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5 foods match this view. Search local names, narrow the map, or follow a category.
Pyongan, North Korea
굴만두
Small dumplings without a thick covering, listed as a Pyongan province representative dish; the wrapper is thin and the filling is mostly meat and vegetables; steamed and served in quantity; a Pyongan specialty that emphasizes the filling over the dough; eaten with soy sauce and vinegar.
South Korea
왕만두
Large, round steamed buns with a thick wrapper and generous filling of pork, beef, sprouts, tofu, and kimchi.
North Korea
만두
Korean dumplings filled with a mixture of meat, tofu, vegetables, and glass noodles, available steamed, boiled, pan-fried, or deep-fried.
Kaesong, North Korea
편수
Square-shaped mandu (dumplings) popular in Kaesong; stuffed with seasoned meat and vegetables; the square shape distinguishes them from the round or crescent mandu of other regions; a Kaesong specialty reflecting the historic city's refined culinary tradition; served steamed or in soup.
South Korea
야채만두
Dumplings filled with cabbage, chives, mushrooms, and tofu, without meat, a lighter alternative to traditional mandu.