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A kind of potato samosa, popular in Trinidad and Tobago.
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A Taiwanese snack food consisting of a circular translucent dough filled with a savory stuffing and served with a sweet and savory sauce.
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A Chinese salty-sweet dried meat product similar to jerky.
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Any of various types of steamed bread or bun used in Chinese cuisine
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Any of various types of steamed bread or bun used in Chinese cuisine; bao.
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(Philippines) Jian dui; sesame ball.
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A pan-fried tteok made from glutinous rice flour or sorghum flour and stuffed with various fillings.
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Alternative form of char siu [A style of preparation of barbecued pork in Cantonese cuisine, typically using honey and spices.]
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Alternative form of chow mein [A westernized Chinese dish of stir-fried noodles with vegetables and meat or seafood.]
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(Hong Kong) Synonym of chow mein.
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A Cantonese form of steamed rice noodle roll.
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Used other than figuratively or idiomatically: see Chinese, dumpling. (This entry is a translation hub.)
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Alternative spelling of chow fun [A Cantonese dish, composed of stir-fried wide noodles, bean sprouts, and meat or tofu.]
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(US, Canada, cooking) A Chinese-American food, a hamburger bun filled with chow mein and slathered with a brown sauce.
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(Hong Kong) A kind of open-air food stall.
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(China) A kind of receipt that serves as a tax document and sometimes also as a lottery ticket, used in China.
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Alternative form of foo yung [A Chinese omelette dish usually made with meat and vegetables.]
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Shredded heart of palm, shredded carrots, mixed with ground pork or chicken flakes and rolled in a crepe-like wrapper.
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A Taiwanese snack food consisting of a slice of stewed meat and other condiments sandwiched between flat steamed bread.
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A Japanese crescent-shaped dumpling filled with a minced stuffing and steamed, boiled or fried; the Japanese equivalent of the Chinese jiaozi.
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A type of traditional Cantonese shrimp dumpling; the outer skin is translucent and the filling is made of shrimp.
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The stereotypical Hokkien noodle dish.
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(Northwestern US) char siu bao with browned glazed bread
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Alternative spelling of hum bow [(Northwestern US) char siu bao with browned glazed bread]
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A type of dumpling found in Cantonese cuisine, popular in Chinese New Year celebrations.
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A Chinese crescent-shaped dumpling filled with a minced stuffing and steamed, boiled or fried; the Chinese equivalent of the Japanese gyoza.
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A Japanese dish of chopped meat, seafood, or vegetables with mashed potato or white sauce, rolled in flour, eggs, and breadcrumbs, then deep-fried.
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A noodle-like Chinese dish made from wheat or rice flour originating from the cuisine of Shaanxi province.
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Alternative form of makizushi [Rolled sushi.]
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(cooking) A type of sweet bun originating from and popular in Japan, as well as in Taiwan and China.
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A type of dumpling from Nepal, Ladakh or Tibet made with a simple flour and water dough and filled with meat, vegetables or cheese.
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Alternative form of moo shu [A dish of northern Chinese origin and staple of American Chinese cuisine, consisting mainly of egg, vegetables, and a meat such as pork.]
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A fish sauce, a byproduct of making bagoong, used as an ingredient or condiment in the Philippines.
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(Malaysia and Singapore) baozi; Chinese steamed buns with filling
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Alternative form of pholourie [A Caribbean snack of fried, spiced dough balls made of chickpeas, served with chutney.]
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A sweet bun, mainly popular in Hong Kong and Macau, with a crunchy sugary topping that has a checkered pattern resembling the epicarp of a pineapple.
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Nonstandard form of papadom.
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A kind of pan-fried dumpling in East Asian cuisines.
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A Chinese meat sandwich, usually containing pork that has been stewed in a seasoned soup, originating from the cuisine of Shaanxi.
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A baked, layered flatbread, sometimes with sesame on top, in northern Chinese cuisine.
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Alternative form of shumai [A traditional steamed Chinese pork dumpling served in dim sum.]
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A traditional steamed Chinese pork dumpling served in dim sum.
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a shumai from the Philippines; a traditional steamed Chinese pork dumpling served in dim sum
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Alternative form of shumai [A traditional steamed Chinese pork dumpling served in dim sum.]
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(Chinese cuisine, sometimes explicitly) Xiaolongbao, a small variety of tangbao popular around Shanghai.
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A Cantonese dish consisting of mixed meat and vegetables, often in combination with noodles, rice, or soup
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Alternative form of tangbao [(Chinese cuisine) Soup dumplings, any of a variety of Chinese dumplings filled with soup.]
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(Chinese cuisine) Soup dumplings, any of a variety of Chinese dumplings filled with soup.
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A Korean-Chinese sweet-and-sour meat dish, typically made with either pork or beef.
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Alternative spelling of tapao [(Manglish, Singlish, transitive) To pack (food) so it can be consumed elsewhere.]
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A Chinese dumpling, often stuffed with varieties of meat or seafood and vegetables.
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A traditional kind of Chinese stuffed pancake.
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(Chinese cuisine) A type of dumpling or steamed bun (baozi) associated with eastern China, particularly Nanxiang near Shanghai.
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