep nymshifting to be heard because he
knows the people he intent on annoying have him filtered.

[Michel Boucher]

dsi1 <dsi...@yahoo.com> wrote in news:9490e533-eadd-4f8f-bc3c-
07b62b...@googlegroups.com:

> But... but... proper spelling and punction is important, right?

For you, yes. You obviously feel you need to be careful, but this
is more like a conversation and not a formal essay.

Do you punct as you speak?

[dsi1]

On Monday, September 8, 2014 9:41:03 AM UTC-10, Michel Boucher wrote:
> dsi1 wrote in news:9490e533-eadd-4f8f-bc3c-

>
> 07b62b...@googlegroups.com:
>
>
>
> > But... but... proper spelling and punction is important, right?
>
>
>
> For you, yes. You obviously feel you need to be careful, but this
>
> is more like a conversation and not a formal essay.
>

Thanks for clarification. I thought you were some kind of spelling/style netcop since you brought up the matter of my inadequate spelling/usage. You best get used to it. :-)

[Michel Boucher]

dsi1 <dsi...@yahoo.com> wrote in
news:31c35772-36bf-4e8e...@googlegroups.com:

> Thanks for clarification. I thought you were some kind of
> spelling/style netcop since you brought up the matter of my
> inadequate spelling/usage. You best get used to it. :-)

I think it's important when people quote something that they make
some effort to make sure it is correct. The Internet is there to
help you find the correct term. There is no excuse for getting
those things wrong.

There have been a number of "foreign" recipe names and ingredients
here which have been misspelled, all of which makes searching and
identification practically pointless.

And I do like punctuation, and I use it, but I don't insist others
do unless it creates confusion, as in the famous case of Eats
Shoots and Leaves / Eats, Shoots and Leaves. The second has
completely different meaning from the first.

Hint: One is a koala, the other is a gunslinger.

[Timo]

On Monday, September 8, 2014 10:40:53 PM UTC+10, sf wrote:
>
> I didn't read his comment and the comparison is far from unambiguous.
> If you're trying to say it was on a Bahston Chinese menu, I had no
> idea the general public was so clueless in this day and age.

I'd not seen "ravioli" used for guotie/potstickers before. But I looked at the menu linked in the OP, and there it was.

I didn't look at their address before, but it's Bostonian enough: "Cambridge, MA".

[Helpful person]

On Monday, September 8, 2014 4:15:44 PM UTC-4, Michel Boucher wrote:
> dsi1 <dsi...@yahoo.com> wrote in

>
> And I do like punctuation, and I use it, but I don't insist others
> do unless it creates confusion, as in the famous case of Eats
> Shoots and Leaves / Eats, Shoots and Leaves. The second has
> completely different meaning from the first.
>
> Hint: One is a koala, the other is a gunslinger.
>

Why the capitalization? Surely not correct.

http://www.richardfisher.com

[dsi1]

On Monday, September 8, 2014 10:15:44 AM UTC-10, Michel Boucher wrote:
> dsi1 <> wrote in

>
> news:31c35772-36bf-4e8e...@googlegroups.com:
>
>
>
> > Thanks for clarification. I thought you were some kind of
>
> > spelling/style netcop since you brought up the matter of my
>
> > inadequate spelling/usage. You best get used to it. :-)
>
>
>
> I think it's important when people quote something that they make
>
> some effort to make sure it is correct. The Internet is there to
>
> help you find the correct term. There is no excuse for getting
>
> those things wrong.
>
>
>
> There have been a number of "foreign" recipe names and ingredients
>
> here which have been misspelled, all of which makes searching and
>
> identification practically pointless.
>
>
>
> And I do like punctuation, and I use it, but I don't insist others
>
> do unless it creates confusion, as in the famous case of Eats
>
> Shoots and Leaves / Eats, Shoots and Leaves. The second has
>
> completely different meaning from the first.
>
>
>
> Hint: One is a koala, the other is a gunslinger.
>
>

I have heard of this famous book. The author would undoubtedly be turning in her grave if she saw the things that go on in Usenet. Of course, being still alive puts the kabosh on that occurring.

