Традиции, обычаи и праздники Китая (Traditions, Customs and Festivals of China). Сухомлинова С.И - 43 стр.

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dumplings which look exactly the same as today's Jiaozi. This
testifies that dumplings had been introduced to the
Text 2. Yuanxiao
Yuanxiao is a special dumpling in China for the Lantern Festival
(the 15th night of the 1st lunar month). It is a "ball" made of
glutinous rice flour.
Yuanxiao, it is said, made its debut in the Eastern Jin Dynasty
(317-420 A.D.) and became popular during the Tang and Song periods
(7th to 13th century), but not under its present name. The Notes of the
Year in Hubei, a book by a 10th century scholar, mentioned "bean-
paste-filled cakes" which were made on the 15th day of the 1st lunar
month and, in another context, "floating cakes in thin gruel prepared
at the middle of the first moon. "
As the 15th night of the New Year was later called "Shangyuan"
and the "Yuanxiao" festival, so the dumplings came to be known by
the name of the festival.
Yuanxiao dumplings fall into two categories.
One is those without fillings. A suitable amount of water is
mixed into glutinous rice flour to make dough, which is then shaped
by hand into small "solid balls. The balls or dumplings are boiled in
sweetened water and, when cooked, are served in bowls. They can
also be boiled in plain water and then sprinkled with sugar in the
serving bowl. A third way of preparation is to cook them with dried
longan pulp, candied dates or jujubes and similar ingredients to make
a kind of porridge of assorted balls. Sweetened with sugar and
osmanthus flowers, it makes an excellent dessert.
Another category of dumplings is those with fillings, which may
be either sweet or salty in taste. For the sweet variety, the filling may
be sugar, walnut meat, sesame, osmanthus flowers, rose petals,
sweetened tangerine peel, bean or jujube pasic, used alone or in
combination. The salty variety can be filled with mincemeat , certain
vegetables or a mixture of both. In either case, the materials are
minced and well mixed with flavour seasonings.
The way to make stuffed dumplings also varies between the north
and the south. The usual method followed in southern provinces is to
shape the dough of rice flour into balls, make a hole in each and insert
the filling inside, close the hole and smooth out the surface by rolling
the ball between the hands. In the north , where sweet and non-meat
stuffing is normally used , people pressed the fillings into hardened 
du mp lings w hic h look e xact ly t he sa me as today's Jiaozi.                 This
testifies that d u mp lings had bee n introd uced to t he
                                Text 2. Yua nxi a o
       Yuanxiao is a spec ia l d u mp ling in China for t he La nte rn Fest iva l
(t he 15t h night o f t he 1st lunar mo nt h). It is a "ba ll" made o f
glut ino us rice flo ur.
       Yuanxiao, it is said, made its deb ut in t he Eastern J in D ynast y
(317-4 20 A.D.) a nd beca me pop ula r during t he Ta ng a nd So ng pe riods
(7t h to 13t h cent ury), b ut not under its prese nt na me. The Notes of the
Year in Hubei, a book b y a 10t h cent ury scho lar, me nt io ned "bea n-
paste-filled cakes" w hic h we re mad e o n t he 15t h da y o f t he 1st luna r
mo nt h a nd, in a not her co nte xt, "fl oating cakes in t hin grue l p repared
at the midd le o f t he first moo n. "
       As t he 15t h night o f t he New Year was later ca lled "Sh angyua n "
and t he "Yuanx iao " fest iva l, so the dump lings ca me to be k now n b y
the na me o f t he fest iva l.
Yuanxiao d u mp lings fa ll into two catego ries.
       One is t hose w it ho ut fillings. A suitab le a mo unt o f wate r is
mixed int o glut ino us rice flo ur to make d o ugh, w hic h is t he n s haped
by ha nd into s ma ll "so lid ba lls. The ba lls or d u mp lings are bo iled in
sweetened water a nd, w he n cooke d, are served in bow ls. The y ca n
also be bo iled in p la in water a nd the n sprink le d w it h suga r in t he
serving bow l. A t hird wa y o f prep arat io n is to cook t he m w it h drie d
lo nga n p ulp, ca nd ied dates or j uj ub es and s imi la r ingred ie nts to make
a kind o f p orrid ge o f assorted b alls. Sweete ned w it h s ugar a nd
os ma nt hus flowers, it ma kes an exc elle nt dessert.
       Ano t her cate go ry o f d u mp lings is t hose w it h fill ings, whic h ma y
be e it her sweet or sa lt y in taste. Fo r t he sweet variet y, t he filli ng ma y
be suga r, walnut meat, sesa me, os ma nt hus flowers, rose peta ls,
sweetened ta nge rine pee l, bea n o r j uj ube pas ic, used a lo ne or i n
co mb inat io n. The salt y variet y ca n be filled w it h mince meat , certa i n
ve getab les or a mixt ure o f bot h. In e it he r case, t he mate ria ls are
minced and we ll mixed w it h fla vo ur seasonings.
       The way to make st uffed d ump lings also va ries between t he nort h
and t he so ut h. The us ua l met ho d followed in so ut hern pro vinces is to
shape t he do ugh o f rice flo ur into b alls, make a ho le in eac h a nd insert
the fill ing ins ide, c lose t he ho le a nd s mo ot h o ut t he s urface b y ro lling
the ba ll betwee n t he ha nds. In t he nort h , where sweet and no n-mea t
stuffing is no rma lly used , people pressed the fillings into harde ned


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