Pierogi

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Eastern European dumplings may feature markedly different flavors and ingredients than their Asian brethren, but their origins are one and the same. Here are some of the most commonly spotted dumplings that have made their way from China to Europe.
比起亚洲的饺子，东欧的饺子可能添加了不同的香料和原料，但是他们的起源都是相同的。下面是一些最为普遍的饺子，以他们自己的方式从中国流行到欧洲。

Pierogi
饺子

Hailing from Poland, these boiled-then-fried (or baked) wheat flour dumplings are stuffed with potato, sauerkraut, meat, or fruit. They're made into crescent shapes and pan-fried flat. They're a perfect winter comfort food.
来自波兰，这些蒸熟了然后再煎（或烤）的小麦面粉饺子，里面包有土豆、酸菜、肉类或水果。它们被包成月牙形，然后用平底锅煎熟。它们是很好的冬季食物。

Vareniki

Vareniki
饺子

The Ukrainian version of pierogi are commonly stuffed with sauerkraut, cheese, potatoes, and meat, and can be served sweet with fruit sauce or cheese. They're cooked by boiling or steaming and served in oil or butter.
乌克兰版本的pierogi，通常也是包有泡菜、奶酪、土豆和肉，吃的时候配有水果甜汁或奶酪。通常煮着吃或蒸着吃，吃的时候配有油或黄油。

Pelmeni

Pelmeni
饺子

From China by way of Siberia, these Russian wheat-based dumplings are packed with a peppery, onion-spiked filling of minced meat—beef, pork, and mutton are all common choices.
从中国经由西伯利亚传入，这些俄罗斯小麦饺子里面包有胡椒、洋葱和肉末（牛肉、猪肉、羊肉是最普遍的馅料）。

Kreplach

Kreplach
三角馄饨

Another winter warmer, these Jewish dumplings are filled with meat or potatoes. They're often served in hot broth that's fatty with a strong chicken flavor, emboldened by sweet onion, dill, and black pepper, though you can also get them crisp and deep-fried. The kreplach itself is usually thick and doughy, the chewy skin wrapped around a rich, onion-sweetened filling of beef or chicken. Much like some Italian pastas, the wheat dough is enriched with egg.
另外一个冬天吃了暖乎乎的食物，是这些包有肉或土豆馅的犹太饺子。通常配有鸡味浓汤，里面加入甜洋葱、莳萝和黑胡椒，尽管有时候你也可以炸着吃，一口一个脆。这种饺子本身通常是由柔软耐嚼的厚皮包成，馅是丰富的牛肉或鸡肉，配有少许甜洋葱。很像某些意大利披萨，这些小麦面皮里面含有鸡蛋。

Khinkali

Khinkali
饺子

Spiced meat releases juices as it cooks within these large Georgian dumplings. Like xiaolongbao, the result is a rich, soupy filling surrounding a tender ball of meat. Khinkali have a thick knot on top that's not meant to be eaten. Instead, Georgians pick up the dumplings by the knots, eat the rest, then discard the dough wads.
当这些格鲁吉亚饺子在烹饪时，里面用的用香料调味过的肉会释放出很多油汁。像小笼包一样，它也是由汤汁包裹着柔软的肉球。Khinkali上面有个厚厚的结，格鲁吉亚人通常是不吃这个结的，他们只是通过这个结选择饺子，吃完后会把面团扔掉。

Manti

Manti
馒头

Also known as Mantu, these Turkish dumplings are prevalent throughout Central Asia, in countries like Armenia, Kazakhstan, and Uzbekistan. Most often stuffed with spiced lamb, toppings range from a spiced tomatoey sauce (Armenia) to yogurt, chili oil, and Middle Eastern spices like pepper and sumac.
这些土耳其饺子也被称作Mantu，在中亚很流行，例如亚美尼亚、哈萨克斯坦和乌兹别克斯坦地区。最常见的里面包有辣羊肉，上面的香料有五香西红柿酱（亚美尼亚）、酸奶、辣椒油以及中东香料（比如胡椒和漆树香料）。