Mandu 만두 Dumplings
My student from South Korea shared her mom's recipe. I tried making mandu dumplings, and they all love it.
Mandu are dumplings in Korean cuisine. First brought to Korea by the Mongols, they are similar to pelmeni and pierogi in some Slavic cultures. The name is a cognate to the names of similar types of meat-filled dumplings in Central Asia, such as Turkish manti, Kazakh manty, and Uzbek manti. It is also a cognate with the Chinese mantou, although mantou is a steamed bun rather than a dumpling.
In Korean cuisine, mandu generally denotes a type of filled dumplings similar to the Mongolian buuz and Turkish mantı, and some variations are similar to the Chinese jiaozi and the Japanese gyoza. If the dumplings are grilled or fried, they are called gunmandu (군만두); when steamed jjinmandu (찐만두); and when boiled, mulmandu (물만두).  Mandu are usually served with a dipping sauce made of soy sauce and vinegar.
more info: http://en.wikipedia.org/wiki/Mandu_%28dumpling%29