资深吃货：盘点中国各种各样的dumplings
Guo TiePretty much all roads in the dumpling ancestry path lead to China. The
country is crawling with dumplings of all shapes and sizes with different types
of fillings, wrappers, and cooking methods.
饺子的起源路线都是指向中国的。这个国家的饺子多种多样，包含各种形状和大小，馅料、面料、烹饪方法也是多种多样。
Depending on who you ask, Chinese dumplings can be divided into any number
of different categories. There are wheat flour doughs and doughs made of rice
flour or tapioca starch, steamed dumplings and fried dumplings, sweet and
savory, leavened and unleavened...the list goes on.
要看你问谁，得到的答案会告诉你，中国饺子可以划分为很多不同种类。有白面粉、米粉或木薯粉做的，有蒸饺和煎饺，有甜的、味道可口的，有经过发酵的和没有经过发酵的...下面会一一讲到。
Trying to classify something as wildly popular and diverse as a Chinese
dumpling is an exercise in futility.
在中国，饺子广为流行、种类繁多，尝试其归类是徒劳无益的。但是许多人们都会根据饺子的形状来分类。
Crescent-Shaped Dumplings
弯月形饺子
Crescent-shaped dumplings are made by folding a thin, round circle of dough
around a filling and pleating or crimping the edges together. They're actually
pretty easy to make at home. Beyond the diverse range of fillings, you'll find
crescent-shaped dumplings steamed, boiled, pan-fried, and deep-fried. Here are
some of the most common varieties you're likely to encounter in the wild.
弯月形饺子由薄薄的圆形的面皮包裹着馅料制成，包的时候边缘打褶或卷边。这种饺子在家里也非常容易做。除了多种多样的馅料，这种饺子还可以蒸、煮、煎、油炸。下面是几种最常见的弯月形饺子。
Guo Tie
锅贴
This is what most Americans refer to as a potsticker. Made with fresh
wrappers and eaten hot, the perfect pan-fried dumpling should have a golden
brown, ultra-crisp fried bottom, with a skin that's springy andchewy, but never
tough or doughy. Guo tie come with a wide range of fillings, from shrimp to
mixed vegetables, but our go-to combination is juicy pork and chive.
很多美国人都把这个称作potsticker(pot即“锅”，sticker即“贴在某物上的东西”)。用新鲜的面皮做成，吃起来热乎乎的，用平底锅煎出来的饺子底部应该是金黄色的，表皮劲道耐嚼，不会硬邦邦或者软塌塌的。锅贴的馅料也是多种多样，有虾子馅的也有混合蔬菜馅的，但是我最喜欢的馅料是大葱猪肉馅的，鲜嫩多汁。
Shui
Jiao
Shui Jiao
水饺
These tender boiled dumplings are made with a thin wheat-based wrapper.
They can be served in broth like wontons, or simply drained and served with a
dipping sauce. Ground pork and vegetables are both common fillings.
这些用沸水煮出来的饺子是用小麦面皮做成的。它们可以做成云吞面，也可以做成带汤饺，还可以蘸酱吃。猪肉糜和蔬菜是非常常见的馅料。
Zheng Jiao
Zheng Jiao
蒸饺
More delicate than boiled dumplings, steamed dumplings are made with
beautifully pleated translucent wrappers. Common fillings range from pork and
chives to shrimp, cabbage, or any number of vegetables.
比水饺更细腻好吃的是蒸饺，它们是由面皮做成的半透明带些褶皱的饺子。常见的馅料有猪肉、细香葱、虾、卷心菜或其他各种各样的蔬菜。
Har Gow
Har Gow
虾饺
Plump and juicy, with chunks of shrimp barely visible through translucent
dough, har gow are one of the most widely recognized dim sum classics. The wheat
starch skin thatencases the filling is cut with tapioca to give it extra
stretchiness. These are one of the most difficult dumplings to make properly:
the skin should be translucent yet sturdy, slightly chewy but not tough, with
perfectly cooked, crisp shrimp inside. Our recipe enhances the shrimp with bits
of pork fat in the stretchy, delicate wrapper.
饱满多汁，通过半透明的面皮若影可见的大块的虾，虾饺是经典点心里面最广为人知的。小麦淀粉包裹着馅料，木薯淀粉让它弹性十足。这种是最难做好的饺子之一：这种表皮应该是半透明的，劲道耐嚼但是不硬，经过完美的烹饪，里面的虾子鲜脆多汁。我们的配方是虾子里面会加一些肥肉，表皮也会做得弹力十足，精致美味。
Chiu-Chao
Fun Gow
Chiu-Chao Fun Gow
潮州粉果
The thin tapioca starch-enhanced wheat wrappers are filled with a crunchy,
fresh-tasting mix of shrimp, pork, and peanuts, often flavored with cilantro and
crisp chunks of jicama.
