In 1947, a chef opened a restaurant in Busan and served a dish called “Wantan”; it has now become a local dish in Busan that everyone knows. Although it resembles mandu, it has thinner skin and smaller less stuffing that goes smoothly on the neck. The flour skin is so thin that it makes the insides seem visible. In stuffing, minced meat is used with chopped egg yolks, chestnut powder, cabbage, onions, and chives. The clean and refreshing soup is also good for hangovers.

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