Ingredients & Allergen Statement
Ingredients: Wheat flour, water, chives, shrimp, chicken, basa fish, vegetable oil, silver fish, ginger, brewed soy sauce, starch, salt, sugar, MSG, spices, hydroxypropyl starch, agar powder, acidity regulator (sodium carbonate, sodium bicarbonate, citric acid, sodium citrate, salt).
Allergens: This production line also handles wheat, soy products, fish, shrimp, egg and scallop. Contains wheat, crustacean (shrimp), fish.
Technical Parameters
|
Category |
Frozen raw flour product; filling ratio ≥ 50 % |
|
Unit Weight |
25 g / 35 g (customisable) |
|
Pack Options |
500 g × 20 / carton, 1000 g × 10 / carton (customisable) |
|
Shelf Life |
18 months |
|
Storage |
Keep frozen at –18 °C or below; temperature fluctuations may affect product quality |
|
Cooking Method |
Boil, pan-fry, deep-fry |
|
MOQ |
500 kg for the standard recipe; private-label retail packs available |
Highlights & Use Scenarios
- Built for the share-plate and the hearty single-serving - turns a regular Korean dumpling into a centrepiece.
- Jumbo-style: large shape, generous shrimp, premium look and feel - the kind of dumpling that photographs well on a tray.
- Big shrimp pieces with a clean sweet note; filling stays plump and juicy.
- Wholesaler favourite for the fried-snack counter and the main-dish station at Korean restaurants.
- Large-pack and sharing-pack options at Asian supermarkets - built for parties and family gatherings.
Cooking Instructions
Boil: No thawing required. Bring a pot of water to a rolling boil, slide the mandu in and cook until they float and puff up - 3 to 4 minutes. Lift out and serve.
Pan-Fry: Cook from frozen. Heat a thin layer of oil in a flat pan over medium-low heat for one minute, place the dumplings in and pan-fry each side for about 2 minutes until deep golden.
Deep-Fry: Cook from frozen. Heat oil to about 175 °C and fry the dumplings for 3 to 4 minutes until the surface turns deep golden. Lift out and drain on paper before serving.
Why Choose Us
Co-operation support
ODM / OEM accepted; sharing packs and food-service packs can both be designed. A dedicated coordinator follows up on customisation, shipping and customs.
Quality and certifications
Whole-process QC on the shrimp meets export food standards; HACCP, FDA, BRC, HALAL and EAC are all in place.
Factory capacity
The jumbo mandu is formed on an automated line with IQF single-freezing; the 500-tonne monthly output supports stable supply.
Certifications
HACCP | FDA Registered | BRC | HALAL | EAC
FAQ
Q: What makes this dumpling stand out?
A: It is bigger than a standard Korean gyoza, with prominent shrimp pieces and a fuller filling - designed to feel premium in every bite.
Q: Does it work for deep-frying?
A: Yes. Deep-fried or air-fryer preparation turns the shell crisp while the shrimp stays juicy; pair with a Korean dipping sauce for the full effect.
Q: How many people does it serve?
A: The size suits a hearty single serving or a 2 to 3-person share; divide by net weight shown on the package when portioning a plate of Korean Jumbo Shrimp Mandu.
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