Jiaozi

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.

Well-known variations of jiaozi dumplings include the smaller variety gaau ji that has a thin, translucent wrapping, the pan-fried guotie, and the Japanese-style dumpling, gyoza.