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筷子 饺 子 dumpling, Chinese dumpling, a substantial stuffed dumpling Types ●Boiled dumplings: (shuijiao) literally water dumplings . ◆ Jiaozis origin and development Jiaozi are one of the major foods eaten during the Chinese New Year and year round in the northern provinces. They look like the golden ingots yuan bao,which was used during the Ming Dynasty for money, and the name sounds like the word for the earliest paper money, so serving Jiaozi were so named because they were horn shaped. The Chinese for horn is jiǎo (角), and jiaozi was originally written with the Chinese character for horn, but later it was replaced by a specific character 餃, which has the food radical on the left and the phonetic component jiāo (交) on the right. According to folk tales, jiaozi were invented by Zhang Zhongjing, one of the greatest practitioners of traditional Chinese medicine in history. They were originally called tender ears (娇耳) because they were used to treat frostbitten ears. Hem is believed to bring prosperity. Many families eat these at midnight on Chinese New Years Eve. Some cooks will even hide a clean coin for the lucky to find. Jiaozi are eaten all year round and can be eaten at any time of the day – breakfast, lunch or dinner. They can constitute one course, starter or side dish, or the main meal. Every family has its own preferred method of making them, with favourite fillings. Fillings in Dumplings Common dumpling meat fillings include pork, mutton, beef, chicken, fish, and shrimp which are usually mixed with chopped vegetables. Popular vegetable fillings include cabbage, scallion (spring onions), leek, and garlic chives. Dumplings are eaten with a soy sauce-based dipping sauce that may include vinegar, garlic, ginger, rice wine, hot sauce, and sesame oil. manufacture process manufacture process STEP 1: Put 1 g salt in the flour, with warm water preparation of dough, dough should be soft has