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| mandu - www.healthnote25.com |
Mandu (만두) is a dumpling type made with flour
dough and contains seasoned meat. Mandu is a type of cuisine that originated in
China and entered Korea since the days of the Goryeo Dynasty (935-1397). At
this time the mandu is eaten in every winter and the celebration of the new
year of Seollal or Lunar New Year.
Mandu dough is made by
folded to make skin filled with various materials, such as meat, vegetables,
mushrooms, tofu and so on. Methods of making a variety of guides, among others,
are boiled in a hot (steamed) broth soup, steamed, fried or enjoyed in a cold
broth. There are various forms of mandu, among others round, half round,
square, oval and each region has a way of cooking and more variety. If eaten
with soup broth then called mandutguk (mandu soup).
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