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Mandu
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Mandu

📍 Korea

Korean dumplings with a meat-and-vegetable filling, steamed or fried.

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Korean dumplings — steamed, fried, for feast and comfort.

The ritual

Mandu

  1. 1

    Mix the filling

    Pork, tofu, glass noodles and kimchi or vegetables are mixed.

  2. 2

    Wrap & seal

    The filling is sealed in round wrappers, pleated or pinched.

  3. 3

    Steam or fry

    Cooked steamed (jjin), boiled in soup (guk), or pan-fried (gun).

  4. 4

    Serve with a dip

    Served hot with a soy, vinegar and sesame dipping sauce.

A journey through time

Mandu

  1. XIV

    Along the Silk Road

    Mandu reached Korea via Central Asia during the Goryeo era.

  2. 👑

    A royal dish

    Served at royal banquets and Lunar New Year tables.

  3. XX

    Everyday comfort

    Became a beloved street-food and home-cooked staple.

  4. ∞

    Soup to king-size

    From tiny soup mandu to fat fried wang-mandu.

Good to know

Pierogi’s eastern cousin

Another of the world’s great filled dumplings, like Polish pierogi.

New-Year tradition

Mandu-guk dumpling soup is eaten to mark the Lunar New Year.

Kimchi inside

Many recipes pack in spicy, fermented kimchi.

Three ways

Steamed, boiled in soup or pan-fried — each a different mood.

See also

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