Dumpling History

The Evolution of Dumplings: A Journey Through Time

Dumplings, a culinary treasure with a rich history, carry the legacy of cultural heritage and flavor evolution. Their origins trace back to China's Han Dynasty, attributed to the renowned physician Zhang Zhongjing. Legend has it that Zhang Zhongjing invented dumplings to treat frostbite patients, thus embarking on the gastronomic journey of dumplings.

The method of creating dumplings has endured throughout the ages, centered around wrapping flavorful fillings in thin dough skins. This technique ensures not only a diverse range of delicious fillings but also maintains the exquisite taste of the fillings. Over time, dumplings have evolved into various varieties and preparation methods, forming a diverse and rich dumpling culture.

In China, the iconic "Goubuli Baozi" from Tianjin holds great significance. Founded during the late Qing Dynasty by "Gou Bu Li," these baozi are renowned for their skillfully crafted fillings and specially made dough, making them one of China's quintessential dumpling creations.

In Australia, we also find "Fat Dumpling," a shop upholding traditional crafting techniques. Founded by descendants of Goubuli Baozi, this brand continues the legacy and aims to preserve the art of professional dumpling-making. Blending tradition and innovation, Fat Dumpling offers a unique culinary experience with fresh ingredients and exquisite skills.

The history of dumplings spans millennia, from Zhang Zhongjing's creation to the global recognition they enjoy today. Represented by Tianjin's Goubuli Baozi and Australia's Fat Dumpling, these two emblematic establishments embody the unique charm of dumplings as a flavorful treat wrapped in exquisite fillings. Whether through tradition or innovation, the history of dumplings continues to leave a lasting impression on our palates.