| 词条 | Mandu-gwa |
| 释义 |
| name = Mandu-gwa | image = | caption = | alternate_name = | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = Yumil-gwa | course = | served = | main_ingredient = Wheat flour, jujube, cinnamon powder, honey | minor_ingredient = Sesame oil, ginger juice, cheongju | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|만두과}} | hanja = {{lang|ko-Hant|饅頭菓}} | rr = mandu-gwa | mr = mandu-kwa | koreanipa = {{IPA-ko|man.du.ɡwa|}} }}{{Korean cuisine}}Mandu-gwa ({{Korean|hangul=만두과|hanja=饅頭菓|labels=no}}) is a Korean sweet dumpling filled with sweetened ingredients and coated with jocheong (rice syrup).. It is a type of yumil-gwa, a deep-fried hangwa (Korean confection) made with wheat flour.[1] Mandu means "dumplings" and gwa means "confection". Mandu-gwa is typically eaten as a dessert or bamcham (late-night snack).[2] PreparationThe dough is prepared by sifting wheat flour and kneading it with sesame oil, honey, ginger juice and clear, refined rice wine known as cheongju.[3] The filling is usually made by mixing steamed, deseeded and minced jujube, 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 in jocheong (rice syrup).[2] See also
References1. ^{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=422806|title=mandu-gwa|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:만두과|access-date=16 June 2017}} {{Korea-dessert-stub}}2. ^1 2 {{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000813187|title=mandu-gwa|website=Doopedia|publisher=Doosan Corporation|language=ko|script-title=ko:만두과|access-date=16 June 2017}} 3. ^1 {{Cite journal|last=Kwon|first=Yong-Seok|last2=Kim|first2=Young|last3=Kim|first3=Yang-Suk|last4=Choe|first4=Jeong-Sook|last5=Lee|first5=Jin-Young|year=2012|title=An Exploratory Study on Kwa-Jung-ryu of Head Families|url=http://koreascience.or.kr/journal/view.jsp?kj=SSMHB4&py=2012&vnc=v27n6&sp=588|journal=Journal of the Korean Society of Food Culture|language=ko|volume=27|issue=6|pages=588–597|doi=10.7318/kjfc/2012.27.6.588}} 3 : Deep fried foods|Dumplings|Hangwa |
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