鸡冠饺 Deep-fried Cockscomb Dumplings

形似鸡冠，咸香适口，是老街巷里的“过早”担当。

Named for their cockscomb shape, these savory dumplings have long been a favorite breakfast choice in Wuhan. 

推荐理由 形如鸡冠，色泽金黄，外皮酥香，内里蓬松软糯，包入鲜肉或粉条，是传统油炸点心的代表。

Highlights Cockscomb-shaped, golden brown in color, the fried cockscomb dumplings taste crispy on the outside and soft on the inside, with a filling of fresh pork or vermicelli—a quintessential Wuhan fried snack. 

故事渊源 鸡冠饺是武汉“过早”中极具辨识度的一员，因其对形似公鸡冠而得名。旧时物资相对匮乏，用发酵面皮包裹少许菜馅油炸，既顶饱 又美味，是劳动人民智慧的创造，独特的形状和酥软的口感，是许多老武汉人早晨最温暖的期待。 

About the Dish The fried cockscomb dumplings are one of the most distinctive on Wuhan’s breakfast menu. In the past, when ingredients were scarce, locals would wrap a small amount of vegetables in fermented dough and deep-fry it into a filling and delicious snack. With a unique shape and a soft, crispy texture, the dish is a creation of everyday ingenuity and a morning comfort for locals. 

制作方法 发酵面团擀成椭圆面皮，包入调味的鲜肉或粉条，对折后捏出花边。放入热油中炸制，不断翻动并淋油，使其迅速膨胀，炸至两面金黄、形如冠帽即可。 

Preparation Roll the fermented dough into oval wrappers and fill them with seasoned fresh pork or vermicelli. Fold each one in half and crimp the edges. Deep-fry in hot oil, turning frequently and ladling oil over the pastries to make them puff up quickly. Fry until both sides are crispy and golden brown.