Taiwanese dumplings

Jiaozi (; ) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (), steamed (), pan-fried (), deep-fried (), or baked (), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their r

Bah-uân is a Taiwanese dumpling made of starch and rice flour, filled with meat and vegetables. It is gelatinous and translucent, and often considered street food.

Chinese baked bun

Chháu-á-kóe is a type of kuih with a sweet dough made with glutinous rice flour, sugar, and a ground cooked paste of Gnaphalium affine or Chinese mugwort. The herbs give the dough and the finished kuih a unique flavor and brownish green color. The kuih is found in Fujian, Hakka, and Taiwanese cuisine.