Mandu
Korean Dumplings ยท Mandu โ Dumplings filled with meat or vegetables
Mandu are traditional Korean dumplings made by wrapping fillings such as meat, vegetables, or kimchi in a thin wheat flour dough. They can be steamed, boiled, fried, or added to soups and are popular during festive occasions. Mandu have become a staple in Korean cuisine with various regional varieties.
Origin
Mandu were introduced to Korea during the Goryeo dynasty under Mongolian influence and developed into uniquely Korean forms over time, with many local adaptations.
Features
- Thin wheat flour wrapper
- Variety of fillings (meat, vegetables, kimchi)
- Steamed, boiled, or fried preparations
- Popular during holidays
Usage
Served as a snack, main dish, or holiday food; can be added to soups or enjoyed as steamed or fried dumplings.
Weakness
Thin wrappers can tear easily; susceptible to spoilage if not stored carefully due to moisture.
