According to an old legend, dumplings first appeared during the Han Dynasty in China, about 1800 years ago. The story tells of a doctor named Zhang Zhongjing who returned to his hometown during a freezing winter. He saw that many villagers were suffering from frostbite, so he created a special dish to help them warm up. He used mutton, herbs, and spices known for their warming and healing properties, wrapped them in dough, and folded them to look like tiny ears. While this charming tale is hard to verify, the long history of dumplings in China is undeniable. From crescent-shaped har gow to soup-filled xiaolongbao, China is famous for its delicious fillings wrapped in dough.
But were dumplings really first invented in China? And how do dumplings like Italian tortellini and Polish pierogi fit into this story? Let’s dive deeper into the history of dumplings.
Defining a dumpling is more complicated than you might think. According to Merriam-Webster, a dumpling is a small mass of dough cooked by boiling or steaming. By this definition, dumplings don’t even need to have any filling. Historians generally agree that the first dumplings were likely unstuffed, invented by prehistoric people who were looking for new ways to cook grains. Boiling dough pieces would have been a natural step after cooking grains in water.
Food historian Ken Albala suggested that making dumplings is more fun than just making porridge. This basic form of dumpling still exists in many cultures today, like German spätzle made from wheat flour, Italian gnocchi made from flour and potatoes, and West African dishes made from cassava.
By 300 CE, dumplings had evolved. Archaeologists found a tomb in China’s Xinjiang region from that year containing stuffed dumplings, the earliest physical evidence of dumplings. However, this doesn’t prove that China is the birthplace of dumplings. Many food historians believe that filled dumplings originated in Central Asia, from where nomadic Turkic peoples spread the recipes across the ancient world.
This theory is supported by language. The Turkic word for dumpling is “manta,” which is thought to be the origin of Korea’s “mandu,” Greece’s “manti,” and China’s “mantou.” The Polish word “pierogi” and the Russian “pelmeni” may also have roots in a Turkic language. Some experts trace the earliest written evidence of dumplings to “De Re Coquinaria,” a Roman cookbook from the late 4th or early 5th century CE, which includes a recipe for nuggets of chopped pheasant mixed with fat, broth, and spices.
If we think about dumplings as a combination of wrapper and filling, fried foods like Indian samosas and Spanish empanadas could also be considered dumplings. This is a broad interpretation, but few would argue against including fried wontons as dumplings.
In Europe, dumplings evolved beyond boiled pheasant balls. Many Eastern Europeans enjoy semi-circular wheat dumplings stuffed with sweet or savory fillings, known as pierogi in Slovakia and vareniki in Ukraine. The Polish pierogi can be traced back to the 17th century, with a cookbook from 1682 listing multiple recipes for dessert pierogies and a savory version with veal kidney filling. Over time, cooks added fillings like mushrooms, sauerkraut, cheese, and potatoes, making pierogi a beloved national dish in Poland.
Italy is also famous for its pasta, with stuffed versions appearing in Lombardy around 500 years ago. A cookbook from around 1300 mentions an Arabic filled pasta dish from 200 years earlier, which may be related to manti, but the connection to modern ravioli is unclear. Originally served in aristocratic courts, these pasta varieties eventually became popular for holidays and special occasions. Ravioli, made with meat, cheese, or vegetables pressed between two sheets of pasta dough, is still commonly served on Christmas in Italy.
Besides ravioli, there are other stuffed pasta shapes like mezzaluna and tortellini, which are made by joining the ends of a stuffed pasta packet to form a ring. The shape of tortellini is said to resemble a belly button, specifically that of the goddess Venus.
In the U.S., an early appearance of dumplings in a cookbook comes from 1836, with chicken and dumplings becoming a beloved part of Southern cuisine. This comforting dish likely evolved from European predecessors and became part of the soul food tradition.
While dumplings in some form are enjoyed worldwide, the term is most closely associated with Chinese cuisine. One of the most recognizable dumplings in China is jiaozi, typically filled with meat or vegetables and often served during the Lunar New Year. Their crescent shape may be modeled after an old Chinese coin, and eating them is believed to bring prosperity in the New Year.
Another popular dumpling is har gow, a staple of dim sum. According to a popular story, a tea house owner in Guangzhou created har gow to prepare fresh shrimp from nearby waters. Dim sum is most commonly enjoyed in the morning, and if you want to judge the quality of a dim sum restaurant, you can count the pleats in their har gow, with a minimum of seven pleats being ideal.
