Mandu is a type of Korean dumpling that is a staple of Korean cuisine. The term "mandu" is derived from the Chinese word "mantou" for steamed buns. Mandu have been a part of Korean culinary tradition for centuries, with references to them dating back to the 15th century during the Joseon dynasty.
Mandu are made by wrapping a savory filling inside a thin dough wrapper. The filling is typically a combination of ground meat, such as beef or pork, mixed with vegetables like cabbage, scallions, and mushrooms, as well as seasonings like soy sauce, sesame oil, and garlic. The dough wrapper is made from wheat flour and can be boiled, steamed, pan-fried, or deep-fried.
In Korean cuisine, mandu are considered a comfort food and are commonly served as a snack, appetizer, or side dish. They are especially popular during Korean holidays and celebrations, such as Lunar New Year and Chuseok. Mandu are also a staple item in Korean fast food and street food culture, with vendors selling various types of mandu from street carts and stalls.
There are several regional and household variations of mandu in Korea. In the northern regions of the Korean peninsula, mandu are typically larger in size and have a thicker, chewier wrapper. In the southern regions, mandu tend to be smaller and have a thinner, more delicate wrapper. Some households may also add unique ingredients to the filling, such as kimchi or glass noodles, to create their own signature mandu.
Beyond the standard boiled or steamed mandu, there are also various cooking methods and styles of mandu. Gunmandu are pan-fried mandu with a crispy exterior, while jeon-mandu are deep-fried mandu. Tteokbokki-mandu are mandu that are simmered in a spicy gochujang sauce, similar to the popular Korean dish tteokbokki. Gogi-mandu are filled with seasoned ground meat, while vegetarian versions can be made with a filling of vegetables and tofu.
Mandu are a versatile dish that can be enjoyed in many ways. They can be served as a main course, as part of a multi-course Korean meal, or as a snack or appetizer. Mandu are often dipped in a soy sauce-based dipping sauce or served with a side of kimchi. They can also be added to soups or stews for extra substance and flavor.