What is the difference between steamed and fried wontons?

November 27, 2025 •

4 min read

Steamed wontons, on average, contain significantly fewer calories and less fat than their deep-fried counterparts. While both are delicious Chinese delicacies, the preparation method fundamentally changes their final texture, taste, and nutritional profile. Understanding the difference between steamed and fried wontons comes down to the cooking process and the distinct results it yields.

Quick Summary

A comparison of steamed and fried wontons reveals key distinctions based on their preparation method. Steaming produces a soft, delicate texture and a clean, subtle flavor, making it a healthier option with fewer calories. Frying, by contrast, creates a crispy, golden-brown wrapper and a richer, bolder flavor due to the added oil.

Key Points

Cooking Method: Steamed wontons are cooked with water vapor for a soft texture, while fried wontons are cooked in oil for a crispy exterior.
Texture Contrast: The key difference lies in texture, with steamed wontons being soft and delicate and fried wontons offering a satisfying crunch.
Flavor Profile: Steaming preserves the subtle flavors of the filling, whereas frying adds a rich, toasty flavor from the oil.
Nutritional Content: Steamed wontons are a lighter, lower-calorie option since they are not cooked in oil, making them healthier than fried ones.
Serving Suggestion: Steamed wontons are excellent in broth or with light sauces, while fried wontons pair well with richer, heartier dipping sauces.
Dough Thickness: The wrapper for fried wontons is often thicker to withstand the high heat, whereas steamed wonton wrappers are thinner and more delicate.
Versatility: Wontons are versatile and can be prepared in multiple ways, with the final outcome heavily influenced by the chosen cooking method.

The Cooking Process: From Steamer to Skillet

The fundamental difference between steamed and fried wontons lies in their cooking method, which dictates the end product's characteristics. A wonton is a type of Chinese dumpling, typically with a thin, square-shaped wrapper made from wheat flour, egg, and water. The real divergence happens once the wrapper is sealed around its filling of seasoned meat, seafood, or vegetables.

How Steamed Wontons Are Prepared

For steamed wontons, the folded parcels are placed into a bamboo or metal steamer basket, which is then suspended over a pot of simmering or boiling water. The hot steam circulates around the wontons, gently cooking them until the wrappers become soft, translucent, and silky smooth. This method retains the moisture within the filling, resulting in a juicy, tender interior and a delicate, light exterior.

How Fried Wontons Are Prepared

Fried wontons typically come in two variations: pan-fried or deep-fried. Pan-fried wontons, also known as potstickers (though they can be a different dumpling), are cooked in a skillet with a small amount of oil, often with the addition of water and a lid to simultaneously steam and fry them. This technique creates a crispy, golden-brown bottom while keeping the top soft. Deep-fried wontons, on the other hand, are fully submerged in hot oil, which cooks the entire wrapper until it is uniformly golden, crunchy, and brittle. This process adds significant fat and calories but delivers an irresistibly crispy texture.

Texture and Flavor Differences

The disparity in cooking methods has a direct impact on the finished wonton's texture and flavor profile.

Steamed Wontons: The delicate nature of steaming means the wrapper remains soft, chewy, and tender. The flavor is clean and subtle, allowing the natural, fresh taste of the filling to be the star of the dish. Steaming does not introduce any additional flavors from oil, ensuring the nuanced seasoning of the pork, shrimp, or vegetables is prominent. They are often served with a light, savory dipping sauce to complement the delicate flavors.
Fried Wontons: The high-heat process of frying transforms the wonton's wrapper into a crispy, crunchy shell. The oil adds a distinct richness and toasted, savory flavor that is absent in steamed versions. Pan-frying offers a dual texture—a crispy base with a soft top—while deep-frying provides a uniform crunch. The bold flavor of the frying oil often calls for heartier, spicier, or sweeter dipping sauces, like a sweet and sour or chili oil-based sauce.

Nutritional Impact and Health Considerations

For those mindful of their diet, the cooking method is a crucial point of distinction.

Steamed Wontons: By not using oil, steaming is the healthier preparation method. Steamed wontons are considerably lower in calories and fat, making them a lighter choice for an appetizer or a main course when served in a soup broth. This method is also better at retaining the nutrients of the filling.
Fried Wontons: The use of oil dramatically increases the fat and calorie count of fried wontons. While enjoyable, they are an indulgent option that should be consumed in moderation, especially the deep-fried variety. It is important to note that the fillings themselves also contribute to the overall nutritional value, but the addition of oil is the main caloric difference.

Which to Choose: A Matter of Preference

Ultimately, the choice between steamed and fried wontons is a matter of personal preference and desired culinary experience. Do you crave the delicate, subtle flavors and soft, juicy interior? Then steamed is the way to go. Are you looking for a satisfying crunch and a rich, bold, savory taste? Fried will deliver on that texture and flavor. The right choice depends entirely on your craving and dietary goals.

Steamed vs. Fried Wontons: A Comparison Table


Feature	Steamed Wontons	Fried Wontons
Cooking Method	Gentle cooking with hot steam from boiling water.	High-heat cooking in oil (pan-fried or deep-fried).
Wrapper Texture	Soft, tender, translucent, and silky.	Crispy, crunchy, and golden-brown.
Flavor Profile	Clean, subtle, and fresh, highlighting the filling's natural taste.	Rich, savory, and toasty, with flavor from the frying oil.
Fat and Calories	Significantly lower in fat and calories as no oil is used.	Higher in fat and calories due to oil absorption during cooking.
Nutritional Value	Better retention of nutrients due to the gentle cooking process.	Potential loss of some nutrients at high temperatures.
Ideal Serving Style	Often served in a light broth or with a mild dipping sauce.	Best served as a standalone appetizer with rich or sweet dipping sauces.

Conclusion

While originating from the same base ingredients, steamed and fried wontons are distinct culinary experiences defined by their preparation method. Steamed wontons appeal to those who prefer a lighter, more delicate dish that emphasizes the filling's natural flavor and a soft texture. Conversely, fried wontons cater to cravings for a crispy, rich, and intensely savory bite. Regardless of your preference, both are classic preparations that showcase the incredible versatility of this beloved Chinese specialty. Choosing one over the other simply depends on what kind of texture and flavor you are in the mood for. For those seeking a healthier alternative, steaming is the clear winner, while for an occasional indulgent treat, the satisfying crunch of a fried wonton is unbeatable.

If you're interested in learning more about the nutritional differences between various cooking methods, resources like the articles at the American Sport & Fitness Association can provide further insights.

Frequently Asked Questions

Steamed wontons are the healthier option because they are cooked without oil, resulting in significantly fewer calories and less fat than fried wontons.

Yes, they have different flavor profiles. Steamed wontons offer a clean and delicate taste that highlights the filling, while fried wontons have a richer, toastier flavor from the oil.

Steamed wontons have a soft, silky, and tender wrapper, whereas fried wontons have a crispy, crunchy, and often golden-brown exterior.

Yes, pan-frying is a common method that creates wontons with a crispy bottom and a softer, chewier top. It uses less oil than deep-frying but still adds a rich flavor.

Steamed or boiled wontons are ideal for soup because their delicate wrappers hold up well in broth, soaking up the flavor without becoming greasy.

The fillings can be the same, but the cooking method changes how they are experienced. Steaming best preserves the moisture and subtle flavors of the filling, while frying can firm up the interior.

Steamed wontons pair best with lighter sauces like a soy-ginger or vinegar dip. Fried wontons complement richer, bolder sauces such as sweet and sour or spicy chili oil.