何时何处
介绍饺子的英语小短文可开门见山介绍饺子这种食物的由来，然后可详细介绍饺子的制作方法以及烹饪方法，最后在总结一下人们对于饺子这种食物的感受。
双语范文如下：
Chinese dumplings are delicious and loved by people. In recent years，many families in western countries make dumplings on the first day of the Chinese New Year.
中国的水饺美味可口深受人们喜爱。近年来许多西方国家的家庭在中国农历的大年初一都要制作饺子。
To make dumplings，first take out a plate，some vegetables，and proper meat. Cut the vegetables into small cubes and then cut the meat into minced meat. Put the vegetables and meat on the plate and add soy sauce，pepper，vinegar and other seasonings.
要想制作饺子，首先取出一个盘子、一些蔬菜、适当的肉。把蔬菜切成小丁再把肉切成肉末把蔬菜和肉放入盘子加入酱油、辣椒、醋等调料。
Put the plate aside. Take out proper amount of flour and water knead into a dough and roll into a small round piece. Put the appropriate fillings in the wafer knead into the shape of dumplings and then into the water to cook.
把盘子放在一边。取出适量面粉加上水揉成面团擀成小圆片。在圆片中放入适当馅料捏成饺子的形状再放到水中煮熟。
After five minutes，take out the dumplings and put them on a plate. You will smell a rich aroma. And that is the end of the jiaozi，a traditional Chinese delicacy.
五分钟后捞出饺子把它们放在盘子里。你会闻到一阵浓郁的香味。这样中国的传统美食饺子就大功告成了。
扩展资料：
重点词汇解释：
1、dumpling
n. 汤团；面团；饺子；水果布丁；矮胖的人
双语例句：
The dumpling tastes really good.
这饺子尝起来味道很好。
2、delicious
adj. 美味的；可口的
双语例句：
He served up a delicious meal.
他端上一顿可口的饭菜。
傻大明白
Dumplings originate from ancient corners. Dumpling, originally known as Jiaoer, was first invented by Zhang Zhongjing, a doctor of Nanyang people in China.
饺子源于古代的角子。饺子原名“娇耳”，是我国南阳人医圣张仲景首先发明的。
It has a history of more than 1,800 years. Dumplings, also known as dumplings, are the staple food and local snacks of the Chinese people.
距今已有一千八百多年的历史了。是深受中国人民喜爱的传统特色食品
They are also the food of the New Year's Day. There is a folk song called "Big Cold Little Cold, eat dumplings for the New Year." Dumplings are usually boiled with dough wrapped stuffing.
又称水饺，是中国民间的主食和地方小吃，也是年节食品。有一句民谣叫“大寒小寒，吃饺子过年。”饺子多用面皮包馅水煮而成。
饺子起源于东汉时期，为医圣张仲景首创。饺子多以冷水和面粉为剂，将面和水和在一起，揉成大的粗面团，盖上拯干的湿纱布或毛巾，放置(饧)一小时左右，刀切或手摘成若干个小面团，先后揉搓成直径约3公分左右的圆长条，刀切或手摘成一个个小面剂子。
将这些小面剂子用小擀面杖擀成中间略厚周边较薄的饺子皮，包裹馅心，捏成月牙形或角形，先将冷水烧开，包成后下锅并用漏勺或者汤勺(反过来凸面朝上)顺着锅沿逆时针或顺时针划圆弧状以防饺子粘连，煮至饺子浮上水面即可(如为肉馅可在沸腾时添少许冷水再烧，反复两三次)。
饺皮也可用烫面、油酥面或米粉制作；馅心可荤可素、可甜可咸；成熟方法也可用蒸、烙、煎、炸等、荤馅有三鲜、虾仁、蟹黄、海参、鱼肉、鸡肉、猪肉、牛肉、羊肉等，素馅双分为什锦素馅、普通素馅之类。
饺子的特点是皮薄馅嫩，味道鲜美，形状独特，百食不厌。饺子的制作原料营养素种类齐全，蒸煮法保证营养较少流失，并且符合中国色香味饮食文化的内涵。
饺子是一种历史悠久的民间吃食，深受老百姓的欢迎，民间有“好吃不过饺子”的俗语。每逢新春佳节，饺子更成为一种应时不可缺少的佳肴。
