After seeing the post, Maressa added,
"We always eat jiaozi with the same dipping sauce - soy sauce, a dash of sesame oil, diced scallion and minced ginger. I'm looking forward to being able to make them with my grandmother this summer (the correct way, with her making the dough from scratch, which I have absolutely not mastered yet). So your intent to concoct and connect is already successful."
Maressa explains the history of the name peking ravioli ...
“I learned something interesting while putting this together about the American name that we always used to describe them - apparently it's a Boston-area name that was coined by Joyce Chen, a Chinese chef who started a few Chinese food markets and restaurants in Massachusetts in the 1950s. I've actually met her niece, who owns the Joyce Chen market two towns over from Westford, where I grew up. We always called them jiǎozi.”
dumpling folklore > According to chinese folklore, the dumpling was invented by Zhang Zhongjing, a well known practitioner of traditional chinese medicine, 4,000 years ago. They were originally called "娇耳"(Pinyin: jiao'er) because they were used to treat frostbitten ears. (Source: Wikipedia)
After making this dish, I resesrched a bit about the many versions of the "dumpling" around the world (essentially cooked balls of dough, often containing a filling of cheese, vegetables, and/or meat.) The following is a list of a few global dumpling varieties I stumbled upon: clootie dumplings from Scotland; tortellini, ravioli, and gnocchi from Italy; potetball from Norway; palt, kropkaka and klimp from sweden; klopse from Germany, galuska from Hungary, pierogi from Poland, urechiuse/"little ears" from Romania; pelmini from Russia; koldunai from Lithuania; pozi from Siberia; manti from Armenia; empanadas from Argentina; Pantrucas from Chile; papas rellenas from peru; jiaozi from China; momo from Nepal; gyoza from Japan; samosas from India; siomay from Indonesia; mandu from Korea; manti from Turkey; and tamales from Mexico.
A wonderful children's book about dumplings...