[Brooklyn1]

On Mon, 8 Sep 2014 12:08:33 -0700 (PDT), dsi1 <dsi...@yahoo.com>
wrote:

>On Monday, September 8, 2014 8:25:47 AM UTC-10, Michel Boucher wrote:
>> dsi1 <ds...@eternal-september.invalid> wrote in
>>
>> news:lukp5j$995$1...@dont-email.me:
>>
>>
>>
>> > P.S. I won't use "raviolis" if you learn how to use your shift
>>
>> > and spacebar keys. :-)
>>
>>
>>
>> I use two keyboards (US English and French (Canada) ) and have to
>>
>> shift between them...sometimes I don't bother.
>>
>
>But... but... proper spelling and punction is important, right?

Shouldn't that be punktion?

[dsi1]

On Sunday, September 7, 2014 2:22:27 PM UTC-10, theszak wrote:
> What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
>
> http://www.beijingtokyomit.com/chinese_menu.html

I'm just glad that, in this day and age, ravioli and kim chee can coexist harmoniously on the same menu. It's all good.

[Mayo]

On 9/8/2014 9:58 AM, Sqwertz wrote:
> Potstickers are to be steamed and pan fried
>

> -sw

Is that your latest executive order, Queen Troll?

[Mayo]

On 9/8/2014 10:01 AM, Sqwertz wrote:
> You would never add (more) liquid to the pan once the potstickers are
> crispy on the bottom.

You're in no position to issue orders Squishy, FOAD.

[dsi1]

On Monday, September 8, 2014 10:49:37 AM UTC-10, Brooklyn1 wrote:
> On Mon, 8 Sep 2014 12:08:33 -0700 (PDT), dsi1 <>

> wrote:
>
>
>
> >On Monday, September 8, 2014 8:25:47 AM UTC-10, Michel Boucher wrote:
>
> >> dsi1 <ds...@eternal-september.invalid> wrote in
>
> >>
>
> >> news:lukp5j$995$1...@dont-email.me:
>
> >>
>
> >>
>
> >>
>
> >> > P.S. I won't use "raviolis" if you learn how to use your shift
>
> >>
>
> >> > and spacebar keys. :-)
>
> >>
>
> >>
>
> >>
>
> >> I use two keyboards (US English and French (Canada) ) and have to
>
> >>
>
> >> shift between them...sometimes I don't bother.
>
> >>
>
> >
>
> >But... but... proper spelling and punction is important, right?
>
>
>
> Shouldn't that be punktion?

It can be anything one's heart desires - after all, this is Usenet not an English literature class.

[Mayo]

On 9/8/2014 1:53 AM, Julie Bove wrote:
>
> "Mayo" <af...@tr.oll> wrote in message news:lujcct$jki$7...@dont-email.me...

>> On 9/7/2014 6:22 PM, theszak wrote:
>>> What's the difference between the ingredients for Ravioli and for
>>> Gyoza?... for example at
>>> http://www.beijingtokyomit.com/chinese_menu.html
>>>

>> Far thinner dough?
>>
>> Nope, that's just roll protocol.
>
> When I was in CA, I could get some refrigerated ravioli that was so thin
> you could see the contents within. I loved it because it was pretty low
> in carbs. And amazingly the filling never leaked out.

Here's a credible recipe for gyoza:

http://www.steamykitchen.com/5874-gyoza-recipe-japanese-pan-fried-dumplings.html

You will never go wrong at her website!

[Dave Smith]

On 2014-09-08 3:41 PM, Michel Boucher wrote:
> dsi1 <dsi...@yahoo.com> wrote in news:9490e533-eadd-4f8f-bc3c-
> 07b62b...@googlegroups.com:
>
>> But... but... proper spelling and punction is important, right?
>
> For you, yes. You obviously feel you need to be careful, but this
> is more like a conversation and not a formal essay.
>
> Do you punct as you speak?

