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.

2001, New York, volume 34, page 32

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.

2005, Mark Bittman, The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home, Double B Publishing, Inc./Broadway Books, →ISBN

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.

2007, Angela Mi Young Hur, The Queens of K-Town, MacAdam/Cage, →ISBN, page 82

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

2012, M.V. Kunda, Ed Im, Kunda Eats Best New Restaurants in America, 2012 edition, New York, N.Y.: Vayu Publishing, →ISBN, page 110