Mandu are Korea's dumplings, and gun mandu are the pan-fried version: golden and crunchy on the bottom, juicy inside. They turn up on almost every Korean restaurant menu.
The filling is what sets them apart from gyoza and jiaozi. Pork mince is mixed with chopped kimchi, crumbled tofu and glass noodles, seasoned with soy sauce and sesame oil.
Use store-bought round dumpling wrappers. Fold a big batch and freeze half for an even faster dinner.
