Wang Mandu, meaning “king dumpling,” is traditionally served during Korean Lunar New Year (Seollal) as a symbol of wealth and abundance. The large, fluffy buns represent prosperity, and families often make them together as a festive ritual.

In South Korea, Wang Mandu are usually filled with pork, chives, and kimchi, while in the northern regions they may include beef or tofu. Some families add sweet potato starch to the dough for extra chewiness.

Traditionally, Wang Mandu are steamed in a large bamboo steamer and served hot on a platter with a soy‑vinegar dipping sauce. They are eaten alongside other New Year dishes like tteokguk (rice‑cake soup) and jeon (pancakes).

Wang Mandu are most closely linked to Seollal (Lunar New Year) but are also made for birthdays, weddings, and harvest festivals as a sign of good fortune and communal sharing.

Korean cuisine features many dumpling types, such as mandu (small bite‑size) and kimchi mandu. Wang Mandu stands out as the largest, yeasted version, highlighting the Korean love of soft, steamed breads filled with savory mixtures.

Traditional Wang Mandu use pork, Korean chives, and a yeasted wheat dough. Acceptable modern substitutes include ground beef (as in this recipe), chicken, or plant‑based meat, and gluten‑free flour blends for the dough if needed.

Wang Mandu pairs beautifully with tteokguk (rice‑cake soup), kimchi, Korean spinach side dish (sigeumchi namul), and a light barley tea (bori cha) to balance the richness.

Wang Mandu’s unique feature is its yeasted, fluffy dough that is larger than typical mandu, giving it a bread‑like texture while still delivering a savory filling, bridging the gap between dumplings and buns.

Common pitfalls include using water that’s too hot for the yeast, over‑kneading which makes the dough tough, rolling the wrappers too thick, and not sealing the edges tightly, which leads to steam leaks.

Cooking the filling first ensures the ground beef is fully cooked and develops deep umami flavors through browning, eliminating the risk of undercooked meat during the short steaming step.

Yes. After shaping, place the dumplings on a parchment‑lined tray and freeze. When ready to serve, steam directly from frozen, adding 5‑7 extra minutes. Cooked dumplings can be refrigerated for up to three days.

The YouTube channel NYT Cooking, produced by The New York Times, specializes in high‑quality, editorial‑driven cooking videos that blend classic techniques with contemporary twists, often highlighting seasonal and cultural dishes.

NYT Cooking focuses on storytelling and cultural context, presenting Korean recipes with clear, step‑by‑step instructions and adaptations for American home cooks, whereas many Korean‑specific channels may assume familiarity with traditional techniques.