What is the name of Korean dumplings?

Korean dumplings are called mandu. The name covers a broad family of filled dough parcels that may contain pork, beef, kimchi, tofu, vegetables, or glass noodles. Mandu can be steamed, boiled, pan-fried, or deep-fried, depending on the regional recipe and occasion.

Mandu entered Korean culinary history through cultural exchange with China and was already known during the Goryeo period. Historical records suggest that dumplings were once associated with elite or royal cuisine rather than everyday meals. Over time, they became a familiar home and street food, with many regional fillings and shapes.

Mandu is sometimes confused with ravioli, wonton, or Japanese gyoza because all are filled dough foods, but those names belong to different culinary traditions. Gyoja is a Korean dumpling style influenced by Chinese jiaozi, while mandu is the broader Korean term. When dumplings are simmered in broth, the resulting soup is called mandu-guk, a popular Korean comfort food.