A Chinese dumpling is called a Jiaozi.
The name jiaozi refers to this type of dumpling generically, although jiaozi might be referred to as shui jiao, if boiled; zheng jiao, if steamed; and guo tie or jian jiao, if pan-fried.
Chinese dumpling, also called Jiaozi, typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is one of the most important and traditional dishes in China.
The most popular dumpling is the Jiaozi Dumpling.
The Jiaozi dumpling which is pronounced as Jow-Zee the most common type of Chinese dumpling.
Crescent-shaped and formed with an opaque wrapper made from wheat dough, jiaozi are usually filled with ground pork, cabbage, and scallions, and served with a dipping sauce made of soy sauce, vinegar, and sesame oil.
Chinese xiao long bao are the most famous variety of soup dumpling.
They're stuffed with pork and broth and hail from Shanghai.
Soup dumplings are typically large and spherical and filled with cubes of gelatinous broth that's solid at room temperature but melts into liquid when steamed.
Dumpling is a broad class of dishes that consist of pieces of dough wrapped around a filling, or of dough with no filling.
The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets.
Originating in China, the dumpling, more commonly called the pot sticker, is made of wheat flour dough wrapper filled with meat and/or vegetables.
This common side dish is cooked many different ways.
Dumplings are most commonly steamed, pan fried, deep fried, or boiled.