Chinese dumplings (饺子, jiǎozi) have a rich history that dates back over 1,800 years to the Han Dynasty. They were invented by the legendary physician Zhang Zhongjing, who used them as a remedy for frostbitten ears during a harsh winter. He filled dough wrappers with mutton, herbs, and warming spices, then boiled them to help people stay warm and nourished.
Over time, dumplings evolved into a staple of Chinese cuisine, symbolizing prosperity and family unity. They are especially significant during the Lunar New Year, as their shape resembles ancient gold ingots, representing wealth and good fortune. Families traditionally gather to make dumplings together, reinforcing bonds and passing down culinary traditions.
Today, Chinese dumplings come in many varieties—steamed, boiled, or pan-fried—with regional fillings and flavors. From the juicy xiaolongbao of Shanghai to the crispy guotie (potstickers) of Northern China, dumplings remain a beloved comfort food enjoyed worldwide.
