Wonton is not jiaozi. Although they are similar in appearance, their manufacturing technology and stuffing are different.

Wonton and jiaozi are both traditional cuisines in China. They are similar in appearance and both are wrapped with flour and stuffing. However, wonton and jiaozi are different in making technology and stuffing. Wonton has a thin skin, usually only one skin, while jiaozi has a thick skin, so it is necessary to wrap the stuffing between two skins.

In addition, the fillings of Wonton are usually pork stuffing and shrimp, which are delicious, while the fillings in jiaozi are more varied, including vegetables, meat and seafood. Although Wonton and jiaozi are different in making technology and stuffing, they are both representatives of traditional China cuisine with a long history and cultural connotation.

Wonton making skills

First, prepare flour and water, pour the flour into a bowl, and gradually add a proper amount of water to stir into dough. Be careful not to add too much water at one time to avoid the dough being too soft. Then, knead the dough until it is smooth, cover it with a wet cloth and let it stand for 15-2 minutes. Next, prepare the stuffing. Common wonton fillings include pork, shrimp and vegetables. Cut the stuffing into small pieces or chop it, add proper amount of seasoning such as salt, soy sauce, onion, ginger and garlic, and stir well for later use.

roll the dough into thin slices and cut it into small pieces with a knife. Roll each small piece into a thin round skin and wrap it with a proper amount of stuffing. When wrapping wonton, put the stuffing in the center of the dough, then fold the dough in half and pinch the edge tightly so that the stuffing is completely sealed inside. Finally, put the wrapped wonton in boiling water and cook it.