这些木薯淀粉提高了小麦表皮的弹性，面皮包裹着味道鲜美的虾、猪肉、花生，通常还会用香菜和酥块豆薯调味。
Jiu Cai Bau
圆形饺子
Purse-shaped dumplings are formed with a round of dough that is pleated and
drawn towards the top of the fillings like a draw-string purse. In form and
nomenclature, they're very similar to thick, bready, Chinese-style steamed buns,
but for our purposes, we made a distinction between bready steamed buns and the
decidedly dumpling-like versions made with thinner wrappers.
圆形饺子是在圆形的面皮上面放上馅料，然后一圈圈按褶包成的，就像抽绳钱包一样。在形式和命名上，他们与厚实、朴质的中国式馒头类似，但就我们的目标而言，我们对馒头和用厚面皮做成的其它形式的饺子做了区分。
Jiu Cai Bau
韭菜包
You can see the generous filling of peppery chives peeking through the skin
of these rounded dumplings. They're pan-fried for a crisp, blistered crust.
你可以通过这些圆形的饺子皮看到里面的韭菜馅料。煎出来的饺子拥有酥脆可口的外皮。Xiao Long Bao
Xiao Long Bao
小笼包
A perfect pliable, juicy soup dumpling is something to be treasured. The
pork-based (or pork-and-crab-based) filling is made with collagen-rich pork
parts that yield a thick, sticky stock that solidifies as it cools. It's folded
into a thin round of stretchy wheat dough, which is gathered up and pleated into
a swirled bun. As the dumpling steams, the gelatin-rich broth in the filling
melts. What you're left with is a plump bun brimming with a rich savory soup
that must be carefully sucked out before digging into the tender, springy
meatball within. That, or you can boldly down the whole thing in one go, letting
it burst in your mouth like a savory Chinese Gusher. Just proceed quickly—these
have one of the shortest dumpling shelf-lives, quickly turning sodden and mushy
as that gelatinous broth congeals.
肉圆多汁的汤饺是值得珍惜的佳品。猪肉馅(或者蟹黄肉馅)搭配富含胶原蛋白的汤汁冷却下来时就会形成厚厚的、有粘性的胶状物质，把它包进薄薄的圆面皮，然后把包子包起来。蒸的时候，内里的胶状物质就融化成丰富美味的汤汁。在吃掉有弹性的肉馅之前，你需要小心仔细的吮吸完里面饱丰富美味的汤汁。或者，你也可以大胆的咬一口，让汁水喷满嘴周，就像吃美味的中国喷油饼一样。速度要快，你有一整笼呢，因为肉汤变冷后会凝固。
Sheng
Jian Bao
Sheng Jian Bao
生煎包
Sheng Jian Bao--fried soup dumplings--while a ubiquitous breakfast food or
snack in Shanghai for at least the last century, live in the shadow of their far
more famous steamed counterpart. This is unfortunate, because if anything. SJB
are even tastier than XLB--at least when made right. Sheng Jian Bao start with a
slightly thicker dough that, just like XLB, get pleated around a gelatin-rich
filling. They're cooked in large, covered cast iron pans filled with just enough
water to steam them through. As the water evaporates, the dumplings begin to fry
on their bottom surface. You end up with a tender, steamed, juice-filled bun
with a golden-brown, crisply fried bottom.
生煎包---煎制的带汤的饺子，虽然在上个世纪的上海作为快速早餐食品和小吃无处不在，但是它们仍然处在蒸包的阴影里。这是不幸的，因为如果做得好的话，生煎包比小笼包更美味可口。生煎包使用略厚的面皮加上馅料，旋转折叠包成的。它们在大的铁锅中做成，中途添加少许水。当水蒸发时，饺子的底部就开始煎了。做好的生煎包，鲜嫩柔软、饱满多汁、底部金黄酥脆，美味无比。
Siu
Mai
Siu Mai
烧麦
Another dim sum classic, these open-topped steamed pork and/or shrimp
dumplings are made with a thin, wrinkled wheat flour wrapper. Often topped with
fish roe or grated carrot, or even a single pea, they're fresh-tasting and
juicy.
这是另一道经典点心，蒸熟的猪肉或者虾肉裸露在外面，这种饺子是薄薄的小麦面皮包裹制成的。通常上面还会有鱼子或磨碎的胡萝卜，或者少许豌豆。他们味道鲜美、丰富多汁。
Haam
Sui Gok
Other Chinese Dumplings
中国饺子的其它类型
Other meat-inside-a-starchy-filling Chinese treats abound that don't fit
neatly into our first two categories, but nonetheless deserve recognition.
另外一些含淀粉的里面包裹肉馅的饺子不属于前面两类，但是也值得一提。
Haam Sui Gok
咸水角
Haam sui gok are made with a glutinous rice dough. Deep-fried, they come
out blistered and crispy on the outside with a chewy, lightly doughy layer
underneath. Fillings range from savory pork and sausage to coconut or sweet bean
paste.
咸水饺是由糯米面团做成的。经过油炸之后，外表酥脆可口，内里软糯耐嚼。馅料有猪肉配鲜汤、椰蓉或红豆沙等多种多样。
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