The History of the Dumpling–Recipe Included!

Zhang Zhongjing

Dumplings originated during the Eastern Han Dynasty, and were first created by Zhang Zhongjing, “Medicine Saint.” After noticing the effect of frostbite on many people’s ears during the winter, he wrapped chili, mutton, and warming herbs in dough. He folded them into ear shapes, and after boiling them, he gave them to poor. The ingredients in the “dumplings” helped to warm the body, and thaw the freezing ears. They were very popular with the people because they tasted amazing. Today, dumplings have become a symbol of home and warmth.

Dumpling recipe from theguardian.com:

For the dough

(or use about 25 dumpling wrappers – often marked as “gyoza”)

300g plain flour 180ml warm water

For the filling
225g Chinese cabbage (or savoy, if unavailable)
200g minced pork (not too lean)
1tbsp grated ginger
1tbsp light soy sauce
1tbsp shaoxing wine or dry sherry
1tbsp sesame oil
1⁄2 egg, beaten
55g finely chopped Chinese chives – or spring onions, if unavailable (or wild garlic when in season)
A little oil, to cook
For the dipping sauce
2tbsp light soy sauce
2tbsp chinkiang (black rice) vinegar
1tbsp chilli oil
1tsp sugar
1tsp grated ginger

1. To make the dough, sift the flour into a large mixing bowl. Slowly stir in the water, a little at a time, until you have a firm dough (it shouldn’t be wet), then turn out on to a work surface and knead for about five minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.
2. Meanwhile, finely chop the cabbage. I find this easiest to do in a food processor, as Chinese cabbage has a very large stem. Put in a colander or sieve over the sink or a large bowl, sprinkle liberally with salt (about 1⁄4tsp), and leave to drain for at least 30 minutes.
3. Put the pork in a bowl and stir in the ginger, soy sauce, wine, sesame oil and egg until well combined. Squeeze out the cabbage thoroughly and add to the bowl along with the chopped chives. Mix thoroughly. Heat a little oil in a small frying pan and fry a pinch of the mixture to check the seasoning – add salt if necessary. At this point you can leave the filling to sit if you like.
4. Divide the dough into three, and put two bits back under the cloth. Put the remaining piece on a lightly floured surface. Roll it into a sausage about 2.5cm in diameter then cut this into pieces about 2cm long, rolling the sausage a quarter turn towards you after each cut so the piece are slanted in different ways.
5. Dust the pieces with flour, then squash each flat with your hand. Roll out to about 11cm in diameter and stack between pieces of greaseproof paper.
6. To shape, hold one circle in a lightly floured hand and put a heaped teaspoon of filling (avoiding too much liquid) in the middle. Make a pleat at two o’clock, as you look at the dumpling, and then bring the opposite side over to the pleat and pinch the two together. Continue in this way down the length of the dumpling until it is well sealed. Put on a floured tray and repeat with the other dumplings, covering each tray with a damp cloth once it’s finished.
7. Bring a large pan of water to the boil. Add a batch of dumplings (just enough to cover the base of the pan), stir once and leave until they rise to the top. Cook for six minutes more, then lift out with a slotted spoon and either keep warm, or (and preferably) serve immediately. While they’re cooking, whisk together all the ingredients for the dipping sauce.

I hope you enjoyed the history and recipe!

再见!