Made from flour dough, dumplings are undeniably one of the most popular comfort food for many East Asians. Whether you call it as mandu, gyoza or jiaozi, these dumplings will make you crave for it any time of the day. Scroll down to learn more about these delicious dumplings!
SOUTH KOREA: MANDU
Firstly, let’s begin with mandu, the Koreans’ version of dumplings. For your information, there are different names for different ways of serving the mandus. Mulmandu is boiled dumplings, jjinmandu is steamed, and gunmandu is fried.
Meanwhile, fillings range from pork, beef, seafood to Korea’s iconic kimchi. Mandus is also popular during celebrations and families in Korea. They date back to the Goryeo Dynasty when a group of Chinese Uighurs arrived and opened up dumpling shops. However, there are a number of variations to this tale.
Secondly, we have the iconic Japanese pan-fried, crispy gyoza. Now, the gyoza has a more prominent garlic flavour than the typical dumplings of Asia.
Usually, pan-fried on one side, gyoza is a popular weeknight meal. You can find these mouthwatering dumplings being served at specialty shops, izakaya, ramen shops, grocery stores or even at festivals in Japan.
Finally, don’t forget the jiaozi. Ancestor of mandu and gyoza, it is commonly eaten in the northern provinces in China. They are one of the major foods eaten during the Chinese New Year as well.
Typically, jiaozi can be boiled, steamed or pan-fried. Filled with meat and vegetables, jiaozi symbolizes wealth, with some occasionally hiding a coin inside one of the dumplings.