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.
Nobody has published a mandu recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.