Steaming-hot dumplings are popular snack foods all over China. Asian dumplings probably originated in Central Asia as peasant foods as far back as 600 A.D. They vary widely, but all consist of a filling wrapped in a thinly rolled flour and water dough, sealed by pressing or crimping the edges, and then boiled, steamed or pan-fried. They can be stuffed with pork, mutton, beef, fish, shrimp or thin noodles, usually with vegetables, commonly cabbage, scallions and Chinese chives. Accompanying dipping sauces are made with soy sauce, sesame oil, garlic, ginger, rice wine and/or chiles.