Mandu are Korean dumplings, which can be fried, steamed or added to soup. I typically like to make a lot of mandu and freeze for later use since they are pretty time-consuming. I'm also including a link for a classic mandu recipe (beef, pork & cabbage) since this version uses shrimp. I leave the tails on for a fun twist.
Shred cabbage and carrot very thinly lengthwise. Sprinkle with dash of salt and pepper, drain and stir fry for 2-3 minutes.
Cut chives into 1/2" long strips, and mix it with the slightly cooked carrot and cabbage.
Peel the shells off the shrimp and devein, but leave tails on – sprinkle with dash salt and pepper.
Taking a dumpling skin, place a small scoop of the vegetable mixture in the center. Place a shrimp with the tail outside of the skin. Seal the edges tightly around the tail.
Fry the mandu on a skillet with some vegetable oil -- my preferred method is to brown one side, then steam by sprinkling water and covering. After the water has evaporated, I then fry the other side uncovered for a few minutes again. Serve with or without yangnyeom (seasoned soy sauce).