What's the difference between jiaozi and wonton?

First, distinguish from the appearance

Jiaozi is generally packed in large packages, and a jiaozi is about 15g. Because jiaozi's skin is big, there are many fillings in it. Common jiaozi shapes are jiaozi with a big belly and jiaozi with lace. Jiaozi with a big belly is usually "squeezed out" by hand after being wrapped, which is suitable for wrapping jiaozi; Lace jiaozi is usually handmade with lace and then folded, which is more suitable for making steamed dumplings. When wrapping jiaozi, its edges must be pinched tightly, especially jiaozi.

Wonton is usually packed in small packages, because the skin of wonton is thin and the stuffing can't be wrapped too much. Wonton is divided into big wonton and small wonton. The big wonton is generally wrapped in the shape of an "ingot", and the small wonton is generally made into a ball by hand. When wrapping wonton, it doesn't matter if there is a gap as long as the stuffing and wonton skin are not separated.

Jiaozi is bigger than wonton, and jiaozi has more stuffing than wonton. Jiaozi is wrapped tighter than wonton.

Second, distinguish from the dough.

Jiaozi's dough is round, because there are many fillings in the dumplings, so the dumpling skin is thicker. Generally, wheat flour is used as dumpling skin, and the hand-rolled dumpling skin will taste better, and the dumpling skin should be strong and chewy.

The dough of wonton is square, which can be square, rectangular or trapezoidal. Wonton skin will be slightly thinner than dumpling skin. Wonton skins are generally made of wheat flour and starch, and most of them are processed by machines. Wonton skin is mostly transparent, among which the small wonton skin is thin and translucent, and it tastes smooth and smooth, while the large wonton skin is slightly more transparent than the dumpling skin. The dumpling skin is round, and the top grade is hand-rolled. Wonton skin is square, and it is usually machined. Dumpling skin is made of wheat flour, and wonton skin is made of wheat flour and starch.

Third, distinguish from the way of eating.

Jiaozi is divided into jiaozi, steamed dumplings and fried dumplings. Generally speaking, jiaozi is mainly based on dry fishing and seasoning. Steamed dumplings are cooked in a steamer and dipped in seasoning; Boil fried dumplings in oil and eat. The most common of these three ways is jiaozi, which is boiled in water. Generally, you don't need to cook soup. You can eat it directly after cooking. Northerners like to drink with the soup cooked by jiaozi, and there is a saying that "the original soup is the original dish".

Wonton is divided into big wonton and small wonton. No matter what kind of wonton it is, you must put the cooked wonton in the cooked broth to eat together, that is, you must prepare wonton soup in advance to eat wonton. Wonton soup is very important for a bowl of wonton. In recent years, there has been a new way to eat big wonton, which is to mix the cooked big wonton with sesame sauce, which is close to the way of eating in jiaozi.