Dumplings in South Korea - 29 Restaurant Picks

The broth of the seafood dumpling hotpot tastes like crab stew. Four kinds of dumplings, filled with black pork, kimchi…

The mandu jeongol is closer to dumpling shabu-shabu than a typical hot pot: vegetables and pre-boiled handmade dumpling…

Even with navigation, the roadside sign is easy to miss, and the parking lot only appears after a steep, rough driveway…

The thick wrappers on these big dumplings hold together through a long, rolling boil, and the filling is packed tight w…

The kimchi dumplings that staff fold in a corner of the dining room go straight into an anchovy-broth hot pot, simmerin…

The broth is so pale that parents assume it is safe for children, but it is steeped with Cheongyang chili seeds and car…

The Munhwa-dong mandu jeongol, a dumpling hot pot, comes with mild or spicy broth and a choice of meat dumplings, kimch…

Large handmade dumplings with thin wrappers, filled with minced meat, tofu, bean sprouts and chives, sit in clear beef…

In the dumpling hot pot (mandu jeongol), the beef shank and hand-made dumplings arrive already cooked; once the pot boi…

Mild pork dumplings and tangier kimchi ones, all folded in-house each day, can share a single pot when the mandu jeongo…

Starch slurry poured around the shrimp gunmandu sets into a thin, lacy skirt, and breaking through that crisp edge rele…

Cabbage, vegetables and mushrooms stand upright in the mandu jeongol, a dumpling hot pot, much like a millefeuille nabe…

Mandu-guk comes mild or spicy, and the only difference is a topping of fiery dried meat. The spicy bowl is simmered wit…

On the ground floor, workers roll dough, spoon in filling and pleat each wang mandu by hand before stacking them in tal…

While the hot pot comes to a boil, a steamed meat dumpling and a kimchi dumpling arrive for each person, and you end up…

With no dumpling soup on the menu, only mandu jeongol, the minimum order is two servings, and the dumplings come close…

At a worktable near the entrance, round wrappers are filled and pleated into large dumplings. The mandu jeongol simmers…

The dumplings are plump North Korean-style ones built around tofu rather than bursting with juice, and mandu-guk serves…

Ten pan-fried dumplings arrive joined at the edges in a single sheet; pulled apart, each has a thick, chewy wrapper cri…

Gullim mandu, rolled dumplings with almost no wrapper, come four to a serving and can be split between kimchi and pork.…

Vegetables and beef shabu go into the pot first; once the broth has picked up their flavor, the meat dumplings and kalg…

Starch water poured into the pan as the meat-and-shrimp dumplings fry leaves them joined by a thin, crisp sheet underne…

Open across from Busan Station in Chinatown since 1951, the shop still turns out Chinese-style dumplings. There are mea…

Only four kinds of dumplings leave this snack-bar-style kitchen near Sookmyung Women's University, and it has appeared…