✔ Updated · wrapper, shape + cooking compared
Every wonton is a dumpling, but not every dumpling is a wonton. The difference comes down to the wrapper, the shape and how each is cooked, and I learned it folding both with Lucy and Max.
A wonton is a type of Chinese dumpling made with a very thin, square, egg-enriched wrapper, a small filling and a loose, frilly shape, and it is usually boiled in broth or deep-fried. "Dumpling" is the broader term; Chinese jiaozi use a thicker round wrapper, a larger filling and a pleated crescent shape, and are boiled, steamed or pan-fried.
- Wrapper: wontons use thin, square wrappers often made with egg; jiaozi use thicker, round flour-and-water wrappers.
- Shape: wontons are folded into loose triangles or "nurse's cap" shapes; jiaozi are pleated half-moons.
- Cooking: wontons are mostly served in soup or fried crisp; jiaozi are boiled, steamed or pan-fried as potstickers.
- Filling: wontons hold a teaspoon or so of pork or shrimp; jiaozi hold more filling, often pork and cabbage or chives.
Wonton vs Dumpling at a Glance
| Wontons | Dumplings (jiaozi) | |
|---|---|---|
| What it is | One specific type of Chinese dumpling, especially popular in Cantonese and Sichuan cooking | A broad family of filled dough; in Chinese cooking, usually jiaozi |
| Wrapper | Very thin, square, often made with egg; turns silky when boiled | Thicker, round, flour and water; chewy and sturdy |
| Shape | Loose triangle, "nurse's cap" or simple bundle with frilly edges | Pleated half-moon or crescent, sealed tight |
| Filling | Small amount, often pork, shrimp or both | More filling, often pork with cabbage or garlic chives, or vegetables |
| Cooking method | Boiled in broth, deep-fried, or tossed in chili oil | Boiled, steamed or pan-fried (potstickers) |
| Typical serving | Wonton soup, wonton noodle soup, fried wontons, chili-oil wontons | On a plate with soy-vinegar dipping sauce |
| Texture | Delicate and slippery, or very crisp when fried | Chewy wrapper, juicy filling, crisp base if pan-fried |
| Time to fold | Fast; a quick fold takes seconds | Slower; pleating takes practice |
| Store-bought wrappers | Square wonton wrappers in the refrigerated section | Round dumpling or gyoza wrappers |
What Is a Wonton?
A wonton (húntun in Mandarin, wan tan in Cantonese) is a small Chinese dumpling with a paper-thin square wrapper, usually made from wheat flour, egg and water. A teaspoon or two of seasoned ground pork, shrimp or both goes in the center, and the wrapper is folded loosely so the edges float like ribbons in broth.
Wontons are most often served in clear soup, in Cantonese wonton noodle soup, in Sichuan-style red chili oil, or deep-fried until crisp. Cream cheese crab rangoon, a Chinese-American favorite, uses the same wrapper.
What Is a Dumpling?
A dumpling is any piece of dough wrapped around a filling, or sometimes a plain dough ball cooked in liquid. Nearly every cuisine has one: Chinese jiaozi and baozi, Japanese gyoza, Korean mandu, Polish pierogi, Nepali momos, Italian ravioli and Southern US drop dumplings.
When people compare wontons and dumplings, they usually mean Chinese jiaozi. Jiaozi have a thicker round wrapper, a generous filling and pleated edges, and are boiled, steamed or pan-fried. They are a traditional Lunar New Year food in northern China.
Main Differences Explained
Wrapper: the wrapper is the biggest difference. Wonton wrappers are thin and square and often contain egg, so they cook in a couple of minutes and turn silky. Dumpling wrappers are thicker and round, so they hold up to pan-frying and steaming.
Shape and filling: wontons hold a small amount of filling and are folded loosely; the wrapper is part of the appeal. Jiaozi are packed fuller and pleated shut so the juices stay inside.
Cooking and serving: wontons are usually a soup food or a fried snack. Dumplings are usually a main dish or appetizer on a plate with a dipping sauce of soy sauce, black vinegar and chili oil.
How to Make Wontons and Dumplings at Home
Both start with the same basic filling. Store-bought wrappers make either one a quick weeknight project. Max’s pleats are wonky, and his dumplings taste just as good.
- Make the filling: mix ground pork with minced ginger, green onion, soy sauce, Shaoxing wine, sesame oil and white pepper. Add chopped shrimp for wontons, or finely chopped napa cabbage or garlic chives for jiaozi.
- Fill: use about 1 teaspoon of filling per wonton wrapper, or 1 tablespoon per round dumpling wrapper.
- Fold: moisten the edges with water. Fold wontons into a triangle and bring two corners together; fold dumplings into a half-moon and pleat one side.
- Cook: boil wontons for 3 to 4 minutes until they float and the filling is cooked through. Boil jiaozi for 5 to 7 minutes, or pan-fry until browned, add a splash of water, cover and steam 6 to 8 minutes.
- Check doneness: pork fillings should reach 160°F. Cut one open; the filling should be firm with no pink.
When to Make Which
Make wontons for a light, brothy soup, a quick noodle bowl or a crispy fried appetizer. They are faster to fold and cook in minutes.
Make dumplings when you want a filling main course, a batch to freeze, or crisp-bottomed potstickers. Serve them with a soy-vinegar sauce or this gyoza dipping sauce.
Can You Substitute One for the Other?
Yes, with small adjustments. Dumplings work in wonton soup, but they are larger and doughier, so the soup will be heartier. Wonton wrappers can be cut into circles for dumplings, but they are too thin to pan-fry well and are best boiled or steamed.
Both freeze well uncooked, so I always fold a double batch. Freeze them in a single layer on a lined tray, then bag them and cook from frozen, adding 2 to 3 minutes to the cooking time.
More Food Comparisons
- Spring roll vs egg roll
- Ramen vs udon
- Pho vs ramen
- Sesame chicken vs orange chicken vs General Tso's
- Chicken tikka masala vs butter chicken
Frequently Asked Questions
What is the difference between a wonton and a dumpling?
A wonton is one type of Chinese dumpling with a thin, square, egg-based wrapper, a small filling and a loose fold, usually served in soup or fried. Other dumplings, such as jiaozi, have thicker round wrappers, more filling and pleated edges, and are boiled, steamed or pan-fried.
Are wontons dumplings?
Yes. Wontons are a type of Chinese dumpling. Dumpling is the umbrella term for dough wrapped around a filling, so wontons, jiaozi, gyoza, mandu, momos and pierogi are all dumplings, but only wontons use the thin square wrapper and loose fold.
Are wonton wrappers and dumpling wrappers the same?
No. Wonton wrappers are thin, square and often made with egg, so they turn silky when boiled. Dumpling wrappers are thicker, round and usually just flour and water, so they stay chewy and hold up to pan-frying. You can trim wonton wrappers into circles in a pinch.
Can you use dumplings in wonton soup?
Yes. Frozen or homemade dumplings can be simmered in wonton soup broth. They are bigger and doughier than wontons, so the soup will be heartier, and they need a few extra minutes to cook until the filling reaches 160°F for pork.
Which is healthier, wontons or dumplings?
Boiled or steamed wontons and dumplings are fairly similar and relatively light; fried wontons and pan-fried potstickers add fat and calories. Wontons in broth are usually my lighter pick because they are small and have less wrapper and filling per piece.
