Dumpling Skin Churros (Mandupi Churros)

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Dumpling Skin Churros (Mandupi Churros)

(When Korean food meets Spanish food)

I had a small amount of dumpling skin (mandupi 만두피) leftover from when I made some mandu (만두) for Lunar New Year’s day. It wasn’t enough to make more mandu (neither did I feel like making more so soon), but I wanted use up the dumpling skin before it goes off.

I already had one solution for this, which I posted on this blog a while back, but I wanted to try something different. I surfed around the internet and this brilliant recipe grabbed my attention. It’s called Mandupi Churros (만두피 츄로스), meaning churros made with dumpling skin. How creative is that?!

The recipe was originally featured on a Korean TV show called, “Happy Together“  at a “Late Night Cafeteria” corner back in November 2012 and it was introduced by Lee Jong Hyuk, a Korean actor well-known for Korean drama: A Gentleman’s Dignity.

Mandupi Churros from Happy Together Late Night Cafeteria

(Original source: KBS, screen capture edited by http://star.fnnews.com/

Supposedly, this recipe tastes the same as the one sold at a theme park, so let’s find out!

Ingredients (cooking time 10-15 minutes)

  • 9 Dumpling skin pastry leftover
  • 2 Tbsp Yellow/Brown sugar
  • 1/2 Tsp ground Cinnamon
  • Some water to brush onto the dumpling skin
  • Some vegetable oil to deep fry

Steps

1. Put the sugar and ground cinnamon in a small bowl and mix well. Pour all onto a plate.

Mixing sugar & cinamon ground

2. Place a dumpling skin on a separate plate and brush the water lightly onto both sides of the dumpling skin.

Paste water on dumpling skin

3. Lift the dumpling skin from step 2 and put it onto the sugar and cinnamon powdered plate (from step 1). When one side is well coated with sugar, turn it over so that both sides of the dumpling skin have the sugar coat. (You might want to brush off if too much sugar sticks to it. Otherwise, you will have a sugar shortage later.)

Sugar coating on dumpling skin

4. Roll the dumpling skin with your hands. (It’s like hand rolling a cigarette, not that I ever smoked!)

Rolling dumpling skin

5. Repeat step 2 to 4 for the rest of the dumpling skins.

Rolled Churros

6. Boil some oil in a sauce pan on a high heat and when it starts to boil, add the rolled dumpling skin into the sauce pan and deep fry it for 2-3 mins.

Frying Churros

7. When they are all cooked, lift them out and serve them onto a plate and enjoy! (Eat it within 10-20 mins while still crunchy.)

Churros ready to eat

Note:

I couldn’t tell whether it really tastes like a “theme park churros” since I haven’t had it for s~o long, but it reminded me of one of my childhood snacks, Jjanggu (짱구). It’s crunchy and delicious! A great afternoon snack when you want a sugar high!’

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Dumpling Skin Churros (Mandupi Churros)
 
Cook time
Total time
 
Author:
Recipe type: Snack
Cuisine: Korean
Serves: 2
Ingredients
  • 9 Dumpling skin pastry leftover
  • 2 Tbsp Yellow/Brown sugar
  • ½ Tsp ground Cinnamon
  • Some water to brush onto the dumpling skin
  • Some vegetable oil to deep fry
Instructions
  1. Put the sugar and ground cinnamon in a small bowl and mix well. Pour all onto a plate.
  2. Place a dumpling skin on a separate plate and brush the water lightly onto both sides of the dumpling skin.
  3. Lift the dumpling skin from step 2 and put it onto the sugar and cinnamon powdered plate (from step 1). When one side is well coated with sugar, turn it over so that both sides of the dumpling skin have the sugar coat. (You might want to brush off if too much sugar sticks to it. Otherwise, you will have a sugar shortage later.)
  4. Roll the dumpling skin with your hands. (It’s like hand rolling a cigarette, not that I ever smoked!)
  5. Repeat step 2 to 4 for the rest of the dumpling skins.
  6. Boil some oil in a sauce pan on a high heat and when it starts to boil, add the rolled dumpling skin into the sauce pan and deep fry it for 2-3 mins.
  7. When they are all cooked, lift them out and serve them onto a plate and enjoy! (Eat it within 10-20 mins while still crunchy.)

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About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. Oh wow…that looks so good! I do sometimes fry skins and just sprinkle bit of sea salt, but this is by far more delicious.Great recipe and mouthwatering pictures!

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