köken: Inherited from Chagatai منتو (mantu, manto), from Middle Chinese 饅頭 (man duw). Compare Uzbek manti, Turkish mantı, and Persian منتو (mantū /mantu), a Turkic borrowing. See also Manti (food).
gyoza: a kind of dumpling or potsticker with a thin skin, traditionally made with minced pork and then fried, boiled, or steamed
köken: Borrowed from Mandarin 餃子／饺子, possibly from a Mandarin variety without significant palatalization (i.e. *giaozi), or from a non-Mandarin variety of Chinese. The word is first attested in print in 1955, and the food and the word both likely came to Japan via the Japanese-controlled puppet state of Manchukuo (1932–1945). Compare also Korean 교자(餃子) (gyoja).
a shapeless lump (often of sticky material) · small pieces of dough prepared from wheat flour and milk (and often egg and butter), usually served in soup (a type of simple dumpling) · one such piece of dough
goblet (usually of wood), bowl, dish · tumbler (drinking glass) · trophy in the form of a cup
çekim: çoğul cupe · tamlayan cupe
köken: Inherited from Late Latin cuppa, from Latin cūpa for the first few senses, with some senses later borrowed from Hungarian kupa and French coupe.