What Cantonese name for jiaozi is listed in the article?

The Cantonese name for jiaozi listed in the article is gaau ji.

Cantonese gaau ji are generally smaller than northern-style jiaozi and use a thinner, often translucent wrapper. That wrapper is designed to remain intact during steaming, which helps explain why these dumplings are more commonly prepared by restaurant chefs than at home.

The name can be confused with specific Cantonese dumplings such as har gow and siu mai. Har gow is a shrimp dumpling with a translucent wrapper, while siu mai is typically open-topped; both are dim sum dishes, but neither is the Cantonese name for jiaozi.

Jiaozi have many regional forms and cooking methods, including boiling, steaming, pan-frying and deep-frying. In Japan, the related dumpling is called gyōza, showing how the same broader Chinese dumpling tradition developed distinct names and styles across East Asia.