The manjuus are ready to serve when they become golden-brown. The aroma of bean paste and meat filling gives really good appetite.
Apart from meat-filled manjuu, my mom also knows how to make assorted* manjuu, veggie manjuu, juicy** manjuu etc.
Mom refused to tell me how did she know so many cuisine. Later dad told me the truth: when mom was still young, she was the chairperson of Yukkuri Club in school. She was so keen on abusing the manjuu. After marrying, mom fused all her skills of abusing into manjuu-cooking. That's how she can cook so well.
* Literally 'three-delicacies', which may include shrimps, pork and garlic chives, sea cucumber, abalone, chinese celery and chinese cabbage.** With liquid soup inside the dumpling (manju here). It's done by adding broth, coagulated with agar, into the filling before cooking. Alternatively, cubes of agar are added. After cooking, the agar melts, and broth is formed inside the dumpling.Bon appetite!