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''Mandu'' are dumplings in Korean cuisine. They are similar to ''pelmeni'' and ''pierogi'' in some Slavic cultures. The name is cognate with the names of similar types of meat-filled dumplings along the Silk Road in Central Asia, such as Turkish ''manti'', and Kazakh ''manty''. Chinese ''mantou'' is also considered a cognate, which used to mean meat-filled dumplings, but now refers to steamed buns without any filling. In Korean cuisine, ''mandu'' generally denotes a type of filled dumpling similar to the Mongolian ''buuz'' and Turkish ''mantı'', and some variations are similar to the Chinese ''jiaozi'' and the Japanese ''gyoza''. If the dumplings are grilled or fried, they are called ''gunmandu'' (군만두); when steamed, ''jjinmandu'' (찐만두); and when boiled, ''mulmandu'' (물만두). 〔(Favorite foods ), Korean Tourism Organization〕 ''Mandu'' are usually served with kimchi, and a dipping sauce made of soy sauce, vinegar and chilli. They are often filled with minced meat, tofu, green onions, garlic and ginger.〔Goldberg, Lina ("Asia's 10 greatest street food cities" ) ''CNN Go''. 23 March 2012. Retrieved 2012-04-11〕 ==History== ''Mandu'' are believed to have been first brought to Korea by Mongolians in the 14th century during the Goryeo Dynasty.〔 (Mandu ) at Doosan Encyclopedia 〕 The state religion of Goryeo was Buddhism, which discouraged consumption of meat. Mongolian incursion into Goryeo relaxed the religious prohibition against consuming meat, and ''mandu'' was among the newly imported dishes that included meat. Another possibility is ''mandu'' came to Korea at a much earlier period from the Middle East through the Silk Road. Historians point out many cuisines based on wheat, such as dumplings and noodles originated from Mesopotamia and gradually spread from there. It also spread east along the Silk Road, leaving many versions of ''mandu'' throughout Central and East Asia.〔 (Mandu ), Hankook Ilbo, 2009-01-21〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Mandu (dumpling)」の詳細全文を読む スポンサード リンク
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