Jiaozi and wonton are both wrapped in dough. Many people can't tell jiaozi from wonton, and think that jiaozi is wonton. When they go out to eat, they often say the wrong thing. In fact, there is a big difference between the two, but there is more than one point! Wonton is made by folding both sides in half and then folding them in half. Jiaozi only needs to be folded in half once, and many other shapes of jiaozi can be made. The skins of wonton and jiaozi are different. There is a special kind of wonton skin used to make wonton, and there is a special kind of dumpling skin used to make jiaozi.

Wonton stuffing is relatively simple, only meat stuffing and sweet stuffing, and there are many dumplings stuffing, including leek jiaozi, Sanxian jiaozi, celery dumplings, wax gourd jiaozi, and lotus root stuffing jiaozi, all of which are delicious. Dumpling skins can also be made into different colors, colorful, which can increase appetite. Wonton is different from jiaozi. First of all, it is very different from jiaozi in appearance, but their radishes are similar, but radish wonton is generally meat. There are many kinds of radishes in jiaozi, which can be meat or vegetables, so there are many kinds of radishes in jiaozi and jiaozi than wonton, and the ones bigger than wonton can be cooked and eaten.

Generally, the packages in jiaozi are relatively large, about 15g each. Because jiaozi's skin is big, there are many fillings in it. The common shapes of jiaozi are pot belly jiaozi and lace jiaozi. Jiaozi with a big belly is usually "squeezed out" by hand after being placed on the stuffing, which is suitable for jiaozi; Lace jiaozi is usually squeezed by hand and then closed, which is more suitable for jiaozi. When you package jiaozi, you must pinch the edge of jiaozi, especially jiaozi.

Wonton is similar to jiaozi, but there are also differences. Relatively speaking, there are more different places, such as shape, cooking method and how to make small wonton. Wonton is usually boiled in water, but jiaozi must add a small amount of water in the cooking process, even in batches. If only in this way can jiaozi be cooked thoroughly, chaos can be cooked directly in boiling water as long as it is wrapped, because the skin is thin.