| Mandu-gwa | |
| Country: | Korea |
| National Cuisine: | Korean cuisine |
| Type: | Yumil-gwa |
| Main Ingredient: | Wheat flour, jujube, cinnamon powder, honey |
| Minor Ingredient: | Sesame oil, ginger juice, cheongju |
| Korean name | |
| Hangul: | 만두과 |
| Hanja: | 饅頭菓 |
| Rr: | mandu-gwa |
| Mr: | mandu-gwa |
| Koreanipa: | pronounced as /ko/ |
Mandu-gwa 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]
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.[3] The filling is usually made by mixing steamed, deseeded and minced jujube, cinnamon powder and honey. 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. After frying the dough, the dumpling is marinated in jocheong (rice syrup).