How to go on a dumpling crawl in Koreatown

Los Angeles is home to a vibrant, bustling Koreatown with the largest number of Koreans outside of Korea. It’s a huge food mecca where you can find loads of Korean food and lots of dumplings.

Korean mandus come in all shapes and sizes, with both sweet and savory fillings. In this week’s episode, we’ll visit three therapists. First, we went to Pao Jao Dumpling House, a stall inside the food court in Koreatown Plaza. Owners Eunice Lee and Seong Cho moved to the US from Seoul in the ’90s. At the stall, I met Koreatown Running Club co-founder and Love Hour burger co-owner Michael Pak for a taste. some spicy shrimp dumplings and Pao Jao’s grilled fried dumplings.

At CHD Mandu, a dumpling restaurant with roots in Seoul, owner Jihyung Park showed us how to make the restaurant’s signature mandu sampler, which includes galbi, shrimp, pork, kimchi, and stuffed mandu jalapeño. The dumplings are pan-fried until crispy on both sides and served with a variety of dipping sauces including spicy mayo, lemon mayo, and gourmet soy sauce.

Last stop is Myung In to enjoy some Chinese-Korean dumplings by Jessica Kim. Kim, said she went to China to learn how to make dumplings, making various styles, but the softball-sized steamed King mandu is the most popular. Soft dumplings filled with pork and kimchi, pork and vegetables or sweet red beans. I was mesmerized as I watched Kim and chef Li Li fold, fold and shape the mandu. Forget orange puppy. Orange dumplings should be a thing.

Restaurants featured in this episode

Pao Jao Dumpling House928 S. Western Ave., Los Angeles, (213) 385-1881,

CHD3377 Wilshire Blvd., #104, Los Angeles, (213) 334-4333,

Myung In, 3109 W. Olympic Blvd., Ste. B, Los Angeles, (213) 381-3568 How to go on a dumpling crawl in Koreatown

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