Regular dumpling wrappers are made with wheat flour only, giving them a relatively thin and smooth texture. Chilgap's glutinous rice dumpling wrappers, by contrast, incorporate glutinous rice flour (chapssal), resulting in a noticeably chewier and more elastic texture after cooking. Much like the springy bite of Italian gnocchi or fresh mozzarella, the wrappers have a soft, satisfying resistance that many find irresistible once they try it. When pan-fried, the outside turns crispy while the inside stays chewy — a wonderful dual texture. When steamed, the entire wrapper becomes tender and moist throughout.

Yes, the Chilgap glutinous rice dumpling wrappers themselves are suitable for both vegans and vegetarians. They contain no animal-derived ingredients. Since the filling is prepared separately by the consumer, those following a vegan or vegetarian diet can simply use plant-based ingredients such as tofu, vegetables, or mushrooms. Please note, however, that this product contains gluten (wheat flour) and soybeans (soybean oil), so those with relevant allergies should take care.

Yes, this product contains two of the 14 major allergens listed under EU Regulation 1169/2011: ① Gluten — wheat flour is the primary ingredient, making this product unsuitable for those with coeliac disease or a wheat allergy. ② Soybeans — soybean oil is included in the ingredients. This product is therefore not gluten-free. If you require information on allergens beyond these two, we recommend contacting the manufacturer (Chilgap Nonsan, chilkabfood.com) directly before purchase.

This is a frozen product and must be kept frozen (−18 °C or below) after purchase. When ready to use, transfer from the freezer to the refrigerator (4 °C) and allow to thaw slowly for 2–3 hours. Rapid thawing at room temperature may cause the sheets to stick together or tear. Once thawed, carefully peel apart one sheet at a time and use immediately. Do not refreeze once thawed, and use within the same day after defrosting.

Chilgap glutinous rice dumpling wrappers are versatile and can be used in many ways. ① Gun-mandu (Pan-fried): Place filled dumplings in a lightly oiled pan. Once the base turns golden, add a small splash of water and cover with a lid to steam through. The result is a crispy base with a chewy wrapper. ② Mul-mandu (Boiled): Drop filled dumplings into boiling water and cook for 2–3 minutes after they float to the surface. They also work well added to clear soups and broths. ③ Jjin-mandu (Steamed): Steam in a steamer basket for 8–10 minutes for a moist, tender result. Fillings can be customised freely — vegetables, tofu, meat, cheese, and more all work well.