Thinner but stronger
Softness with savory
It’s uniqueness comes from its ‘tastelessness.’ Starch noodles are put between thin Mandu(dumpling) shells to be formed into a semi-circle. And then the assembly is boiled briefly in water and served with soybean sauce. This food has been loved for more than 40 years. It was first developed to get rid of the ‘greasiness’ of the Chinese version of mandus in early 60s, with the fillings mainly composed of vegetables. Only very small amounts of starch noodles, leeks, carrots, and cabbages are used as filling per each piece of this popular version of mandu.