Mandu, the Korean dumpling, came to the peninsula centuries ago along the trade routes from Central Asia and became a holiday tradition. Families gather to fold them together for the New Year, stuffing round wrappers with pork, tofu, and glass noodles. The folding is part of the ritual, and the dumplings are pan-fried, steamed, or dropped into soup. A plate of crisp-bottomed mandu is the appetizer that starts every celebration meal.
Crisp golden bottoms, juicy savory centers
Properly made mandu are crisp on the bottom, tender on top, and packed with a juicy, garlicky filling that is savory with a whisper of sweetness from the glass noodles. The tofu keeps the filling light, and the kimchi adds a tangy spark. Dip them in soy sauce and vinegar and eat them while they are still hot. Make a double batch; the extras freeze beautifully and fry straight from the freezer on busy nights.
Craving more? Explore all Korean Kitchen recipes.
New to these flavors? Our Beginner’s Guide to Asian Sauces & Seasonings explains every pantry staple used here.
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