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

譯者: Wei C. 審譯者: Yi-Ping Cho (Marssi)

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

考古學家仔細研究中國西部 吐魯番的古代墓群

they discovered some surprisingly well-preserved and familiar relics.

發現許多保存良好 且似曾相識的東西

Though hardened from over 1,000 years,

經歷一千多年的風乾硬化

there sat little crescent-shaped dumplings.

新月形的餃子仍安在原處

Exactly who invented dumplings remains a mystery.

餃子的發明人至今仍不明

But some scholars suspect they were first spread

但有學者懷疑最初是由

around parts the ancient world by nomadic Turkic peoples

突厥遊牧民族所傳播

living in western China and Central Asia.

他們居住在中國西部與中亞

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

因為「突厥饅頭（manti）」

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

在突厥語系的許多語言中代表著 「餃子」或「蒸過的饅頭」

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

似乎是其他數種語言中 餃子的字根

Ancient Turkic people probably stuffed their dumplings with meat.

古突厥人可能將肉塞入餃子

But it’s unclear when this practice began,

但不清楚這種作法是從何開始的

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

或許是從他人學習到包餃技藝

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

儘管如此，至少可以確定餃子事業 是從古中國開始蒸蒸日上

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

首次提到飲子的記錄

more than 1,700 years ago,

是在 1700 多年前

in a mouthwatering rhapsody by scholar Shu Xi.

學者束皙的《餅賦》

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

在賦中，束皙暗指 該烹調法是從異鄉傳入

He describes a steamed wheat product as “mantou.”

他將蒸煮過的麥製品 稱為「曼頭（饅頭）」

And he reverentially chronicles the preparation of kneaded dough balls

恭敬記載揉製麵糰的準備方法

called “lao wan.”

稱之為「牢丸」

They’re packed with pork, mutton and aromatics,

將包入豬肉、羊肉與香料的牢丸

dipped in black meat sauce, then quickly gobbled up,

蘸上肉醬然後一口吞下

leaving people downwind to drool and fantasy-feast.

是香味撲鼻的夢幻饗宴

Dumplings continued to take off and diversify in China

在接下來的一千年裡 餃子在中國逐漸

over the next thousand years.

興盛發展與多樣化

Instead of the traditional meat filling,

除了傳統的肉餡以外

some communities opted for vegetarian dumplings.

有些族群也做素食餃子

People developed new cooking methods.

人們開始發展出新的烹調法

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

而因為麥子 在中國北方以外較難栽種

those in other regions began making dumplings

其他地區的人開始用

using rice, tapioca, and sweet potato.

米飯、木薯粉與地瓜來製作餃子

The relationship between Chinese dumplings and those in other areas

中國與其他地方的餃子關聯

is tricky to trace,

較難釐清

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

但食物史學家已利用 現有線索，做出最好的推測

Turkic tribes spread and eventually established

突厥部落擴張 最終在西元 1300 年

the Ottoman Empire around 1300 CE,

建立了鄂圖曼帝國

bringing wrapped morsels west with them.

將小餃子向西傳播

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

現今土耳其因為伊斯蘭教限制

絕大多數不會將豬肉餡包入餃子

due to Islamic restrictions.

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

突厥饅頭會包入羊肉

drizzled with garlic, yogurt, and melted butter,

再用大蒜、乳酪與融化奶油點綴

then topped with herbs and spices.

最後擺上香草和香料

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

有學者也相信 蒙古帝國幫助傳播餃子

perhaps introducing them to parts of Eastern Europe.

可能將其傳入部分東歐

These dumplings could have come by way of China

餃子可能由中國傳入

or directly from some of the Turkic peoples the Mongols hired

或是直接來自某些蒙古帝國所雇

to run their empire.

來經營帝國的突厥人之手

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

其中一個理論說是這樣導致了

俄羅斯餃子（pelmeni）

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

和較大的波蘭餃子（pierogi） 與烏克蘭餃子（vareniki）出現

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

餡料包含馬鈴薯、捲心菜 起司和櫻桃

The Mongol Empire also controlled Korea

蒙古帝國同樣統治過高麗

and might have likewise introduced dumplings there,

也或許將餃子引入國內

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

在此「饅頭（mandu）」會加入 地方食材，像是泡菜一同食用

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

接著多變的中國餃子 便開始傳入更多國家

English speakers began calling them dumplings.

英語使用者開始 稱他們為「dumplings」

The term means “little lumps”

代表著「小麵糰」

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

最早使用於十六世紀英格蘭

to describe dough balls dropped in liquid.

來形容浸入液體的麵糰球

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

像馬鈴薯丸子（knödel） 與猶太麵包（matzo）並沒有內餡

So, the word was actually confusingly imprecise,

所以這個詞其實是不精確的

but it stuck, nonetheless.

但是它還是流傳了下來

When Japan occupied China during the Second World War,

當日本在二次世界大戰 佔領中國時

Chinese “jiaozi” were brought to Japan,

中國的「餃子」傳入了日本

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

後來成為「日式煎餃（gyoza）」 大多是使用鐵板煎製

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

那為何義大利的各個地區 都有屬於自己的

of dumpling-like stuffed pasta?

像餃子、有內餡的麵食？

Some historians think that Arab conquerors brought dumplings

歷史學家認為阿拉伯征服者

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

在 9 至 11 世紀統治 西西里時，將餃子傳入

But the jury's still out.

但仍未經證實

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

餃子類食物不太可能 來自同個源頭

In many cases, it may simply be that culinary visionaries

大多時候都只是不同文化中

from different cultures shared a similar revelation:

有遠見的美食家都具相似啟發：

that cooking fillings encased in dough would be delightful.

將餡料包入麵糰蒸煮中會很美味

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

不論如何，我們都能欣賞 這些包得完美的小麵糰

and the tangled, mysterious historical web

還有複雜神秘的歷史架構

that’s made dumplings so diverse and divine.

讓餃子變得多樣化且神聖

This video was made possible with support from Marriott Hotels.

這部影片是在 萬豪酒店的協助下完成

他們在全球有 590 家飯店與度假村

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