Wang Mandu or how I got over my siopao craving
One of the reasons I go to Hyewha on a Sunday is because that is the only place I know where I could get siopao. The last time I went there for Chowking’s asado siopao was over a year ago. A piece was 2,500 won (about USD 2.20) but I’m not sure how much it is now. Too bad that they only sell asado from Chowking when I prefer Kowloon’s bola-bola.
Early last year, a “wang mandu” shop opened nearby. They have huge steamers like the ones above. One piece cost only 1,000 won and that’s so much cheaper than the siopao from Hyehwa.
“Mandu” is the Korean dumpling. “Kogi mandu” is the Korean meat dumpling with ground pork, tofu, chopped noodles, green onion and spices. The smallish mandu is wrapped in a thin wrapper just like “molo”.
“Wang” or “king” mandu is as big and has the texture of a bread like siopao. I eat it with a soy dipping sauce.
A piece of wang mandu for 1,000 won and a cup of ramyeon (Korean instant noodles) for 1,000 won is enough for a filling lunch. Not very healthy though, but then I don’t have them every day. And if one ever gains extra pounds, diet pills with ephedra is available online.
I’ve tried making siopao on my own before, but I don’t have the time anymore to do that.