Legend has it that Chinese dumplings were first created not by a chef or a home cook, but by a pharmacologist and physician, called Zhang Zhongjian. During the Han Dynasty, which began in 206 BCE, one bitter winter led many villagers to develop frostbite injuries around their ears. Zhongjian noticed this, and in a bid to cure their ills, he allegedly cooked meat with herbs (which are used widely in traditional Chinese medicine), and then wrapped them up in dough scraps, before folding them to look like ears.
It’s unknown if Zhongjian’s recipe actually helped to heal any of the villager’s frostbitten skin, but it’s likely the food—now known as dumplings—went down as a treat, because it’s still popular today. And not just in China, but around the world. Here’s everything you need to know about dumplings, including how to get your hands on vegan versions and how to make them yourself.
What are dumplings?
Dumplings are a very simple food. Just like Zhongjian’s alleged first creation, in Asian cuisine, they usually consist of dough (often just made with flour, water, and salt), which is then folded around a wide variety of ingredients. They can be sweet or savory, and while many choose seafood or meat to fill their dumplings, they are just as delicious with simple vegetables or tofu. Dumplings are not always cooked in the same way; depending on the type of texture you’re after, they can be fried, steamed, or boiled.
Types of dumplings
The world is filled with many, many different types of dumplings. Shui Jiao dumplings, for example, are popular across Asia, and they’re usually boiled. In a dim sum restaurant, however, you’ll often find Xiaolongbao dumplings. These are usually packed with pork (although, these days, you can find many varieties on menus) and served in a steaming basket made with bamboo.
Pan-fried dumplings are another option, and, in northern China, where they originated, they are usually called guotie dumplings. But in the US, you’ll often hear them referred to as “potstickers” (so-called because when they are fried, they stick to the side of the pot, or, more often, the wok). Wonton dumplings are usually served in soup, while gyoza dumplings, another popular option in the US, originated in Japan, and are similar to potstickers.