Ouch. She set herself up for that one.
>

[Dave Smith]

On 2014-09-08 4:15 PM, Michel Boucher wrote:
> dsi1 <dsi...@yahoo.com> wrote in
> news:31c35772-36bf-4e8e...@googlegroups.com:
>
>> Thanks for clarification. I thought you were some kind of
>> spelling/style netcop since you brought up the matter of my
>> inadequate spelling/usage. You best get used to it. :-)
>
> I think it's important when people quote something that they make
> some effort to make sure it is correct. The Internet is there to
> help you find the correct term. There is no excuse for getting
> those things wrong.
>
> There have been a number of "foreign" recipe names and ingredients
> here which have been misspelled, all of which makes searching and
> identification practically pointless.
>
> And I do like punctuation, and I use it, but I don't insist others
> do unless it creates confusion, as in the famous case of Eats
> Shoots and Leaves / Eats, Shoots and Leaves. The second has
> completely different meaning from the first.
>
> Hint: One is a koala, the other is a gunslinger.
>

Hmmm... I had heard that one as eats bush and leaves.

[Michel Boucher]

Helpful person <rrl...@yahoo.com> wrote in

news:8340e714-d0e6-482d...@googlegroups.com:

>> And I do like punctuation, and I use it, but I don't insist
>> others do unless it creates confusion, as in the famous case
>> of Eats Shoots and Leaves / Eats, Shoots and Leaves. The
>> second has completely different meaning from the first.
>>
>> Hint: One is a koala, the other is a gunslinger.
>>
> Why the capitalization? Surely not correct.

Surely correct. It's the title of a book.

http://www.amazon.com/Eats-Shoots-Leaves-Tolerance-
Punctuation/dp/1592402038

http://tinyurl.com/yczu6kj

[Michel Boucher]

dsi1 <dsi...@yahoo.com> wrote in
news:0914fb48-f1fd-4b14...@googlegroups.com:

> I have heard of this famous book. The author would undoubtedly
> be turning in her grave if she saw the things that go on in
> Usenet. Of course, being still alive puts the kabosh on that
> occurring.

There is nothing wrong with doing things correctly.

[Mayo]

On 9/8/2014 6:40 AM, sf wrote:
> On Mon, 8 Sep 2014 03:02:19 -0700 (PDT), Timo <ti...@physics.uq.edu.au>
> wrote:
>
>> On Monday, September 8, 2014 2:57:26 PM UTC+10, Sqwertz wrote:
>>> On Sun, 7 Sep 2014 21:44:32 -0700 (PDT), Timo wrote:
>>>> On Monday, September 8, 2014 2:29:49 PM UTC+10, sf wrote:
>>>>> On Sun, 7 Sep 2014 21:01:27 -0700 (PDT), Timo wrote:

>>>>>> On Monday, September 8, 2014 10:22:27 AM UTC+10, theszak wrote:
>>>>>
>>>>>>> What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
>>>>>>> http://www.beijingtokyomit.com/chinese_menu.html
>>>>>>

>>>>>> Their ravioli is "potstickers" in the Chinese. SO the only difference is between the Chinese and Japanese versions. Some comments on this at http://en.wikipedia.org/wiki/Jiaozi#Japanese_version
>>>>>
>>>>> Oh, come on. Anyone who has eaten both can say the only similarity is
>>>>> dough around a filling.
>>>>
>>>> I'd say that Chinese jiaozi/guotie are pretty similar to Japanese gyoza. Given that they have the same name (when written in Chinese characters), it looks like the Japanese recognise the similarity. The Korean version is very similar, too.
>>>>
>>>> Since the Chinese, Japanese, and Korean versions are more similar to each other than they are to other types of dumplings within their own countries, I'd call them very similar.
>>>
>>> She's trying to refer to Italian ravioli.
>>
>> Italian ravioli would be ???? (Mandarin: Yidali jiao), "Italian dumplings", in Chinese, not ?? (Mandarin: guotie), "potsticker". The dual-language menu is unambiguous, even if one didn't read your earlier comment on Chinese "ravioli".
>>
>> (And "Peking ravioli" as Bostonian for guotie makes it onto the jiaozi/guotie Wikipedia page.)

