Английская Википедия:Eo-mandu
Шаблон:Short description Шаблон:Use dmy dates Шаблон:Infobox food Шаблон:Infobox Korean name
Eo-mandu (Шаблон:Korean; "fish dumpling") is a half-moon-shaped mandu (dumpling) prepared with filleted whitefish, most typically brown croakers, instead of flour dough as the wrapping.[1][2] In the past, it formed part of Korean royal court cuisine, and was a popular dish among the yangban (upper class).[3] It was often served at summer birthday tables for elder family members.[3] It is commonly eaten during Buddha's Birthday.[4]
Preparation
Whitefish, such as brown croakers, flathead grey mullets, red seabreams, or olive flounders, is filleted into thin, Шаблон:Convert long slices, seasoned with salt and ground black pepper, and pounded lightly with the back of the knife.[3] Common fillings include ground beef, shiitake mushrooms, cucumber, crumbled tofu, chopped scallions, minced garlic and toasted and ground sesame seeds.[2] The inner surface of each fish slice is dusted with mung bean starch, the filling is placed on it and it is then folded in half and sealed.[3] The edges of the dumplings are trimmed with kitchen scissors to create the half-moon shapes.[2] The dumplings are then coated with mung bean starch, and cooked either in boiling water or in the steamer lined with Boston ivy leaves.[3] Cooked dumplings are commonly served with a dipping sauce such as mustard or choganjang (soy sauce mixed with vinegar).[2][3]
See also
References
External links
- ↑ Шаблон:Cite web
- ↑ 2,0 2,1 2,2 2,3 Шаблон:Cite web
- ↑ 3,0 3,1 3,2 3,3 3,4 3,5 Шаблон:Cite web
- ↑ Seokgamoni lifeinkorea.com
