【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.

更显山野本味的，是晋北一带的莜面饺子。用莜面做皮，裹的多是土豆丝、酸菜、苦菜这些寻常物。蒸熟后皮子灰扑扑的，却格外筋道，嚼起来是莜面特有的粗粝香气。老一辈人喜欢浇一勺用胡麻油炝过的麻麻花，或是蘸着腌菜汤吃，朴素之中，是黄土高原生活本真的味道。

Even closer to the wild, rustic essence are Oat Dumplings from northern Shanxi. Oat flour forms the wrapper, enveloping common ingredients like shredded potatoes, pickled cabbage, or bitter herbs. After steaming, the skins appear dull gray but are remarkably chewy, carrying the coarse, grainy aroma unique to oats. Older folks like to pour a spoonful of wild chive flowers sizzled in flaxseed oil or dip them in pickled vegetable brine—a simplicity that holds the true flavor of life on the Loess Plateau.

一锅水沸，饺子浮起。捞一盘上桌，配一碟醋，剥几瓣蒜。热腾腾的蒸汽模糊了窗户，也柔化了冬日的凛冽。大人常说“饺子就酒，越过越有”，吃下去的是滋味，也是寻常人家对日子的朴素期盼。

A pot of water boils, the dumplings float to the surface. Scoop out a plate, serve with a dish of vinegar, peel a few cloves of garlic. The steaming heat fogs the windows, softening the harshness of winter. Elders often say, “Dumplings with wine, life gets finer with time.” What is eaten is not just flavor but the simple hopes of ordinary households for days to come.

山西的冬天冷得扎实，人心却暖得具体。那一盘盘不同模样的饺子，包的不仅是馅，是手艺，也是一方水土养出来的人，对时节、对团聚、对生活，那份始终如一的郑重与温情。

Winter in Shanxi is solidly cold, yet people’s hearts are concretely warm. Those plates of dumplings, each in its own form, wrap not only fillings and skill but also the consistent solemnity and tenderness that people, nurtured by this land, hold toward the seasons, toward reunion, toward life itself.

（图源网络侵删）

(The image source is from the internet. If infringement, it will be deleted.)

来源：中华网综合整理

Source: Comprehensive collation by sx.china.com