Origin of Dumplings:

Dumplings originated in the Eastern Han Dynasty and were created and invented by Zhang Zhongjing, the sage of medicine. Only at that time, the dumplings were medicinal, Zhang Zhongjing used the dough wrapped with some cold-removing herbs used to cure the disease, to avoid frostbite on the patient's ears. The people ate them from the winter solstice to New Year's Eve, warding off the typhoid and curing the frozen ears. From then on, people in the countryside and descendants imitated the production, called dumpling ear.

To the Three Kingdoms period, according to historical records, there was a crescent-shaped food called hundun, and now the shape of the dumplings is basically similar. During the Tang Dynasty, dumplings were made to look exactly like today's dumplings and were eaten individually on a plate. In the Song Dynasty, dumplings were called jiao'er, and it is the etymology of the word dumpling in later times. This writing style can still be seen in the subsequent Yuan, Ming, Qing and Republic of China.

The folk custom of eating dumplings at the Spring Festival was already quite prevalent in the Ming and Qing dynasties. Dumplings are usually wrapped before 12 o'clock on the night of the thirtieth day of the year, to be eaten in the middle of the night, when it is the beginning of the first day of the first month of the Lunar New Year, eating dumplings to take the meaning of the year of the new year, the son of the son of the son of the time, the cross and the dumplings harmonized with the meaning of joy and reunion and good luck.

Types of dumplings:

1, cabbage and pork dumplings

Cabbage and pork dumplings are the most common dumplings. It is a dumpling filling made from pork, cabbage and other flavorings. The pork is ground into a meat mixture, the cabbage is broken up or chopped, the cabbage is added with salt to "kill" the water, the cabbage is squeezed dry, and then the pork mixture is made together. It's easy to do, tender and juicy.

2, chives and pork dumplings

Chives and pork filling with cabbage and pork filling, is one of the most popular dumplings, with cabbage and pork filling and called "dumplings double male", is made of pork, chives modulation. The pork is ground into a meat mixture, the chives are chopped, and other seasonings are added.

Chives are easy to water, to add cooking oil and stir evenly wrapped leeks, and then finally put salt to taste, so that leeks can lock the water. Chives and pork stuffed dumplings are very fresh, leeks and pork collocation, flavor is a classic.

3, sauerkraut and pork dumplings

Sauerkraut and pork dumplings are unique to the Northeast. In Northeast China, almost every family eats pork dumplings with sauerkraut in winter. The dumplings are made with cabbage pickles, and in Northeastern parlance, they are called "gagging". The main characters are northeastern sauerkraut and pork.

4, celery and pork dumplings

The main feature of celery and pork dumplings is the strong celery flavor. Celery can be divided into two parts, celery stalks and celery leaves. The celery flavor is stronger when all the celery leaves are used to make the dumplings. The main ingredients are pork and celery (or celery leaves) Pork is beaten into a meat filling, celery is chopped into minced celery, with other condiments to make the mixture.