Steamed dumplings, one of the traditional delicacies in China, originated in the northern region. It is said that steamed dumplings were first invented by a man named Zhang. He is a vendor in an alley. In order to attract customers, he mixed flour and meat stuffing, wrapped them into jiaozi and steamed them. This novel food soon became popular in Beijing.

With the passage of time, steamed dumplings have gradually spread to all parts of the country and become one of the traditional delicacies loved by the people of China. The method of making steamed dumplings is constantly improving, and the tastes of different places are also different.

Materials for making steamed dumplings

The main materials for making steamed dumplings are flour, minced meat, onion, ginger, garlic, soy sauce, salt, pepper, sesame oil and water. Among them, flour is the main raw material of steamed dumplings, and meat stuffing can choose different meats such as pork, beef and mutton according to personal taste.

Steps of making steamed dumplings

1. Preparation: Mix flour and water, knead into dough, and stir for 20 minutes.

2. Making stuffing: put the meat stuffing into a bowl, add seasonings such as onion, ginger, garlic, soy sauce, salt, pepper and sesame oil, and stir well.

3. Wrap jiaozi: Knead the dough into long strips, cut it into small pieces, and roll it into thin skin. Wrap the stuffing in thin skin and knead it into jiaozi.

4. Steamed dumplings: heat the steamer and put it in a steaming rack. Steam jiaozi in a steamer 10- 15 minutes.

5. Prepare dipping sauce: Mix seasonings such as soy sauce, vinegar, minced garlic, Jiang Mo and pepper together and stir well.

Edible method of steamed dumplings

Steamed dumplings can be eaten directly or dipped in seasoning. In the northern region, steamed dumplings are usually one of the staple foods for breakfast or supper, and it is better to eat them with soybean milk and porridge.

Nutritional value of steamed dumplings

Steamed dumplings are rich in protein, carbohydrates, fat, vitamins and other nutrients. Among them, protein in meat stuffing can provide amino acids needed by the body, and carbohydrates in flour can provide energy needed by the body.