Dish · korean
Mandu
Dumplings filled with ground pork, cabbage, garlic, and scallion, wrapped in a thin dough and steamed, boiled, or fried depending on the style. Served plain or in a light broth, with a soy dipping sauce on the side.
Where it comes from
Dumplings arrived in Korea via trade and migration routes from China and Central Asia centuries ago, and mandu became especially tied to Lunar New Year in Korean households, when families traditionally gathered to fold them together.
What cooks argue about
Cooks argue over wrapper thickness: a thin wrapper lets more filling flavor through but tears more easily, while a thicker wrapper holds up better to steaming or frying but chews doughier.
Versions
Nobody has published a mandu here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
ground pork
cabbage napa
garlic