mandu (food)

The name is cognate with the names of similar types of meat-filled dumplings along the Silk Road in Central Asia, such as Uyghur manta ({{lang|ug|مانتا}}), Turkish {{lang|tr|mantı}}, Kazakh mänti ({{lang|kk|мәнті}}), Uzbek {{lang|uz|manti}}, Afghan {{lang|uz|mantu}}, and Armenian mantʿi ({{lang|hy|մանթի}}).{{cite book|url=https://archive.org/details/everyoneeats00euge|url-access=registration|title=Everyone Eats: Understanding Food and Culture|last=Anderson|first=E. N.|publisher=New York University Press|year=2005|isbn=0-8147-0495-6|location=New York|pages=[https://archive.org/details/everyoneeats00euge/page/183 183]}}{{cite book|url=https://books.google.com/books?id=M0uMBi67IngC&pg=PA62|title=The Silk Road : A Very Short Introduction|last=Millward|first=James A.|publisher=Routledge|year=2013|isbn=978-0-19-978286-4|location=London|pages=62}} Chinese mántou ({{lang|zh-Hans|馒头}}; {{lang|zh-Hant|饅頭}}) is also considered a cognate, which used to mean meat-filled dumplings but now refers to steamed buns without any filling.{{cite book|author=James A. Millward|title=The Silk Road: A Very Short Introduction|url=https://books.google.com/books?id=j7VoAgAAQBAJ&q=mantou%20manti%20chinese%20turkish&pg=PA62|date=15 March 2013|publisher=Oxford University Press|isbn=978-0-19-979079-1|pages=62–}}{{cite book|author=Andrew Coe|title=Chop Suey: A Cultural History of Chinese Food in the United States|url=https://books.google.com/books?id=7Xqp1BplsSsC&q=mantou%20manti%20chinese%20turkish&pg=PA89|date=16 July 2009|publisher=Oxford University Press|isbn=978-0-19-975851-7|pages=89–}}{{cite book|title=PPC|url=https://books.google.com/books?id=ckAsAQAAMAAJ&q=mantou+manti+chinese|year=1983|publisher=Prospect Books|page=30}}{{cite web |url=http://www.fuchsiadunlop.com/dumpling-heaven-in-adelaide/ |title= Dumpling heaven in Adelaide | Fuchsia Dunlop|website=www.fuchsiadunlop.com |archive-url=https://web.archive.org/web/20160531003745/http://www.fuchsiadunlop.com/dumpling-heaven-in-adelaide/ |archive-date=2016-05-31}}

Mandu can be divided into gyoja ({{Korean|hangul=교자|hanja=餃子|labels=no}}) type and poja ({{Korean|hangul=포자|hanja=包子|labels=no}}) type.{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=110486|title=Mandu|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:만두|access-date=24 June 2017}} In Chinese, the categories of dumplings are called jiǎozi ({{lang|zh-Hans|饺子}}; {{lang|zh-Hant|餃子}}) and bāozi ({{lang|zh|包子}}) respectively, which are cognates with the Korean words. In Japanese, the former-type dumplings are called gyōza ({{lang|ja-Hani|餃子}}), which is also a cognate. In Mongolian, the latter-type dumplings are called buuz ({{lang|mn|бууз}}) and in Nepalese and Tibetan, they are called momo (मम, མོག་མོག) all of which is also cognates with the former.{{Cn|date=February 2025}}

Mandu are believed to have been first brought to Korea from the Yuan dynasty in the 14th century during the reign of the Goryeo dynasty.{{cite book |last=Pettid |first=Michael J. |title=Korean Cuisine: An Illustrated History |year=2008 |publisher=Reaktion Books |isbn=978-1-86189-348-2 |page=235 |url=https://books.google.com/books?id=wzJ7_WcLJSwC&pg=PA98 |access-date=10 October 2018}}{{in lang|ko}} [http://100.naver.com/100.nhn?docid=59581 Mandu] at Doosan Encyclopedia

