Wonton (Wonton in Southwest China) generally refers to Wonton (China traditional folk pasta). Wonton (Chinese pinyin Hun Tú n or hún tun；; ; Cantonese: w_n3 t_n 1, which is homophonic with "wonton"; Shandong dialect: hú n dü n; English name: Wonton or Huntun) is a traditional folk pasta, which originated in China and later divided into jiaozi. When making wonton, first use a thin leather bag with meat stuffing and cook it in a pot, usually with soup when eating.

If you compare wonton to jiaozi, the skin of wonton 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 is thin and transparent after cooking. So the difference in thickness is that the same amount of wonton and jiaozi are scalded with boiling water, and it takes less time to cook wonton; In the process of cooking jiaozi, you need to add cold water three times, and you can only cook it after the so-called' three sinks and three floats'.