Comparison of wonton and dumpling
The dumpling skin 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 edge length of about 7 cm; the dumpling skin is a round shape with a diameter of about 7 cm.
The skin of wonton is thin and transparent when cooked. Therefore, it takes less time to cook the same amount of wonton and dumplings in boiling water; in the process of boiling dumplings, it needs to add three times of cold water and experience the so-called "three sinks and three floats" to ensure the cooked dumplings.
Wonton heavy soup, while dumplings heavy dipping material.
Because the skin of wonton is thinner than that of dumpling, and its wrapping method determines that it must be square. It is not easy to roll. The edge of dumpling is directly pinched by hand. Unlike wonton, it has a reverse rolled edge.
The former is characteristic of the north, and the latter is of the south.
The most common dumpling is cabbage meat, and the most common wonton is green vegetable meat. However, the same sink can also be used to make dumplings and wonton. This difference is not big.