Dong Bei (Northeast) dumplings originate from China's cold Manchurian region, rooted in Qing Dynasty traditions (over 200 years ago) as a hearty,, warming, and comforting food. They are central to Northeastern Chinese culture, specifically serving as a crucial reunion ritual for festivals like the Spring Festival. Historically, these dumplings were influenced by local, nomadic culinary practices, as well as Russian and Japanese, and represent a mixture of wheat-based, savory fillings.
About 20 years ago, a family moved from Dong Bei in northeastern China to Manila. In hopes of having a taste of home, they opened up a small shop selling what they knew how to make best, pork and chive dumplings.
Originally the homeland of the Manchu rulers of the Qing (1616 – 1911), this frigid frontier was opened to Han mass-settlement in the early 20th century. In the “planned economy” era, Dongbei was known as the “firstborn son of the PRC,” leading the nation's economy with its coal, steel, and petroleum industries.
The frigid lands to the northeast, once known as Tartary or Manchuria and now referred to simply as Dongbei (the Northeast), represent one of the least visited and most challenging regions in China and its last great travel frontier.
The genesis of the dumpling can be traced back to ancient China, where the Han Dynasty (206 BC - 220 AD) saw the emergence of Jiaozi. According to legend, the physician Zhang Zhongjing invented Jiaozi as a remedy for frostbitten ears, combining dough with a blend of medicinal herbs and meat.
One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a fu poem 1,700 years ago. In addition, archaeologically preserved dumplings have been found in Turfan, Xinjiang, China dating back over 1,000 years.
In traditional Chinese culture, dumplings symbolize wealth and prosperity. The origin of the word dumpling in Mandarin Chinese is not the most clear, but some believe the name could have been linked to the Sung Dynasty (960-1279 AD), a time period of unparalleled growth in China.
In Chinese, Bei (贝) means "shell" and can also refer to money or currency, as shells were historically used as a form of currency in China. As a given name, it can symbolize wealth, value, and beauty, drawing from the natural elegance of seashells.
To secure the Inner Manchuria, Manchurian emperor of Qing dynasty decided to migrate Han Chinese to Manchuria as a measure to confront Russian force. Since then, Han Chinese became local people in Manchuria and they are known as "Northeastern Chinese" or Dongbei people.
Dongbei is known for its vast landscapes, rich natural resources, agriculture, industries, infrastructure, and unique culture. In the decades after the founding of the PRC, the region helped fuel the country's growth as a base for heavy industry and manufacturing.
Those who suffered from frostbitten ears were given this “cold dispelling” soup. Subsequently, people made dumplings the same way and ate them during the festival to honour him. It has since become a tradition that is still practised in northern China today.
Potatoes, cereals, rice and pasta and anything made with flour (bread, Yorkshire puddings, pastry, dumplings) will make blood glucose levels rise Aim for a variety of vegetables, fruit and salads daily, as they contain beneficial vitamins, minerals and fibre.
Dumplings with meat and fish contain more protein than pure vegetable fillings. The dumplings we found contained between 4.7g and 11g protein per 100g. We recommend choosing meat or fish dumplings that contain 6g or more protein per 100g.
Vietnamese tapioca dumplings, known as “banh bot loc,” are a delightful treat with a translucent and chewy texture. These Vietnamese dumplings are made from tapioca starch and filled with a savory mixture, typically consisting of shrimp and pork belly.
They are a popular dish in Japan, but they travelled there from China where they're known as jiaozi. They are eaten slightly differently depending on the country - they're traditionally boiled in China, whereas in Japan they're fried then steamed in the same pot.
Xiao Long Bao, casually known as XLB, is a much-loved Chinese cuisine known for its delicate wrapping and flavorful soup filling with a powerful aroma. As famous as Xiao Long Bao is today, it comes from humble beginnings.
The most common staple crops consumed during the Han dynasty were wheat, barley, rice, foxtail and broomcorn millet, and beans. Commonly eaten fruits and vegetables included chestnuts, pears, plums, peaches, melons, apricots, red bayberries, jujubes, calabash, bamboo shoots, mustard greens, and taro.
