jiǎozi (饺子) and bāozi (包子) are traditional Chinese dumplings. They are found all over China and symbolize wealth, good luck and prosperity
Little “restaurants” in China, some not bigger than the size of a standard room, serve traditional dumplings that are typically called jiǎozi (饺子) and bāozi (包子). jiǎozi typically consist 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. jiǎozi are one of the major foods eaten during the Chinese New Year, though in the northern provinces they are eaten year round. They look like the golden ingots yuan bao used during the Ming Dynasty for money and the name sounds like the word for the earliest paper money, so serving them brings the promise of wealth, good luck and prosperity.
Watch: History of jiǎozi and jiǎozi preparation process
Compared with jiǎozi, bāozi (包子) are a different type of dumplings; They are steamed, filled bun or bread-like dumplings, filled with either pork or with vegetables. The major difference between bāozi and jiǎozi is that bāozi are more round and their dough is thicker. Their taste is often quite different as well. Both jiǎozi and bāozi are served in small steamers, each consists of 10 pieces. Along with the dumplings, a small ceramic plate is provided for vinegar, soy sauce and/or spicy sauce.
The Snack: jiǎozi (饺子) and bāozi (包子).
The price: 5 RMB for 10 dumplings (Less than one US dollar).
Where: In local side street restaurants all over China.
Does it worth my time: ABSOLUTELY!
It is not unusual to see foreigners eating in one of the small, usually not very clean, “restaurants”, and Laowaiblog interviewed an American guy named Dan who happened to be at the restaurant: “I love jiǎozi and bāozi. I come here especially for that. Because I live just a few minutes away, I tend to stop here every time I see the basket stack outside.” The “basket stack” is a stack of round shaped ceramic dishes on which the dumplings are steamed. “When I first stepped in this place and smelled the scent of the food, I knew that I came to the right place. I can’t stop coming here ever since.”
jiǎozi and bāozi are eaten all year round and can be eaten at any time of the day – breakfast, lunch or dinner. They can constitute one course, starter or side dish, or the main meal. Every family has its own preferred method of making them, with favourite fillings, and of course, jiǎozi types and preparation vary widely according to region.
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Lior Paritzky is the Editor in Chief and Manager of Laowaiblog, an internet platform that provides opinion and views about social phenomena in modern China. Look for Lior on Twitter: Liorpari 
You touched a nerve here!!!! I love these. I wish they had them where I live (suburbian America). I often make them at home and call friends to enjoy them with me
I must comment on a small thing: You forgot one of the major dumpling types – Shaomai!
Any recipes??????? Looks delicious!
Great article. You forgot to mention Shaomai － another type of dumplings that are filled with rice. They are the most delicious in my opinion!!
Man these dumplings are awesome! I miss them so much. To be honest these my most favorite snack when I’m in China. I love how sometimes the place where you eat is so dirty but the food is so good. quite a contrast!
Good job Lior.
Many small cities in Jiangsu and Zhejiang have their own style of 汤包. My favourite is from Jingjiang 靖江 – the most troublesome, yet delicious of them all (go to Jingjiang if you don’t believe me). That little town is also famous for Yangtze Blowfish （河豚）and Coilia ecetenes Jordan （长江刀鱼), which are more expensive delicacies, the later costs over 3000RMB/500g
Take a look at these pictures.
http://blog.sina.com.cn/s/blog_5a674a020100az7n.html
Ahhh, when I was in China for two months they were just about my favourite thing to eat. I would have two baozi for breakfast nearly every morning, and it would cost about 30 cents. I would have a place of jiaozi (or maybe in a chilli broth) once every two days or so.
It was so good! Thanks for the memories.
Do these bao include char siu sometimes? I love char siu bao and make it at home quite often- I make my own barbequed pork or buy boneless spareribs from a chinese takeout to mix with the vegetables and sauce for the filling and then steam them.
Anyway, I was watching a movie-I don’t remember the title (if anyone remembers it I would appreciate the name, it was a child making a tv commercial to save her rural school)-where the people were eating plain steamed bread the size of softballs, is plain steamed bread eaten frequently in the north?
Thank you!