>
> I didn't read his comment and the comparison is far from unambiguous.
> If you're trying to say it was on a Bahston Chinese menu, I had no
> idea the general public was so clueless in this day and age.
>
>

You can never underestimate the culinary IQ of the masses - hence fast
food...

[Mayo]

On 9/8/2014 11:28 AM, Brooklyn1 wrote:

> Mayo <af...@tr.oll> wrote:
>
>> theszak wrote:
>>> What's the difference between the ingredients for Ravioli and for Gyoza?... for example at
>>> http://www.beijingtokyomit.com/chinese_menu.html
>>>

>> Far thinner dough?
>
> The only real difference between ravioli and all other filled sheet
> pasta is that ravioli requires two sheets, all the other types require
> one sheet that's folded.
>
+1

[Mayo]

On 9/8/2014 11:29 AM, Brooklyn1 wrote:

> On Mon, 8 Sep 2014 00:53:11 -0700, "Julie Bove"
> <juli...@frontier.com> wrote:
>
>>
>> "Mayo" <af...@tr.oll> wrote in message news:lujcct$jki$7...@dont-email.me...

>>> On 9/7/2014 6:22 PM, theszak wrote:
>>>> What's the difference between the ingredients for Ravioli and for
>>>> Gyoza?... for example at
>>>> http://www.beijingtokyomit.com/chinese_menu.html
>>>>
>>> Far thinner dough?
>>>

>>> Nope, that's just roll protocol.
>>
>> When I was in CA, I could get some refrigerated ravioli that was so thin you
>> could see the contents within. I loved it because it was pretty low in
>> carbs. And amazingly the filling never leaked out.
>

> Like condoms.
>
Yuck.

:-(

[Mayo]

On 9/8/2014 11:40 AM, Swertz wrote:
> No, you really meant to say raviolo and are just back peddling again.
> Stick to the OT troll threads like you usually do, since you don't
> know jack shit about cuisine.
>

> -sw

Shaddup Shu Mai, you need to go back to stuffing your corpulent little
cheeks for the fall...

[Mayo]

On 9/8/2014 12:25 PM, Michel Boucher wrote:
> dsi1 <ds...@eternal-september.invalid> wrote in
> news:lukp5j$995$1...@dont-email.me:
>
>> P.S. I won't use "raviolis" if you learn how to use your shift
>> and spacebar keys. :-)
>
> I use two keyboards (US English and French (Canada) ) and have to
> shift between them...sometimes I don't bother.
>

Not a very efficient thing then, having two languages to work from, is it?

[Mayo]

On 9/8/2014 12:51 PM, Skwertz wrote:
> I think what he meant to say was


Get out of here, now.

[Mayo]

These look very tasty:

http://www.qlkitchen.com/deep-fried-prawn-gyoza/

INGREDIENTS / BAHAN-BAHAN
1 packet FIGO Prawn Dumpling (10 pieces)
Cooking oil for deep frying
Thai dipping sauce (A):
2 tablespoons fish sauce
1 red chili, chopped finely
3 stalks coriander leaves, chopped
2 tablespoons lime juice
1 tablespoon fine granulated sugar (or to taste)
INSTRUCTIONS / CARA-CARA
Thai dipping sauce: Mix ingredients in a bowl and stir evenly. Leave aside.
Heat about 200ml cooking oil in a small saucepan until almost smoky
(about 180C if you have a deep-frying thermometer). To check if the oil
is hot enough, dip a wooden chopstick into the oil, bubbles will appear
immediately around the tip of the chopstick when the oil is hot enough.
Using a pair of wooden chopsticks or tongs, carefully put a gyoza into
the hot oil and fry for 2 minutes on medium-low heat until golden brown,
turning every now and then to fry evenly.
Remove the fried gyozas from the hot oil with a pair of tongs and drain
off the oil with some paper towels.
Serve immediately with the dipping sauce.

