 | |
| Type | Mandu |
|---|---|
| Place of origin | Korea |
| Associated cuisine | Korean cuisine |
| Main ingredients | Whitefish ( brown croaker or flathead grey mullet) |
| 200 kcal (837 kJ) [1] | |
| Korean name | |
| Hangul | 어만두 |
|---|---|
| Hanja | 魚饅頭 |
| Revised Romanization | eo-mandu |
| McCune–Reischauer | ŏ-mandu |
| IPA | [ʌ.man.du] |
Eo-mandu ( Korean: 어만두; Hanja: 魚饅頭; "fish dumpling") is a half-moon-shaped mandu (dumpling) prepared with filleted whitefish, most typically brown croakers, instead of flour dough as the wrapping. [2] [3] In the past, it formed part of Korean royal court cuisine, and was a popular dish among the yangban (upper class). [4] It was often served at summer birthday tables for elder family members. [4] It is commonly eaten during Buddha's Birthday. [5]
Preparation
Whitefish, such as brown croakers, flathead grey mullets, red seabreams, or olive flounders, is filleted into thin, 7–8 centimetres (2.8–3.1 in) long slices, seasoned with salt and ground black pepper, and pounded lightly with the back of the knife. [4] Common fillings include ground beef, shiitake mushrooms, cucumber, crumbled tofu, chopped scallions, minced garlic and toasted and ground sesame seeds. [3] The inner surface of each fish slice is dusted with mung bean starch, the filling is placed on it and it is then folded in half and sealed. [4] The edges of the dumplings are trimmed with kitchen scissors to create the half-moon shapes. [3] The dumplings are then coated with mung bean starch, and cooked either in boiling water or in the steamer lined with Boston ivy leaves. [4] Cooked dumplings are commonly served with a dipping sauce such as mustard or choganjang (soy sauce mixed with vinegar). [3] [4]
See also
References
- ^ "eomandu" 어만두 [Fish Fillet Dumpling]. Korean Food Foundation. Archived from the original on 31 July 2018. Retrieved 11 May 2017.
- ^ "[Korean Food Culture Series - Part 3] Special Food for Seasonal Occasions". Korea Tourism Organization. Archived from the original on 16 July 2012. Retrieved 28 June 2008.
- ^ a b c d "eo-mandu" 어만두. Doopedia (in Korean). Doosan Corporation. Retrieved 28 June 2008.
- ^ a b c d e f 강, 인희. "eo-mandu" 어만두. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 11 May 2017.
- ^ Seokgamoni lifeinkorea.com
External links
 | This Korean cuisine–related article is a stub. You can help Wikipedia by expanding it. |