[Gourmet] `Chongho Mandu (dumpling)¡¯ in Sinsa-dong, Kangnam-gu, Seoul

When I feel a bit heavy with the winter blues, the thought of "mandu¡¯¡¯ or Chinese dumplings comes to mind.

Mandu was introduced to Korea during the Koryo period (918-1392) and soon took root as a favorite food in the northern region of the nation, according to historical accounts.

Italy has a similar food called "yoki¡¯¡¯ that is filled with minced meats. In China, many kinds of mandu are treated as main dishes like rice and bread.

They include zaoz (boiled dumpling and grilled dumpling), paoz (steamed bread and big dumplings) and mantou (steamed bread without stuffing).

There are about 70 different kinds of Korean dumplings classified by shape and ingredients, among which are pheasant, chicken, seafood and vegetables.

"Chongho Mandu¡¯¡¯ (822-545-4487) located in Sinsa-dong, Kangnam-gu, Seoul near the intersection of the Songsu Grand Bridge is famous for its mandu. It follows the Pyongyang style in terms of its ingredients but the shape is round after the Kaesong style.

The three main ingredients of mandu are meat, dubu (bean custard) and vegetables. Minced beef and pork are added to the dubu along with vegetables like "baechu (Korean cabbages),¡¯¡¯ green-bean sprouts, leeks, pumpkin, onions, green onions and an assortment of seasonings. To make the dough, flour is mixed with powdered green perilla seeds, cinnamon, powdered bean, eggs and salt and fermented for three to four hours. Then the flour is frozen for a day.

Owner Ms. Choi Jung-Ja, 58, said, "We purchase the best quality flour and the freshest ingredients and bring them to our shop on a refrigerator truck every day.¡¯¡¯ A plate of mandu (seven pieces: 4,500 won) and "mandu jongol" (mandu with beef and vegetables cooked in a pan) costs 15,000 won or 20,000 won. Wrapped frozen mandu is sold at 500 won per piece.

Park Hee-Je min07@donga.com