North and South Korea may be separated by a heavily fortified border, but there’s a culinary link that defies that separation. In fact, there are many types of North Korean foods that are popular in South Korea, and dumplings are one of them. Korean dumplings share a similar shape with Chinese jiaozi and baozi, as well as Japanese gyoza, and are all referred to as mandu in Korea. Due to the colder climate, rice cultivation is less viable in North Korea, leading to a greater reliance on flour- and buckwheat-based dishes. Mandu, made from wheat flour dough, is a staple food in the north, typically larger, more rustic, and filled with a generous mixture of tofu and mung bean sprouts. Compared to South Korean mandu, North Korean-style dumplings are known for being milder and more comforting.