Chinese dumplings or jiaozi, called gyoza in Japan and mandu in Korea, are made by wrapping a meat or vegetable filling in a flat dough which is crimped together around the edges. The dumplings are then either pan fried, boiled, or steamed. The version served at dim sum uses a thinner wrapper that is almost see-through.

While eaten year-round as well, Chinese dumplings are traditionally eaten at Chinese New Year due to their shape, which symbolizes wealth. Sometimes families will hide a coin in a dumpling when making them for the holidays; the person who finds it will have good luck for the year.

1. Pork
2. Beef
3. Chicken
4. Shrimp
5. Cabbage
6. Leeks

The basic structure of the Chinese dumpling, that of a filling wrapped in dough, is common across cultures. Italian cuisine's ravioli, Poland's pierogi, India's samosas and Argentina's empenada are all fundamentally similar to the Chinese dumpling.

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