| Type | Yumil-gwa |
|---|---|
| Place of origin | Korea |
| Associatedcuisine | Korean cuisine |
| Main ingredients | Wheat flour,jujube,cinnamon powder,honey |
| Ingredients generally used | Sesame oil,ginger juice,cheongju |
| Korean name | |
| Hangul | 만두과 |
| Hanja | 饅頭菓 |
| RR | mandugwa |
| MR | mandugwa |
| IPA | [man.du.ɡwa] |
Mandu-gwa (Korean: 만두과;Hanja: 饅頭菓) is a Korean sweetdumpling filled with sweetened ingredients and coated withjocheong (rice syrup). It is a type ofyumil-gwa, a deep-friedhangwa (Korean confection) made with wheat flour.[1]Mandu means "dumplings" andgwa means "confection".Mandu-gwa is typically eaten as adessert orbamcham (late-night snack).[2]
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The dough is prepared by siftingwheat flour and kneading it withsesame oil,honey,ginger juice and clear, refined rice wine known ascheongju.[3] The filling is usually made by mixing steamed, deseeded and mincedjujube,cinnamon powder and honey.[3] 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.[2] After frying the dough, the dumpling is marinated injocheong (rice syrup).[2]
