During the Spring Festival, Chinese families will get together and have dumpling parties. It is said that the dish was invented by Zhang Zhongjing, one of the finest Chinese physicians in history. Dumplings have a 1,800 year long history which is why it is one of the most popular traditional foods in China and extremely popular in Western countries. They may be cooked by boiling, steaming, simmering, frying or baking.
Dumplings feature thin skin, soft stuffing, and unique shapes. Dumpling stuffings are various, including pork, beef, cabbage, carrots, and/or onions among others. Deep cultural meanings are usually associated with this dish, for example dumplings stuffed with celery is called “qin cai jiao” in Chinese, which is a homophone for the phrase that means “hard working and lots of wealth.”
Translated by Sophia