Mandu: Korean dumplings

By filling, there are meat, kimchi and shrimp mandu, and by cooking method, steamed, pan-fried, boiled and dumpling soup. There are also big wang mandu and small bite-size dumplings. You can find them everywhere from snack shops and dumpling restaurants to supermarket freezer aisles.

Kimchi mandu are filled with finely chopped kimchi mixed with tofu, pork, mung bean sprouts and glass noodles. The tangy, spicy kimchi makes them taste lighter than plain meat dumplings. Kimchi often contains salted seafood, so check if you have a seafood allergy.

Yes, many families eat tteok mandu-guk, rice cake soup with dumplings, or plain dumpling soup on Seollal. Depending on the region and family, some eat plain rice cake soup and others add dumplings. Families also often gather to make dumplings together for the holiday.

Gullim mandu are dumplings made without wrappers. The filling is shaped into balls and rolled in flour to form a thin coating, then boiled or steamed. Because the coating is so thin, the filling's flavor comes through clearly. It is often introduced as a regional dish associated with the northern part of the peninsula.

Pyeonsu are square-shaped dumplings known as a summer dumpling from the Gaeseong area. They are usually filled with vegetables such as zucchini or cucumber along with meat, and are sometimes served floating in chilled broth. They are meant to be lighter and more refreshing than regular mandu.

Mul mandu are small, thin-skinned dumplings boiled in water and lifted out to eat. Their wrappers are soft and silky, so they are dipped in seasoned soy sauce or added to soups. Frozen versions are widely sold and easy to boil at home.

The most common dip is chogan-jang, soy sauce mixed with vinegar and sometimes a sprinkle of chili flakes. Some restaurants serve pickled radish or kimchi on the side. If you are watching salt, dip lightly and use a little more vinegar in the mix.

Squeeze out watery ingredients such as tofu, mung bean sprouts and kimchi thoroughly so the dumplings do not burst. Mix the meat, vegetables and glass noodles evenly, then season with salt, soy sauce and sesame oil. Cook a small spoonful first to taste and adjust the seasoning.

Mix flour with salt and water into a dough, let it rest, then roll it thin and cut out circles. Many home cooks simply buy ready-made wrappers. Brushing a little water on the edges helps them stick together. Do not roll the dough too thin, or the wrappers may tear when you fold them.

Depending on the product, frozen dumplings can be steamed, pan-fried, boiled or microwaved. Following the method and time on the package is the most reliable, and make sure they are heated all the way through. For pan-fried dumplings, add oil and a splash of water, then cover the pan so the filling cooks through.

Yes, there are vegetarian and vegan dumplings filled with tofu, vegetables, mushrooms and glass noodles. Most regular mandu contain pork, beef or seafood, though, and some wrappers include egg. Check labels on packaged products and ask staff about ingredients at restaurants.

Mandu wrappers are made with wheat flour, and fillings often include pork, beef, shrimp, egg and soy from tofu, all of which can trigger allergies. Always check the allergen information on packaged dumplings and tell restaurant staff in advance. See a doctor if you have symptoms.

Eomandu are dumplings that use thin slices of fish instead of a flour wrapper to enclose the filling before cooking. They are described as a refined dish from royal and aristocratic kitchens and can be found today at some Korean restaurants or royal cuisine programs. Avoid them if you have a fish allergy.

Gyuasang is a summer dumpling shaped like a sea cucumber and known as a royal court dish. It is described as being filled with cucumber and minced beef and then steamed. The cucumber gives it a cool, clean flavor. Today it is mostly seen at royal cuisine programs or some Korean restaurants.

They belong to the same family of foods, with fillings wrapped in dough and cooked. Korean mandu often feature tofu, kimchi, glass noodles and mung bean sprouts, which gives them a somewhat different flavor and texture. Shapes and sizes also vary by region and shop.

Many scholars believe dumplings came to Korea during the Goryeo period through contact with the Yuan dynasty. Some interpret ssanghwa, mentioned in the Goryeo song Ssanghwajeom, as a dumpling-like food. Many regional styles developed over the centuries that followed. Today mandu are both a holiday dish and an everyday snack.

Mandu jeongol is a hot pot of dumplings, mushrooms, vegetables and meat in broth, cooked at the table. It is good for sharing and especially popular when the weather turns chilly. Many people finish by adding noodles or rice to the remaining broth.

Families fold dumplings in different ways, such as half-moons, rounds with the ends pinched together, or pleated shapes. There are playful sayings too, like the idea that making pretty dumplings means you will have pretty children. What matters most, though, is sealing them well so the filling does not leak.

Wang mandu, literally king dumplings, are large dumplings that often have a thick, fluffy wrapper. Some shops use a leavened dough so the wrapper is soft like a steamed bun. Just one or two are filling, so they are popular as a snack or quick meal.

If you are not cooking homemade dumplings right away, freeze them spaced apart on a tray so they do not stick, then transfer them to a bag. Cooked dumplings should be refrigerated and reheated soon. When reheating, make sure they are hot all the way through.