| Dumplings 饺子，锅贴，包子 |
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水饺 - shui jiao: the classic boiled dumpling
锅贴 - guo tie: pan fried dumpling*
煎饺 - jian jiao: pan fried dumpling, often referred to as a 锅贴 guo tie
蒸饺 - zheng jiao: crescent shaped steamed dumpling
小笼包 - xiao long bao: round steamed soup dumpling 
包子 - bao zi: also steamed but with a fluffy bread-like rather than noodle-like wrapping; bao zi vary in size from these small ones to softball sized, and are often found at little street side stalls or tiny neighborhood eateries, rather than in restaurants.
馅儿 - xian er: stuffing, either meat 肉 (rou) or vegetable 素 (su) or some combinations but with countless variations on ingredients. Main categories are: 羊(yang) lamb; 牛 (niu) beef; 猪 (zhu) pork; 素 (su) vegetable.
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No matter what a local will tell you, Beijing does not have bragging rights to the dumpling, but dumplings are more widely eaten in the north and northeast and there are many more varieties available here than elsewhere. The classic dumpling is made from wheat flour and is traditionally stuffed with meat. The skins/wrappers vary by thickness and breadiness, depending on if the dumplings are boiled, fried and steamed, and on the skill of your dumpling maker. The character of the dumpling skin is very much indicative of the restaurant that produces them, and recipes and work techniques are closely guarded.