In the Confucius Institute’s kitchen: Chinese dumplings |16 July 2019
A number of Seychellois have had the chance to learn how to make authentic Chinese dumplings, together with members of the Confucius Institute at Chilli Bar Chinese Restaurant, La Louise.
The dumplings were then savoured during a bonding session which allowed everyone to treat themselves to the generous servings of dumplings, alongside a selection of other Chinese dishes.
Chinese dumplings are boiled, steamed or fried pieces of dough which are wrapped around a filling, usually a mixture of ground meat, finely chopped vegetables and herbs; a popular combination of fillings in China is ground pork with cabbage.
Hosted by the Confucius Institute which is based at the University of Seychelles (UniSey), the event aimed to bring the people of China and Seychelles together, and to share traditions and customs.
“Today we are a family,” said the director of the Institute, Wang Dongxia, to all those that were present. “I have tasted similar dishes to the Chinese dumpling in the Creole cuisine, but they are just prepared in a different way.”
“Dumpling making and its culture is the demonstration of Chinese food culture: the importance of family reunion in festivals, to make it together, to share it together, to wish for the best in the family atmosphere.”
A participant in the event said that “to treat people and share happy moments with people is so nice. Chinese food and its taste has the characteristics to be shared by most people all over the world; we can see that Seychelles people accept and like Chinese dumplings and Chinese food”.
Julio, a Seychellois participant, commented that “it’s nice to learn to make Chinese dumplings step by step; it is not so difficult, we can try”.
Following the session, Julio says that he went on to make dumplings filled with tuna for his family.
According to Mrs Wang, the Chinese dumpling is one of the most famous and simple dishes that can be made by people all over the world, and it is also the most important food served during the Chinese Spring Festival.
During a short presentation by Zhuang Yan, a Chinese teacher at the Confucius Institute, it was explained that dumplings are one of the most iconic dishes in the Chinese cuisine, and have become a staple in Chinese restaurants across the world.
The most popular version of the history of the dumpling is that it was invented by Eastern Han Dynasty Physician, Zhang Zhongjing.
It is said that on a journey he once took during winter, he encountered many people with frostbitten ears. As a skilled practitioner of traditional Chinese medicine, he wanted to use his expertise to help them, but he could not tend to the many people individually.
Instead, using a large pot used for brewing medicine and an ancient recipe for curing frostbite, he cooked mutton with various herbs. Once cooked, he wrapped portions in small pieces of dough, and gave them to the patients, all of whom are said to have been cured of their frostbite and other symptoms that they developed from the cold.
Today, even if dumplings are no longer eaten for medicinal purposes, they remain an iconic part of the Chinese culture because they are usually the main course served for dinner on the eve of the Chinese New Year, an occasion for the entire family to come together.
For more information about how to make Chinese dumpling, contact the Confucius Institute at the University of Seychelles:
- Address: P.O. Box 1348, Anse Royale, Mahé, Seychelles
- Telephone: +248 4 381 240 or +248 2 822 838
- Email: wang.dongxia@unisey.ac.sc or diana_xia@163.com
- Website: http://www.unisey.ac.sc
The accompanying photos show some highlights of the dumpling-making session at the Confucius Institute.