The state religion of Goryeo was Buddhism, which discouraged the consumption of meat. The Mongolian incursion into Goryeo relaxed the religious prohibition against consuming meat, and mandu was among the newly imported dishes that included meat. {{Citation needed|date=June 2024}}

The first record of dumplings in Korea are seen in the Hyowooyeoljeon (효우열전/孝友列傳) in Goryeosa (고려사, 高麗史), and it is said that they were made by a naturalized Khitan during the reign of King Myeongjong of Goryeo.{{Citation needed|date=June 2024}}. When his father became ill, the doctor said, ‘If you eat your son’s meat, you can cure your illness.’ Then, he cut off his own thigh meat, mixed it with other ingredients, made dumplings, and fed it to his father. After that, his father was cured. In 1185, the king heard the story of his filial piety and ordered the ministers to discuss how to reward him. He erected Hongsalmun Gate to commend him and recorded his into historical records.{{Cite web |title=당당뉴스 모바일 사이트|url=http://www.dangdangnews.com/news/articleView.html?idxno=33210|access-date=2024-06-15 |website=m.dangdangnews.com |language=ko}}

Another possibility is mandu came to Korea at a much earlier period from the Middle East through the Silk Road. Historians point out many cuisines based on wheat, such as dumplings and noodles, which originated from Mesopotamia and gradually spread from there. It also spread east along the Silk Road, leaving many versions of mandu throughout Central and East Asia.{{in lang|ko}} [http://economy.hankooki.com/lpage/hotissue/200901/e2009012110150797010.htm Mandu] {{webarchive|url=https://archive.today/20120712190846/http://economy.hankooki.com/lpage/hotissue/200901/e2009012110150797010.htm |date=2012-07-12 }}, Hankook Ilbo, 2009-01-21

A Goryeo-era folk song, "Ssanghwajeom", tells a story of a mandu shop (ssanghwa meaning 'dumplings', and jeom meaning 'shop') run by a foreigner, probably of Central Asian origin.[https://terms.naver.com/entry.nhn?docId=3384604&cid=42701&categoryId=58382 Mandu], Great Food, Great Stories From Korea

If the dumplings are grilled or pan-fried, they are called gun-mandu ({{Korean|hangul=군만두|labels=no}}); when steamed, jjin-mandu ({{Korean|hangul=찐만두|labels=no}}); and when boiled, mul-mandu ({{Korean|hangul=물만두|labels=no}}).[http://english.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?cid=255817 Favorite foods], Korean Tourism Organization In North Korea, mandu styles vary in different regions of the country. In particular, Pulmuone is releasing cheese dumplings, sweet seed dumplings with sugar and spicy dumplings.{{Cite web|url=http://www.fnnews.com/news/201810181655347376|title=[Weekend 맛대맛] 조리법따라 맛이 바뀌다니.. 깜짝 놀랄 '만두'하지 |date=2018-10-18|website=www.fnnews.com|access-date=2019-05-23}}

• Mul-mandu ({{Korean|hangul=물만두|labels=no}}) means "boiled mandu".{{in lang|ko}} [http://kitchen.naver.com/food/viewDetail.nhn?foodId=248&foodMtrlTp=DI Mulmandu recipe], Naver kitchen
• Gun-mandu ({{Korean|hangul=군만두|labels=no}}) is pan-fried mandu. It is derived from guun-mandu 구운만두=>군만두 to mean "panned" dumplings.'.{{in lang|ko}} [http://krdic.naver.com/detail.nhn?docid=4572900&re=y Gunmandu], Naver dictionary{{in lang|ko}} [http://krdic.naver.com/detail.nhn?docid=25618200&re=y Yakimandu], Naver dictionary
• Jjin-mandu ({{Korean|hangul=찐만두|labels=no}}) is steamed, either in a traditional bamboo steamer or modern versions.
• Gullin-mandu ({{Korean|hangul=굴린만두|labels=no}}), also called gulmandu, is a variety of mandu in a ball shape without a covering. It is mainly eaten in summer.{{in lang|ko}}

