How many kinds of dumplings do you know in China?

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。

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。

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

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

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

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

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。

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

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

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

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。

Wu Gok

芋角

Frilly strands of fried purple taro make up the delicate exterior of these meaty pork dumplings. At once sweet and savory, crisp and tender, wu gok are a delightful study in contrasts.

经过油炸的香芋制成了这种精致美味的肉馅饺子。香甜美味、酥脆软糯，吃芋饺是一种愉快体验。

Won Ton

混沌

With their distinctive square wrappers, supple-skinned won tons are a common sight in Chinese soups, bobbing alongside cabbage and noodles. Though typically filled with ground pork and/or shrimp, their proportions differ based on provenance, with some quite heavy and substantial, and others light and airy, more wispy skin than filling.

具有独特的方形面皮，表皮柔软的混沌配上卷心菜和面条，这是一道常见的中式汤品。尽管馅料通常有猪肉或虾，它们的比例根据不同的地方而不同，有的地方馅料很多很丰富，有的地方馅料很少，面皮比馅料多。

Tang Yuan

汤圆

These sweet, sticky glutinous rice dumplings are often filled with rock candy, sesame paste, peanuts, or red bean paste. Boiled until soft and chewy, they can be served on their own or, more commonly, in a sweet bean, sesame, or ginger soup.

这些甜甜的、嚼劲十足的糯米饺子通常包有冰糖、芝麻酱、花生或红豆馅。煮到肉圆耐嚼后，可以单独吃，后者通常都配有甜豆、芝麻酱或生姜汤。