1, shape: the chaotic skin is square or isosceles trapezoid, and the dumpling skin is round. (The following is the dumpling skin)

2. Size: The edge of wonton skin is about 6 cm long, and the diameter of dumpling skin is about 7 cm. (The following is the chaotic skin)

3, thickness: chaotic skin is thin and transparent after boiling; Dumpling skin is thick and opaque after boiling.

4. Taste; The chaotic skin feels soft and rotten, and the dumpling skin tastes strong.

Extended data:

Dumpling skin practice:

The practice of dumpling skin:

1, and noodles. Turn the tap on drop by drop and twist it clockwise to turn the flour into a dough, which is slightly harder.

2, kneading noodles. Keep rubbing for at least ten minutes to make the noodles stiff.

3. Wake up. Put the kneaded dough in the basin, cover it and wake it up until you start rolling.

4. Put the awakened dough on the panel and knead it for ten minutes.

5. After kneading into a ball, dig a hole from it, turn around and knead it carefully.

6, all four with a knife, the rest in the basin, cover for use.

7. Knead this strip until the cross section of the dough stick is equivalent to the size of a dollar coin. Sprinkle some flour on the board when kneading to prevent it from sticking to the board.

8. Cut the dough. The width is about two centimeters, and the key is that the dough sticks roll up and down on the board. This arrangement will be formed after cutting.

9. Press the dough. Sprinkle flour, knead each dough by hand, and press it down with the big muscle that leans against the thumb of the palm. The one on the left has been pinched, and the one on the right has been squashed. , so you can start rolling leather.