Boiled dumplings

饺子 jiǎo zi / 水饺 shuǐ jiǎo

Jiaozi variations:

- Boiled jiaozi (simplified Chinese: 水饺; traditional Chinese: 水餃; pinyin: shuǐjiǎo; lit. 'water dumpling')
- Steamed jiaozi (蒸饺; 蒸餃; zhēngjiǎo)
- Pan-fried jiaozi (煎饺; 煎餃; jiānjiǎo; 'dry-fried dumplings'), also referred to as "pot-stickers" (锅贴; 鍋貼; guōtiē) in southern China.
- Deep-fried jiaozi (炸饺; 炸餃; zhàjiǎo)
- Baked jiaozi (烤饺; 烤餃; kǎojiǎo)
- Soup dumplings (汤饺; 湯餃; tāngjiǎo)

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Dumplings:

Between jiaozi, gyoza, dumpling and wonton, I get confused.

In English, dumpling is sometimes used as the generic word grouping jiaozi, wonton and gyoza.

Jiaozi has a thick wrapper and a big variety of fillings. Can be steamed, boiled, pan-fried or baked.

Sometimes boiled jiaozi is translated as dumpling.

Sometimes pan-fried jiaozi is translated as pot stickers.

Gyoza is the japanese adaptation of pan-fried jiaozi.

Wonton is another type of dumpling. It has a thiner wrapper, and filled with pork and/or shrimp.

Wonton soup is usually a small side dish.
Wonton noodle soup is usually a large meal for one person or to share.