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Mandu are dumplings in Korean cuisine. First brought to Korea
by the Mongols, they are similar to what are called
pelmeni and pierogi in
some Slavic cultures. The name is a cognate to the names of similar types of
meat-filled dumplings in Central Asia, such as Turkish
manti, Kazakh
manty, and
Uzbek
manti. |
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Left: Korean-style
pan-fried mandu. |
It is also a cognate with the Chinese
mantou, although mantou is a
steamed bun rather than a dumpling.
In Korean cuisine, mandu generally denotes a type of filled dumplings similar to
the Mongolian
buuz and Turkish
manti, and some variations are similar to the
Chinese
jiaozi and the Japanese
gyoza. If the dumplings are grilled or fried,
they are called gunmandu. Mandu are usually served with a dipping sauce
made of soy sauce and vinegar.
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Manduguk is a variety of Korean soup (guk) made by boiling
mandu stuffed with ground meat, and another filling in a beef broth. Generally, eggs are added in the manner one makes egg
drop soup, sliced gim (laver) is added on top as a garnish. |
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Left: Manduguk. |
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