I feel no such need. I say most or all of them in Chinese even when speaking English. However, someone unfamiliar with the dish is left clueless unless you can add a description on a menu or when introducing a dish. Of course, that’s true with guacamole too.
I have translated the menus of dozens of restaurants, mostly for myself when I was studying menu Chinese, but also for several restaurants, and I certainly encountered difficulty in many of the translations, even when working together with the restaurant owners on it. Fortunately, the menu format we were using was name + description, so we had space to describe the dishes. One can describe shui3jiao3 as boiled, meat-filled savory dumplings, but just ‘dumplings’ doesn’t do it. In the end, for dishes like that and zong4zi, the Chinese name works better. On the other hand, for many dishes, the essential elements or portions of the name do translate well, such as three-cup chicken, red-braised beef, etc. And then there’s the solution halfway between the two, like gong1bao3 (kungpao) chicken, or pork & leeks shuijiao.
Personally, I think that there is a certain delightfulness in the meaning of some dish names like Buddha Leaps the Wall, Ants Climbing a Tree, Flies’ Heads, and so on. Translating the names allows the diner to enjoy the poetic nature of the name; otherwise it’s just an unpronounceable mishmash of Chinese words.
But since I speak Chinese, I will say cang1ying2tou2 even when speaking English, rather than saying “Flies’ Heads”. Oh, now I’m really hungry! [/i]