Glutinous rice Mandu wrappers (chapssal mandu pi) are thin dough sheets used to make traditional Korean Mandu (dumplings). The key difference from regular dumpling wrappers is the addition of glutinous rice flour (chapssal garu), which gives the cooked wrapper a noticeably chewier and more elastic texture than plain wheat-flour wrappers. Compared to Italian pasta dough familiar to European consumers, they are softer and chewier; they are similar to Chinese dim sum wrappers but with a stronger elasticity characteristic of glutinous rice. They can be filled and then steamed, pan-fried, or boiled in a variety of ways.

Yes, Chilgap glutinous rice Mandu wrappers are suitable for both vegans and vegetarians. They contain no ingredients of animal origin. However, as the wrappers are simply the outer shell with no filling included, you will need to choose your own vegan or vegetarian filling — such as vegetables or tofu — when making your Mandu.

This product contains the following two allergens from the 14 major allergens subject to mandatory labelling under EU Regulation (Annex II, Regulation 1169/2011): ① Gluten — derived from the main ingredient, wheat flour. ② Soybeans — present in the form of soybean oil. Individuals with an allergy to wheat (gluten) or soybeans should avoid this product. It is also not suitable for those with coeliac disease (gluten intolerance). For information regarding cross-contamination, please contact the manufacturer (Chilgapnonsan) directly.

The ethyl alcohol listed is food-grade alcohol used by Chilgapnonsan in a very small quantity as a preservative to maintain freshness and inhibit microbial growth. It is different from drinking alcohol and is a safe ingredient widely used in food manufacturing. However, this product is not completely alcohol-free. Those who must strictly avoid alcohol for religious reasons (e.g. no Halal certification) or medical reasons should exercise caution before consuming. For the exact alcohol content (% by weight), please contact the manufacturer (Chilgapnonsan, tel: 1577-7966) directly.

Chilgap glutinous rice Mandu wrappers are a frozen product. Keep them frozen (at −18 °C or below) until opened, and once opened, seal any remaining wrappers and use as soon as possible. Refreezing after thawing is not recommended. There are many ways to cook them: ① Gun-Mandu (Pan-fried) — fill and seal the wrappers, then fry in a lightly oiled pan until the base is golden and crispy, add a splash of water, and cover to finish with steam. ② Jjin-Mandu (Steamed) — place in a steamer and steam for 8–10 minutes. ③ Mul-Mandu (Boiled) — drop into boiling water and cook for a further 2–3 minutes after they float to the surface. Whichever method you choose, you will enjoy the distinctive chewy texture of the glutinous rice wrapper.