Mandu are delightful Korean dumplings filled with a savory mixture of meat and vegetables, wrapped in a thin dough and cooked to perfection.

These dumplings have a rich history, believed to have been introduced to Korea by the Mongols during the Goryeo Dynasty. Over time, they have become a beloved staple in Korean cuisine, enjoyed by people of all ages.

To make Mandu, start by preparing the filling. Mix ground pork, crumbled tofu, minced garlic, ginger, green onions, soy sauce, and sesame oil. Place a spoonful of this filling in each dumpling wrapper and seal the edges tightly.

There are several ways to cook Mandu: you can boil them for a soft texture, steam them for a healthier option, or pan-fry them for a crispy exterior. Each method brings out different flavors and textures, making Mandu a versatile dish.

For a personalized touch, you can customize the filling by adding ingredients like kimchi for a spicy kick or mushrooms for an earthy flavor. The possibilities are endless, allowing you to create your own unique version of Mandu.

In Korea, Mandu is often served as an appetizer or a main dish, accompanied by a dipping sauce made of soy sauce, vinegar, and a touch of chili. They are also a popular addition to soups and stews, adding a burst of flavor and heartiness.

While Mandu is a delicious treat, it's important to be mindful of the ingredients if you have dietary restrictions. For instance, those with gluten intolerance should use gluten-free wrappers, and individuals with soy allergies should avoid soy sauce and tofu.