Different types of dumpling wrappers: when do you use which?

Making your own dumplings or wontons is a fun activity, especially if you do it together with the whole household. Fill the counter or table with different types of fillings and get everyone involved. Of course, you can make your own dough with flour and water, but ready-made options are much easier. You can find them in our freezer, but make sure to choose carefully. One type is better suited for steaming, while another works best for frying. We will guide you.

Steaming and boiling

The simplest dumplings are usually steamed or boiled. Always check the packaging to make sure they are suitable for this purpose. These are different from the types used for frying. Whether you steam or boil the dumplings does not matter; both preparation methods are usually indicated on the packaging. Fill the dumplings with pork, shrimp, or keep them completely vegetarian—you have plenty of options.

Frying

Planning to fry your dumplings instead of steaming or boiling them? Then choose dumpling wrappers that are specifically made for frying. This way, your Indonesian pangsits will turn out perfectly crispy.

Gyoza

Japanese gyoza are steamed or boiled and then partially pan-fried. If you are making pan-fried dumplings from other cuisines, such as Chinese jiaozi, gyoza wrappers are what you need. They are round and sturdy enough to handle this double cooking method without falling apart.

Wontons

Planning to make homemade wonton soup? There are special wrappers for that as well. Wonton wrappers are always square and slightly thinner and smoother than standard dumpling wrappers. This makes them ideal for soups or saucy dishes. Unlike other dumplings, wontons are often served in a bowl with sauce, rather than with a dipping sauce on the side.