Dragon Jiaozi

• Boiled dumplings; (shuijiao) literally "water dumpling" (水餃; pinyin: shuǐjiǎo).
• Steamed dumplings; (zhengjiao) literally "steam dumpling" (蒸餃; pinyin: zhēngjiǎo).
• Shallow fried dumplings (guotie) lit. "pan stick", known as "potstickers" in N. America, (鍋貼; pinyin: guōtiē), also referred to as "dry-fried dumplings" (煎餃; pinyin: jiānjiǎo).
Dumplings that use egg rather than dough to wrap the filling are called "egg dumplings" or (蛋餃; pinyin: dànjiǎo). Cantonese style Chinese dumplings (gaau) are standard fare in dim sum. Gaau is simply the Cantonese pronunciation for 餃 (pinyin: jiǎo). The immediate noted difference to jiǎozi is that they are smaller and wrapped in a thinner translucent skin, and usually steamed. In other words, these are steamed dumplings. The smaller size and the thinner pastry make the dumplings easier to cook through with steaming. Fillings include shrimp, scallop, chicken, tofu, mixed vegetables, and others. The most common type are shrimp dumplings (har gow). In contrast to jiǎozi, gaau are rarely home-made. Similar to jiaozi, many types of fillings exist, and dim sum restaurants often feature their own house specials or innovations. Dim sum chefs and artists often use ingredients in new or creative ways, or draw inspiration from other Chinese culinary traditions, such as Chiuchow, Hakka, or Shanghai. More daring chefs may even incorporate a fusion from other cultures, such as Japanese (teriyaki) or Southeast Asian (satay, curry), while upscale restaurants may use expensive or exotic ingredients such as lobster, shark fin and bird's nest. Another Cantonese dumpling is the jau gok.