Guo Tie

盘点中国各式各样的dumplings(下)>>>
资深吃货:dumplings究竟为何物?>>>
盘点东亚和南亚的饺子>>>
盘点西亚和东欧的饺子>>>

Pretty 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 and chewy, 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。