Eating jiaozi is fast, because jiaozi has low calories. Dumpling skin is rich in carbohydrates, which can be converted into sugar to provide heat for the body after being absorbed by the human body. Dumpling skin is very easy to digest and absorb. Eating jiaozi can quickly replenish energy. Jiaozi is divided into dumpling skin and dumpling stuffing. In order to make the stuffing smooth, soft and juicy, fat, vegetable oil, vegetable butter, etc.

Often added to fillings, fillings made of low-fat fish and shrimp also need to add vegetable fat to improve the taste. The meat used for stuffing is only 7 minutes thin at most, and the fat content is generally above 40, which will bring a lot of saturated fat and calories, which is not good for the body.

The origin of jiaozi

Jiaozi evolved from wonton. In its long development process, there are many names, such as prison pill, flat food, jiaozi bait, pink horn and so on. In the Three Kingdoms period, it was called Crescent Wonton, in the Northern and Southern Dynasties, Crescent Wonton in jiaozi in the Tang Dynasty, jiaozi in the Song Dynasty, Bianshi in the Ming and Qing Dynasties, and jiaozi in the Qing Dynasty.

Jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a doctor in Nanyang, Henan Province in the Eastern Han Dynasty. At that time, jiaozi was used as medicine. Zhang Zhongjing wrapped some cold-dispelling herbs in dough to treat mutton and pepper, so as to avoid frostbite of patients' ears.