Chinese dumplings, also known as "Jiaozi" in Mandarin, have a long and fascinating history. It is believed that dumplings were first invented during the Eastern Han Dynasty (25-220 CE) by a doctor named Zhang Zhongjing.

According to legend, Zhang Zhongjing found that many poor people were suffering from frostbite during the winter. To help them, he decided to mix together mutton, chili, and several other ingredients and wrap the mixture in dough, creating the first dumpling. He then boiled the dumplings and distributed them to the poor.

Over time, dumplings became increasingly popular throughout China, especially in the northern regions, where they were traditionally eaten during the Chinese New Year celebration. In fact, dumplings are believed to have become an important part of the Chinese New Year celebrations during the Tang Dynasty (618-907 CE).

Today, there are many different types of dumplings in China, each with its own unique ingredients, fillings, and cooking methods. Some popular types include boiled dumplings, fried dumplings, steamed dumplings, and soup dumplings.

Dumplings have also spread beyond China's borders and can now be found in many other countries around the world. In some areas, such as Taiwan and Hong Kong, dumplings have even become a staple food and are enjoyed throughout the year.