Mandu-gwa

Mandu-gwa

Type	Yumil-gwa
Place of origin	Korea
Associated cuisine	Korean cuisine
Main ingredients	Wheat flour, jujube, cinnamon powder, honey
Ingredients generally used	Sesame oil, ginger juice, cheongju

Korean name
Hangul	만두과
Hanja	饅頭まんじゅう菓
Revised Romanization	mandu-gwa
McCune–Reischauer	mandu-gwa
IPA	[man.du.ɡwa]

Mandu-gwa (Korean: 만두과; Hanja: 饅頭まんじゅう菓) 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. Mandu means "dumplings" and gwa means "confection". Mandu-gwa is typically eaten as a dessert or bamcham (late-night snack).

Preparation

The dough is prepared by sifting wheat flour and kneading it with sesame oil, honey, ginger juice and clear, refined rice wine known as cheongju. The filling is usually made by mixing steamed, deseeded and minced jujube, cinnamon powder and honey. Only a small amount of filling is put on a flattened piece of dough. The covering should be thick, to prevent the confectionery from bursting out after it is deep-fried. After frying the dough, the dumpling is marinated in jocheong (rice syrup).

See also

• Qatayef (a similar Arab dessert)