We all know dumplings are small pieces of dough often wrapped around a filling. They are common recepies in most cultures and are known by different names. Wontons are considered a type of dumpling commonly found in a number of chinese cuisines.
Let's put it this way for easy identification. Dumplings can be empty inside or filled. When dumplings are filled inside with some specific filling, they are sometimes called wontons.
Wontons are made by spreading a square wrapper flat in the palm of one's hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper's edges together with the fingers
Dumplings are either pan fried using a simple recipe including all-purpose flour, water, and salt made into a thick dough before frying on a pan until golden brown, or boiled in a soup. The fried version is usually served with breakfast codfish as a side.
They can be either spicy or sweet. There are many different version of dumplings in chinese cuisine. Take a look
Tangyuan or tang yuan is a Chinese food made from glutinous rice flour mixed with a small amount of water to form balls and is then cooked and served in boiling water.
Tangyuan can be either small or large, and filled or unfilled. They are traditionally eaten during Yuanxiao or the Lantern Festival but also served as a dessert on Chinese wedding day, Winter Solstice Festival and any occasions such as family reunion, because of a homophone for union
Jiaozi are steamed or boiled pastry dumplings which is known as gyoza in Japan, where they are more commonly pan-fried
Guotie is pan-fried jiaozi, also known as potstickers in North America or yaki-gyoza in Japan. When jiaozi is shallow fried, it is referred to as guotie.
Xiao Huntun are very small with less filling and sealed quickly to form a squashed shape. They are served with soup.
Sichuan people call wonton as Chao Shou. And Sichuan Chilli Oil Wonton is a classic Sichuan dish. In Chinese, it’s also known as Hong You Chao Shou.
What's Your Favorite?