Mandu (dumpling)
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 Korean-style fried mandu |
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Mandu are dumplings in Korean cuisine. They are similar to what are called pelmeni and pierogi in some Slavic cultures. In the Mongolian cuisine, dumplings are called bansh (boiled), buuz (steamed), or khuushuur (fried).
The name is cognate with mantou in Chinese, which now normally refers to steamed buns without fillings.
In Korean cuisine, mandu denotes a type of filled dumplings similar to the Turkish mantı, the Chinese jiaozi, and the Japanese gyoza. If the dumplings are fried, they are called gunmandu (군만두), which literally means roasted mandu.
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[edit] Type
[edit] Gunmandu
Gunmandu is fried mandu, the Korean version of potsticker. The word literally means "baked mandu", though it is usually pan-fried.
[edit] Kimchi mandu
The stuffing contains kimchi. Stuffing of mandu and songpyeon is called "so" (소). Thanks to addition of kimchi, its taste is a bit sourish compared to other mandu. Its color is also somewhat red.
[edit] Mulmandu
The word itself means "water mandu" since is steamed by water, thus the name. Usually, Koreans use double-typed pan - pour water in the underlying part and put mandu on upper one. By boiling water, the mandu is cooked by the rising steam.
[edit] Manduguk
Mandu soup. It is similar to tteokguk. Generally, eggs are added in the manner one makes egg drop soup, sliced gim (laver) is added on top as a garnish.
[edit] See also
[edit] External links
- Golden Mandu (Korean Dumplings) (Kate's Global Kitchen, by Kate Heyhoe)
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