Gogi Mandu
"In Korea, dumplings are collectively called mandu, which are thin dumpling wrappers made with flour and filled with meat, tofu, or vegetables. If the filling is not meat or vegetables, such as sweet red beans, it is usually called steamed bun. Mandu are called kimchi mandu, meat mandu, shrimp mandu, and steamed, fried, or water mandu depending on the ingredients in the mandu and the cooking method. However, what we usually call dumplings are called gyoza (餃子) in China and Japan, which is different from dumplings (饅頭). Also, unlike Korea, where almost anything with beef in the dough is called a dumpling, China and Japan tend to categorize them more closely. It's hard to define dumplings in a narrow sense. From Northeast Asia, which shares the culture of dumplings, to Southeast Asia, Central Asia, South Asia, Eastern Europe, and South America, there are many different definitions and names for dumplings, as each country has developed its own unique way of cooking them since they were introduced to the world in ancient times. It's worth noting that the Chinese concept of dim sum (点心/點心) includes a lot of these dishes, which is why the term dim sum has become a generic term for dumplings in the Western world. However, dim sum doesn't actually refer to a specific dish, but rather to the act of eating a quick meal between breakfast and dinner, which is actually the same as lunch in terms of origin and Chinese characters."
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$13.79
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