Steamed dumplings, also called a little, a little honey, a little wheat, a little beauty, a little beauty, and a sweet-scented osmanthus head, are called Dangku in Japan, which describes the shape of a fluffy bundle with the top folded like a flower. It is a snack steamed in a cage with hot noodles as the skin. It is shaped like pomegranate, white and crystal clear, with thin stuffing and delicious fragrance.

Steamed dumplings are a very popular specialty snack, which is said to have originated from steamed buns. 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. It was originally called wheat, "with flour as the skin, meat as the stuffing, and stamens as the top. The dialect is called steamed dumplings." If we compare the formula of "Little Wheat" here with that of steamed dumplings today, we can see that they are the same thing.

In the Ming and Qing Dynasties, although the word "steamed dumplings" was still used, names such as "steamed dumplings" and "steamed dumplings" appeared, and "steamed dumplings" appeared more frequently. For example, the tenth time in The Scholars: "Two plates of dim sum, one plate of pig heart and one plate of steamed dumplings with goose oil and white sugar." There is also a description of "selling peach blossoms" in Jin Ping Mei Hua Ci. During the Qianlong period of the Qing Dynasty, there was a saying that "steamed dumplings and wonton were full of dishes". The word "sell" appeared in Li Dou's The Story of Yangzhou Painting Boat and Lu Gu's Tongqiao Yishu. "Tell Li Cuilian's Story in Qingping Mountain Hall": "What is the difficulty of selling and eating? I will cut three soups and two pieces. " Fu Chongju's Overview of Chengdu Dietary Recipes lists "all kinds of steamed dumplings, roasted meat, ground vegetables, frozen vegetables, mutton, chicken skin, pheasant, golden hook, vegetarian steamed dumplings, sesame steamed dumplings, plum blossom steamed dumplings, lotus steamed dumplings ..." Tiaoding Ji, a cookbook compiled anonymously in the Qing Dynasty. Among them, "meat stuffing" takes chicken and ham as raw materials and seasonal dishes as fillings. "Stir-fried sugar" is filled with diced suet, walnut kernel and white sugar. There is also a kind of "stewed bean sprouts" in southern China.

Nowadays, the varieties sold everywhere are richer and more exquisite. Henan has cut stuffing for sale, Anhui has duck oil for sale, Hangzhou has beef for sale, Jiangxi has egg flower meat for sale, Shandong Linqing has mutton for sale, and Suzhou has Sam Sun for sale. There are chrysanthemums in Changsha, Hunan; Guangzhou has steamed pork, shrimp, crab meat, pork liver, beef and ribs, all of which have their own local characteristics.