Topic : Dumplings

General Purpose : To inform

Specific Purpose : To inform my audience about what is the origin of Chinese Dumplings and

the ways to make it

Central Idea : Dumplings is a food which very famous in China

Introduction

Dumplings is a broad classification for a dish that consists of pieces of dough which made from

starch powder, wrapped around a filing or without filing. The dough can based on bread, flour

or potatoes and may filled with meat, fish, cheese, vegetables, fruits or sweets. Dumplings may

be prepared using a variety of methods including boiling, frying, steaming and are found in

many world cuisines.

1. The Historical Origin of Chinese Dumplings

Chinese dumplings can be pronounced as Jiao Zi in Chinese. Jiao Zi were originally

referred to as “tenders’ ears” because they used to treat frostbitten ears. There are many

variations dating back to Ancient Rome. Chinese dumplings, however, have been around since

Ancient China, with cultural significance going back over 1,800 years. Traditionally Chinese

dumplings were thought to be invented during the era of the Eastern Han by Zhang Zhong Jing

who was a great practitioner of traditional Chinese medicine. Zhang was born in Nanyang, a

city in central china but spent much of his life serving as a government official in the southern

city of Changsha.

When he retired, he decided to go back home and set off on the journey during the

winter. On the way, he encountered many people with frostbitten ears. A skilled practitioner of

traditional Chinese medicine, Zhang took it upon himself to use his his expertise to help these

people. However, due to the large number patients that were in need of aid, he could not tend

to each one individually. Instead, with a large pot used for brewing medicine, he cooked chunks

of mutton along with various herbs, following an ancient recipe for curing frostbite.

Moreover, such a recipe is typical of practices in Chinese medicine, which seeks cures

for diseases and ailments in everyday foods rather than artificial chemicals. Once the mutton

and herbs were cooked, Zhang chopped them up and wrapped them in small pieces of dough.

He cooked these “dumplings” and gave them to the patients, all of whom were cured of their

frostbite and other symptoms that they had developed from the cold. Wang Ling Xiang doctor

said that all materials used in Zhang’s recipe could help to warm body, promote the blood flow

and then thaw the cold ears. Thus, the predecessor of modern-day dumplings was invented.
 However, nowadays, Chinese dumplings are an iconic part of Chinese culture and they

usually the main course serve for dinner on the eve of Chinese New Year. It is believed that

cannot welcome the new year without this traditional dish. Dumplings represent happiness and

celebration and are typically served during Spring Festival. Dumplings first became a part of

the festivities during the Ming Dynasty because jiaozi look like yuan bao silver or gold ingots

used as currency during the Ming dynasty, and as the name sounds like the word for the earliest

paper money, serving them is believed to bring prosperity. Subsequently, in Qing Dynasty,

they were already a widely accepted part of the New Year tradition, particularly in northern

China. In other aspect of explanations, Chinese people divided each day into 12 hours, and

each hour was called a zishi. The word for dumplings, jiaozi (饺子), is a homonym of jiaozi

(交子), or the changing of zishi. Thus dumplings symbolically represented the changing of the

hour, making them an appropriate course for the last meal of the year.

2. Types of dumplings

Chinese dumplings (jiaozi) may be divided into various types depending on how they are

cooked:

 Boiled dumplings (水饺) – literally called 'water dumpling'. Boiled dumplings are soft,

juicy and moist. In northern provinces, are considered as the staple food all year around.

 Steamed dumplings (蒸饺) – literally called 'steam dumpling'. Steamed dumplings are less

famous compared with the two types above. In China, they are mainly served as side dish,

dim sum or breakfast.

dumplings are crispy and chewier than boiled dumplings. Pan-fried dumplings are popular

across the country mainly as street foods or side dishes.

 Soup dumplings (汤饺) – literally called 'soup dumping’.

3. Process of making Chinese Dumplings

The first step is to prepare the wrapper of the dumplings. The ingredients needed are 4

cups of all-purpose flour, 2 cups of water and 1/3 teaspoon of salt. This recipe should make

about 20 wrappers.

First and foremost, add all the flour into a basin. Repeatedly add water and stir to make

all flour form small pieces. Add more water, gather the flour pieces and knead into dough.

Cover it with preservative film to stand for 20-30min for the dough to rest. After, knead it

smooth enough and cover it again for later use. Later on, cut the dough into small pieces

regularly, rub it into a long stick and cut into small dough balls. Flatten them all and roll flat to

form round flour sheets.

Step 2

The next step is to prepare the fillings of the dumplings. The ingredients needed for

fillings are 1.5 cups of ground pork, ½ cup of chopped shrimp, 2 cups of cabbage, 1 teaspoon

of ginger, 1 tablespoon of green onion, 1.5 teaspoon of salt, 2 tablespoons of soy sauce, 2

tablespoons of cooking wine, 1/3 teaspoon of white pepper, 1 tablespoon of sesame oil and 1

tablespoon of vegetable oil.

The first step is to prepare all the ingredients. Firstly, shred the cabbage and put into a

stainless pot and add a dash of salt to the cabbage and let it sit in a bowl for 10 minutes. This
will allow the salt to soak up the excess moisture in the dumplings. After that, add the remaining

filling ingredients to the bowl and mix again. Repeat the process until you've thoroughly mixed

in the remaining ingredients and the filling is done.

Step 3

The following steps is to wrap the dumplings. You need to place a dumpling wrapper

on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet

the edge with a little water and crimp together forming small pleats to seal the dumpling. This

is an important step which you need to know, you need to pinch it hard as if not it will burst

out all the fillings during the cooking process. The shapes of dumplings can be different:

meniscus, angular or ingot shapes; nowadays they are even made into flowers, birds, fish and

insects, more like arts and crafts than pure food.

Step 4

The last step is to cook the dumplings. After the water had boiled, put the dumplings

in. You need to stir in case of sticking. Cover the wok and add water when it boils again. Add

water for 3-4 times till the dumplings are well cooked. The whole boiling process usually lasts

5-6min. After the dumplings are well cooked, transfer the dumplings carefully from the pot to

a plate. You can use a slotted spoon to take out the dumplings or close the lid over the pot and

pour out the water before removing the dumplings.

Before the dumplings is well cooked, you need to prepare the dipping sauce for the

dumplings. Firstly, combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds,

and chili sauce in a small bowl. After putting all the ingredients, stir them well and the dipping

sauce is simple ready.

Dumplings is a signature dish where every Chinese people will eat during Chinese New

Year Eve and it also an ordinary food eaten almost every day. Every Chinese people around

the world knows how to do dumplings as according to different state, they made different types

and taste of dumplings. It can come it different ways of wrapping skills and different fillings,

it is depends to the person to wrap it.