Momos, dumplings, wantons, what’s the difference?

Dumplings, momos, dimsums, wantons, gyoza. What is the difference between them all? They might have similar cooking methods, ingredients, but they all come from different cultures and some very significant distinctions that makes them all unique in their own way.

Let’s start with dumplings. We have pork dumplings, chicken dumplings, fish dumplings, vegetarian dumplings and vegan dumplings that use entirely different ingredients or non-vegetarian alternatives. You can use different cooking methods like steaming, pan frying, deep frying, or even boiling. These different ways of cooking affect the flavour a lot. Dumplings are made with wheat based rotis or wraps that have any filling of your choice. In fact, if you make it without filling then you will end up with some other versions of dumplings like Italian Gnocchi or Ravioli, or even our very own Indian Samosa can qualify as a dumpling!

Talking about dimsums. The word originates from Chinese lexicon, and it’s literal translation is “touch the heart”. Originallt these dimsums are accompanied by teas. There are both savoury and sweet dumplings. The wraps used for dimsums are made with any kind of flour like rice, refine wheat, wheat, potato starch. Dimsums are semi or completely transparent. You can see the colourful stuffing made with vegetables and have it with dips. The shape of the dimsums are differ. So you can also make it in spring roll shape. I would also suggest you to use rice paper for this.

Now, coming to my favourite- Momos. These are not a Chinese delicacy. They are the Tibetan or Nepalese cousins of the Dimsum. We know momos as the one of the most popular North Indian street food but they also make up for amazing, exquisite fine and dine experience. They are traditionally supposed to be only steamed, made with wheat flour, and are always stuffed with some filling. Now, as an Indian if you have tried momos from the streets, you know that there are various kinds of fillings available.

You will mostly wantons by their shapes. These are a kind of dumpling that are traditionally found in the Northern regions of China. Their square-ish shape is what makes them stand out. They are usually fried and the golden-brown colour is the most tempting part about wantons. The filling inside are soft and cheesy too sometimes. That goes amazingly well with the crispy outside texture.

There you go! As I said, they are all very similar but they come with very unique flavours. You can keep mix matching the recipes and make up your own version. You can make any kind of dip for these dumplings. And as an Indian, who is a fan of street style momos, in my opinion, the red chutney tops them all. And only a bit of mayonnaise as it complements the strong flavour of the red chutney. You can also make soy dip if you like. And for a very exquisite flavour you san sesame oil and seeds to that dip.