Jiǎozi (饺子; 餃子; 餃子; bánh chẻo; म:म: or ममचा) or pot sticker is a Chinese dumpling widely available in China, Japan, Korea, Nepal, and other East Asian locations. It typically consists of ground meat and vegetable, wrapped into a thin piece of dough, and eaten with a soy dipping sauce or hot chili sauce. The most popular kinds are:
* Boiled dumplings: (shuijiao), “water dumpling” (水餃)
* Steamed dumplings: (zhengjiao), “steam dumpling” (蒸餃)
* Panfried dumplings: (guotie), “pan stick” (鍋貼)
Common fillings include pork, lamb, chicken, fish, and shrimp, mixed with chopped vegetables such as napa cabbage, scallion, leek, or garlic chives. They’re eaten with a soy sauce-based dipping sauce that may include vinegar, garlic, ginger, rice wine, hot sauce, and sesame oil.
They’re one of the main foods eaten for Chinese New Year and year round in the northern provinces. The name sounds like the word for the earliest paper money, so serving them is believed to bring prosperity. Many families eat them at midnight on Chinese New Year’s Eve. Some cooks will hide a clean coin for the lucky to find. In China, they’re sometimes served as a last course during restaurant meals. In Japan, they’re called Gyōza (ギョーザ, ギョウザ) and usually have a rich garlic flavor, featuring pork, cabbage, Nira (Chinese chives), sesame oil, garlic, and ginger. Interestingly, each country has a different folding technique. Korean ones are wrapped around the center for a round, chubby look; Chinese ones are folded lengthwise and sometimes pushed in on the edges, giving an elongated look, Japanese look like a folded fan. Nepal’s Momos are also uniquely shaped.