The main differences between dumplings, wontons, and dim sum lie in their specific features. Understanding this is key to distinguishing them.

Many people are unaware of the differences between ha gao, sui mai, and wonton. To avoid confusing these dishes, pay attention to the following points.

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Ha gow, siu mai, and wonton are all types of dim sum. Many people find it difficult to distinguish between these dishes as they have multiple versions with different fillings. The information below will help you differentiate between these dishes.

Ha gow

Ha gow wrappers are made of a mixture of tapioca starch and rice flour, so when cooked, they will be white, slightly translucent, and have a chewy texture.

Ha gow is a popular and arguably the most famous type of dim sum. It comes in many shapes and with different fillings. However, the common characteristic of ha gow is the white, slightly translucent, and thin outer wrapper. The ha gow wrapper is made of a mixture of tapioca starch and rice flour (or sometimes wheat starch or potato starch), so the wrapper has a certain chewiness and turns translucent white when steamed.

Siu mai

Siu mai (known as mandu in Korea and gyoza in Japan) also has different variations. It can be steamed or fried to create a crispy outer wrapper.

Siu mai is usually larger and longer than ha gow.

The “standard” version of siu mai is flat and long, resembling a crescent moon (longer than ha gow). The siu mai wrapper is made from a mixture of wheat flour and water, rolled out thinly. When cooked, the wrapper becomes soft, smooth, and not as translucent as ha gow.

Wonton

If siu mai is shaped like a crescent moon and has a larger size, wonton will be much smaller.

The filling for wonton is also simpler than that of siu mai, typically consisting of minced meat and mushrooms. In contrast, siu mai has fresh shrimp and other ingredients.

Wonton.

Wonton can be boiled, cooked with noodles, or fried. Wonton can be eaten on its own with a seasoned sauce or used in dishes like wonton noodles or wonton soup. Fried wonton dipped in sauce is also delicious.

The wonton wrapper is made from a combination of wheat flour, rice flour, and eggs. The ingredients are mixed together, rolled out thinly, and cut into square pieces. The wonton wrapper, when cooked in water, will have a golden yellow color, or when fried, it will become crispy.

Xiu mai

Xiu mai has a distinctive shape, similar to a yellow packet, with an open mouth and is not tightly wrapped like ha gow, siu mai, or wonton.

In addition to the aforementioned three types of dim sum, xiu mai is also a popular type that is widely available. Xiu mai is easier to distinguish due to its shape, which resembles a yellow packet. The xiu mai wrapper is yellow and relatively thin. Xiu mai is not tightly wrapped like ha gow, siu mai, or wonton. Instead, part of the filling is exposed at the top.

Frequently asked questions

Ha gow, siu mai, and wonton are all types of dim sum dishes. Ha gow wrappers are made from a mixture of tapioca starch and rice flour, resulting in a white, slightly translucent, and chewy texture when cooked. Siu mai, known as mandu in Korea and gyoza in Japan, can be steamed or fried, and it is usually larger and longer than ha gow. Wonton, on the other hand, is much smaller than siu mai and has a simpler filling, often consisting of minced meat and mushrooms.

Ha gow is a popular and well-known type of dim sum. It comes in various shapes and fillings, but the common characteristic is its white, slightly translucent, and thin outer wrapper. The wrapper is made from a mixture of tapioca starch and rice flour, sometimes with wheat or potato starch, giving it a chewy texture that turns translucent white when steamed.

Siu mai can be steamed or fried, resulting in a crispy outer wrapper. The standard version of siu mai is flat and long, resembling a crescent moon, and it is usually larger than ha gow. The wrapper is made from wheat flour and water, rolled out thinly, and becomes soft and smooth when cooked, with a less translucent appearance compared to ha gow.

Wonton is a smaller dim sum dish compared to siu mai. It can be boiled, cooked with noodles, or fried. Wonton can be enjoyed on its own with a seasoned sauce, or it can be added to dishes like wonton noodles or wonton soup. The wonton wrapper is made from wheat flour, rice flour, and eggs, resulting in a golden yellow color when cooked in water or crispy when fried.

Xiu mai is another popular type of dim sum that is widely available. It has a distinctive shape resembling a yellow packet with an open mouth. Unlike ha gow, siu mai, or wonton, xiu mai is not tightly wrapped, and part of the filling is exposed at the top. The wrapper is yellow and relatively thin.

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