Crescent-shaped dumpling filled with meat or vegetables, typically boiled, steamed, or pan-fried

boiled dumpling usually made by wrapping a dough skin around a meat or vegetable filling

to wrap and prepare Chinese dumplings (jiaozi)

dumplings that have been cooked by steaming

A type of dumpling popular in southern China and Taiwan, named for its translucent, slightly chewy wrapper made with tapioca starch.

boiled dumpling with a flour skin and a meat or vegetable filling

fried dumpling; potsticker

a type of dumpling

A type of Cantonese dim sum; a steamed, half-moon shaped dumpling with a filling of shrimp and meat

A restaurant specializing in [[饺子|餃子|jiao3 zi5]]

dumpling; pot-sticker; same as [[饺子|餃子|jiao3 zi5]]