The Chinese name for crescent-shaped dumplings typically filled with meat and vegetables is jiaozi.
Jiaozi are made by wrapping a thin wheat-flour dough skin around fillings such as pork, shrimp, beef, cabbage, chives, or other vegetables. The edges are pressed or pleated closed, producing the familiar half-moon shape. They may be boiled, steamed, pan-fried, or deep-fried.
Jiaozi have been eaten in China for centuries. A description of crescent-shaped dumplings appears in writing from the Northern Qi period, around the sixth century. They became especially associated with northern Chinese cuisine and are traditionally served during Lunar New Year because their shape resembles the silver or gold ingots once used in imperial China, symbolizing wealth and good fortune.
Jiaozi are often confused with wontons, but the two differ. Jiaozi generally have thicker wrappers and are served with dipping sauces, while wontons have thinner wrappers and are commonly served in soup. Pan-fried jiaozi are often called potstickers in English, although the Chinese term jianjiao is more precise.