Mandu, the Korean dumplings

There is a new Korean place in Korea Town on 32St, New York City. It is called Mandu, which means Korean dumpling. On its window, you can see two ajumma wrapping mixed meat into wrappers and it only means that the place serve only freshly made dumplings. The best ones are either cooked in delicious broth made from simmered meat and meat bones or you can have the steamed or fried ones. I usually cook my dumplings the Chinese way. And my dumplings are usually frozen, that is why you need to cook in small amount of water for few minutes and then later fried to give you the crispy dumpling skin. The Japanese version, the gyoza is cooked the same way. The Korean mandu is fried fresh and has the crispy skin on both sides. Both ways are good to me. I always enjoy my dumplings (cooked either mandu style or gyoza style).