It is said in some circles that the Chinese steamed dumpling, also known as Jiaozi, was invented by Zhang Zhongjing, one of the great practitioners of traditional Chinese medicine, from 150 to 200AD.


They were originally referred to as “tender ears” because of their use to treat frost-bitten ears. However, there are various other theories. One suggestion is that Jiaozi was derived from dumplings in Western Asia, particularly during Mongol rule of the Yuan.

Others suggest that similar dumplings were already sold and eaten during and before the Song dynasty.

Jiaozi are a kind of Chinese dumpling, commonly eaten across Eastern, Central, Southern and Western Asia. Though considered part of Chinese cuisine, jiaozi are often eaten in many other Asian countries.

Common dumpling meat fillings include porkmuttonbeefchickenfish, and shrimp, which are usually mixed with chopped vegetables. Popular vegetable fillings include napa cabbage, spring onions, leekcelery and garlic chives.


Mix mince of your choice with onion, garlic, bamboo shoot, rice wine, white pepper and oil in a bowl. Make sure to season with salt. Then take tea spoon mixture into centre of one wonton wrap. Brush edges with water. Fold wonton over to make a triangle. Bring base corners of triangle together. Press firmly to join.

Line base of a large steamer basket with baking paper and place the dumpling in a single layer. Then pour water into a wok until one-quarter full. Bring to the boil over high heat. Place steamer over wok, ensuring base doesn’t touch the water. Steam the dumplings for 15 to 20 minutes or until tender and cooked through.

Combine ginger, soy sauce, vinegar, sugar and coriander in a bowl. Stir until well combined. Serve this with the dumplings.