I had some time after completing my nyonya kueh orders yesterday morning and quickly went to the wet market near my place to get some ingredients to make some 饺子 which I have been craving for some time now. Depending on where you are from, they may be called Chinese dumplings which is the generic name given to a lot of Chinese dishes where some filling is wrapped with an outer layer. Think 粽子， 云吞， 馄饨，蛋饺， 燕饺， 汤圆, 丸子, 元宵 are all called “Chinese dumplings”!!! These which I made yesterday were first lightly pan-fried before being steamed in a starch slurry hence lending to their name 煎饺 or 锅贴 in Chinese. The starch slurry crisps up as it dries up to for a uber thin lacy layer which resembles the crystalline structures of snowflakes thus giving them the name 冰花煎饺. The Japanese version is called 羽根つき餃子 Hanetsuki Gyoza cos of their feather-like appeal likening gyozas with wings!