Guo Tie

盤點中國各式各樣的dumplings（下）>>>
資深吃貨：dumplings究竟為何物？>>>
盤點東亞和南亞的餃子>>>
盤點西亞和東歐的餃子>>>

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.
餃子的起源路線都是指向中國的。這個國家的餃子多種多樣，包含各種形狀和大小，餡料、面料、烹飪方法也是多種多樣。

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.
要看你問誰，得到的答案會告訴你，中國餃子可以劃分為很多不同種類。有白面粉、米粉或木薯粉做的，有蒸餃和煎餃，有甜的、味道可口的，有經(jīng)過發(fā)酵的和沒有經(jīng)過發(fā)酵的...下面會一一講到。

Trying to classify something as wildly popular and diverse as a Chinese dumpling is an exercise in futility.
在中國，餃子廣為流行、種類繁多，嘗試其歸類是徒勞無益的。但是許多人們都會根據(jù)餃子的形狀來分類。

Crescent-Shaped Dumplings
彎月形餃子

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.
彎月形餃子由薄薄的圓形的面皮包裹著餡料制成，包的時候邊緣打褶或卷邊。這種餃子在家里也非常容易做。除了多種多樣的餡料，這種餃子還可以蒸、煮、煎、油炸。下面是幾種最常見的彎月形餃子。

Guo Tie
鍋貼

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.
很多美國人都把這個稱作potsticker（pot即“鍋”，sticker即“貼在某物上的東西”）。用新鮮的面皮做成，吃起來熱乎乎的，用平底鍋煎出來的餃子底部應(yīng)該是金黃色的，表皮勁道耐嚼，不會硬邦邦或者軟塌塌的。鍋貼的餡料也是多種多樣，有蝦子餡的也有混合蔬菜餡的，但是我最喜歡的餡料是大蔥豬肉餡的，鮮嫩多汁。

Shui Jiao

Shui Jiao
水餃

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.
這些用沸水煮出來的餃子是用小麥面皮做成的。它們可以做成云吞面，也可以做成帶湯餃，還可以蘸醬吃。豬肉糜和蔬菜是非常常見的餡料。

Zheng Jiao

Zheng Jiao
蒸餃

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.
比水餃更細膩好吃的是蒸餃，它們是由面皮做成的半透明帶些褶皺的餃子。常見的餡料有豬肉、細香蔥、蝦、卷心菜或其他各種各樣的蔬菜。

Har Gow

Har Gow
蝦餃

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.
飽滿多汁，通過半透明的面皮若影可見的大塊的蝦，蝦餃是經(jīng)典點心里面最廣為人知的。小麥淀粉包裹著餡料，木薯淀粉讓它彈性十足。這種是最難做好的餃子之一：這種表皮應(yīng)該是半透明的，勁道耐嚼但是不硬，經(jīng)過完美的烹飪，里面的蝦子鮮脆多汁。我們的配方是蝦子里面會加一些肥肉，表皮也會做得彈力十足，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.
這些木薯淀粉提高了小麥表皮的彈性，面皮包裹著味道鮮美的蝦、豬肉、花生，通常還會用香菜和酥塊豆薯調(diào)味。?