Wonton (Chinese Pinyin: Wonton; Cantonese: w? n3 t？ N 1, with the same sound as "wonton"; Shandong dialect: hú n dü n; English: Wonton (Wonton) is a traditional folk pasta originated in China. Wonton evolved 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, it is necessary to add cold water three times and go through the so-called "three sinks and three floats" to ensure cooking.

The development of history

Yang Xiong's Dialect in the Western Han Dynasty mentioned that "the name of bread is Tun". Wonton is a kind of cake, the difference is that there is meat in it, which is cooked and eaten; If cooked in soup, it is called "soup cake".

China ancient people thought it was a sealed steamed stuffed bun, which had no seven tricks, so it was called "chaos". According to China's word formation rules, it was later called "Wonton". Wonton is no different from jiaozi at this time. Since the Tang Dynasty, the names of wonton and jiaozi have been formally distinguished.

20 17 12 1 the standard English name of Wonton in public service is wonton or Huntun.