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Mandu (Korean: 만두), or mandoo, are dumplings in Korean cuisine. [1] [2] Mandu can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula. [3] Mandu were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as pojangmacha and ...
Mandu-gwa (Korean: 만두과; Hanja: 饅頭菓) is a Korean sweet dumpling filled with sweetened ingredients and coated with jocheong (rice syrup). It is a type of yumil-gwa, a deep-fried hangwa (Korean confection) made with wheat flour. [1] Mandu means "dumplings" and gwa means "confection".
Mandu was called sanghwa (쌍화) or gyoja (교자) until the mid-Joseon Dynasty and became a local specialty of the Pyongan and Hamgyong regions, as both wheat and buckwheat — the main ingredients for flour — were mainly cultivated in the north. [4] Mandu was made and cooked in various ways, including manduguk.
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Manti (Turkic) and mandu (Korean), filled dumplings with the names being cognate with mantou and manjū; Momiji Manju; Nikuman; Tangyuan; Kozhukkatta is a steamed dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti in South India.
Cuckoo rice cookers. Cuckoo manufactures small home appliances, notably Korean-style pressure rice cookers.Korean-style cookers (0.8 kg to 0.9 kg cooking pressure) typically gelatinize rice starches more completely than Japanese-style cookers (0.4 kg to 0.6 kg cooking pressure) resulting in a more glutinous and marginally more nutritious cooked rice.
Tteokguk (떡국) is a soup made of tteok (glutinous rice cakes) Jangguk mandu (장국만두): kimchi, pork, and tofu are used as filling. Saengchi mandu (생치만두): ring neck pheasant, dropwort, cabbage, and shiitake mushrooms are used as filling. Buckwheat dough is used. The prepared saengchi mandu is then boiled in meat stock.
Jobap, a bowl of mixed steamed rice and millet, is commonly served in place of ssalbap (steamed rice), and foods made with grain flour such as noodle dishes, especially naengmyeon (cold buckwheat noodles), and mandu (dumplings) are common Pyongan dishes. The cuisine's taste is generally bland, with fatty foods being enjoyed during winter.