Jiaozi wrapped in egg instead of dough are called what?

Jiaozi wrapped in egg instead of dough are called egg dumplings. This is a recognized type of jiaozi in which an egg wrapper replaces the usual thin wheat-dough skin around the filling.

Most jiaozi use dough made from flour and water, enclosing fillings such as pork, beef, shrimp, vegetables, or combinations of these ingredients. They may be boiled, steamed, pan-fried, deep-fried, or baked. Egg dumplings change the wrapper while keeping the basic idea of a filled dumpling.

They should not be confused with soup dumplings, whose defining feature is broth inside the dumpling, or with crystal dumplings, which generally use translucent starch-based wrappers. Rice dumplings are another broad category and do not specifically describe jiaozi wrapped in egg. Jiaozi themselves are a Chinese food, while Japanese gyōza are a closely related Japanese version.