GYOZA (Japan): Pan-fried dumplings with a delicate wrapper and a filling of pork and vegetables; served with soy sauce and rice vinegar

JIAOZI (China): Chinese cousin of gyoza, jiaozi are often larger and can be boiled, steamed
or pan-fried

MANDU (Korea): Steamed or pan-fried dumplings with a filling of pork, vegetables or kimchi; often served with soy sauce and kimchi

MOMO (Nepal, Tibet, India): Steamed or fried dumplings filled with meat, vegetables and/or cheese; often served with a spicy dipping sauce; Nepali momos are round, served with achar, a South Asian pickle; Tibetan momos are half-moon shaped

PIEROGI (Poland, Ukraine): Boiled dumplings with a filling of meat, cheese, fruit, potatoes or sauerkraut; regularly served with butter, sour cream and onions

WONTON (China): Small, delicate dumplings with a thin wrapper and a filling of minced meat and vegetables; typically served in soup or as a dim sum dish

XIAO LONG BAO (China): Steamed soup dumplings with a thin wrapper and a savory broth filling, often with pork and ginger