[http://100.nate.com/dicsearch/pentry.html?s=K&i=275742&v=43 Gullin mandu] {{webarchive|url=https://web.archive.org/web/20110610051749/http://100.nate.com/dicsearch/pentry.html?s=K&i=275742&v=43 |date=2011-06-10 }} at Encyclopedia of Korean Culture

• Wang mandu ({{Korean|hangul=왕만두|labels=no}}) is a bun stuffed with pork and vegetables, similar to the Chinese baozi.
• Pyeonsu ({{Korean|hangul=편수|labels=no}}), mandu stuffed with vegetables in a rectangular shape. It is mainly eaten in summer and a local specialty of Kaesong, North Korea.{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=258329&v=42 Pyeonsu] {{webarchive|url=https://web.archive.org/web/20110610051837/http://100.nate.com/dicsearch/pentry.html?s=K&i=258329&v=42 |date=2011-06-10 }} at Encyclopedia of Korean Culture
• Eo-mandu ({{Korean|hangul=어만두|labels=no}}), mandu wrapped with sliced fish fillet. It was originally eaten in the Korean royal court and yangban (noble class) families.{{in lang|ko}} [https://web.archive.org/web/20110610051859/http://100.nate.com/dicsearch/pentry.html?s=K&i=249378&v=43 Eomandu] at Encyclopedia of Korean Culture
• Saengchi-mandu ({{Korean|hangul=생치만두|labels=no}}), mandu stuffed with pheasant meat, beef, and tofu, that was eaten in the Korean royal court and the Seoul area during winter.{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=242477&v=43 Saengchi mandu] {{webarchive|url=https://web.archive.org/web/20110610051916/http://100.nate.com/dicsearch/pentry.html?s=K&i=242477&v=43 |date=2011-06-10 }} at Encyclopedia of Korean Culture
• Seongnyu-mandu ({{Korean|hangul=석류만두|labels=no}}), literally "pomegranate dumpling" because of the shape.{{in lang|ko}} [http://danmee.chosun.com/site/data/html_dir/2008/02/14/2008021401063.html The three aesthetics of mandu] {{webarchive|url=https://web.archive.org/web/20110708151227/http://danmee.chosun.com/site/data/html_dir/2008/02/14/2008021401063.html |date=2011-07-08 }}, Lee Mi-jong ({{Korean|hangul=이미종|labels=no}}), Yeoseong Chosun, 2008-02-14.
• So-mandu ({{Korean|hangul=소만두|labels=no}}), mandu stuffed with only vegetables, which were originally eaten in Buddhist temples.{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=242487&v=43 Somandu] {{webarchive|url=https://web.archive.org/web/20110610051937/http://100.nate.com/dicsearch/pentry.html?s=K&i=242487&v=43 |date=2011-06-10 }} at Encyclopedia of Korean Culture
• Gyuasang ({{Korean|hangul=규아상|labels=no}}), mandu stuffed with shredded cucumber and minced beef in the shape of a sea cucumber. It is mainly eaten in the summer.{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=241838&v=44 Gyuasang] {{webarchive|url=https://web.archive.org/web/20110610051819/http://100.nate.com/dicsearch/pentry.html?s=K&i=241838&v=44 |date=2011-06-10 }} at Encyclopedia of Korean Culture{{in lang|ko}} [http://www.encyber.com/search_w/ctdetail.php?masterno=24885&contentno=24885 Gyuasang]{{dead link|date=January 2018 |bot=InternetArchiveBot |fix-attempted=yes }} at Doosan Encyclopedia
• Kimchi-mandu ({{Korean|hangul=김치만두|labels=no}}), mandu with stuffing which contains kimchi. The addition of kimchi gives it a spicier taste compared to other mandu.{{in lang|ko}} [http://100.naver.com/100.nhn?docid=828137 Kimchi mandu] at Doosan Encyclopedia
• Napjak-mandu ({{Korean|hangul=납작만두|labels=no}}), a Daegu specialty. As the name suggests (napjak in Korean means 'flat'), the mandu is not as plump as the other types. A small amount of chopped glass noodles and vegetables go inside the mandu. The mandu is then boiled once and pan-fried once, finished off with a dipping sauce made with soy sauce and red pepper powder, and garnished on top with vegetables.{{Cite web|url=http://www.kookje.co.kr/news2011/asp/newsbody.asp?code=0500&key=20200527.22017008229|title="최원준의 음식 사람 <10> 납작만두"|language=ko|website=Kookje News|access-date=2021-01-25|date=2020-05-26}}

