mandoo

mandoo (plural mandoo)

1. Alternative form of mandu.
   • 2001, New York, volume 34, page 32:

     Mandoo are Korean dumplings, the chief attraction at 32nd Street’s Mandoo Bar, where they’re hand-formed in the window by a pair of nimble-fingered women who stop traffic with their engaging labors.

   • 2003, Daniel Young, The Rough Guide to New York City Restaurants, London: Rough Guides Ltd, →ISBN, page 180:

     Once prepared, the mandoo are cooked to order in a medium-sized kettle for boiling or a wok-like casserole for pan-frying.

   • 2005, Mark Bittman, The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home, Double B Publishing, Inc./Broadway Books, →ISBN:

     Gyoza is the Japanese version of this type of dumpling and mandoo the Korean version. They may be filled with pork or have a vegetarian stuffing; usually, their skin is somewhat thinner. You can buy gyoza or mandoo skins at the market or just roll the Chinese skins a little thinner yourself. […] Mandoo are Korean dumplings almost identical to gyoza, though they are more often steamed than panfried.

   • 2007, Angela Mi Young Hur, The Queens of K-Town, MacAdam/Cage, →ISBN, page 82:

     Simon satisfied himself with a plate of steamed mandoo. The half-moon dumplings were presented before him in a radial design, and he began to eat them in clockwise order.

   • 2012, M.V. Kunda, Ed Im, Kunda Eats Best New Restaurants in America, 2012 edition, New York, N.Y.: Vayu Publishing, →ISBN, page 110:

     Korean classics such as pajeon, bibimbap and mandoo are re-imagined with ingredients like cauliflower ricotta, fennel kimchi, and king oyster mushroom confit.