Deep Fried Dumplings

Ingredients: egg, wheat flour, pork, garlic, cilantro roots, white pepper

Many people start salivating as soon as you mention dumplings, right? Because whether it's pork dumplings or shrimp dumplings, they all have a delicious taste that's hard to beat. Especially when the dumpling wrappers are made from egg dough. And we believe that there are quite a few people who are captivated by the taste of dumplings. So today, we'll delve into the history of dumplings.

Dumplings have Chinese origins, however, the history of dumplings is not well-documented in terms of when they first originated. What we do know is that dumplings are considered a lucky food for the Chinese, consumed by everyone from emperors to commoners. They are often eaten during the Chinese New Year or other festive occasions (such as Moon Festival in late September) to bring good luck, prosperity, and longevity to one's life.

The reason why the Chinese consider dumplings as a lucky food to promote health and longevity can be traced back to ancient times. In the late Eastern Han Dynasty, a time marked by widespread disasters and various diseases afflicting the populace, there arose a renowned physician named Zhang Ji, also known by his style name, Zhongjing, hailing from Nanyang. His dedication to the field of medicine began in his childhood, ultimately leading him to become a pioneering figure in traditional Chinese medicine.

Zhang Zhongjing the Father of Dumplings

With exceptional expertise in medical practice, he was capable of treating even the most challenging and intricate cases of illness. He was distinguished not only by his medical prowess but also by his exceptional moral character. He approached every patient, regardless of their social status, with earnest care. Serving as an official in Changsha, he healed countless patients. During a devastating plague, he distributed free medicine from a vessel placed in front of his government office, earning the deep respect of the people of Changsha.

Upon retiring from his official post, he returned to his hometown. While walking along the Baihe River one day, he encountered impoverished individuals suffering from cold and hunger, many of whom had developed ulcers in their ears. Touched by their plight, he resolved to assist them.

Back in his hometown, countless individuals sought his medical expertise, and he found himself occupied with patients every day. However, his compassion extended to those with ear frostbite. In Changsha, he continued his medical practice and instructed his apprentices to construct a clinic on a vacant lot in Dongguan, Nanyang. This clinic officially opened its doors on Winter Solstice, offering free medicine to those in need. The remedy was known as "Anti-chill Jiao Er Soup."

The preparation involved boiling mutton, chili, and other medicinal ingredients to generate inner warmth in the concoction. After boiling, he would extract and finely mince the materials. These were then enclosed within dough slices, molded into ear-like shapes. The resulting "ears" were boiled in water and distributed to patients, who each received two "jiao ers" and a bowl of soup. After consuming the soup, patients experienced warmth, improved blood circulation, and relief from the frostbite. His benevolent donations persisted until the eve of the Spring Festival.

During the Spring Festival, a time of celebration and Chinese New Year festivities, people not only commemorated the recovery of their ears but also joined him in making and consuming jiao ers. Over time, this food acquired various names such as jiaozi or pianshi, and it became a tradition to eat them on both Winter Solstice and the Spring Festival in remembrance of Zhang Zhongjing's significant contributions to medicine and his acts of kindness.

From left to right: Odean Noodle Shop’s famous Egg Noodle with shrimp and pork dumplings and crab’s claw, deep fried dumplings, fish maw soup.

Nearly 1,800 years have elapsed since the physician’s remarkable deeds, yet his legacy endures. Every year, during Winter Solstice and the Spring Festival, people partake in jiaozi, symbolizing the enduring memory of Zhang Zhongjing's compassion. Though the era of treating ear frostibte has long passed, jiaozi dish (hence why the dish is called “เกี๊ยว” or “Kiao” in Thai)remains a beloved and ubiquitous culinary tradition.

In Thailand, we also have various types of dumplings, including red pork dumplings, crab and red pork dumplings, all of these serve with egg noodles. There are numerous noodle shops all over the place in Thailand, and they usually open in the evening and stay open until early morning. There are also delicious fried dumplings served with delectable sweet chili dipping sauces or sweet plum sauce, typically sold as snacks during the day. I remember when I was young, I used to have fried pork fried dumplings and/or quail egg fried dumplings after school every day. Time flies…

One of the oldest noodle shop in China Town, Bangkok