In a clever culinary innovation, a chef in Shanghai figured out how to serve hot soup inside a delicate dumpling wrapper in the late 19th century. This dish, known as xiaolongbao, became famous for its delicious broth. However, it’s important to be cautious when eating soup dumplings, as they can be quite hot.
From gourmet pasta to dim sum delicacies, dumplings have come a long way from their humble origins. If you’re looking for simple comfort food, it’s hard to beat a bite-sized pillow of dough, whether stuffed or not.
Thanks for exploring the history of dumplings with us!
Imagine you are a chef in ancient China, like Zhang Zhongjing. Design your own unique dumpling recipe using ingredients available during that time. Consider the healing properties of the ingredients and write a short paragraph explaining your choices. Share your recipe with the class and discuss the historical significance of each ingredient.
Create a world map highlighting different types of dumplings from various cultures mentioned in the article, such as Italian tortellini, Polish pierogi, and Chinese jiaozi. Use images and descriptions to showcase each dumpling’s unique characteristics. Present your map to the class and discuss how these dumplings reflect the cultural influences of their regions.
Participate in a class debate about the origins of dumplings. Divide into teams, with each team representing a different theory or region, such as China, Central Asia, or Europe. Use evidence from the article and additional research to support your arguments. Conclude with a discussion on how food history can be complex and interconnected.
Work in small groups to research and prepare a type of dumpling from the article. Record a short video demonstrating how to make the dumpling, explaining its historical background and cultural significance. Share your video with the class and enjoy a tasting session to experience the flavors of different dumplings.
Create a timeline that traces the evolution of dumplings from their earliest forms to modern variations. Include key historical events, such as the discovery of stuffed dumplings in China’s Xinjiang region and the appearance of dumplings in European cookbooks. Present your timeline to the class and discuss how dumplings have adapted over time.
Here’s a sanitized version of the provided YouTube transcript:
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According to one legend, dumplings first appeared during the Han Dynasty, roughly 1800 years ago. The story goes that a physician named Zhang Zhongjing returned to his hometown during a cold winter and found his fellow villagers suffering from frostbite. To help them warm up, he concocted a new dish using mutton, herbs, and spices, which he chose for their warming and medicinal properties. He wrapped these ingredients in scraps of dough, folding them to resemble tiny ears. While this charming tale is difficult to confirm, the long history of dumplings in China is undeniable. From crescent-shaped har gow to soup-filled xiaolongbao, the country is famous for its delicious fillings wrapped in dough.
But was the first dumpling really invented in China? Were the first dumplings even stuffed? And how do dumplings like Italian tortellini and Polish pierogi fit into this story? Let’s explore this topic further.
I’m Justin Dodd, and welcome to Food History. Defining a dumpling is surprisingly complex. According to Merriam-Webster, a dumpling is a small mass of dough cooked by boiling or steaming. By this definition, dumplings don’t even have to contain meat or any filling. Historians generally agree that the first dumplings were unstuffed, likely invented in prehistoric times by hunter-gatherers looking for new ways to prepare grains. Boiling dollops of dough would have been a natural progression after cooking loose grains in water.
Food historian Ken Albala suggested that making dumplings seems more fun than just making porridge. This basic form of dumpling still exists in many cultures today, such as German spätzle made from wheat flour, Italian gnocchi made from flour and potatoes, and West African dishes made from cassava.
By 300 CE, dumplings had undergone a transformation. Archaeologists uncovered a tomb in China’s Xinjiang region from that year containing the remains of stuffed dumplings, which is the earliest physical evidence of dumplings discovered. However, this does not definitively prove that China is the birthplace of the dish. Most food historians believe that filled dumplings originated in Central Asia, from where nomadic Turkic peoples may have spread the recipes throughout the ancient world.
This theory is supported by etymology; the Turkic word for dumpling is “manta,” which is thought to be the origin of Korea’s “mandu,” Greece’s “manti,” and China’s “mantou.” The Polish word “pierogi” and the Russian “pelmeni” may also have roots in a Turkic language. Some experts trace the earliest written evidence of dumplings to “De Re Coquinaria,” a Roman cookbook compiled around the late 4th or early 5th century CE, which contains a recipe for nuggets of chopped pheasant mixed with fat, broth, and spices.
If we focus on the formula of wrapper and filling, fried foods like samosas from India and empanadas from Spain could also qualify as dumplings. This interpretation is broad, but few would argue against the inclusion of fried wontons in the dumpling category.
