That would be a Jiaozi. Also known as a chinese dumpling. Quite similar to a potsticker or gyoza.

As someone who eats a lot of dim sum, it doesn't look like a standard dumpling. Probably an invention of the restaurant you ate at.

It is not a potsticker. The wrapper is not thick enough and the yellow color indicates egg in the dough. Potsticker wrappers are flour and water wrappers and they have to be thick, so you can get a nice crunchy crust when you pan fry them and not be damaged when you lift them off the pan. By the way, potsticker is the english translation of the cantonese word "wortip" which sort of means "pot stick" and refers to the crust from panfrying.

I really like the spinach in the dumpling. It looks to be a handmade won-ton wrapper with rather more egg than I'm used to. However, from a picky artistic standpoint, the dumpling is shaped unattractively and there are tears in the wrapper. Which suggests that it is a poor dough choice for panfrying.

A similar dim sum conceptually is when a shrimp filling (preferably with some cilantro and bamboo shoots) is wrapped in yuba and deep fried. Which gives you a shatteringly crisp crust with a piping hot and moist filling.

Mmmm, where'd you get it?

I usually save the term "potsticker" for gyoza... for some reason it seems Japanese to me.

"Jiaozi" is a good all-purpose name for 'dumpling' in Mandarin.

I'm not sure what the exact term is for the item in question, or even if there necessarily is an exact term for it. In English, I would just call it a shrimp and spinach fried dumpling; if it's yellow because of turmeric, then I might call it a curry shrimp fried dumpling with spinach. My mandarin is rusty, but I'm pretty sure I would use the same strategy to describe it.

All of this is moot, of course, because dim sum is cantonese. As a language geek (and a foodie) I would ask the server to write the name of the item down for you. They'd probably write it in characters, or maybe use a roman alphabet to sound it out for you. I really did spend the last two years in Shanghai doing this... and only felt dorky at first.

Anyway, the point is I don't think it has a specific name (like a "pizza margherita"). I think it has a descriptive one (like "pizza with pepperoni and mushrooms").

In any case, I am enthralled at the prospect of playing 'name that dimsum from Seattle' with you all.

are you sure it's spinach?
A popular dish is shrimp w/ chive dumplings (cantonese: jyu cha sha)
I had the server write it in Chinese for me and she told me how to say it.

the wrapper looks similar to a wonton wrapper. the jyu cha sha usually has a more transulcent wrapper.

these links might help:
- http://rasamalaysia.com/shrimp-and-chive-dumplings/
- http://www.tastespotting.com/detail/55540/Pan-Fried-Shrimp-and-Chive-Dumplings-at-Pearl-Dim-Sum-Restaurant & http://www.tastespotting.com/tag/dim+sum/1

as to me : "perfect fancy chive and shrimps Dim sum".
But you have to have it translated to Japanise,
Amicalement,
Jacueline

I'm not sure what they're called, but I love those yellow pan fried triangles at Sun Ya. Not sure why the won ton wrapper is yellow either.

I think it's an improvised version of potstickers, made with wonton wrappers (thin and yellow with eggs) instead of proper potsticker wrappers (thicker and not yellow; without eggs). The green veg doesn't look like Chinese chives, which has leaves like spring onions (scallions) but are thinner and tougher. Traditionally used in potstickers for a strong garlicky taste but maybe the restaurant didn't have these.

Jiaozis are any meat and/or veg wrapped in flour dough. Wontons are Cantonese jiaozi. Potstickers are fried jiaozi. Gyozas are Japanese jiaozi.

Hello, you are all wrong it is NOT a potsticker, it is called "gao choi gau" which translated directly means "chive dumpling". If done well, it can be heaven on a plate.