(Replying to PARENT post)

Interesting to see where the zeros show up on the distance matrix (aside from the diagonal). The similarity between manti and shumai (siomay in the article) was quite a surprise:

https://en.wikipedia.org/wiki/Manti_(food)#/media/File:Ouzb%...

vs.

https://en.wikipedia.org/wiki/Shumai#/media/File:%E7%83%A7%E...

But that's also where I noticed both guotie and wonton were on the list, although guotie is basically a generic term for "potsticker." It's usually a fried jiaozi although sometimes a fried wonton is also called a guotie.

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(Replying to PARENT post)

Traditionally Guotie is different from Jiaozi, it is a long roll with both side open, often with the same ingredients as jiaozi (cabbage with pork or mutton), but nowadays people are lazy and made guotie using jiaozi. You still be able to find traditional guotie in Taipei, but sadly seldom in China.
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