• Terminology
  • Name & Etymology
• Ingredients & Preparation
  • Tools
  • Dough
  • Preparation
  • Folding
  • Filling
  • Cooking Methods
• Geography & Migration
  • Origin
  • Spread
• Cultural Associations
  • Gender
  • Holidays
• Bibliography

Works Cited
Anderson, E.N. The Food of China. New Haven: Yale University Press, 1988. Print.

Chang, K.C. Food in Chinese Culture. New Haven: Yale University Press, 1977. Print.

Chen, Yung-Chi Chao. Harmony of Flavors: A Chinese Cookbook. Taiwan: China Color Printing Co. Inc., 1976. Print.

Junru, Liu. Chinese Food. New York: Cambridge University Press, 2010. Print.

Newman, Jacqueline M. Food Culture in China. Westport: Greenwood Press, 2004. Print.

Nguyen, Andrea. Asian Dumplings. New York: Ten Speed Press, 2009. Print.

“The History of Dumpings.” Newasiancuisine.com. Web. 18 October 2012.
“Wonton.” Cultural-china.com. Web. 18 October 2012.