Saturday, March 15, 2014

pan-fried goodness

For only W3500, I bought a huge bag of frozen, Chinese-style mandu.* The bag probably has close to 50 of those suckers in it, and as far as mandu goes, this is the best deal in town.

I love how easily these puppies fry up. No need to waste oil with deep-frying, either—just stick 'em in a pan and let 'er rip.



*We can debate whether these really count as Chinese-style. Typically, thinner-skinned mandu are closer to the Japanese gyoza end of the spectrum, whereas thicker-skinned mandu are closer to the quasi-jiaozi you find in both American-style and Korean-style Chinese restaurants.


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