【Winter Bowls】A Plate of Dumplings, Warmth Year After Year

在山西，冬天仿佛是被饺子串联起来的。无论是节气更迭、年节将至，还是寻常日子里想讨个好彩头，总少不了一盘热气腾腾的饺子端上桌。圆滚滚的饺子皮儿裹着馅儿，是圆满，是温饱，也是一年到头踏实妥帖的交代。

In Shanxi, winter seems to be strung together by dumplings. Whether marking the change of seasons, the approach of the New Year, or simply seeking good fortune on an ordinary day, a steaming plate of dumplings is always essential. Wrapped skins enfolding filling, round and plump—they represent wholeness, nourishment, and the year-end’s solid, comforting closure.

山西人吃饺子，并不拘于一种模样。从南到北，面皮与馅料在手中变换出不同性格。

Shanxi people do not limit themselves to one style of dumpling. From south to north, the dough and fillings transform in their hands into different characters.

永济的牛肉饺子，是穿越百年的实在滋味。源于明清回民饮食习俗，以牛肉为魂，拌入葱末，再调入一勺牛骨高汤，让馅料鲜润不柴。面皮擀得薄而韧，久煮不破。咬开一口，肉香与葱香交融，汤汁清鲜，是饱足，也是冬日里暖身暖心的慰藉。

Yongji’s Beef Dumplings carry a hearty flavor pning over a century. Originating from the Hui Muslim dietary customs of the Ming and Qing dynasties, they center on beef as the soul, mixed with scallions and enriched with a spoonful of beef bone broth to keep the filling moist and tender. The dough is rolled thin yet resilient, holding up through long boiling. With one bite, the aroma of meat and scallions meld together, the broth clear and fresh—a satisfaction, a comfort that warms both body and heart in winter.

大同的玻璃蒸饺，则透着一股巧劲。用土豆淀粉制皮，上笼蒸透后，皮子变得乳白晶莹，能望见里头饱满的馅料，当地人也叫它“水晶饺”。咬下去，皮子筋道中带着土豆的清香，馅料多是羊肉或混合菜肉，蘸上老陈醋与辣椒，口感层层分明，是年节待客时有面儿又有味儿的吃食。

Datong’s Glass Steamed Dumplings, on the other hand, showcase clever craftsmanship. Made with potato starch for the wrapper, they turn milky and translucent after steaming, revealing the plump filling inside—locals also call them “crystal dumplings.” Bite into one, and the wrapper is pleasantly chewy with a subtle fragrance of potato. The filling, often lamb or a mix of meat and vegetables, is dipped in mature vinegar and chili, creating distinct layers of flavor—a dish that is both presentable and delicious for hosting during festivals.