[Mayo]

Look at it this way, it's thrown a real kink into his redolent
group-killing act.

[Mayo]

On 9/8/2014 1:41 PM, Michel Boucher wrote:
> dsi1 <dsi...@yahoo.com> wrote in news:9490e533-eadd-4f8f-bc3c-
> 07b62b...@googlegroups.com:
>
>> But... but... proper spelling and punction is important, right?
>
> For you, yes. You obviously feel you need to be careful, but this
> is more like a conversation and not a formal essay.
>
> Do you punct as you speak?
>

Only with a Pict...

[Mayo]

On 9/8/2014 2:15 PM, Michel Boucher wrote:
> dsi1 <dsi...@yahoo.com> wrote in
> news:31c35772-36bf-4e8e...@googlegroups.com:
>
>> Thanks for clarification. I thought you were some kind of
>> spelling/style netcop since you brought up the matter of my
>> inadequate spelling/usage. You best get used to it. :-)
>
> I think it's important when people quote something that they make
> some effort to make sure it is correct. The Internet is there to
> help you find the correct term. There is no excuse for getting
> those things wrong.
>
> There have been a number of "foreign" recipe names and ingredients
> here which have been misspelled, all of which makes searching and
> identification practically pointless.
>
> And I do like punctuation, and I use it, but I don't insist others
> do unless it creates confusion, as in the famous case of Eats
> Shoots and Leaves / Eats, Shoots and Leaves. The second has
> completely different meaning from the first.
>
> Hint: One is a koala, the other is a gunslinger.
>

They let Koalas use guns in Oz?

[Mayo]

Ditto that!

:-)

[dsi1]

I'd eat it for sure. The one and only time that I made mandoo was about
35 years ago. My wife taught me how to make those things. Boy they were
tasty! I cooked them the traditional way - simmering the mandoo with
some water in a pan until the pan was dry and then finishing it off by
frying. That took way too long so I finished most of them by deep
frying. She took some to work and I took some to work. People just love
that stuff. Even the gruff boss of the printshop really enjoyed himself.
That was a strange thing to see.

Unfortunately, I didn't enjoy stuffing the wrappers and putting the
proper ornamental frills on the sealed edges - I don't have the
temperament for that tedious work. So I never was interested in making
it again. That's the breaks.

[notbob]

On 2014-09-08, dsi1 <dsi...@yahoo.com> wrote:

> This explains why a North American person would think that gyozas
> are deep fried.

I'm not sure you can explain how a "North American person" would even
know what a gyoza is. I, for one, have never even heard the term and
I love Japanese cooking. I usta buy em' all the time, and the
Japanese guy who owned the place called 'em "Japanese potstickers",
which is how I cooked them and they were the best "potstickers" I ever
tasted.

Some things some ppl in this thread obviously don't know:

http://www.japan-guide.com/r/e107.html

nb

[Mayo]

I'm going to make sure it's the first thing into my new fryer oil.

> The one and only time that I made mandoo was about
> 35 years ago. My wife taught me how to make those things. Boy they were
> tasty! I cooked them the traditional way - simmering the mandoo with
> some water in a pan until the pan was dry and then finishing it off by
> frying. That took way too long so I finished most of them by deep
> frying. She took some to work and I took some to work. People just love
> that stuff. Even the gruff boss of the printshop really enjoyed himself.
> That was a strange thing to see.
>
> Unfortunately, I didn't enjoy stuffing the wrappers and putting the
> proper ornamental frills on the sealed edges - I don't have the
> temperament for that tedious work. So I never was interested in making
> it again. That's the breaks.

It's a Zen thing, you have to feel the pleats!

[notbob]

On 2014-09-09, Sqwertz <swe...@cluemail.compost> wrote:

> The first time I ever heard the term "gyoza" was at Trader Joes, 22
> years ago.

I'd go to TJs, stumble around, buy some cheese and a couple packs of
cioppino, then hit the wines. Never saw gyozas.

