Mandu-gwa

{{Short description|Korean sweet dumpling}} {{Infobox food | 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]], [[Cinnamomum cassia|cinnamon]] powder, [[honey]] | minor_ingredient = [[Sesame oil]], [[ginger]] juice, ''[[cheongju (wine)|cheongju]]'' | variations = | serving_size = | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = | module = {{Infobox Korean name/auto | child = yes | hangul = 만두과 | hanja = 饅頭菓 | ipa = {{IPA|ko|man.du.ɡwa|}} }} }}

'''''Mandu-gwa''''' ({{Korean|hangul=만두과|hanja=饅頭菓}}) 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.<ref name="SKLD">{{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|archive-date=16 August 2017|archive-url=https://web.archive.org/web/20170816104537/http://stdweb2.korean.go.kr/search/View.jsp?idx=422806|url-status=dead}}</ref> [[Mandu (food)|Mandu]] means "dumplings" and ''gwa'' means "confection". ''Mandu-gwa'' is typically eaten as a [[dessert]] or ''[[bamcham]]'' (late-night snack).<ref name="Doo">{{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}}</ref>

== Preparation == {{Korean cuisine}} The dough is prepared by sifting [[wheat flour]] and kneading it with [[sesame oil]], [[honey]], [[ginger]] juice and clear, refined rice wine known as ''[[cheongju (wine)|cheongju]]''.<ref name="Kwon">{{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|doi-access=free|url-access=subscription}}</ref> The filling is usually made by mixing steamed, deseeded and minced [[jujube]], [[Cinnamomum cassia|cinnamon]] powder and honey.<ref name="Kwon" /> 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.<ref name="Doo" /> After frying the dough, the dumpling is marinated in ''[[jocheong]]'' (rice syrup).<ref name="Doo" />

== See also == * ''[[Qatayef]]'' (a similar Arab dessert)

== References == {{Reflist}}

[[Category:Deep fried foods of Korea]] [[Category:Korean dumplings]] [[Category:Hangwa]] [[Category:Stuffed desserts]] [[Category:Korean desserts]] [[Category:Jujube dishes]] [[Category:Fried desserts]] [[Category:Fruit desserts]]