Shuǐ jiǎo (水饺) literally means 'water dumpling' — 'shuǐ' (water) refers to the boiling method used to cook them, and 'jiǎo' is a general term for crescent-shaped dumplings with a thin wheat-flour wrapper enclosing savory fillings like ground pork, cabbage, or shrimp. Unlike pan-fried jiaozi (guō tiē) or steamed bāozi, shuǐ jiǎo are always boiled until tender and served in broth or with dipping sauces like black vinegar and chili oil.

This dish is deeply rooted in northern Chinese culinary tradition and commonly eaten during festivals like Spring Festival, symbolizing wealth due to their shape resembling ancient gold ingots. It’s also a staple home-cooked meal, often made in large batches and frozen for convenience. While 'jiaozi' is the broader category, 'shuǐ jiǎo' specifically emphasizes the boiling preparation — distinguishing it from other cooking methods.