Jin Mandu 진만두

The wrappers look thick, yet they have a chewy, almost sticky texture unlike ordinary mandu, and the filling holds juice that tastes more like clear meat broth than grease. Laozi zhengjiao and the shrimp-and-meat xiaolongbao show this best, while guotie are pan-fried until one side turns crisp. Huanggua, a lightly sweet and sour cucumber dish, cuts through the saltiness. Jasmine tea brewed from loose leaves arrives before the food. The shop sits in an alley off Wausan-ro 29-gil in Hongdae.