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MANDU

Mandu are larger dumplings than gyoza and have the same variation.

Bibigo Deutschland

KIMCHI & PORK DUMPLINGS

Ingredient List

Wheat Flour, Kimchi (20%) [Salted Nappa Cabbage, Radish, Fish Sauce [Anchovy Sauce {Anchovy, Salt}], Sweetener: Sorbitol, Water, Shrimp Extract, Flavour Enhancer: Monosodium Glutamate, Fructose, Kelp Extract, Thickener: Xanthan Gum, Yeast Extract], Thickening Agent [Water, Thickener: Xanthan Gum, Salt], Red Pepper Powder, Onion, Green Onion, Garlic, Leek, Salt, Starter Culture: Hydrolyzed Soy Protein, Ginger], Pork (17%)*, Vegetables (16%)* [Cabbage {40%}, Spring Onions {26%}, Onions {22%}, Garlic {12%}], Water, Pork Fat (6%)*, Tofu [Soybeans, Water, Firming Agent: Magnesium Chloride], Tapioca Starch, Textured Soy Protein, Oystersauce [Sugar, Salt, Modified Corn Starch, Oyster Extract, Coloring: Caramel], Yeast Extract, Egg White Powder [Egg White, Acidity Regulator: Citric Acid], Red Pepper Powder, Wheat Gluten, Iodized Salt [Salt, Potassium Iodate], Pea Fiber, Sesame Oil, Beef Stock [Water, Beef Meat & Bones, Salt], Sugar, Rapeseed Oil, Ginger, Black Pepper

NUTRITION FACTSPER 100G % RI*
CALORIES707 kJ / 168 kcal  8,4 %
FAT6,7 g 9,6 %
– SATURATED FAT2,5 g 12,5 %
TOTAL CARBOHYDRATES16,0 g 6,2 %
– SUGAR2,3 g 2,6 %
PROTEIN11,0 g 22,0 %
SALT1,04 g 17,3 %
    
*Reference amount for an average adult (8400 kJ/2000 kcal).

Pan
Pour 3 Tbsp of oil into a pan and heat it up. Place 4-5 frozen dumplings and pan fry them for about 6 minutes till all sides are golden brown.

Steam
Put proper amount of water into a steamer and heat it. When the water starts boiling, put 6 frozen dumplings and steam them for about 7 minutes.

The product contains wheat, fish, crustaceans, molluscs, soy, oyster, wheat, sesame and eggs.

 

Die leckersten Rezepte

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Japchae

All Recipe

Spicy Garlic Ginger Sauce

Bibim Mandu

Soy Garlic Korean Fried Mandu

Bibigo Deutschland

Gyoza & MANDU Preparation

At the beginning, a dough is made, which tightly encloses the filling. This dough is rolled out very thinly, and then circles fare cut out for the gyoza. Now comes the filling. There are many variations for the filling with or without meat. The last step is to close the gyoza. Since the dough is elastic, you can use different folding techniques. Our gyoza are folded classically. 

What makes them special

Due to the combination of dough and filling, there is an infinite number of possible combinations. Especially the filling varies depending on the region or family recipe. 

The preparation methods also offer many possibilities: baked, pan-fried, steamed or boiled.