Matches in DBpedia 2015-10 for { ?s ?p "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). 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."@en }
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- Mandu_(dumpling) abstract "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). 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.".