Which Chinese pinyin term names steamed jiaozi, relatives of gyōza?

The Chinese pinyin term for steamed jiaozi is zhēngjiǎo.

The term combines zhēng, meaning “to steam,” with jiǎo, a shortened form of jiǎozi in this food name. In simplified Chinese it is written 蒸饺; the traditional form is 蒸餃. The name identifies the cooking method rather than a completely separate dumpling family.

Jiaozi can be boiled, steamed, pan-fried or deep-fried. Steamed jiaozi are cooked in a covered steamer until the wrapper becomes tender and the filling is fully cooked. They may be filled with pork, beef, shrimp, vegetables or combinations such as pork and Chinese cabbage.

The alternatives describe other preparations: shuǐjiǎo are boiled dumplings, jiānjiǎo are pan-fried dumplings, and zhájiǎo are deep-fried dumplings. These distinctions are easy to confuse because the same basic wrapper-and-filling concept can be finished in several ways. Gyōza are the Japanese relative of jiaozi, while zhēngjiǎo is a Mandarin cooking-style label.