饺子 Jiaozi

相傳東漢末年，張機在長沙為官時，常為百姓除疾醫病，他在長沙告老還鄉後，走到家鄉白河岸邊，見百姓捱饑受寒，耳朵凍爛，在冬天，他叫弟子在南陽東關的一塊空地上搭起醫棚派藥，用羊肉、驅寒草藥煮熬成「祛寒嬌耳湯」，加入用饀皮包成耳朵狀的「嬌耳」，據說吃後身體會發熱，兩耳變暖。張機派藥持續到年三十。年初一時，人們開始仿嬌耳樣子做過年的食物，並在初一早上吃，稱之為「餃耳」、「餃子」。

Jiaozi (simplified Chinese: 饺子; traditional Chinese: 餃子; pinyin: Jiǎozi; Japanese: 餃子(gyōza); Vietnamese: bánh chẻo; Nepalese: म:म: or ममचा) or pot sticker is a Chinese dumpling commonly eaten in Nepal, Japan, Eastern and Western Asia.

Jiaozi typically consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton; jiaozi has a thicker skin and a relatively flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, have square skins, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.

包子baozi

一般是用面粉混和水後发酵過的麵團內加餡蒸製而成，款式非常多。常用餡为各種肉類或各類蔬菜、芝麻、豆沙等等。現今出名的天津狗不理包子、廣東叉燒包、上海小籠饅頭。

現在江南地區，仍然將包子和饅頭統稱為饅頭，而將以肉為餡的包子稱為「肉饅頭」。

A baozi or simply known as bao, bau, humbow, nunu, bausak, pow or pau is a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings.

Two types are found in most parts of China and Indonesia: Dabao (“big bun”), measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, xiaobao (“small bun”), measure approximately 5 cm wide, and are most commonly eaten in restaurants, but may also be purchased for take-away. Each order consists of a steamer containing about 10 pieces. A small ceramic dish is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with chili paste and garlic paste.