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Gunmandu
Kimchi Mandu
Manduguk
Mandu Jeongol

Mandu ( Kor. 만두 , 饅頭 ) are dumplings in Korean cuisine with a filling of minced meat , similar to Maultaschen . Various vegetable fillings are also possible, including kimchi .

variants

In addition to the different fillings, there are different types of preparation. You can boil, steam or fry them. They are similar to the pelmeni and pierogi of Slavic cuisine and the Bansch , Buuds (steamed) or Chuuschuur (deep-fried) of Mongolian cuisine .

Mandu are relatively often served in the seared version together with sesame-sprinkled soy sauce as a starter in Korean restaurants. In Korean cuisine, the filling of the pieces is similar to the Turkish manti , the Chinese jiaozi and the Japanese gyoza . When the dumplings have been fried , they are called Gunmandu ( Kor. 군만두 ). Mandu are also served in soups ( Kor. Manduguk ) or used as ingredients in stews ( Kor. Jeongol ).

origin

The name is derived from the Chinese mantou , steamed yeast dumplings with or without a filling. These are said to have come from a legend after the Three Kingdoms , when Zhuge Liang , a Shu Han military leader , introduced the custom of kneading steamed pieces of bread as imitations of the heads of prisoners.

Another tradition assumes that the dumplings were brought to Korea by the Mongols during the Goryeo rule.

See also

Web links

Commons : Mandu  - collection of images, videos and audio files

Individual evidence

  1. ^ Art of the Mandu . In: SEOUL magazine . No.  79 , February 2010, p. 62 (English).