Guo Tie

　　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 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。