Mandu (dumpling)

Mandu is a traditional Korean dumpling that is a popular part of the country's culinary culture. The dish is typically made by filling a thin dough wrapper with a variety of ingredients, which can include meat, vegetables, and tofu, among others. The filled dumplings are then either steamed, boiled, pan-fried, or deep-fried.

History

The origins of Mandu can be traced back to the Goryeo Dynasty, when it was introduced to Korea by returning envoys from the Yuan Dynasty in China. The dish quickly became a staple of Korean cuisine and has since evolved into a variety of regional and seasonal variations.

Preparation and Varieties

The preparation of Mandu involves filling a thin dough wrapper with a mixture of ingredients. The most common fillings include minced pork, beef, kimchi, mushrooms, and green onions. The filled dumplings are then sealed and cooked in a variety of ways, including steaming, boiling, pan-frying, or deep-frying.

There are several regional and seasonal variations of Mandu. For example, Pyongyang Mandu, named after the capital of North Korea, is known for its large size and meaty filling. Kimchi Mandu, on the other hand, is a spicy version that is popular during the winter months.

Cultural Significance

Mandu holds a significant place in Korean culture and is often consumed during special occasions and holidays. It is a traditional food for the Lunar New Year and is also commonly served at royal court banquets.

See Also

• Jiaozi
• Gyoza
• Pierogi
• Ravioli