stylistic:tone, stylistic:style_transfer
Japanese

Dango (団子) is a sweet dumpling made from rice flour, similar to mochi. It is eaten year-round, but different varieties are traditionally eaten in particular seasons. Three to four dango are often served on a skewer.

Gyōza (ギョーザ/餃子) is the Japanese version of the Chinese jiaozi, while nikuman (肉まん) is the Japanese variant of baozi.