Occasionally I’ll pan fry jiaozi but typically eat them boiled…then sip the water I cooked them in. 
It’s a perfect combination on cold winter days.
Mooncakes
Clarissa Wei, host and producer of the highly-regarded Goldthread YouTube Chinese food series, writes in The New York Times about mooncakes -
“Mid-Autumn Festival, which commemorates the full moon and the fall harvest,” falls on September 21 this year, 2021.
These savory, glazed mooncakes, from a recipe by Betty Liu, are stuffed with punchy dollops of ground pork.Credit…Christopher Simpson for The New York Times. Food Stylist; Simon Andrews.
excerpt:
Chong Suan, a proprietor of Chuan Ji Bakery in Singapore, pays his respects during the holidays by encasing melon and sesame seeds, shallots, rose sugar, preserved lime and orange peels in a thin crust that’s then gently pressed into a wooden, hand-carved mold. “It’s more like a biscuit,” he said, describing the texture. He inherited the 95-year-old recipe from his grandmother, who immigrated to Singapore in the 1920s from Hainan, an island province of China.
