煎饺 (jiān jiǎo) literally means 'fried dumpling' — 煎 (jiān) refers to the cooking method of pan-frying with oil and a small amount of water to create a crisp, golden-brown bottom and a tender top, while 饺 (jiǎo) is short for 饺子 (jiǎozi), meaning 'dumpling'. Unlike boiled (水饺 shuǐjiǎo) or steamed (蒸饺 zhēngjiǎo) versions, 煎饺 is distinguished by its signature crunchy base and juicy filling, commonly made with pork, cabbage, or chives.

This dish is a staple in northern Chinese households and street food stalls, often served as breakfast, snack, or light dinner. It’s especially popular during cold weather and festive occasions, frequently paired with vinegar-based dipping sauce or chili oil. While similar to Korean mandu or Japanese gyoza, 煎饺 follows distinct Chinese seasoning and folding techniques, and the term is rarely used outside culinary contexts.