Jiaozi

Dumplings are renowned as a traditional dish originating from northern China. These half-moon-shaped delicacies resemble stuffed pasta, akin to ravioli in appearance and texture. Named according to their diverse fillings and cooking methods, dumplings come in various forms, including fried, boiled in water, or steamed.

While traditionally associated with northern China, dumplings have gained popularity in southern regions as well. In areas where wheat is not a staple crop or dietary staple, such as southern China, dumpling skins are typically crafted from rice, offering a distinct variation known as “Southern dumplings.”

According to tradition, jiaozi were believed to have been invented during the Eastern Han era (AD 25–220) by Zhang Zhongjing, a renowned practitioner of traditional Chinese medicine. Initially referred to as “tender ears” (Chinese: 嬌耳; pinyin: jiao’er), they were used as a remedy for frostbitten ears. Zhang Zhongjing, witnessing the plight of many people suffering from frostbite due to lack of warm clothing and sufficient food during winter, devised a solution. He stewed lamb, black pepper, and warming medicinal herbs in a pot, chopped them, and used them as filling for small dough wrappers. These dumplings were then boiled and served with the broth to his patients until the Chinese New Year arrived. To commemorate the New Year and aid in the recovery of frostbitten ears, people began replicating Zhang’s recipe to make “tender ears,” which eventually became known as jiaozi.