Over 1,800 years old, Chinese dumpling 饺子Jiǎozi🥟is a classic Chinese food and the dish traditionally eaten on New Year’s Eve.

Although it can be made in different shapes, for Chinese New Year, 饺子Jiǎozi🥟 takes the shape of Chinese silver ingot 元宝Yuánbǎo, an oval boat shape.元 means original, fundamental, at the same time it has the same pronunciation of 圆⚪, which means circle and well as reunion; 宝 means treasure, precious.

Legend says, that “the more dumplings a person eats during New Year celebrations, the more they will see their income increase in the New Year”. Very pragmatic version of fond dream.

Generally, Chinese dumplings 饺子Jiǎozi🥟consist of a filling of minced meat and finely cut vegetables, wrapped in a layer of thin, elastic dough.

Ingredients for fillings:

– Minced meat (the most popular toppings remain based on ground pork, diced shrimp, ground chicken, ground beef);

– Chopped vegetables, for example, cabbage leaves (goes well with ground pork), shiitake mushrooms (with ground chicken), celery (with beef), spinach, etc.;

– Seasoning: green onions, fresh ginger, soy sauce, sesame oil

Preparation:

First, make the dough, then, using a rolling pin to make small round thin wrappers;

Then, fill the wrapper with the prepared fillings before pinching and joining the edges of each wrapper into the desired shape;

At last, boil, steam, fry, as you wish!

Let’s watch a cartoon with your children: 做饺子Jiǎozi🥟 and learn Chinese through food culture:

The recorded English word “Dumpling” appeared only around 1600, different region or countries invented their own type of stuffed & wrapped food, such like Italian ravioli, Polish piroshky, African’s banku, etc. . Though there might be differences in fillings, wrapper shape, size, dumpling’s easy-making, practical, and humble characters are the common factors attracting food lovers around the world.

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