The original name of dumplings is Jiao Er. Jiao Er was first invented by Zhang Zhongjing, a medical sage from Nanyang, my country. It has a history of more than 1,800 years. It is a traditional specialty food loved by the Chinese people, also known as dumplings. It is a staple food and local snack among Chinese people, and it is also a must-eat food during festivals every year.

The origin and making method of dumplings

Dumplings evolved from wontons. In its long development process, it has many names. In ancient times, it had names such as Laowan, Bianshi, Dumpling Bait, and Fenjiao. During the Three Kingdoms period, it was called crescent wontons, during the Southern and Northern Dynasties, it was called wontons, in the Tang Dynasty, it was called crescent-shaped wontons, in the Song Dynasty, it was called Jiaozi, in the Ming Dynasty and the Yuan Dynasty, it was called Bianshi, and in the Qing Dynasty, it was called dumplings. Dumplings originated in the Eastern Han Dynasty and were first created by Zhang Zhongjing, a medical saint in Nanyang, Henan Province.

Dumplings are mostly made with cold water and flour. Mix the noodles and water together and knead them into a large rough dough. Cover with a dry wet gauze or towel and leave it for about an hour. Cut it with a knife or use your hands. Cut into several small pieces of dough, roll them into long round strips about 3 cm in diameter, cut with a knife or pick them by hand into small pieces of dough.

Use a small rolling pin to roll these small dough ingredients into dumpling skins that are slightly thicker in the middle and thinner around the edges. Wrap the fillings and shape them into crescent or angular shapes. Boil cold water first, wrap them up and put them in the pot. Use a slotted spoon or a spoon to make an arc counterclockwise or clockwise along the edge of the pot to prevent the dumplings from sticking, and cook until the dumplings float to the surface.