What is the famous jiaozi in the world?

The most famous jiaozi is naturally jiaozi, China. It is boiled in water, and there are fried pot stickers. The stuffing inside usually consists of pork, shrimp and cabbage.

The traditional Polish jiaozi, called pierogis, is a necessary food for rich Polish dinners. Dumpling stuffing can be mashed potatoes, various cheeses, fried onions, mushrooms, meat, sauerkraut or spinach.

Empanada means "wrapped in dough" in Spanish, but it comes from Argentine fried jiaozi. Bite open the crispy shell and you will get rich and delicious fillings, including beef, eggs, olives, onions, peppers, cumin and other ingredients.

Italians skillfully turned jiaozi into a kind of spaghetti with unique flavor, which became popular all over the world. These mini jiaozi in the picture are actually made of cooked potatoes, so long as they are covered with a layer of sauce made of meat and vegetables, they are delicious.

These fried dumplings are called gyoza in Japan. It is usually pork, cabbage, onion and carrot, similar to fried dumplings in China.

Kndel is a traditional German jiaozi with no stuffing, but with German-style meat, such as pork chops, braised beef in vinegar or meat rolls.

Samosa is an Indian-style jiaozi, with crispy skin wrapped in spicy potatoes, peas, lentils, ground meat and onions.

Apple pie is the main dessert in America. This kind of apple jiaozi is made by peeling and slicing apples and baking them with cinnamon and sweet dough. The classic way to eat it is to add vanilla ice cream on it.

Pelmeni is from Serbia, but it can be eaten all over Russia. Jiaozi has turkey, pork, mushrooms or cheese.

Kimchi is a traditional Korean cuisine, which is made of fermented cabbage and is also the stuffing of jiaozi, Korea. This kind of jiaozi is the only round jiaozi in Asia.

Banh bot loc is a Vietnamese jiaozi made of cassava flour, which is very chewy, and its fillings are usually pork and shrimp.

Manti is a small jiaozi with Turkish flavor, stuffed with beef or mutton and cooked with yogurt sauce, oil and red pepper powder.

This steamed dumpling, called momo in Nepal and Tibet, can be stuffed with meat or wrapped with vegetables such as cabbage, spinach or onions.