During its long development, jiaozi has various names, including ancient prison pill, flat food, jiaozi bait and pink horn. It was called "Crescent Wonton" in the Three Kingdoms period, "Wonton" in the Northern and Southern Dynasties, "Crescent Wonton" in the Tang Dynasty, "jiaozi" in the Song Dynasty and "Flat Food" in the Ming and Yuan Dynasties. The Qing Dynasty called it "Jiaozi". Jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a "medical sage" in Nanyang, Henan Province in the Eastern Han Dynasty. At that time, jiaozi was used as a medicine, and Zhang Zhongjing wrapped some cold-dispelling herbs in dough to treat diseases (mutton, pepper, etc. ) to avoid frostbite of patients' ears.

Jiaozi originated in the Eastern Han Dynasty and was initiated by Zhang Zhongjing, a medical sage. In jiaozi, cold water and flour are used as reagents. Noodles and water are mixed together, kneaded into large dough, covered with wet gauze or towel, left for about an hour, cut with a knife or picked by hand into small dough, kneaded into round strips with a diameter of about 3 cm, cut with a knife or picked by hand into small dough pieces, and rolled into small dough pieces with a small rolling pin. After wrapping, put it into the pot, use a colander or spoon (on the contrary, the convex surface is upward) to draw an arc counterclockwise or clockwise along the pot to prevent jiaozi from sticking to the pot, and cook until the jiaozi floats to the surface (for meat stuffing, add a little cold water before cooking, and repeat for two or three times). Dumpling skin can also be hot noodles, crispy noodles or rice noodles; The stuffing can be vegetarian, sweet and salty; Mature methods can also be steaming, roasting, frying, frying, etc. Meat stuffing includes three delicacies, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef and mutton. Vegetarian stuffing can be divided into mixed vegetarian stuffing and ordinary vegetarian stuffing. Jiaozi is characterized by its thin skin and tender stuffing, delicious taste and unique shape, which makes people have an appetite. Jiaozi's raw materials are rich in nutrition, and the cooking method ensures less loss of nutrients, which conforms to the connotation of China's color, fragrance and food culture. Jiaozi is a folk food with a long history and is deeply loved by people. There is a folk saying "delicious but not as good as jiaozi". During the Spring Festival, jiaozi has become an indispensable delicacy.

Jiaozi is also very popular in Japan and Korea. Their jiaozi generally refers to fried dumplings, which originated in Manchukuo in the northeast and spread to South Korea and Japan.

Mongolia, Russia, Belarus, Ukraine, Finland, Poland, Lithuania, Latvia, Estonia, Turkey, Italy, Syria, Iraq, Iran and Afghanistan have also eaten jiaozi for 600 years, and jiaozi has long been their national culture. Especially in Italy, Ukraine and Russia, jiaozi is also one of their important national traditional foods.