Jiaozi jiaozi is a common jiaozi in China, which usually consists of small meat and chopped vegetables wrapped in a piece of dough. Popular meat stuffing includes ground pork, ground beef, ground chicken, shrimp and even fish. Popular mixtures include pork and cabbage, pork and celery, mutton and onion, leek and eggs. Jiaozi is usually boiled or steamed. Jiaozi is a traditional dish eaten on New Year's Eve and other festivals in China. Family members get together to pack jiaozi. It is also eaten to say goodbye to family or friends.

Another Chinese jiaozi is made of glutinous rice. Usually, glutinous rice dumplings (zongzi) are triangular or conical, and also filled with some red beans, dates or a little meat. Zongzi is a traditional food of Dragon Boat Festival.

If jiaozi is fried in a small amount, they are called pot stickers or pot stickers. Compared with wonton, the skin of jiaozi is thicker and bigger. Wonton is wrapped in rectangular dough, while jiaozi is wrapped in round dough.

Chinese food includes dumplings. Tangyuan is a special kind of zongzi. Tangyuan is a small jiaozi made of glutinous rice flour, which contains sweet sesame seeds, peanuts and red bean paste. Tangyuan can also be filled without stuffing. There are also other kinds of jiaozi, such as har kao, siew mai, steamed buns, pork buns and crystal jiaozi.

See also: Dim Sum Snacks for descriptions of seven other jiaozi, such as gau and Taro Root jiaozi.