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Are they traditionally steamed or fried, or both?

What kind of flours are the wrapper made from? Need sources. Badagnani 07:38, 14 October 2007 (UTC) reply

Is it technically considered a form of dim sum within Chaozhou cuisine? Is it considered a form of dim sum within Cantonese cuisine? Badagnani 07:51, 14 October 2007 (UTC) reply

Do the edges of the wrappers traditionally have pleats? The photo we're using here doesn't have them, but in these photos some of them do and some of them don't. Badagnani 07:52, 14 October 2007 (UTC) reply