Dumplings are traditional Chinese food. Dumplings originated from ancient horns. The original name of the dumplings is "Jiao Er", which was first invented by Zhang Zhongjing, a medical doctor in Nanyang, China. It has a history of more than 1,800 years. It is a traditional specialty food that is very popular among the Chinese people. It is also known as boiled dumplings. It is a staple food and local snack for Chinese people. It is also a food for the New Year. There is a folk song called "Da Han Xiao Han, eating dumplings for the New Year." Dumplings are often boiled with dough. In Japan and South Korea, they also love dumplings. Their dumplings are generally referred to as fried dumplings. They originated from the pseudo-Manchurian period in the northeast and spread to South Korea and Japan.
Dumplings originated in the Eastern Han Dynasty of China and were the first of its kind. Around the Tang Dynasty, dumplings have become almost the same as today's dumplings, and they are fished out and served on a plate. Most of the dumplings are made of cold water and flour. Put the noodles and water together, knead them into large rough dough, cover them with wet gauze or towel, and put them for about an hour. Cut or hand-pick into small dough. It has been formed into round strips with a diameter of about 3 cm. The knife is cut or hand-picked into small noodles. These small noodles are smashed into small dumplings with a small rolling pin in the middle, and the filling is wrapped. Knead into a crescent-shaped or angular shape, first boil the cold water, wrap it into a lower pot and use a colander or a spoon to follow the counterclockwise or clockwise arc to prevent the dumplings from sticking. Cook until the dumplings float to the surface. For meat stuffing, add a little cold water to boil and cook again, repeated two or three times). Dumpling skin can also be made with hot noodles, oily noodles or rice noodles; stuffing can be succulent, sweet and salty; mature methods can also be steamed, branded, fried, fried, etc., stuffed with three fresh, shrimp, crab yellow, sea cucumber, Fish, chicken, pork, beef, lamb, etc., the stuffing is divided into assorted stuffing, ordinary stuffing and the like.
The dumplings are characterized by a thin, tender, delicious taste, a unique shape, and a lot of food. The raw materials for the production of dumplings are complete, and the cooking method ensures less loss of nutrients and conforms to the connotation of Chinese color and flavor food culture. Dumplings are a kind of folk food with a long history. They are very popular among the people. Folks have the saying of “good to eat but dumplings”. At the Spring Festival, dumplings have become an indispensable dish. There are many famous dumplings in China, such as shrimp dumplings made with Cheng powder in Guangdong, pot dumplings made in Shanghai, steamed dumplings from Yangzhou, high soup dumplings in Shandong, old dumplings in Shenyang, and bell dumplings in Sichuan. Popular varieties. Dumplings have now become an indispensable New Year food for the northerners. When making dumplings, people often put Jin Ruyi, brown sugar, peanuts, dates and chestnuts into the stuffing. Those who eat Ruyi and eat brown sugar will have a sweeter life in the coming year. Those who eat peanuts will live longer and healthier. Those who eat jujube and chestnuts will have a good time, and eating coins is a constant source of money.