Food Photography Challenge - Week 11 | Satisfying Bites

Chinese dumplings, or "jiaozi" in Cantonese, are like these bite-sized dough pockets filled with all kinds of deliciousness, and come in different styles: boiled, steamed, or pan-fried. You can choose from veggie, shiitake, or even unique ones like apple and walnut with anise cream, besides the classic meat-filled kind.

They've been a culinary gem for ages, with their earliest shoutout dating back to the Three Kingdoms era, somewhere between 220 and 280 AD.

Fun fact: they're named after the time range around midnight, from eleven to one, during Chinese New Year – that's called "jiaozi" too. So, Chinese dumplings play a big role in the Chinese New Year, spreading joy and good vibes. They have the same shape as ancient gold coins, which is believed to bring prosperity. So, they're not just delicious, they have some cool history too!

These dumplings are a traditional delight from Northern China and are still mainly enjoyed in those regions. In the southern parts of China, they make a similar dish but with rice flour instead of wheat.

My choice was spinach-infused dough with a delightful vegetable filling, and I must admit, they were incredibly delicious 😁