> If you've never heard of them until now, then your
> Japanese restaurant circle was very limited.

No argument, there.

> American-Chinese restaurants usually call them potstickers.....

This might have been a ramen shop. I wasn't into ramen, back then, so
didn't notice. The Japanese owner didn't even offer his gyosas on the
menu. It was an off-the-menu item he offered those in the know, which
I obviously was not. But, his gyosas were good enough to keep me
coming back again and again. At least until he went belly up.
Shoulda put them gyosas on the main menu. ;)

nb

[Mayo]

On 9/9/2014 9:13 AM, Sqwertz wrote:
>> This explains why a North American person would think that gyozas are deep fried.

> No, only Sheldon and people who eat at cheap Chinese places think
> that.

Shut up Yappy, it's already been documented that deep-fried gyoza are
not just a North American thing.

[Mayo]

On 9/9/2014 10:41 AM, Sqwertz wrote:
> The first time I ever heard the term "gyoza" was at Trader Joes, 22
> years ago.

That's nice, now bugger off out of here.

[Mayo]

On 9/9/2014 11:44 AM, Sqwertz wrote:
> Gyoza have been a staple in the freezer section of TJ's for over 20
> years.

That's nice, anything else glaringly obvious you need to share with us
today?

No?

Please levae then.

[notbob]

On 2014-09-09, Sqwertz <swe...@cluemail.compost> wrote:

> Gyoza have been a staple in the freezer section of TJ's for over 20
> years.

So what? I probably thought it was Mexican (Goya).

Quite frankly, I learned early that TJs frozen processed foods suck,
big time! About the only thing I ever bought in their freezer section
was their cioppino (once astonishingly excellent) and their
cheesecake. All the rest of it was horrible, bordering on inedible.
Worst pizzas on the planet, Mexican food that would gag a starving
goat, sawdust Italian, cardboard Asian, etc. Sorry, but the only
thing that kept me returning to TJs was their 2$CHK and the cheese,
which unfortunately became steadily lower in quality as time passed.
By time TJs finally built a store in my emerging town, I'd pretty much
abandoned them as a source of food, all their foods being more food
curiosities than serious food basics.

nb

[dsi1]

Beats me how things are on the mainland. Over here, the place is
crawling with ramen shops and places to get bentos. It never occurred to
me that people don't eat gyoza over there. I've been eating a lot of
gyoza but rarely order the stuff - it just comes alongside a bowl of
ramen or Japan curry. To tell you the truth, I'm getting sick of the
stuff.

[Timo]

Sure. "Gyoza" = "jiaozi", not "guotie" (it's a loanword from a Chinese language, and written in the same Chinese characters). Just as jiaozi can be pan-fried, boiled, steamed, deep-fried, so can gyoza.

Japanese and Korean-Japanese restaurants around here usually call them gyoza; lots of the Japanese menu items are transliterated rather than translated.

[dsi1]

Congrats on the fresh oil. Fresh oil is a wonderful thing and speaks of
new beginnings and of all those good things to come.

>
>> The one and only time that I made mandoo was about
>> 35 years ago. My wife taught me how to make those things. Boy they were
>> tasty! I cooked them the traditional way - simmering the mandoo with
>> some water in a pan until the pan was dry and then finishing it off by
>> frying. That took way too long so I finished most of them by deep
>> frying. She took some to work and I took some to work. People just love
>> that stuff. Even the gruff boss of the printshop really enjoyed himself.
>> That was a strange thing to see.
>>
>> Unfortunately, I didn't enjoy stuffing the wrappers and putting the
>> proper ornamental frills on the sealed edges - I don't have the
>> temperament for that tedious work. So I never was interested in making
>> it again. That's the breaks.
>
>
> It's a Zen thing, you have to feel the pleats!

I'm more contemplative now than I was in my early twenties so yeah, it
might suit me better these days.

[Mayo]

Hee hee!

It also speaks of a recent Costco run...

