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If the dumplings are grilled or pan-fried, they are called gun-mandu (군만두); when steamed, jjin-mandu (찐만두); and when boiled, mul-mandu (물만두). [17] In North Korea, mandu styles vary in different regions of the country. In particular, Pulmuone is releasing cheese dumplings, sweet seed dumplings with sugar and spicy dumplings. [18]
Mandu (Korean: 만두; Hanja: 饅頭), or mandoo, are dumplings in Korean cuisine. Mandu can be steamed, boiled, pan-fried, or deep-fried. Although the dumpling originated in China, it is now considered one of the most recognized signature Korean dishes.
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Pajeon (파전): made by adding spring onions cut long, seafood, etc., into a flour dough, and pan-frying it; Bindaetteok (빈대떡): made by grinding soaked mung beans, adding vegetables and meat and pan-frying it round and flat; Kimchibuchimgae (김치부침개): made by frying a mixture of flour, water, and chopped kimchi
The best way to maintain a seasoned pan is to use it regularly. Cook with it often and it will get better with age. If it fits the aesthetic of your kitchen, keep it on the stove all the time.
Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup. The fried version is usually served as an accompaniment to breakfast codfish.
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