Mandu are Korean dumplings that are typically filled with various combinations of meat and vegetables. The varieties may include tofu or shrimps, as well as meat-free versions. The most common choices are pork, beef, cabbage, kimchi, bean sprouts, onions, scallions, and mushrooms, but the ingredients can vary depending on the season.

Although there are many theories of their origin, it is not precisely known when mandu dumplings first appeared in South Korea, but they are associated with other types of stuffed dumplings found in Turkey, Central Asia, China, and Japan. Nowadays, these traditional dumplings are an everyday dish, but in the past, they were only served at the royal court or on special occasions.

The dumplings can be steamed, deep-fried, pan-fried, or boiled, and they are usually served with a dipping sauce on the side.