>>
>>> The one and only time that I made mandoo was about
>>> 35 years ago. My wife taught me how to make those things. Boy they were
>>> tasty! I cooked them the traditional way - simmering the mandoo with
>>> some water in a pan until the pan was dry and then finishing it off by
>>> frying. That took way too long so I finished most of them by deep
>>> frying. She took some to work and I took some to work. People just love
>>> that stuff. Even the gruff boss of the printshop really enjoyed himself.
>>> That was a strange thing to see.
>>>
>>> Unfortunately, I didn't enjoy stuffing the wrappers and putting the
>>> proper ornamental frills on the sealed edges - I don't have the
>>> temperament for that tedious work. So I never was interested in making
>>> it again. That's the breaks.
>>
>>
>> It's a Zen thing, you have to feel the pleats!
>
> I'm more contemplative now than I was in my early twenties so yeah, it
> might suit me better these days.

And what a wonderful thing to pass on to a growing granddaughter too, eh?

[dsi1]

On 9/9/2014 10:40 AM, Mayo wrote:
>
> And what a wonderful thing to pass on to a growing granddaughter too, eh?

I think that would be a worthy goal.

[Mayo]

One day she'll have her own steamy kitchen with bright little helpers in
tow.

[dsi1]

That might be possible. Her dad has the potential to be an excellent
chef. At barely 20, he's a banquet chef at a local restaurant. 2 years
ago, he was their dishwasher. One day, we wants to own a restaurant -
either that, or be a DJ. :-)

[Mayo]

Lol!

So many choices at that young age, eh?

So why not...BOTH?

For a while anyway.

[notbob]

On 2014-09-09, dsi1 <ds...@eternal-september.invalid> wrote:

> gyoza but rarely order the stuff - it just comes alongside a bowl of
> ramen or Japan curry. To tell you the truth, I'm getting sick of the
> stuff.

I should be so lucky. Here, in the CO Rockies boonies, we don't have
even a good Chinese place. I cook better! Although, never tried
gyo[sz]a. Might be easier than trying to find a proper wrap for fried
spring rolls. ;)

nb

[notbob]

On 2014-09-10, Sqwertz <swe...@cluemail.compost> wrote:

> As for cheesecake, I would never buy cheesecake unless it was made
> with blue cheese and caramel.

I'd be all over that one! I usta buy TJs NYC cheesecake. Cost a
little more, but was seriously good.

nb

[Mayo]

On 9/9/2014 11:33 PM, Sqwertz wrote:
> As for cheesecake, I would never buy cheesecake unless it was made
> with blue cheese and caramel.
>

> -sw

Can you stop posting from your toilet, please...

[dsi1]

It's a great thing about hyperactive people - it's tough to keep them down. Teachers don't care for them because they won't keep their butts in the seat but once they get out into the real world, they are as tigers.

>
>
> So why not...BOTH?
>
>
>
> For a while anyway.

That's with I say but I don't really know what's involved in either to any great depth.

[dsi1]

Being without a Chinese restaurant is a sad state to be in. My dad was in Sweden and a guy in a Chinese restaurant told him he could fix him up a bowl of real Hawaiian saimin. It turned out to be spaghetti with chicken soup. Ha ha what a burn!

[Mayo]

On 9/10/2014 2:01 PM, dsi1 wrote:
> On Tuesday, September 9, 2014 12:44:44 PM UTC-10, Mayo wrote:
>> On 9/9/2014 4:30 PM, dsi1 wrote:
>>
>>> On 9/9/2014 11:17 AM, Mayo wrote:
>>
>>>> On 9/9/2014 2:49 PM, dsi1 wrote:
>>
>>>>> On 9/9/2014 10:40 AM, Mayo wrote:
>>
>>>>>>
>>
>>>>>> And what a wonderful thing to pass on to a growing granddaughter too,
>>
>>>>>> eh?
>>
>>>>>
>>
>>>>> I think that would be a worthy goal.
>>
>>>>
>>
>>>> One day she'll have her own steamy kitchen with bright little helpers in
>>
>>>> tow.
>>
>>>
>>
>>> That might be possible. Her dad has the potential to be an excellent
>>
>>> chef. At barely 20, he's a banquet chef at a local restaurant. 2 years
>>
>>> ago, he was their dishwasher. One day, we wants to own a restaurant -
>>
>>> either that, or be a DJ. :-)
>>
>>
>>
>> Lol!
>>
>>
>>
>> So many choices at that young age, eh?
>>
>
> It's a great thing about hyperactive people - it's tough to keep them down. Teachers don't care for them because they won't keep their butts in the seat but once they get out into the real world, they are as tigers.

