Mandoo is a Korean dumpling consisting of minced meat and vegetables wrapped in a thin piece of dough. To make it clear, we need to know the difference between the Chinese Mantou and Korean Mandoo. Chinese Mantou is a steamed bun without any fillings. Korean Mandoo, on the other hand, has fillings such as shrimp, ground beef, pork, or fish. And popular vegetable fillings could include bean sprouts, green onions, shredded Kimchi and much more. Korean mandoo can be cooked in several ways: simmered in beef stock (mandoo soup), steamed or fried. Mandoo is good with soy sauce mixed with vinegar. Crushed or powdered red pepper can be added to the mixture of soy sauce to add an extra kick.
Mandoo was first made in Koryo Dynasty (A.D. 918 - A.D. 1391), and since then it has become one of the best known Royal dishes. Traditionally, Mandoo was prepared for New Year’s Day celebration or other types of feasts.