What’s in the menu?
  • 25 Aug - 31 Aug, 2018
  • Mag The Weekly
  • High Life

Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling. The dough can be based on bread, flour or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming, and are found in many world cuisines, though they find their origins in China. A legend goes that dumplings were first invented in the era of the Three Kingdoms, around 225 AD. The jiaozi is perhaps the most common Chinese dumpling. Its skin can be either thin and elastic or thicker. Filling mixtures vary depending on personal tastes and region. Jiaozi continue to be a traditional dish eaten on Chinese New Year's Eve and special family reunions. Particularly, in Northern China, people generally eat dumpling, commonly with a dipping sauce made of vinegar and chilli oil or paste, and occasionally soy sauce, on the Winter Solstice (22 December of each year), a custom signifying a warm winter. The wonton (Cantonese name) or hun dun in Mandarin is a dumpling similarly shaped to Italian tortellino, typically boiled in a light broth or soup and made with a meat or shrimp filling. The skin wrapping is thinner and less elastic. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.). Tangyuan, smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste, are eaten on the 15th day of Chinese New Year, or the Lantern Festival.