Eo-mandu facts for kids
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| Type | Mandu |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Main ingredients | Whitefish (brown croaker or flathead grey mullet) |
| 200 kcal (837 kJ) | |
| Korean name | |
| Hangul |
어만두
|
|---|---|
| Hanja |
魚饅頭
|
| Revised Romanization | eo-mandu |
| McCune–Reischauer | ŏ-mandu |
| IPA | [ʌ.man.du] |
Eo-mandu (Hangul: 어만두; Hanja: 魚饅頭) is a special Korean dumpling. Its name means "fish dumpling." Unlike most dumplings, it uses thin slices of fish instead of flour dough for its wrapper.
This unique dumpling is shaped like a half-moon. It was once a fancy dish served to kings and queens in Korean royal court cuisine. Rich families, called yangban, also enjoyed it. Eo-mandu was often a special treat at summer birthday parties for older family members. People also commonly eat it during Buddha's Birthday.
How to Make Eo-mandu
Making Eo-mandu starts with fresh whitefish. Fish like brown croakers or flathead grey mullets are often used.
Preparing the Fish Wrappers
First, the fish is cut into very thin slices. These slices are about 7 to 8 centimeters long. They are seasoned with a little salt and black pepper. Then, the fish slices are gently flattened with the back of a knife.
The Delicious Filling
The inside of the dumpling is filled with many tasty ingredients. This usually includes ground beef and shiitake mushrooms. Other common fillings are cucumber, soft tofu, and chopped scallions. Minced garlic and toasted sesame seeds are also added for flavor.
Shaping and Cooking
Before adding the filling, a little mung bean starch is dusted on one side of each fish slice. This helps the dumpling stick together. The filling is placed on the fish slice. Then, the fish is folded in half to make a half-moon shape. The edges are carefully trimmed with scissors to make them neat.
Finally, the dumplings are coated again with mung bean starch. They are then cooked until ready. This can be done by boiling them in water or steaming them. Sometimes, they are steamed on Boston ivy leaves. Eo-mandu is often served with a dipping sauce. A popular choice is mustard or choganjang. Choganjang is a mix of soy sauce and vinegar.
