The origin of Chinese dumplings can be traced back to the Han dynasty (206 BCE - 220 CE), where they were called "jiaozi". They were originally filled with meat and vegetables and were eaten as a way to preserve food for the winter months.
During the Tang Dynasty (618-907 CE), dumplings became a popular food among the upper classes and were often served at banquets and other special occasions. They were also eaten during the Chinese New Year, which is still a popular tradition today.
Dumplings are a versatile food, and the fillings can be made from a variety of meats, seafood, and vegetables. Some of the most popular fillings include pork, beef, chicken, shrimp, and cabbage. Some regions have their own specialties such as the northern part of China where dumplings are usually made with a thicker wrapper and are usually boiled; while in the southern part of China, dumplings are usually made with a thinner wrapper and are usually steamed.
In addition to being a delicious food, dumplings also have a deep cultural significance in China. The shape of the dumpling, with its pleats and crescent shape, is said to resemble ancient Chinese money, which symbolizes wealth and prosperity. Eating dumplings during the Chinese New Year is believed to bring good luck and prosperity in the coming year.