| Chinese dumplings (饺子 jiǎozi) are said to be over 1400 years old. They are popular in almost the whole of China but are considered one of the staple foods in North China. They’re usually eaten throughout the year and especially on special occasions such as Chinese New Year. While most foreigners have heard of or tried Chinese dumplings before, only a handful few knows in-depth about this ear-shaped delicacy.  1. Origin of the Chinese dumplings There are several versions that exist to explain the origin of Chinese dumpling. One of the most common folk stories about Chinese dumpling suggests that jiao zi was invented by the Chinese medical saint, Zhang Zhongjing. According to the tale, dumplings were first invented for medical use to treat frostbitten ears. In ancient time, many common people in China didn’t have enough clothes to keep themselves warm and suffered from hunger in winter. Zhang Zhongjing used stewed lamb, pepper and herbs as ingredients, and chopped and wrapped them with small dough wrappers. These dumplings were then boiled and served with broth to his patients. The reason why Chinese dumpling has an ear shape is probably because it was used to treat frostbitten ears in ancient China. 2. Types of Chinese dumplings Chinese dumplings vary by the types of ingredients that go into them and the way they are cooked. The three most common types of dumplings are boiled, steamed, and pan-fried dumplings. Not only are the methods of cooking different, dumplings even have different names in Chinese: 煎饺子 (jiān jiǎozi, fried dumplings) 馄饨 (húntún, wontons) 水饺 (shuǐjiǎo, boiled dumplings) And these are just some of them! Dumplings can also be wrapped in different shapes to differentiate the different types. To really taste the authentic flavors of Chinese dumplings, you would have to come to China to try them. 3. Fillings You can choose different types of dumpling fillings if you go to a typical “dumpling house” in China. Methods of preparation also vary widely from region to region. Meat fillings including pork, lamb and beef are often mixed together with chopped vegetables. |
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