What is the difference between dumplings and wontons?
Filled dough parcels—that’s how I would describe both wontons and dumplings. But what exactly is the difference between the two? You could ask the World Wide Web, but why would you do that when you have Emma de Thouars?
Emma—who doesn’t know her?—recently published her first cookbook: Amazing Asia. A book you can’t open without drooling with anticipation, but that’s beside the point. During her time at FavorFlav, Emma was already an expert on Asian cuisine; her rendang recipe is not for nothing our most-read article ever. But after writing this book, she is of course the ultimate pro.
Wontons
Back to where we started: I asked Emma about the difference between wontons and dumplings: “Dumplings is basically the collective name for anything made of filled dough. Wontons are a type of dumpling. Just like ravioli is, in fact, also a dumpling. To make things even more complicated, there are also dumplings without a filling, made of dough only, but that’s beside the point.”
China
“Within China, a clear distinction is made between wontons and dumplings. Wontons are made with a much thinner, slightly slippery, square wrapper. Because the wrapper is thin and slippery, they are much more difficult to make at home. The filling usually consists of pork and/or shrimp. Wontons are usually served in something: a soup or a sauce. In my book, for example, you’ll find a recipe for wontons (although in my book I call them dumplings again haha, very consistent) in a spicy Sichuanese sauce.”
Dumplings
“In China, dumplings are made with round, somewhat thicker wrappers. That makes them easier to prepare and gives them a slightly chewier texture. Dumplings are usually not served in sauce, but with a dipping sauce on the side.” These dumplings with a crispy skirt, for example, also from Emma’s lovely book.
Read also:
- Recipe: mango sticky rice just like you eat it in Thailand
- Recipe: Chongqing fried chicken
- The biggest Asian supermarkets for all your groceries
