Dumplings are small balls of dough which are made either from flour or potato and they are usually stuffed with meat, seafood, or vegetables. They can be fried, boiled or steamed. In China, according to the legend, dumplings (or jiaozi) were first made in the era of the Three Kingdoms, around 225 AD. Their filling mixtures vary depending on the region and the personal preferences, while the dumplings are a traditional dish eaten on New Year. The main kinds of the Chinese dumplings are guotie (which are first steamed and then sautéed in olive oil), the jiaozi (which are only steamed), the wonton (which are mainly used in soups) and the zongzi (which are made with rice).