Korean dumplings

Korean dumplings

Mandu-guk () or dumpling soup is a variety of Korean soup (guk) made by boiling mandu (dumplings) in a beef broth or anchovy broth mixed with beaten egg.

Eo-mandu () is a half-moon-shaped mandu (dumpling) prepared with filleted whitefish, most typically brown croakers, instead of flour dough as the wrapping. In the past, it formed part of Korean royal court cuisine, and was a popular dish among the yangban (upper class). It was often served at summer birthday tables for elder family members. It is commonly eaten during Buddha's Birthday.

'''' () is a square-shaped mandu (dumpling) in Korean cuisine. It is a food typically served in summer, served chilled, and dipped in soy sauce and vinegar. The city of Gaeseong is famous for its pyeonsu''.