What do dumplings look like around the world?- Miranda Brown

翻译人员: Yan Li Xiao 校对人员: Yanyan Hong

As archaeologists pored over ancient tombs in Turfan in western China,

当考古学家考察 位于中国西部吐鲁番的古墓时，

they discovered some surprisingly well-preserved and familiar relics.

他们惊奇地发现了 许多保存完好、熟悉的文物。

Though hardened from over 1,000 years,

虽然经过 1000 多年的淬炼，

there sat little crescent-shaped dumplings.

但那里依然有着 一些小小的新月形水饺。

Exactly who invented dumplings remains a mystery.

到底是谁发明了饺子 仍然是一个谜。

But some scholars suspect they were first spread

但也有学者猜测， 它们最早是由生活在中国西部

around parts the ancient world by nomadic Turkic peoples

以及中亚的游牧突厥民族在古时候

living in western China and Central Asia.

将其传播至世界各地的。

This is thought to be the case because “manti,”

之所以这样认为，是因为

meaning “dumpling” or “steamed bun” in many Turkic languages,

在突厥系语言中 “manti” 的意思是 “饺子” 或者 “包子”，

appears to be the root word for dumpling in several other languages.

然后它似乎在其他几种语言中 也作为饺子的词根。

Ancient Turkic people probably stuffed their dumplings with meat.

古代突厥人可能是用肉馅包饺子，

But it’s unclear when this practice began,

但目前尚不清楚这种做法 是从什么时候开始的，

or whether they learned the art of dumpling-making from others.

或者他们是否从别人那 学会了包饺子这门艺术。

However this happened, dumplings certainly gathered steam in ancient China.

然而无论如何，饺子肯定是在 中国古代开始获得了人气。

That’s where they first appear in the written record:

饺子第一次由文字记载了下来：

more than 1,700 years ago,

1700 多年前，

in a mouthwatering rhapsody by scholar Shu Xi.

在文人束皙的一场 令人垂涎的狂想曲中，

In his poem, Shu alludes to certain cooking methods coming from alien lands.

束皙在他的诗中提及了某些 来自异域的烹饪方法，

He describes a steamed wheat product as “mantou.”

他描绘了一种用小麦蒸成的食物 名为 “馒头”。

And he reverentially chronicles the preparation of kneaded dough balls

他虔诚地记录了

called “lao wan.”

揉面团的制作过程，称作“烙丸”。

They’re packed with pork, mutton and aromatics,

丸子里装满了猪肉、羊肉和香料,

dipped in black meat sauce, then quickly gobbled up,

而后蘸一点黑肉酱，一口下肚，

leaving people downwind to drool and fantasy-feast.

让人口水直流，好似梦之盛宴。

Dumplings continued to take off and diversify in China

在接下来的一千年里， 饺子在中国不断发展，

over the next thousand years.

Instead of the traditional meat filling,

一些地区不再使用传统的肉馅， 而是开始包素馅饺子。

some communities opted for vegetarian dumplings.

People developed new cooking methods.

由于小麦在中国北方以外地区更难种植，

And because wheat was harder to cultivate outside of northern China,

人们还发明了新的烹饪方法。

those in other regions began making dumplings

其他地区的人开始用米饭、

using rice, tapioca, and sweet potato.

木薯粉和红薯来制作水饺。

The relationship between Chinese dumplings and those in other areas

中国不同地区的饺子与历史的联系

is tricky to trace,

很难准确追溯，

but food historians have made their best guesses based on available clues.

但是食品历史学家 根据现有的线索做了最可能的推测。

Turkic tribes spread and eventually established

突厥部落分布 最终在公元 1300 年左右

the Ottoman Empire around 1300 CE,

建立了奥斯曼帝国，

bringing wrapped morsels west with them.

并将包裹好的食物带到了西方。

In what’s now Turkey, most people wouldn’t have stuffed dumplings with pork

在现在的土耳其，大多数人 由于伊斯兰教的饮食限制，

due to Islamic restrictions.

不会用猪肉包饺子。

Instead, manti would come to be filled with ingredients like lamb,

而是由淋上大蒜、酸奶

drizzled with garlic, yogurt, and melted butter,

和热黄油等配料的羊肉来做饺子馅，

then topped with herbs and spices.

然后再撒上香草和香料。

Some scholars believe that the Mongol Empire also helped disseminate dumplings,

有学者认为蒙古帝国 也帮助传播了饺子，

perhaps introducing them to parts of Eastern Europe.

也许是他们将饺子带到东欧部分地区。

These dumplings could have come by way of China

这些饺子可能来自中国，

or directly from some of the Turkic peoples the Mongols hired

或直接来自蒙古人雇用来管理

to run their empire.

其帝国的一些突厥人。

One theory is that this gave rise to dumplings like Russian pelmeni,

有人认为这就是为何出现了 像是俄罗斯饺子，

and the larger pierogi and vareniki, eaten in Poland and Ukraine,

还有更大的波兰饺子和乌克兰饺子，

stuffed with things like potato, cabbage, cheese, and cherries.

主要食材是土豆、 卷心菜、奶酪和樱桃之类的东西。

The Mongol Empire also controlled Korea

蒙古帝国也控制了朝鲜，

and might have likewise introduced dumplings there,

并可能也在那里引入了饺子，

where “mandu” may be eaten with regional ingredients like kimchi.

在那里 “mandu” 可以跟泡菜等地方食材同食。

Later, after Chinese dumpling varieties were introduced to more countries,

后来，当品种多样的中国饺子 被介绍到更多国家之后，

English speakers began calling them dumplings.

说英语的人开始叫称之为 “dumplings”（饺子）。

The term means “little lumps”

这个词的意思是 “小肉块”，

and is thought to have been first used in 16th century England

并且认为最早始于 16 世纪的英国，

to describe dough balls dropped in liquid.

是被用来描述掉在液体中的面团球。

Like knödel and matzo balls, they would’ve had no filling.

像德式土豆饺 (Knödel) 和脆饼面丸， 它们没有馅。

So, the word was actually confusingly imprecise,

所以，这个词实际上是 令人困惑的不准确，

but it stuck, nonetheless.

但它仍然被记住了。

When Japan occupied China during the Second World War,

当日本在二战期间占领中国时，

Chinese “jiaozi” were brought to Japan,

中国的 “饺子” 被带到了日本，

where they in turn became known as “gyoza” and were more typically pan-fried.

在那里它们又被称为 “gyoza” 并且通常是被煎炸的。

So what about the fact that every region in Italy has its own variety

那么在意大利的每个地区

of dumpling-like stuffed pasta?

为什么都有自己各式各样的意大利饺呢？

Some historians think that Arab conquerors brought dumplings

一些历史学家认为阿拉伯征服者 在 9 世纪和 11 世纪之间

when they reigned over Sicily between the 9th and 11th centuries.

他们统治西西里的时候带来了饺子。

But the jury's still out.

但并非所有人都认同此观点，

It’s unlikely that all dumpling-esque dishes came from the same root tradition.

不太可能所有饺子式的 菜肴都是来自同一个传统根源。

In many cases, it may simply be that culinary visionaries

在许多情况下，它可能只是 是来自不同文化的

from different cultures shared a similar revelation:

烹饪家共享了相似的灵感：

that cooking fillings encased in dough would be delightful.

把烹饪馅料包裹在面团中会很好吃。

Either way, we can appreciate these plump pockets of perfection—

无论如何，我们都感谢 这些丰满的完美口袋——

and the tangled, mysterious historical web

以及让饺子多样和神圣的

that’s made dumplings so diverse and divine.

错综复杂的、神秘的历史网。

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