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There's something extraordinarily satisfying about biting into a perfect dumpling—the tug of dough, the burst of steam, that first hit of flavorful filling. And the history of the dumpling is a noble one, a tale of transforming meager ingredients, typically expensive animal proteins, into hearty, substantial meals with the help of a little flour and water. 咬一口美味的饺子就会有一种无比享受的满足感：劲道的面皮、蒸汽的孕育、味蕾与美味馅料的触碰。饺子的历史是非常神圣和崇高的，它是个将少数几种材料（通常是昂贵的动物蛋白、面粉和水）转变为美味佳肴的故事。 But in a galaxy of won tons and potstickers, knishes and kreplach, empanadas and ravioli, knowing where a dumpling begins and ends can get a little complicated. Like the chicken and the egg, the true nature of the dumpling remains shrouded in mystery...or at least a healthy amount of debate. 但是饺子种类繁多，包括混沌、锅贴、犹太馅饼、三角混沌、肉馅卷饼和意大利饺子，要知道饺子的始末有些困难。就像鸡和蛋的故事一样，饺子的来源也依然是未解之谜……或者至少是一场有意义的争论。 So when we set out to chart some of the world's greatest dumplings, we found ourselves faced with a single all-consuming question. What is dumpling? 所以，当我们打算聊一聊世界上最伟大的饺子时，我发现我们面临一些很耗费精力的问题。饺子是什么？ | 
