We all say that nothing tastes better than dumplings. Dumplings are a traditional food in our country. In the past, people only ate dumplings during the New Year. But now that living conditions have improved, dumplings have become a common and frequently eaten food. But did you know? There are actually many secrets to health and wellness hidden in dumplings. Let's find out more together!
Legend has it that over 1800 years ago, during the winter in the Nanyang area of Henan province, it was cold and humid, and people lacked sufficient clothing. Many residents suffered from chilblains, and frostbite on the ears was particularly severe. The "Medical Sage" Zhang Zhongjing invented dumplings. He chopped ingredients like chives, fennel, ginger, lamb, and chili, wrapped them in a dough skin shaped like an ear, boiled them in a pot, and served them in a soup with vinegar, yellow wine, and chopped green onions. After eating them, people felt warmth throughout their bodies, their ears became hot, and their chilblains were cured. This food was called "Jiao'er," which later became the dumpling. This "sour soup dumpling," eaten with its soup, became popular in areas like Henan and Shaanxi.
The reason dumplings have been passed down for thousands of years without decline lies in the wisdom formed by the Chinese nation through long-term life practices: the balance of yin and yang, the harmony of the five flavors, the combination of coarse and fine grains, the pairing of grains and vegetables, the interplay of hardness and softness, and inclusiveness and moderation. With every bite of a dumpling, you are not just consuming nutrition, but culture.
Dumpling Skin
It is shaped like a dome, like the sky covering all things, embracing all and containing everything. The dumpling skin is made from five grains, strengthening the spleen and replenishing qi. It belongs to the element of earth in the center, harmonizing with various vegetables and nourishing the five organs. Whether it's beef, lamb, or chicken, or radish, cabbage, onion, and garlic, all are included. Be it tofu, fish, seaweed, or seasonings like salt, sauce, vinegar, star anise, cumin, and cinnamon, all are welcome. Inclusiveness is its characteristic. Because of it, it can coexist with time and last for thousands of years. Because of it, it can go far without needing feet, and its presence can be seen in cities and villages, at home and abroad. Similarly, one can speculate that as the Chinese people travel, it will find its way to every corner of the earth. As the Tao Te Ching says, "The way in relation to the world is like the great rivers and valleys in relation to the seas of the world." The great rivers and valleys embrace all things with their inclusiveness. Dumplings embody the kindness of Chinese culture, moistening things silently and refreshing the heart. You don't smell its fragrance when it enters your mouth; it is because it has assimilated with you.
Dumpling Filling
In Zhang Zhongjing's time, limited by material conditions, people's intake of nutrition and calories was often insufficient, and their constitutions were generally deficient and cold. The dumpling fillings prepared by doctors at that time were mostly made from ingredients that were warm, hot-natured, and high in calories, adapting to the environmental conditions of the time. In contemporary society, most people's basic food and clothing needs are met, and they often consume too many calories. Metabolic diseases like hyperlipidemia, hypertension, and diabetes are on the rise, and constitutions are often phlegdamp and internally hot. People have also adapted to the times, increasing the proportion of vegetables in the dumpling filling. Even fruit dumplings, corn dumplings, and nut dumplings have entered people's lives. Just as the Huangdi Neijing says, "The five grains are for nourishment, the five fruits are for assistance, the five domestic animals are for benefit, and the five vegetables are for supplementation." They replenish qi and blood and provide the body with the essential essence from food and water. According to different methods of preparing dumpling fillings in China, different schools have emerged, such as Central Plains dumplings, Southern dumplings, and Northeastern dumplings. They are divided into different types based on cooking methods, such as boiled dumplings, steamed dumplings, pan-fried dumplings, deep-fried dumplings, and stewed dumplings. And they are divided into different varieties based on origin, such as Chinese dumplings, Russian dumplings, Japanese dumplings, and Italian dumplings. This reflects a complex material world and a rich and colorful culture.
Dumpling Soup
The Book of Rites, Doctrine of the Mean, says, "Grasping the two extremes and applying the mean to the people—this is what made Shun great!" Our ancestors discovered through long-term practice that the movement and development of all things follow certain rules, and that doing anything requires mastering a proper degree. This most appropriate degree is called "the mean." To grasp this degree perfectly is called "holding the mean"; to deviate from it is to lose the mean. Boiling dumplings in plain water: if the heat is insufficient, the skin will be tough and the filling raw, harming the stomach and intestines; if it's excessive, the skin will break and the filling will fall apart, making them tasteless. Therefore, controlling the temperature and time of the dumpling water is a great wisdom. This wisdom comes from understanding the composition, thickness, and storage condition of the dumpling skin; from a thorough knowledge of the origin, composition, and interaction of the dumpling filling; and also from insight into the stove, water, fire, air temperature, and wind direction.
After reading this article, do you have a better understanding of dumplings? Is your mouth watering? Eating dumplings in moderation is also beneficial to your health. You can learn more about it. Wishing you a happy life!