Mandu (food)

Mandu are Korean dumplings. They are typically made with a filling of minced meat, vegetables, and sometimes kimchi, wrapped in a thin dough wrapper. Mandu can be steamed, boiled, pan-fried, or deep-fried.

The exact origin of mandu is debated, but it is generally believed they were introduced to Korea via the Silk Road from Central Asia, likely during the Goryeo Dynasty (918–1392). Over time, mandu evolved to incorporate Korean ingredients and culinary techniques.

There are many regional variations of mandu. Some common fillings include pork, beef, shrimp, tofu, garlic chives, and glass noodles. Vegetarian mandu are also popular.

Mandu are often served as a side dish, appetizer, or main course. They are commonly enjoyed with soy sauce or a spicy dipping sauce. They are also frequently added to soups like mandu guk (mandu soup).

Different shapes and preparation methods distinguish various types of mandu. Gulmandu are small, ball-shaped dumplings often found in soups. Pyeonsu are square-shaped dumplings that are popular in the summer. Wangmandu are large, steamed dumplings. Gunmandu are pan-fried dumplings, and twigim mandu are deep-fried.