【文化】QA问答：馄饨在中国被认为是饺子吗，即使它们通常不含肉并且形状小而圆？_风闻

【来源龙腾网】

正文原创翻译：

@AyaShawn

Living in Singapore, professional investorWed

No, wontons are not dumplings

Wonton is the English transliteration of a Chinese word, which is pronounced “Hundun” in Chinese. It is a food wrapped in a thin dough, usually cooked by boiling or frying. Wonton is mainly popular in southern China.

Becuse the skin of wontons is very thin, it requires a very experienced chef to make them and is difficult for ordinary people to complete. So today’s wontons are usually made with factory-prepared thin dough. The dough used for wontons is square, with a side length of about 10CM.

The filling of wontons is relatively simple, usually some kind of meat (pork, beef, shrimp)

Hundun has different names in different parts of China. He is also called Chaoshou and Yuntun and Bianshi. Chinese people think there are subtle differences between them, but as a foreigner, I think they are essentially the same thing.

Dumplings is not a Chinese word, but an English word. It has no exact corresponding vocabulary in Chinese. There is a food called “Chinese dumplings” and its Chinese name is “Jiaozi”

Jiaozi is similar to wontons, but also different. Dumplings are mainly a food from northern China. They use thicker dough and can be made by hand by ordinary people.

Jiaozi wrappers are usually round

The methods of cooking jiaozi mainly include boiling, steaming and frying.

The fillings of Jiaozi are more complicated. The fillings of dumplings are usually a mixture of vegetables and meat. At least I have seen more than 20 kinds of fillings, and people are still creating more types.

If you’re on a diet, the better of the two foods for you is ravioli, which contains less flour, which means fewer carbs and fewer calories.

不，馄饨不是饺子

wontons是汉字的英语音译，中文发音是“Hundun”。它是一种用薄面皮包裹的食物，通常用水煮或油炸。馄饨主要流行于中国南方。

由于馄饨的皮非常薄，需要非常有经验的厨师才能制作，对普通人来说很难完成。因此，如今的云吞通常是用工厂预先准备的薄面皮制成的。用于馄饨的面皮是方形的，边长约为10厘米。

馄饨的馅料相对简单，通常是一些肉类（猪肉、牛肉、虾）

在中国的不同地区，馄饨有不同的名称。他也被称为抄手、云吞和扁食。中国人认为它们之间存在细微差别，但作为外国人，我认为它们本质上是相同的东西。

“Dumpling”不是中文单词，而是英文单词。在中文中没有确切对应的词汇。有一种食物叫做“Chinese dumplings”，它的中文名字是“Jiaozi”。

饺子类似于馄饨，但也有所不同。饺子主要是中国北方的食物。它们使用更厚的面皮，普通人可以手工制作。

饺子的皮通常是圆的。

饺子的烹饪方法主要包括水煮、蒸和煎。

饺子的馅料更加复杂。饺子的馅料通常是蔬菜和肉的混合物。至少我见过20多种馅料，人们仍在创造更多类型。

如果你在节食，那么对你来说更好的食物是馄饨，因为它含有更少的面粉，这意味着更少的碳水化合物和更少的卡路里。

评论翻译

@Shun Bot

Because the skin of wontons is very thin, it requires a very experienced chef to make them and is difficult for ordinary people to complete.

It’s really not. I made plenty of them as a kid. Fun family activity.

Sometimes we’d even make the skins by hand, but usually we’d buy them from the store.

This was back in the 1990s when Chinese supermarkets in the US only sold frozen wonton that were made in the Cantonese style. So our family had to make our own in the proper Northern style, as God had intended.

因为馄饨的皮非常薄，需要非常有经验的厨师才能制作，对普通人来说很难完成。

实际上并不是这样。我小时候做过很多。是一个有趣的家庭活动。

有时我们甚至会手工制作皮，但通常我们会从商店购买。

这是在1990年代，当时美国的中式超市只卖广东风味的冷冻云吞。所以我们家必须按照正确的北方风格做我们自己的云吞，正如上帝所愿。

@Michael Chan

“Wanton” or “wonton” is actually a transliteration from Cantonese. Huntun is the Mandarin pronunciation of the word.

“Wanton”或“wonton”实际上是来自于广东话的音译。Huntun是这个词的普通话发音。

@Yap You Wai

after a while I prefer the term “one-ton”

过了一段时间，我更喜欢“one-ton”这个术语

@Stephen Yim

Oh please, don’t compare wonton with ravioli!! Ravioli for westerners who can’t cook.

哦，请别把云吞和意大利饺子相比！！意大利饺子是给不会做饭的西方人吃的。

@Evan Mao

The questioner got it completely backwards. Wonton fillings are tiny, but practically all meat with some ginger and green onions. Wontons are usually served as a soup or with noodles as one part of a meal, with greens.

Jiaozi fillings are usually half meat and half veg, and meant to be a complete meal in and of itself. That’s also why the dough is thicker, and al dente like pasta.

Cantonese wontons are usually made with alkali-treated dough, much like Cantonese noodles. The colour is yellowish, and the folding style is more like a simple pinch, resulting in s sack like appearance.

Shanghai style wontons are usually made with untreated dough, wrapped windmill style. Bucking the usual trend for wontons, the filling often includes shepherds purse, and not just pork.

提问者完全弄反了。馄饨的馅料很少，但几乎全部是肉，加一些姜和葱。馄饨通常作为一餐的一部分，与面条一起或者做成汤，搭配蔬菜。

饺子的馅料通常是半肉半菜，意图成为一顿完整的饭。这也是为什么饺子的面皮更厚，而且像意大利面条一样有嚼劲。

广东风味的馄饨通常是用碱水处理过的面团做的，就像广东面条一样。颜色呈黄色，折叠风格更像是简单的捏合，看起来像一个袋子。

上海风味的馄饨通常是用未经处理的面团做成的，包成风车的样子。与通常的趋势相反，馅料通常包括蔬菜，而不仅仅是猪肉。

@KK Ang

I once had a funny encounter at a stall opened by a Chinese mainlander in Singapore. I ordered 红油抄手for my wife and myself and tried to order chaoshou(抄手) without chilli oil but in soup. The stall owner added after some descxtion from me : you want wanton ( 云吞）correct??? Ok , it is essentially the same thing….

我曾经在新加坡一个中国大陆人开的摊位上遇到过一个有趣的经历。我为我妻子和我自己点了红油抄手，然后试图点清汤抄手（不要辣椒油，改成汤）。摊主在我描述了一番后补充道：你是想要云吞（wonton）吧？对吗？好的，他们本质上是一样的….

@Tinh Lam

Initially, the person who made wontons wanted to make dumplings. But they didn’t leave out the baking powder and the cake wasn’t spongy. They then tried to put out the fire by calling it wonton.

The wontons tasted terrible and it was a worse version of dumplings.

最初，做云吞的人想要做饺子。但他们没有放发酵粉，所以面粉没有发起来。然后他们试图挽救，称之为云吞。

云吞的味道很糟糕，是饺子的糟糕版本。