Pan-fried mandu are dumplings made by wrapping filling in thin flour wrappers and pan-frying them. The outside is golden and crispy, while the inside remains juicy. The filling is usually made by mixing ground pork, napa cabbage, garlic chives, and glass noodles. Pan-fried mandu is eaten by dipping them into a tangy and savory sauce made with soy sauce and vinegar. They are popular as a snack, side dish, or bar food, and are often ordered together with black bean sauce noodles or spicy seafood noodle soup at Chinese restaurants.
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