Mandoo

Mandoo are Korean dumplings, the chief attraction at 32nd Street’s Mandoo Bar, where they’re hand-formed in the window by a pair of nimble-fingered women who stop traffic with their engaging labors.

Once prepared, the mandoo are cooked to order in a medium-sized kettle for boiling or a wok-like casserole for pan-frying.

Gyoza is the Japanese version of this type of dumpling and mandoo the Korean version. They may be filled with pork or have a vegetarian stuffing; usually, their skin is somewhat thinner. You can buy gyoza or mandoo skins at the market or just roll the Chinese skins a little thinner yourself. […] Mandoo are Korean dumplings almost identical to gyoza, though they are more often steamed than panfried.

Simon satisfied himself with a plate of steamed mandoo. The half-moon dumplings were presented before him in a radial design, and he began to eat them in clockwise order.

Korean classics such as pajeon, bibimbap and mandoo are re-imagined with ingredients like cauliflower ricotta, fennel kimchi, and king oyster mushroom confit.