Cantonese Jiaozi is called
gaau ji in
Cantonese and is standard fare in
dim sum. The immediate noted difference to Northern style is that they are smaller and wrapped in a thinner translucent skin, and usually steamed. The smaller size and the thinner wrapper make the dumplings easier to cook through with steaming. In contrast to
jiaozi, Cantonese
gaau ji are rarely homemade because the wrapper, which needs to be thin but tough enough to not break, is more difficult to make. Many types of fillings exist, with the most common type being
har gow (), but fillings can include scallop, chicken, tofu, and mixed vegetables; dim sum restaurants often feature their own house specials or innovations. Dim sum chefs and artists often use ingredients in new or creative ways, or draw inspiration from other Chinese
culinary traditions, such as
Chaozhou,
Hakka, or
Shanghai. More creative chefs may even create
fusion gaau ji by using elements from other cultures, such as Japanese (
teriyaki) or Southeast Asian (
satay or
curry), while upscale restaurants may use expensive or exotic ingredients such as
lobster,
shark fin, and
bird's nest. Another Cantonese dumpling is
yau gok (), which are made with
glutinous rice dough and
deep fried.
Gau gee (
crispy gau gee or
kau gee) is a
Hawaiian derivative of Cantonese origin brought about during the
migration of Chinese in the mid-1800s. The deep-fried dumplings consist of a seasoned ground pork filling in a thick square wonton wrapper that is typically folded half into rectangles or triangles. It is usually accompanied with a condiment of soy sauce mixed with mustard. They are mistakenly called fried wontons in error because the pre-packaged store-bought wrappers are labeled as "wonton wrappers".
Guotie (potstickers) Guotie () are a type of northern Chinese
dumpling which are popular as a
street food, appetizer, or side order. Guotie differ from pan-fried jiaozi, or
jianjiao, in that the shape of guotie is usually elongated. In North China, the two ends of the guotie are often left open. Guotie are sometimes served on a
dim sum menu, but may be offered independently. The filling for both guotie and jiaozi usually contains
pork (sometimes
chicken, or beef in
Muslim areas),
cabbage (or
Chinese cabbage and sometimes
spinach),
scallions (spring or green onions),
ginger, Chinese rice wine or cooking wine, and sesame seed oil. In northern China, the guotie is considered a separate type of dumpling from the jiaozi. In southern China, the term "guotie" is often used as a synonym for the pan-fried jiaozi or
jianjiao. In
Shanghai guotie refers to a type of dumping, containing only meat, that looks similar to jiaozi but is specifically prepared to be pan fried only and never cooked any other way. In the Western world,
jianjiao are often referred to as
potstickers because the term was introduced to the West by
Buwei Yang Chao's book
How to Cook and Eat in Chinese (1949 revised enlarged edition), who hailed from southern China.
Gyōza restaurant in Japan at
Monzen-Nakachō Station Gyōza are a Japanese version of
jiaozi, developed from recipes brought back by Japanese colonizers returning from the Japanese-backed puppet state of
Manchukuo in
Northeast China after
World War II. The word
gyōza was likely adopted by Japanese settler colonists from the
Manchu word
giyose. Many Japanese repatriates, already familiar with Chinese cuisine, opened
yatai (food stalls) serving
ramen and began offering
gyōza as a side dish. The prevalent differences between Japanese-style gyōza and Chinese-style jiaozi are the rich
garlic flavor, which is less noticeable in the Chinese version (this is mainly due to the lack of ingredients in Japan and due to the palate of the Japanese people at the time who, unlike the Chinese, did not have a meat-rich diet), and that gyōza wrappers tend to be thinner, due to the fact that most Japanese restaurants use machine-made wrappers. In contrast, the rustic cuisine of poor Chinese immigrants shaped Westerners' views that Chinese restaurant jiaozi use thicker handmade wrappers. As jiaozi vary greatly across regions within China, these differences are not as clear in the country of origin. For example, visitors will easily find thin-skinned jiaozi at restaurants in
Shanghai and at street food vendors in the
Hangzhou region. Gyōza wrappers are actually identical to jiaozi wrappers seen in Chinese households using store-bought machine-made wrappers. Gyōza are usually served with soy-based
tare sauce seasoned with
rice vinegar or
chili oil (
rāyu in Japanese,
làyóu () in Mandarin Chinese). The most common recipe is a mixture of
minced pork (sometimes
chicken or
beef),
cabbage,
Asian chives,
sesame oil,
garlic or
ginger, which is then wrapped in the thinly rolled
dough skins. Gyōza share similarities with both
pierogi and
spring rolls and are cooked in the same fashion as pierogi, either boiled or fried. Gyōza and gyōza wrappers can be found in supermarkets and restaurants throughout Japan, either
frozen or ready to eat. Pan-fried gyōza are sold as a side dish in many
ramen and
Chinese restaurants. Both the wrappers and the prepared gyōza themselves are increasingly easy to find in Asian markets around the world. In Europe, gyoza is becoming increasingly popular as Japanese restaurants promote it as a starter or even as a main dish served with rice. Local production is also emerging, particularly in Switzerland, driven by the zero-kilometer and low-CO₂ footprint concepts, using locally sourced ingredients. The most popular preparation method is the pan-fried style called
yaki-gyōza (), in which the dumpling is first
fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the dumpling is
steamed. This technique is what the Chinese call
making potstickers (
see above). Other popular methods include
boiling sui-gyōza () and
deep frying age-gyōza (). Store-bought frozen dumplings are often prepared at home by first placing them in a pot of water, bringing it to a boil, and then transferring them to a pan with oil to fry the skin.
Mandu Mandu (
Korean: 만두;
Hanja: 饅頭), or mandoo, are dumplings in
Korean cuisine.
Mandu can be steamed, boiled, pan-fried, or deep-fried. Although the dumpling originated in
China, it is now considered one of the most recognized signature Korean dishes. The styles also vary across regions in the
Korean Peninsula.
Mandu were long part of
Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as
pojangmacha and
bunsikjip throughout South Korea.
Momo The
Tibetan and
Nepalese version is known as
momo (
Tibetan: མོག་མོག་;
Nepali: मम). The word "momo" comes from a Chinese
loanword, "momo" (
饃饃), which translates to "steamed bread". When preparing momo, flour is filled, most commonly with ground
water buffalo meat. Often, ground lamb or chicken meat is used as alternate to water buffalo meat. In Nepal there is also a vegetarian option where mixtures of potato, cheese and other vegetable items are mixed. Finely chopped
onion, minced
garlic, fresh minced
ginger,
cumin powder, salt,
coriander/
cilantro, etc. are added to the meat for flavor. A sauce made from cooked
tomatoes flavored with
Sichuan pepper and minced red chilies is often served along with momo. The Nepalese momo is usually served with dipping sauces that include tomato based chutneys or sesame-based sauces. Sauces can be thick or thin consistency depending on the eatery (locally called
chutney/achhar), that is normally made with
tomato as the base ingredient. In the Kathmandu valley, the traditional way of serving momo (momocha) is 10 ping-pong-ball-sized round momo drowned in a tangy, tomatoey and nutty broth or sauce called
jhol (watery soup/broth in Nepali) achar (served at room temperature, with watery/runny consistency, also known as Kathmandu-style momo). Jhol momo has a warm or hot broth poured over momo (not cooked in the soup/broth).{{cite web |url= https://baltiindian.ca/jhol-momo/ |title= Jhol Momo: Types, Recipe, and Ingredients Guide |author= |date= February 19, 2025 |publisher= Balti Indian Restaurant == Confusion with wonton ==