Pork dumplings made from freshly wrapped meat are cooked at room temperature, so the cooking time is relatively short, usually about 15 minutes. The time should not be too short, otherwise the bacteria, parasites and other harmful microorganisms in the meat are not enough to be killed, and there is a health risk problem after eating them.

Dumplings from the ancient Chinese horn, formerly known as "Jiao Er", the traditional Han Chinese noodle dishes, has a history of more than 1,800 years. It was invented by Zhang Zhongjing, a native of Nanyang Niyang (present-day Dengzhou, Nanyang, Henan Province) in the Eastern Han Dynasty, and was initially used for medicinal purposes. Dumplings, also known as dumplings, are loved by the Chinese people and are a staple food and local snack in northern China, as well as a food for New Year's festivals. There is a folk proverb that says, "Eat dumplings to celebrate the New Year." Dumplings are mostly boiled in water with a dough filling.