As time progressed, dumplings in Europe evolved beyond boiled pheasant balls. Many Eastern Europeans enjoy semi-circular wheat dumplings stuffed with sweet or savory fillings, known as pierogi in Slovakia and vareniki in Ukraine. The Polish pierogi can be traced back to the 17th century, with a cookbook from 1682 listing multiple recipes for dessert pierogies and a savory preparation featuring veal kidney filling. Over time, cooks expanded the fillings to include mushrooms, sauerkraut, cheese, and potatoes, making pierogi a beloved national dish in Poland.
Italy is also famous for its pasta, with stuffed versions appearing in Lombardy around 500 years ago. A cookbook from around 1300 mentions an Arabic filled pasta dish from 200 years earlier, which may be a relative of manti, but the connection to modern ravioli remains unclear. Originally served in aristocratic courts, these pasta varieties eventually made their way to lower-class kitchens and became popular for holidays and special occasions. Ravioli, consisting of meat, cheese, or vegetables pressed between two sheets of pasta dough, is still commonly served on Christmas in Italy.
In addition to ravioli, there are other stuffed pasta shapes like mezzaluna and tortellini, which are made by joining the ends of a stuffed pasta packet to form a ring. The shape of tortellini is said to evoke a belly button, specifically that of the goddess Venus.
In the U.S., an early appearance of dumplings in a cookbook comes from 1836, with chicken and dumplings becoming a beloved part of Southern cuisine. This comforting dish likely evolved from European predecessors and became part of the soul food tradition.
While dumplings in some form are enjoyed worldwide, the term is most closely associated with Chinese cuisine. One of the most recognizable dumplings in China is jiaozi, typically filled with meat or vegetables and often served during the Lunar New Year. Their crescent shape may be modeled after an old Chinese coin, and eating them is believed to bring prosperity in the New Year.
Another popular dumpling is har gow, which is a staple of dim sum. According to a popular story, a tea house owner in Guangzhou created har gow to prepare fresh shrimp from nearby waters. Dim sum is most commonly enjoyed in the morning, and if you want to judge the quality of a dim sum restaurant, you can count the pleats in their har gow, with a minimum of seven pleats being ideal.
In a clever culinary innovation, a chef in Shanghai figured out how to serve hot soup inside a delicate dumpling wrapper in the late 19th century. This dish, known as xiaolongbao, became famous for its delicious broth. However, it’s important to be cautious when eating soup dumplings, as they can be quite hot.
From gourmet pasta to dim sum delicacies, dumplings have come a long way from their humble origins. If you’re looking for simple comfort food, it’s hard to beat a bite-sized pillow of dough, whether stuffed or not.
Thanks for watching Food History. See you next time!
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This version maintains the essence of the original transcript while removing any informal language and ensuring clarity.
Dumpling – A small mass of dough cooked by boiling or steaming, often filled with meat, vegetables, or fruit. – Dumplings have been a staple in many cultures, with each region having its own unique version and filling.
History – The study of past events, particularly in human affairs. – Understanding the history of food can reveal how different cultures have influenced each other’s cuisines over time.
China – A country in East Asia, known for its rich history and contributions to global cuisine, including the invention of noodles and dumplings. – The culinary traditions of China have greatly influenced the development of Asian cuisine worldwide.
Filling – The edible substance used to stuff or fill a food item, such as a dumpling or pie. – The filling of a dumpling can vary from savory meats to sweet fruits, depending on cultural preferences.
Cuisine – A style or method of cooking, especially as characteristic of a particular country, region, or establishment. – Italian cuisine is famous for its use of fresh ingredients and simple yet flavorful dishes.
Recipe – A set of instructions for preparing a particular dish, including a list of the ingredients required. – The ancient recipe for bread has been passed down through generations, with each culture adding its own twist.
Pierogi – A type of dumpling of Polish origin, typically filled with potatoes, cheese, or meat. – Pierogi have become a beloved dish in many countries, often served during festive occasions.
Pasta – A staple food of Italian origin made from wheat flour and water, often shaped into various forms and cooked by boiling. – The history of pasta dates back to ancient times, with evidence suggesting it was enjoyed by the Etruscans and Romans.
Evolution – The gradual development of something, especially from a simple to a more complex form. – The evolution of cooking techniques has greatly expanded the variety of dishes available in modern cuisine.
Comfort – A state of physical ease and freedom from pain or constraint, often associated with familiar and satisfying food. – Many people find comfort in traditional dishes that remind them of home and family gatherings.
