만두

Mandu (만두) are Korean dumplings — small, filled pockets of dough that can be prepared in multiple ways: steamed (jjin-mandu), boiled (mul-mandu), pan-fried (gunmandu), or deep-fried (twigim-mandu). The fillings vary widely but typically include some combination of ground pork, minced tofu, kimchi, glass noodles, garlic, green onions, and sesame oil. Korean mandu are distinct from Chinese jiaozi or Japanese gyoza in their filling composition and seasoning — the Korean version tends to be more heavily seasoned with sesame oil and garlic, and kimchi mandu (with fermented kimchi in the filling) is a uniquely Korean variety. Mandu come in various sizes and shapes: small, tightly folded bite-sized pieces for soup; larger crescent-shaped pieces for pan-frying; and enormous, round mandu from North Korea (called Wang-mandu, meaning 'king dumplings') that can be as large as a fist.