How is wonton wrapped? What's the difference between it and jiaozi?

The wonton skin is a square with a side length of about 6 cm, or an isosceles trapezoid with a top side length of about 5 cm and a bottom side length of about 7 cm. Dumpling skin is round, about 7 cm in diameter. Wonton has a thin skin and ever-changing soup, which can improve the umami taste and enrich the taste. Dumplings are thick-skinned, mainly eating the taste of stuffing, and the cooking time is longer than that of wonton stew. This is the so-called three ups and downs. In contrast, the dumpling skin is thick, mostly round, and the dough is solid, mostly dry. Pay more attention to dipping than thick soup wonton. However, the difference between big wonton and jiaozi is not that big.

Condiments are added in the process of cooking wonton, and some vegetables can be added to adjust the taste and cook directly. Jiaozi is wrapped like an ingot. Wonton is too meaty to stand up. Second, cooking methods are different. Jiaozi didn't cook it well, and it took a long time to cook. Wonton is thin, easy to cook and short in time. The third way of eating is different. Wonton is soup, and jiaozi takes it out and dips it in vinegar.

This problem has puzzled me for many years. Personally, jiaozi and Wonton are actually geographical misunderstandings! Can only blame China for its vast territory and abundant resources, and the food culture between north and south is quite different. Wonton is a traditional food in China. In our local area, pork, shrimp, vegetables, onions and ginger are the most basic fillings. Wonton is thin and transparent after cooking. It takes less time to cook wonton. Wonton is a thick soup, which is triangular (diagonally folded in half).

Pay attention to thin skin and more meat stuffing, and generally choose selected lean meat for meat stuffing. A bowl of stir-fry is usually used when eating, because it will taste better. Sprinkle a little chopped green onion. The soup is bone soup. In addition, there is a saying that "jiaozi noodles are served in winter solstice", and many places in the north have the habit of eating jiaozi in winter solstice. Jiaozi can also be fried in a pan. We call it pot stickers. The shape of pot stickers varies from place to place, usually in the shape of jiaozi, and can also be steamed in jiaozi.