Jiaozi are small filled dumplings that can be eaten at any time of day and are usually served boiled. Sometimes they are steamed or fried. Like many kinds of noodles here, they are usually sold by weight. Two liang is a good sized serving; order three if you are really hungry. My favourite is egg jiaozi, filled with seasoned egg and chives. Most are filled with pork and something else – chives, bok choi, or mushrooms. Two liang cost three to six kuai (forty five to ninety cents), depending on how nice the filling is. You will always get soy sauce and black vinegar for dipping, and often chili oil as well.
The snack restaurants also sell little bowls of pork jiaozi that come already doused in sweet, garlicky chili oil. They are great as well.
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