1. Eastern Han Dynasty: The Origin of Dumplings
Time: 25–220 CE
Title: Zhang Zhongjing and “Jiao’er”
Brief Description:
Legend credits the physician Zhang Zhongjing with creating an early form of dumplings (originally called “jiao’er”) to help people keep warm and prevent frostbite on their ears. He wrapped herbal ingredients and ground meat in dough wrappers, making a nourishing meal that provided both warmth and nutrition.
2. Northern Song Dynasty: Widespread Popularity
Time: 10th–12th Century
Title: From Royal Banquet to Street Food
Brief Description:
During the Northern Song period, dumplings transitioned from a delicacy enjoyed by the elite to a staple among the general population. Markets and eateries began specializing in dumplings, offering various fillings—from meat to vegetables and seafood. This era laid the foundation for dumplings as a beloved, everyday Chinese dish.
Modern Era: Lunar New Year Traditions and Overseas Expansion
Time: Early to Mid-20th Century
Title: A Symbol of Reunion
Brief Description:
By the 20th century, dumplings had become a prominent symbol of family reunion, particularly during the Lunar New Year. Families would gather on New Year’s Eve to make and eat dumplings together, signifying good fortune and togetherness. Meanwhile, Chinese emigrants introduced dumplings worldwide, fostering a global appreciation and creating a culinary bridge between home and abroad.
4. Contemporary Times: Industrial Production and Cultural Revival
Time: Late 20th Century–Present
Title: Frozen Dumplings and Cultural Heritage
Brief Description:
Frozen dumplings have become widely available in supermarkets, catering to the fast pace of modern life. Despite this convenience, handmade dumplings remain a significant cultural marker, regularly featured in food shows and recognized as part of China’s intangible cultural heritage. This duality—industrial mass production versus time-honored traditions—highlights the evolving narrative of dumplings today.