The mandu recipe makes more than you’ll be able to fit in the pot, which is a very good problem to have: just freeze any extra and reheat them whenever you’re in the mood for dumplings.

I learned to make mandu - Korean dumplings that can be steamed, boiled, pan-fried or deep-fried - from a Korean friend, who insisted on making her own wrappers. It's not difficult, but it does ...