Zhēngjiao is a traditional dish consisting of steamed dumplings. The texture is somewhere between the crinkly and tender skins of boiled dumplings (shui jiao) and the crisp-bottom, chewy top style of pan-fried dumplings (guo tie or jian jiao or potstickers).

Once steamed, these dumplings will have a translucent wrapper covering the filling, which usually consists of pork and chives, cabbage, shrimp, or a combination of different vegetables. When served, zhēngjiao dumplings are often served with soy dipping sauce on the side.

Xiaolongbao are soup-filled dumplings originating from the 19th-century Nan Xiang, what is today Shanghai's Jiading district. It is believed that the first form of xiaolongbao was sold by Huang Mingxian, a shop owner who wanted to evolve the classic dumpling due to the increased competition of neighboring vendors.

The dumplings are usually filled with a large volume of soup and minced pork, then steamed in a specially-designed bamboo steamer. Sometimes, xiaolongbao can also be filled with crab or shrimp meat. The dough is quite thin, and it is believed that it should be thicker than tang bao, but not as thick as shen jian bao. 

The pan-fried variety of the Chinese jiaozi dumpling, known as guotie, is a Northern Chinese dumpling typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Crunchy and soft textures are achieved by a special method of preparing; while the bottom of the dumpling is frying, a small amount of liquid is added to the pan which is then covered, thus allowing the rest of the dumpling and the filling to steam.

When it comes to the shape, guotie should always be long and straight as it can stand more easily and it does not fall over during cooking. Goutie can be literally translated as pot sticks, so these dumplings are often nicknamed potstickers, especially in North America. 

Siomay is an Indonesian dish consisting of steamed cone-shaped fish dumplings, eggs, potatoes, cabbage, tofu, and bitter melon. After they have been steamed, all ingredients are assembled on a plate, cut into bite-sized pieces, and generously drizzled with a spicy peanut sauce.

The final touch to the dish is a splash of sweet soy sauce, along with a drizzle of lime juice. Siomay is derived from Chinese shumai, and it is believed to have originated among Chinese immigrants who came to Indonesia during the Dutch colonial period. 

Hamamatsu is a popular variety of Japanese gyoza filled with cabbage, onions, pork, and selected seasonings. It is characterized by a unique frying style in which cooks arrange gyoza in a circular pattern (hanetsuke, a technique in which a crispy bottom connects all the gyozas) so that they can fry as many snacks as possible at the same time.

It is very popular to pair Hamamatsu gyoza with a topping of bean sprouts.

These Chinese dumplings known as jiaozi, consisting of a thinly rolled piece of dough which contains either meat or a vegetable filling, are one of the most popular and most commonly eaten dishes in China and East Asia. They can be served either as an appetizer or as the main course, always with a side of soy sauce-based dipping sauce.

Traditionally, jiaozi are always eaten for Chinese New Year. Depending on how they are cooked, jiaozi dumplings can be classified into three categories: boiled, steamed, and pan-fried, but when it comes to folding techniques, there are many, and the most popular one is known as pinched-edge fold, which results in crescent-shaped jiaozi, the most popular shape in China. 

The name tangbao or tangbaozi refers to a broad group of steamed Chinese soup-filled dumplings. Depending on the origin, dumplings can be made with leavened or plain dumpling dough which is usually wrapped around a gelatinous filling, twisted and sealed at the top, and then steamed.

While they steam, the firm filling (usually made with minced pork or crab meat) transforms into a flavorful soup, which stays safely secured inside the bun. Due to the nature of this Chinese delicacy, they are always served immediately after steaming, so the soup stays liquid and hot. 

This combination of meat-stuffed dumplings and yogurt is common in Levantine cuisine. The dish consists of tiny dumplings—believed to have originated in Iran under the name joshpara—that are filled with a combination of meat and onions.

The dumplings are cooked in yogurt that is seasoned with mint, garlic, or other spices, and the dish is then typically served warm. Because of its international status, there are many varieties of the dish that may employ labneh-based sauces, different types of meat, nuts, and various spices.

The famous Japanese gyoza are crescent-shaped dumplings that have originated from the traditional Chinese jiaozi dumplings. The recipe was slightly altered to accommodate the Japanese taste, and gyoza soon became one of the favorite Japanese meals.

They consist of a thin wrapper made with wheat flour, eggs, and water, which is then stuffed with a mixture of meat and vegetables. The ingredients used in the stuffing are regionally influenced, but most commonly include minced pork or chicken, cabbage, chives, a substantial amount of garlic, ginger, and green onions.