Dumplings and egg noodles are two types of food that seem similar on the surface but have some key differences. While they both contain dough and can have similar shapes, their ingredients, preparation methods, and culinary roles set them apart.
What are dumplings?
Dumplings are small pieces of dough that are filled with a savory or sweet filling. The dough surrounds or wraps around the filling. Dumplings can be made from wheat flour, rice flour, or other starch sources. Typical dumpling fillings include meat, seafood, vegetables, or sweets.
Dumplings are made by placing a spoonful of filling in the center of a piece of dumpling wrapper dough. The dough is then folded, pinched, or crimped to seal in the filling. Common dumpling shapes include half-moons, wheels, and pleated crescents.
Dumplings are usually cooked by steaming, boiling, pan-frying, or deep-frying. The dumpling dough becomes soft and tender while the filling cooks inside. Dumplings are eaten as appetizers, side dishes, or main courses and are an important part of many Asian cuisines.
Types of Dumplings
Popular types of dumplings include:
- Potstickers – Chinese pan-fried dumplings
- Gyoza – Japanese pan-fried dumplings
- Wontons – Chinese boiled dumplings often served in soup
- Mandu – Korean boiled, pan-fried, or steamed dumplings
- Momos – Tibetan steamed dumplings
- Pierogi – Filled dumplings from Eastern Europe
- Samosas – South Asian fried dumplings in a triangular shape
- Empanadas – Latin American baked or fried dumplings
What are egg noodles?
Egg noodles are long, strand-like noodles made with wheat flour and eggs. The egg gives the noodles a yellow color and a richer, eggy taste compared to regular wheat flour noodles. The addition of egg also gives egg noodles a springier, chewier texture.
Egg noodles originated in China and are an important ingredient in many Asian noodle dishes. They can be found in various widths from thin vermicelli to wide ribbons. Fresh or dried egg noodle varieties are available.
To make egg noodles, flour and eggs are combined into a dough. The dough is rolled out very thin and cut into strands. Fresh egg noodles need to be cooked right away while dried noodles can be stored until later use. Egg noodles are usually cooked by boiling, stir frying, or using in soups or casseroles.
Types of Egg Noodles
Common types of egg noodles include:
- Lo mein – Thin Chinese egg noodles used in lo mein dishes
- Ramen – Curly, medium-width Japanese wheat and egg noodles
- Udon – Thick, chewy Japanese egg noodles
- Lasagna noodles – Wide flat egg noodles layered with sauce and fillings
- Pad thai noodles – Thin dried rice and egg noodles used in pad thai
Differences between dumplings and egg noodles
While dumplings and noodles are both made from dough, they have distinct differences:
| Dumplings | Egg Noodles |
|---|---|
| Made with a filling wrapped inside dough | No filling, only dough cut into strands |
| Small, bite-sized pieces | Long continuous strands |
| Often steamed, pan-fried, or deep-fried | Usually boiled or stir-fried |
| Eaten as the main part of a dish | Eaten alongside or mixed with other ingredients |
| Dumpling dough often unleavened | Noodle dough may use leavening |
| Originated in China | Also originated in China |
Filling
The biggest difference between dumplings and noodles is that dumplings have a filling sealed inside the dough, while noodles do not have a filling. Dumplings wrap around ingredients like meat, vegetables, seafood, or sweets. Their filling provides distinct texture and flavor. Noodles only consist of the dough itself rolled or cut into strands.
Shape
Dumplings are small, bite-sized pieces that enclose a spoonful of filling. Their shape can range from half circle crescents to pleated pouches. Egg noodles are long, continuous strands that can be cut to various widths. They are meant to be mixed and tossed with other ingredients.
Cooking method
The steam-able, pan-fry-able dumpling wrapper lends itself to cooking methods like steaming, frying, and boiling. These cooking styles ensure the dumpling filling is cooked through while keeping the wrapper intact. Egg noodles are usually boiled in water or briefly stir-fried to cook the noodle strands. Boiling makes sense for long noodles that need to soften evenly.
Role in dishes
Dumplings are almost always the main component of a dish. They can be served alone as is, in soup, with dipping sauce, or with simple sides. Egg noodles are more often ingredients in complex dishes alongside vegetables, protein, and sauce. The noodles mix with and complement other ingredients.
