Yufka is a versatile thin pastry dough in Turkey that is used in making börek and other Turkish dishes. It is also the dough that is used in making the yufka bread by cooking it on a saj. Yufka is similar to Mexican tortilla, being an unleavened bread, the same term is used in Turkey for a single sheet of filo.
Mantou (traditional Chinese: 饅頭; simplified Chinese: 馒头), often referred to as a Chinese steamed bun, is a white and soft type of steamed bread or bun popular in northern China. Folk etymology connects the name mantou to a tale about Zhuge Liang.
A wonton (traditional Chinese: 餛飩; simplified Chinese: 馄饨; pinyin: húntun; Jyutping: wan4 tan1) is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese wan4 tan1 (雲吞/云吞), and wenden from Shanghainese hhun den (餛飩/馄饨). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.
Wontons, which have their origins in China, have achieved significant popularity in East Asian cuisine, as well as across various Southeast Asian culinary traditions.
Jiaozi or gyoza (simplified Chinese: 饺子; traditional Chinese: 餃子; pinyin: jiǎo zi; [tɕjàʊ.tsɹ̩]) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together. Jiaozi can be boiled (水餃; shuǐjiǎo), steamed (蒸餃; zhēngjiǎo), pan-fried (煎餃; jiānjiǎo), deep-fried (炸餃; zhàjiǎo), or baked (烤餃; kǎojiǎo), and are traditionally served with a black vinegar and sesame oil dip. They can also be served in a soup (湯餃; tāngjiǎo). Jiaozi have great cultural significance within China. Jiaozi are one of the major dishes eaten during the Chinese New Year throughout northern China and eaten all year round in the northern provinces. Their resemblance to the gold and silver ingots (sycee) used in Imperial China has meant that they symbolize wealth and good fortune.
A Japanese variety of jiaozi is referred to as gyōza. Jiaozi was introduced to Japan by the return of millions of Japanese colonizers from China following the end of World War II (specifically the Second Sino-Japanese War). In the West, pan-fried jiaozi or jianjiao may be referred to as potstickers, derived from the Chinese word guōtiē (鍋貼; 'pot stick'). This is a misnomer, however, as "potsticker" in its original usage in northern China refers to a specific type of dumpling considered distinct from the jiaozi.
Pain de mie (French pronunciation: [pɛ̃ də mi]) is a white or brown bread with a thin, soft crust. It is mostly sold sliced and packaged in France. Pain is the French word for "bread", and la mie is the soft part of bread, called the crumb in English.