Mandu (steamed dumplings)

Introduced to Korea from China during the Joseon Dynasty, mandu were adapted to Korean ingredients. They are plumper and have thinner wonton wrappers. They also have a cleaner flavor, since no cornstarch is added to the filling. They can be filled with anything from minced pork and beef to kimchi, carrots, and sprouts, with a tangy soy-vinegar dipping sauce. Mandu can also be pan-fried, deep-fried, or boiled.