Yeah, it's a battle of energies for sure.

>>
>>
>> So why not...BOTH?
>>
>>
>>
>> For a while anyway.
>
> That's with I say but I don't really know what's involved in either to any great depth.

Depending on hours a DJ can work weekend nights or daytime events and
still have room to be a chef, for a time anyway.

[Mayo]

Dang...those pesky Swedes!

[dsi1]

Thanks for the info. I know nothing about that world. My understaning is that he's entering DJ competitions. I love music but that's stuff best left to the young'uns.

[Mayo]

They get to freelance a lot.

We have a sprinkler service tech who moonlights as a DJ and loves it.

It's kind of a free-form gig, but like anything else youth-oriented it
isn't a lifelong career path - or usually isn't.

[Nunya Bidnits]

TJ's sells a gyoza sauce for dipping which IMO is totally nasty tasting.
AFAIC gyoza, pot stickers, and dumpling are largely interchangeable terms,
speaking asianly. .

[Nunya Bidnits]

Brooklyn1 <grave...@verizon.net> wrote:
> Mayo <af...@tr.oll> wrote:
>
>> theszak wrote:
>>> What's the difference between the ingredients for Ravioli and for
>>> Gyoza?... for example at
>>> http://www.beijingtokyomit.com/chinese_menu.html
>>>
>> Far thinner dough?
>
> The only real difference between ravioli and all other filled sheet
> pasta is that ravioli requires two sheets, all the other types require
> one sheet that's folded.

So you think the filling is exactly the same in all of them? There are
plenty of differences, it's just a particular form of filled pastry that is
common across many cuisines, not the filling. What's inside pretty much
defines what it is, other than a small filled pastry.

MartyB

[Nunya Bidnits]

Brooklyn1 <grave...@verizon.net> wrote:
> Michel Boucher wrote:
>
>> Helpful person <rrl...@yahoo.com> wrote in
>> news:b2866327-88bd-41b4...@googlegroups.com:

>>
>>>> However, one thing you will never see in a raviolo is cheese.
>

> What's a "raviolo"... a gay potsticker?
> I know that one thing you'll never find in the oriental version is

> cheese.
>
>>>> and they are boiled, not deep fried like the potsticker
>>>> family.
>>>>
>>> That's a bit picky, especially as you don't know how
>>> potstickers are cooked. They are not deep fried, but pan
>>> fried till they stick to the pan. Then they are released with
>>> liquid, usually broth.
>>

>> However, some dumplings inthe potsticker family ARE deep fried. My
>> comment stands.
>
> Cooked either way is legal... like the difference between a spring
> roll and an eggroll.

In Chinese cuising there's a huge difference in wrappers between a crispy
spring roll and an egg roll. The spring roll wrappers are paper thin and as
the name implies, cook up quite crispy. Much more pleasant to my palate than
egg rolls.

MartyB

[Mayo]

On 9/11/2014 10:54 AM, Nunya Bidnits wrote:
> AFAIC gyoza, pot stickers, and dumpling are largely interchangeable
> terms, speaking asianly. .

You are as clueless about things Asian as you are BBQ.

[Mayo]

On 9/11/2014 11:23 AM, Nunya Bidnits wrote:
> What's inside pretty much defines what it is,

And inside you is a rank bigot and overt class warrior....

[Mayo]

On 9/11/2014 11:25 AM, Nunya Bidnits wrote:
> In Chinese cuising [sic]

Into the sauce early today?