Carrot dumpling carrots with blanching. Just put them into boiling water and cook for 1-2 minutes. Dumplings, a traditional food in northern China. Dumplings are derived from the ancient word jiaozi (角子). Originally known as "Jiao Er", it was first invented for medicinal purposes by Zhang Zhongjing, the medical sage from Dengzhou, Nanyang, Henan Province, China, and has a history of more than 1,800 years.

Dumpling skin can also be made of hot noodles, crispy noodles, egg step or rice flour; filling can be meat or vegetarian, sweet or salty; cooking methods can be used to steam, branding, frying, deep-frying and so on. Meat fillings include sanshen, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc. Vegetarian fillings are also divided into assorted vegetarian fillings and ordinary vegetarian fillings. Dumplings are characterized by thin skin, tender filling, delicious flavor, unique shape, a full range of nutrients in the raw materials used to make the dumplings, and the steaming method ensures that there is less loss of nutrients.