In Chinese cookery: a crescent-shaped dumpling of thin pastry dough, stuffed with a finely minced paste (typically made of pork, cabbage, and garlic chives), and steam-fried, deep-fried, grilled, or boiled. Compare "gyoza", "potsticker".
1970s; earliest use found in Modern China. From Chinese jiǎozi from giao stuffed dumpling + zi, lit. ‘child’, functioning as diminutive suffix.