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Type Yumil-gwa
Place of origin Korea
Associated national cuisine Korean cuisine
Main ingredients Wheat flour, jujube, cinnamon powder, honey
Ingredients generally used Sesame oil, ginger juice, cheongju
  • Cookbook: Mandu-gwa
  •   Media: Mandu-gwa
Korean name
Revised Romanization mandu-gwa
McCune–Reischauer mandu-kwa
IPA [man.du.ɡwa]

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]


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]

See also


  1. ^ "mandu-gwa" 만두과. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 16 June 2017.
  2. ^ a b c "mandu-gwa" 만두과. Doopedia (in Korean). Doosan Corporation. Retrieved 16 June 2017.
  3. ^ a b Kwon, Yong-Seok; Kim, Young; Kim, Yang-Suk; Choe, Jeong-Sook; Lee, Jin-Young (2012). "An Exploratory Study on Kwa-Jung-ryu of Head Families". Journal of the Korean Society of Food Culture (in Korean). 27 (6): 588–597. doi:10.7318/kjfc/2012.27.6.588.
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