jiaozi
FRANSIZCA → TR
Tanım
•Ravioli chinois, généralement bouilli, dans la culture chinoise.
Diğer Dillerde
AlmancaJiaozi
Portekizceguioza
Japoncaギョーザ, 餃子 /ɡʲo̞ːza̠/
gyoza: a kind of dumpling or potsticker with a thin skin, traditionally made with minced pork and then fried, boiled, or steamed
köken: Borrowed from Mandarin 餃子／饺子, possibly from a Mandarin variety without significant palatalization (i.e. *giaozi), or from a non-Mandarin variety of Chinese. The word is first attested in print in 1955, and the food and the word both likely came to Japan via the Japanese-controlled puppet state of Manchukuo (1932–1945). Compare also Korean 교자(餃子) (gyoja).
aile: 焼餃子, 焼き餃子, 揚餃子, 揚げ餃子, 水餃子, 蒸餃子, 蒸し餃子
Korece만두 /ma̠ndu/
mandu, a form of dumpling in Korean cuisine · mantou (Chinese steamed bun)
eş: 교자
köken: Sino-Korean word from 饅頭.
aile: 고기만두, 군만두, 김치만두, 만두과, 만두소, 만둣국, 물만두, 소만두, 어만두, 찐만두
Lehçejiaozi
tradycyjny chiński pierożek z nadzieniem mięsnym, o charakterystycznym kształcie naśladującym sztabki złota popularne w starożytnych Chinach, który gotuje się na parze lub smaży na rozgrzanym tłuszczu
Macarcahúsos/zöldséges táska/batyu
Endonezcekuotie, swikiau
Taycaเกี๊ยว, เกี๊ยวซ่า /kia̯w˦˥/
wonton: Chinese dumpling. · square dough wrapper used for making wontons.
köken: From Hokkien 餃 /饺 (kiáu, “wonton”).
aile: เกี๊ยวน้ำ, เกี๊ยวแห้ง
Katalancajiaozi
Birmancaဖက်ထုပ် /pʰɛʔtʰoʊʔ/
dumpling
köken: ဖက် (hpak, “leaf”) + ထုပ် (htup, “parcel”)
aile: မုန့်ဖက်ထုပ်
Laocaກ້ຽວ
chrᏥᏯᎣᏏ
cmn餃兒 /饺儿, 餃子 /饺子, 餃餌 /饺饵
dngҗёзы
hak餃 /饺
yue餃 /饺, 餃子 /饺子
Eş & Zıt Anlamlılar
Eş anlamlılar