Pork ravioli, Hangang, Paris 002.jpg|Gun-mandu (pan-fried dumplings)

Jjin-mandu 3.jpg|Jjin-mandu (steamed dumplings)

Mulmandu (boiled dumplings).jpg|Mul-mandu (boiled dumplings)

Wang-mandu.jpg|Wang-mandu (steamed bun dumplings)

10미-납작만두.jpg|Daegu napjak-mandu (flat dumplings)

Korean mandu dumplings.jpg|Common dumplings sold in Korean street restaurants

File:Korean.cuisine-Manduguk-01.jpg]]

Manduguk is a variety of Korean soup (guk) made with mandu in beef broth. In the Korean royal court, the dish was called byeongsi ({{lang|ko|병시; 餠匙}}) while in the Eumsik dimibang, a 17th-century cookbook, it was called "seokryutang" ({{Korean|hangul=석류탕|labels=no}}).{{in lang|ko}} [http://100.nate.com/dicsearch/pentry.html?s=K&i=242418&v=44 Manduguk] {{webarchive|url=https://web.archive.org/web/20110610050728/http://100.nate.com/dicsearch/pentry.html?s=K&i=242418&v=44 |date=2011-06-10 }} at Encyclopedia of Korean Culture

In Korean cuisine, mandu generally denotes a type of filled dumpling similar to the Mongolian buuz, a Tibetan-Nepalese momo and Turkic mantı, and some variations are similar to the Chinese jiaozi and the Japanese gyoza.{{Cn|date=February 2025}}

They are similar to pelmeni and pierogi in some Slavic cultures.{{Cn|date=February 2025}}

• In the 2003 South Korean film Oldboy, the protagonist Oh Dae-Su is fed a steady diet of fried mandu, the food that he detests the most, while he is imprisoned. After he is released, he visits various restaurants serving the dish to get clues and determine where he was held captive.{{in lang|ko}} [http://news.naver.com/main/read.nhn?mode=LSD&mid=sec&sid1=106&oid=001&aid=0000948024 Old Boy mandu], Yonhap News, 2005-03-21
• Wonder Girls member Ahn Sohee is often referred to as Mandu due to her cheeks resembling the shape of mandu.{{in lang|ko}} [http://joynews.inews24.com/php/news_view.php?g_menu=700100&g_serial=307052 Sohee hates nickname Mandu], Joy News 24, 2008-01-14
• In the 2020 DreamWorks animated series Kipo and the Age of Wonderbeasts, Kipo finds a mutated pig and names it Mandu because it resembles the dumpling.

• Mandu-guk
• Kozhukkatta
• Mandu-gwa
• Modak
• List of steamed foods

{{reflist|30em}}

• [https://web.archive.org/web/20061020220844/http://www.globalgourmet.com/food/kgk/1099/mandu.html Golden Mandu (Korean Dumplings)] (Kate's Global Kitchen, by Kate Heyhoe)
• [http://www.korean-cooking.com/mandu.html Traditional Mandu Recipe], Korean-Cooking.com

{{Dumplings}}

{{DEFAULTSORT:Mandu (Dumpling)}}

Category:Dumplings

Category:Korean cuisine

Category:Steamed foods

Category:Street food in South Korea