When did dumplings originate? What do foreign dumplings look like?

Dumplings originated in the Eastern Han Dynasty and were first created by Zhang Zhongjing, the "Sage of Medicine", who lived in Nanyang, Henan Province, during the Eastern Han Dynasty. At that time, dumplings were used for medicinal purposes, and Zhang Zhongjing wrapped some cold-removing medicinal herbs in the dough to cure illnesses (mutton, pepper, etc.) and to avoid frostbite on the ears of his patients.

Foreign dumplings

Many foreigners, like the Chinese, eat dumplings every Chinese New Year, but they do and eat them in their own way.

North Korean dumplings: stuffed with beef and especially fond of adding lots of chili peppers to the beef filling, the dumplings are wrapped in a half-moon stand.

Vietnamese dumplings: stuffed with fish and filled with tons of orange peel, pork and eggs, the dumplings are the opposite of North Korean dumplings, lying on their backs.

Russian dumplings: Russian dumplings are filled with beef, carrots, eggs, scallions, salt and MSG, but they also add some minced chili peppers to the dumpling filling, and they are wrapped in a large size, and they cook the dumplings in a broth made from cow bones. However, drinking the soup in which the dumplings are cooked is the first course and eating the dumplings is the second course.

Indian dumplings: similar to Russian dumplings in terms of ingredients and preparation, except that they are larger, but instead of being boiled, they are grilled.

Mexican dumplings: they are stuffed with onions, beef, tomatoes, and parsley, and the dumpling skin is not rolled out, but pressed into a rectangle by hand. The wrapped dumplings are not boiled in water, but are put into a soup flavored with tomatoes, chili peppers, and onions, and then the dumplings are eaten and then the soup is drunk, so that the original soup is used to make the original food.

Italian dumplings: the filling is very different from Chinese dumplings, with cheese, onions, egg yolks as the main ingredients, and sometimes spinach and beef; there is also a kind of dumpling with chicken and cheese as the main ingredients, and butter, onions, lemon zest, and nutmeg as the main seasonings. They make dumplings by pressing the flour into a long strip, spooning in the filling, dabbing the edges of the dough with water, and pressing it together with the same piece of dough, and then cutting it open with a knife. The dumplings are cooked in the same way as the Chinese.

Hungarian dumplings: the filling is strictly jam, and even plums, apricots, and prunes are pickled. The dough they use to wrap the dumplings is twice as much mashed potatoes as flour, with a lot of lard, eggs, sugar and salt, and sometimes coated with fried bread mush.

Japanese gyoza: Japanese gyoza are usually what we call potstickers, and they like to eat them fried and served with fish soup. Similar in shape to ours, Japanese gyoza are often filled with a mixture of octopus and spiced ginger, giving them a strong seafood flavor and the fresh taste of ginger.

Kazakhstan gyoza: Kazakhstan-style gyoza are steamed dumplings, made in a medium-sized pot. Kazakh dumplings are usually filled with lamb or beef, spices and black pepper. After steaming, the dumplings are served with butter, sour cream or onion sauce.