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Korean-style serving of Pan-fried dumplings

군만두 · Pan-fried dumplings

Pan-fried dumplings

군만두

What exactly is it?

These dumplings are cooked in oil for a golden crust. Some are pan-fried on one side; others are fried more evenly all over. Korean-Chinese restaurants commonly serve them alongside jjajangmyeon or jjamppong for sharing.

Main ingredients

Dumpling wrappers, pork and vegetable filling, oil; soy sauce and vinegar for dipping

Ordering and serving

Separate the dumplings gently. The filling can be hotter than the crust; a little vinegar in the soy dip adds acidity.

Origins and changes

The name identifies the cooking method rather than a fixed filling. Frying creates a crisp wrapper instead of the soft surface of steamed mandu, making it a useful side to noodle soups.

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Pan-fried dumplings

군만두

Main ingredients
Dumpling wrappers, pork and vegetable filling, oil; soy sauce and vinegar for dipping
Flavor and character
These dumplings are cooked in oil for a golden crust. Some are pan-fried on one side; others are fried more evenly all over. Korean-Chinese restaurants commonly serve them alongside jjajangmyeon or jjamppong for sharing.
How to eat it
Separate the dumplings gently. The filling can be hotter than the crust; a little vinegar in the soy dip adds acidity.
Read about this dish →

Dumplings

만두

Main ingredients
Wheat wrappers, minced meat, tofu and vegetables; optional kimchi or glass noodles
Flavor and character
A wrapper encloses fillings such as minced meat, tofu and vegetables. Meat and kimchi versions differ in seasoning, and dumplings can be steamed, fried or cooked in soup. Large wangmandu may have a thicker, bread-like outer layer.
How to eat it
Kimchi mandu does not necessarily contain only kimchi. Pork or seafood seasoning may be included; check even a vegetable-named dumpling if you avoid meat.
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