Chicken & Kimchi Mandu

Our 8 Korean dumplings packaged neatly in a plastic tray and orange cardboard sleeve with the Korean mother shown in the design.

Korean dumplings filled with a chicken and tangy kimchi filling, plated neatly in a white bowl with soy sauce and swirls of peeled cucumber.

Chicken & Kimchi Mandu

Korean dumplings with a chicken and tangy kimchi filling. The chicken provides a mild and tender texture, while the kimchi adds a burst of umami, along with its signature tanginess and heat. Enjoy with your favourite dipping sauce or serve with a hot and sweet gochujang coleslaw. Common dipping sauces include a mixture of soy sauce, rice vinegar, sesame oil, and sometimes a touch of sugar or honey for sweetness.

8 Dumplings | Ready in 7 minutes.

Featured recipe:

Hot and Sweet Gochujang Coleslaw

Ingredients

Wrapper: Wheat Flour, Water, Wheat Gluten.

Filling: Chicken (26.8%), White Cabbage, Kimchi (4.5%) (Chinese Cabbage, Radish, Spring Onion, Sea Salt, Chilli Powder, Ginger, Garlic), Carrots, Spring Onion, White Onion, Fish Sauce (Anchovy Extract (Fish), Salt, Sugar, Water), Garlic Puree, Sesame Oil, Sugar, Ginger Puree, Salt, Tapioca and White Peppercorn.

For allergens, see ingredients in bold. May contain traces of soy protein, crustaceans, molluscs, milk and eggs.

Nutritional Information

per dumpling: Energy 242 kJ / 58 kcal, Fat 1.5g, of which saturates 0.4g, Carbohydrates 8.2g, of which saturates 0.7g, Protein 2.6g, Fibre 0.5g, Salt 0.2g.

per 100g: Energy 806 kJ / 193 kcal, Fat 5.0g, of which saturates 1.4g, Carbohydrates 27.5g, of which saturates 2.3g, Protein 8.6g, Fibre 1.6g, Salt 0.8g.

How to cook

Simply steam.

Line a steamer (or a colander/sieve) with baking paper and place over a pan of boiling water on medium heat.
Add the dumplings and cover with a lid. Steam for 7 minutes. Enjoy!

Pan-fry and steam

Heat 1 tbsp (15 ml) of oil in a non-stick frying pan. (Layer the pan with baking paper first for the best finish).
Add the dumplings to the pan and fry for 3 minutes over medium heat until the bottoms turn light brown.
Pour a little water into the pan (approx. 2 tbsp or 30 ml).
Cover with a lid and continue to cook for 2 minutes.
Remove the lid and allow the remaining water to evaporate.
Turn the heat down and continue to fry until the bottoms are golden and crunchy. Enjoy!

Airfrying.

Add water (approx. 100ml) into the base of the air fryer.
Pre-heat to 180°C. Spray oil onto the rack before adding dumplings. Distribute the dumplings evenly and spray with oil.
Heat for 8 minutes. Enjoy!

Suitable to cook directly from frozen, just add an extra minute according to the cooking instructions to make sure it’s piping hot before serving.

For guidance only, cooking appliances may vary. Please ensure dumplings are cooked until piping hot. Do not re-heat once cooked.

What is Mandu?

Mandu is the name for the family of dumplings in Korean cuisine and can comprise a huge range of different types and preparation methods; they’re very thin wheat wrappers filled with various ingredients such as meat, shrimp, vegetables, and kimchi.

“I bought two packs of the Siu Mai dumplings. I loved them. How often will they be restocked? Because I will definitely be buying them again.”

@artdealerj on instagram

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Chicken & Kimchi Mandu

Featured recipe:

What is Mandu?

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