Mandu can be divided intogyoja (교자;餃子) type andpoja (포자;包子) type.[11] In Chinese, the categories of dumplings are calledjiǎozi (traditional Chinese:餃子;simplified Chinese:饺子) andbāozi (包子) respectively, which are cognates with the Korean words gyoja and poja. In Japanese, the former-type dumplings are calledgyōza (餃子), which is also a cognate. InMongolian, the latter-type dumplings are calledbuuz (бууз) and inNepalese andTibetan, they are calledmomo (मम, མོག་མོག) which are cognates with the former.[citation needed]
Mandu are believed to have been first brought to Korea from theYuan dynasty in the 14th century during the reign of theGoryeo dynasty.[12][13]
The state religion of Goryeo wasBuddhism, which discouraged the consumption of meat. The Mongolian incursion into Goryeo relaxed the religious prohibition against consuming meat, andmandu was among the newly imported dishes that included meat.[citation needed]
The first record of dumplings in Korea are seen in the textHyouyŏljŏn (효우열전;孝友列傳) in the history textGoryeosa. In the text, dumplings were said to be made by a naturalizedKhitan person during the reign of KingMyeongjong of Goryeo.[citation needed]. 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.[14]
Another possibility ismandu came to Korea at a much earlier period from theMiddle East through theSilk Road. Historians point out many cuisines based on wheat, such as dumplings andnoodles, which originated fromMesopotamia and gradually spread from there. It also spread east along the Silk Road, leaving many versions ofmandu throughout Central and East Asia.[15]
A Goryeo-era folk song, "Ssanghwajeom", tells a story of a mandu shop (ssanghwa meaning 'dumplings', andjeom meaning 'shop') run by a foreigner, probably ofCentral Asian origin.[12][16]
If the dumplings are grilled or pan-fried, they are calledgun-mandu (군만두); when steamed,jjin-mandu (찐만두); and when boiled,mul-mandu (물만두).[17] 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.[18]
Gun-mandu (군만두) is pan-friedmandu. It is derived from guun-mandu 구운만두=>군만두 to mean "panned" dumplings.'.[20][21]
Jjin-mandu (찐만두) is steamed, either in a traditional bamboo steamer or modern versions.[13]
Gullin-mandu (굴린만두), also calledgulmandu, is a variety ofmandu in a ball shape without a covering. It is mainly eaten in summer.[22]
Wang mandu (왕만두) is a bun stuffed with pork and vegetables, similar to the Chinesebaozi.
Pyeonsu (편수), mandu stuffed with vegetables in a rectangular shape. It is mainly eaten in summer and a local specialty ofKaesong, North Korea.[23]
Eo-mandu (어만두), mandu wrapped with slicedfishfillet. It was originally eaten in the Korean royal court andyangban (noble class) families.[24]
Saengchi-mandu (생치만두), mandu stuffed with pheasant meat, beef, and tofu, that was eaten in the Korean royal court and the Seoul area during winter.[25]
So-mandu (소만두), mandu stuffed with only vegetables, which were originally eaten in Buddhist temples.[27]
Gyuasang (규아상), mandu stuffed with shredded cucumber and minced beef in the shape of asea cucumber. It is mainly eaten in the summer.[28][29]
Kimchi-mandu (김치만두), mandu with stuffing which contains kimchi. The addition of kimchi gives it a spicier taste compared to othermandu.[30]
Napjak-mandu (납작만두), aDaegu 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.[31]
Manduguk is a variety ofKorean soup (guk) made withmandu in beef broth. In the Korean royal court, the dish was calledbyeongsi (병시;餠匙) while in theŬmsik timibang, a 17th-century cookbook, it was calledseokryutang (석류탕).[32]
In Korean cuisine,mandu generally denotes a type of filleddumpling similar to the Mongolianbuuz, a Tibetan-Nepalesemomo and Turkicmantı, and some variations are similar to the Chinesejiaozi and the Japanesegyoza.[citation needed]
In the 2003 South Korean filmOldboy, the protagonist Oh Dae-Su is fed a steady diet of friedmandu, 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.[33]
Wonder Girls memberAhn Sohee is often referred to asMandu due to her cheeks resembling the shape ofmandu.[34]
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