Jiaozi and Baozi Sui both say that pasta is stuffed with leather bags, but there is a big difference between the two varieties. Let's compare them one by one.

First of all, the properties of dough

Jiaozi belongs to cold water dough. Generally, when making jiaozi, add about 230 grams of cold water and 5 grams of salt to a catty of flour, and knead the dough until it is smooth. This kind of dough is wrapped in jiaozi, and it tastes very strong when cooked. If you are steamed dumplings, you'd better use some warm water when kneading the noodles, so that jiaozi tastes soft and elastic.

Steamed buns belong to Song Peng dough, also known as fermented dough. When kneading dough, a certain amount of leavening agents such as yeast, baking powder and baking soda are added. Generally, 5 grams of yeast, 5 grams of baking powder, 260 grams of warm water and 20 grams of sugar are added to a catty of steamed stuffed bun flour to make steamed stuffed bun dough.

Second, the production process

Both of them are leather bag fillings, so I won't talk about the wrapping method here, mainly because jiaozi can be cooked directly after molding, or boiled, steamed and fried as you like. However, steamed bread is no good. After forming, you must fully wake up before steaming, otherwise you will not feel the soft and waxy taste of steamed bread. (unless you use old noodles, wrap them up and steam them. )

Third, the skin is different.

Generally speaking, the skin of jiaozi is thin, and the color of the stuffing can be seen slightly after cooking, while the skin of steamed buns can't be as thin as that of jiaozi, and it is required to be slightly thick in the middle and slightly thin at the edge.

I hope my personal summary is helpful to you.