The difference between winter pigeons and jiaozi.

There is no difference between winter pigeons and jiaozi, but different regions have different names.

Moreover, the original name of Winter Festival Pigeon is Winter Festival Corner, also called Winter Festival Cocoon, Winter Festival Melon and Winter Festival Melon, which means Winter Festival jiaozi, while jiaozi is also called jiaozi, so it is Winter Festival Corner, which is a traditional snack popular in Shanwei, Guangdong.

Because every household usually does this on the winter solstice festival, because the pronunciation of "pigeon" and "horn" in the dialect is similar, and it is considered as "pigeon" in the back, and it is called "winter festival pigeon" over time; It is a representative of Guangdong Hailufeng specialty snacks and has become a daily food in Hailufeng area of Shanwei.

The practice of winter festival pigeons is:

Stir-fry kudzu vine, preserved vegetables, Chinese cabbage, celery, garlic, preserved shrimp, pork belly and other fillings. Use salt, soy sauce and other condiments, and then put the bag of winter festival pigeons.

Then the ratio of flour to glutinous rice flour is 1: 1, which is made into dough with warm water and then ground into dumpling skin as thin as dumpling skin. Put the skin-wrapped winter festival pigeons in a steamer and steam them, or boil them in water. Well-made winter festival pigeons can generally be eaten for a day or two without corruption, or they can be eaten after frying, so that the skin of winter festival pigeons is crispy and tender.

In fact, the practice of "offering pigeons in winter" is similar to that of Bao jiaozi. The biggest difference is that the skin is thicker and the stuffing is more. Its shape is bigger than that of jiaozi, and it has more stuffing. Each one is a bit like an ingot, with two or three in a bowl.

Its fillings are very rich, including kudzu vine, preserved vegetables, Chinese cabbage, celery, garlic, preserved shrimp, shredded squid, pork belly and so on. The skin of "Winter Festival Pigeon" is made of glutinous rice, which is a bit thick. It eats soft glutinous rice and is full, and the stuffing is fragrant and tender.