Steamed dumplings originated in the early Yuan Dynasty. Later, after "buying" some vegetables, they became "selling tea" and evolved into today's "steamed dumplings" many years later. The reason why steamed dumplings are not sealed at the top is because tea drinkers bring different kinds of side dishes, some are raw beef and mutton, ginger and onion, some are radish and green vegetables and dried tofu ... In order to distinguish the side dishes of tea drinkers, they are not sealed. Every time a steamer is finished, the bartender will put the steamer on the big table in the tea room and say, "Here's the side dish for the tea drinker, please help yourself." At this time, the tea drinkers ordered their own "pancake cabbage" and drank it while eating. Another way of saying this is that steamed dumplings originated from steamed stuffed bun. The main difference between it and steamed stuffed bun is that it uses unfermented noodles as the skin, and the top is not sealed, showing pomegranate shape.

The earliest historical records:/kloc-In the 4th century, Park Tong Tong, a Chinese textbook published by North Korea (now North Korea), recorded that Yuan Dadu (now Beijing) sold "plain and sour stuffing with a little wheat". The book indicates that "steamed dumplings" is made of wheat flour, wrapped into thin slices, and eaten with soup when steamed. In dialect, it is called steamed dumplings. "Mai" is also "selling". Another cloud said, "thin skin and real flesh." When the top is thin, it is like a line, so it is called wheat. " "Take the noodles as the skin, the meat as the stuffing, the top as the core, and sell them in dialects." If we compare the formula of "Little Wheat" here with that of steamed dumplings today, we can see that they are the same thing.