Dough properties
Dumpling dough is often unleavened and just contains flour and water for a simple, stretchy wrapper. Egg noodle dough uses eggs for flavor and structure and may also incorporate leavening like baking powder for a springy, toothsome texture.
Culinary roles
Dumplings and noodles are used in dishes in different ways:
Dumplings
- Main attraction in dim sum and dumpling-focused dishes
- Starters, appetizers, or snacks
- Part of soup dishes like wonton soup
- Served with dipping sauce as finger food
Egg Noodles
- Base of noodle dishes like lo mein, pad thai
- Bulk ingredient mixed with proteins and veggies
- Layer in casseroles like lasagna
- Addition to soup for texture
Dumplings are usually the star of a dish and eaten in small quantities as is. Egg noodles are typically part of a complete meal with many elements and eaten in larger servings mixed together.
Regional cuisines
While both dumplings and noodles originated in China, they evolved distinctively in regional cuisines:
Popular dumpling types by region
| Region | Popular dumplings |
|---|---|
| China | Wontons, potstickers, soup dumplings |
| Japan | Gyoza |
| Korea | Mandu |
| Tibet | Momos |
| Eastern Europe | Pierogi |
| Italy | Ravioli, tortellini |
Popular egg noodle types by region
| Region | Popular egg noodles |
|---|---|
| China | Lo mein, chow mein, mee pok |
| Japan | Ramen, udon |
| Korea | Japchae noodles |
| Thailand | Pad thai noodles |
| Italy | Lasagna noodles |
| Germany | Spaetzle |
There is some overlap, but unique types of dumplings and noodles emerged based on local cuisine.
Ingredient differences
While the main ingredients are similar, there are some differences:
| Dumplings | Egg Noodles |
|---|---|
| Flour | Flour |
| Water | Eggs |
| Filling (meat, veggies, etc.) | Water |
| Salt | Salt |
| Sometimes: egg for wrappers | Sometimes: kansui or alkaline water |
Dumplings use water in the dough, while noodles incorporate egg for richness. Dumplings also have a filling. The main noodles ingredients are flour, egg, and water.
Making dumplings vs. noodles
The preparation process also differs significantly:
Making dumplings:
- Make dough from flour + water
- Roll dough into wrappers
- Prepare filling
- Spoon filling into wrappers
- Seal dumplings by pinching or pleating
- Cook dumplings using steaming, frying, boiling etc.
Making egg noodles:
- Mix flour, eggs, water, salt into dough
- Knead until smooth
- Roll dough into sheets
- Cut dough into strands
- Cook noodles by boiling, stir-frying etc.
Dumplings require forming the dough, wrapping individual pieces, and sealing them before cooking. Noodles involve rolling and cutting a large dough sheet into long strands.
Serving suggestions
Dumplings and noodles can be served and eaten in different ways:
Dumplings
- Steamed or fried as is
- In soup
- With dipping sauce
- With sides like rice or salad
- As appetizers or snacks
Egg noodles
- Tossed or stir-fried with other ingredients like protein, veggies
- In a casserole mixed with sauce and fillings
- On their own as a side dish
- In soup
- Chilled with dressing as salad
Dumplings are often the main component while noodles accompany other ingredients.
Nutrition
Both fresh dumplings and egg noodles are nutritious wheat-based carbohydrates. Here is a general nutrition comparison:
| Nutrition Facts per 100g | Dumplings | Egg Noodles |
|---|---|---|
| Calories | 220 | 280 |
| Carbs | 45g | 50g |
| Protein | 7g | 12g |
| Fat | 2g | 4g |
| Fiber | 2g | 3g |
Egg noodles have more calories, protein, and fat than dumplings due to the egg content. Both provide ample carbohydrates and a small amount of fiber.
Cost comparison
Dumplings are generally more expensive to make than basic egg noodles because:
- Filling increases ingredient costs
- Folding and sealing is labor intensive
- Harder to make in large quantities
Fresh or frozen dumplings from the store are pricier than dried noodles. But handmade dumplings can be affordable if made in bulk.
Conclusion
While dumplings and egg noodles appear similar and derive from Chinese cuisine, they have distinct attributes. Dumplings contain a filling and are often steamed, fried, or boiled as mini bite-sized portions. Egg noodles are long continuous strands without filling that are incorporated into dishes and meals. Both can provide enjoyable textures to Asian cuisine.