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Mandu-gwa (만두과; 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.^[1] Mandu means "dumplings" and gwa means "confection". Mandu-gwa is typically eaten as a dessert or bamcham (late-night snack).^[2]

Preparation

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.^[3] 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.^[2] After frying the dough, the dumpling is marinated in jocheong (rice syrup).^[2]