Chef Jeong-sun
Gun-mandu (Pan-Fried Korean Dumplings)
Crescent mandu with a browned, crackling belly and a juicy pork, tofu, chive, and noodle filling, cooked by the plain restaurant trick: oil first, water next, lid on, then crisp again.
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Chef Jeong-sun
Gyuasang (Court Sea-Cucumber Dumplings)
A summer court dumpling with thin wheat skins, beef, cucumber, and shiitake, pleated into ridged crescents to resemble prized haesam and served cool for a special table.
Chef Jeong-sun
Twigim-mandu (Deep-Fried Dumplings)
Blistered bunsik-shop dumplings filled with pork, tofu, chives, and just enough glass noodle, fried from cold so the wrapper crisps before the filling dries out.
Chef Jeong-sun
Gamja-mandu (Gangwon Potato Dumplings)
Gangwon-style potato dumplings with a bouncy, near-translucent wrapper made from grated raw potato and starch, wrapped around pork and garlic chives, then steamed until tender and glossy.
Chef Jeong-sun
Jjin-mandu (Steamed Korean Dumplings)
Thin dumpling skins wrapped around pork, tofu, cabbage, and chives, set over a covered pot until tender, with the filling squeezed dry so the pleats stay closed.
Chef Jeong-sun
Nabjak-mandu (Daegu Flat Dumplings)
Daegu's thin, nearly empty market dumpling, filled with just enough glass noodle and chive to count, griddled flat until crisp at the edges and eaten with sharp scallion soy.
Chef Jeong-sun
Yachae-mandu (Vegetable Dumplings)
Meatless Korean dumplings packed with cabbage, chives, mushrooms, tofu, and glass noodles, folded for the freezer or the pan, with the filling wrung dry before it ever meets the wrapper.
Chef Jeong-sun
Pyeonsu (Kaesong Square Summer Dumplings)
Square summer mandu from Kaesong, filled with zucchini, beef, tofu, and pine nuts, boiled just until tender and chilled in clear broth so the green filling shows through.
Chef Jeong-sun
Tteok-manduguk (Rice Cake and Dumpling Soup)
Where the rice-cake New Year bowl meets northern dumpling comfort: chewy oval tteok and plump mandu in clear broth, finished cleanly for Seollal.
Chef Jeong-sun
Saeu-mandu (Shrimp Dumplings)
Shrimp dumplings with snap inside the bite, half the shrimp chopped into the pork and tofu filling, half left in pieces so each mandu tastes clearly of the sea.
Chef Jeong-sun
Eomandu (Fish-Wrapped Dumplings)
Thin slices of white fish stand in for dumpling wrappers, folded around a restrained beef and mushroom filling, then steamed until pale, tender, and worthy of a summer dinner table.
Chef Jeong-sun
Manduguk (Korean Dumpling Soup)
A clear Seollal bowl of handmade mandu in beef broth, finished with egg ribbons and gim, the northern and Seoul way of greeting the year one dumpling at a time.
Chef Jeong-sun
Bibim-mandu (비빔만두, Spicy Mixed Dumplings)
Daegu market flat dumplings, crisp at the edges and soft in the middle, tossed with cold shredded vegetables and a measured gochujang-vinegar sauce that should bite, not bury the cabbage.
Chef Jeong-sun
Sungchae-mandu (숭채만두, Cabbage-Leaf Dumplings)
A recorded late-Joseon dumpling wrapped in blanched cabbage instead of dough, filled with beef, tofu, sprouts, and mushroom, then steamed until the leaf turns translucent over the clean, savory center.
Chef Jeong-sun
Mul-mandu (물만두, Boiled Dumplings)
Thin-skinned Korean dumplings boiled until the wrappers turn glossy and the filling sets, served hot with a sharp soy-vinegar dip, light enough for a weeknight and careful enough to write down.
Chef Jeong-sun
Kimchi-mandu (Kimchi Dumplings)
Well-sour kimchi, wrung out hard and chopped fine, folded with pork, tofu, and glass noodles into dumplings that can be boiled for soup or pan-fried for the table.
Chef Jeong-sun
Wang-mandu (Giant Steamed Bun Dumplings)
The big market-cart mandu with a soft leavened wrapper and a generous pork, tofu, noodle, and vegetable filling, built large enough that one dumpling can feed a hungry person.
Chef Jeong-sun
Kaesong-mandu (개성만두, Kaesong New Year Dumplings)
Large, thin-skinned Kaesong mandu filled with pork, tofu, kimchi, and bean sprouts, poached gently and served two to a bowl in clear beef broth for the New Year table.
Chef Jeong-sun
Gogi-mandu (고기만두, Meat Dumplings)
The mandu all the others grow from: pork, tofu, garlic chives, cabbage, and glass noodles wrung dry, seasoned carefully, test-fried once, then folded for the pan, pot, or freezer.
Chef Jeong-sun
Gullim-mandu (Pyongan Skinless Dumplings)
The wrapper that never was: northern dumpling filling rolled into tender balls, dusted with flour, dipped in egg, and simmered until a thin skin forms in the broth.
Chef Jeong-sun
Galbi-mandu (갈비만두, Galbi Dumplings)
A modern market dumpling filled with pork seasoned in the galbi manner: soy, pear, garlic, sesame, and scallion, folded thin so the wrapper stays tender and the meat still tastes of meat.
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