This is the Bibigo Mandu Kimchi Flavoured Dumplings. Consistent with the preparation approach suggested for other offerings within this brand, which typically involves pan-frying for a duration of 5-7 minutes when starting from a frozen state, we opted to follow our own method. Our preferred approach entailed pan-frying the dumplings over medium heat until they acquired a desirable golden brown hue on all sides. Subsequent to achieving this, we introduced a small amount of water to the pan, then proceeded to cover it for a brief interval of a couple of minutes, ensuring thorough cooking of the dumplings.

The dumplings featured dimensions of approximately 8 cm in length and 4 cm in height. Upon tasting, the dumpling skins had a pleasingly thin texture, offering adequate support to encase the filling. The filling composition comprised 38% vegetables, encompassing ingredients such as cabbage, salted napa cabbage, onion, leek, green onion, dried radish, garlic, and hot pepper. Notably, these dumplings exhibited a higher vegetable content compared to the vegetable dumplings, which accounted for 30% of their composition. The variety of vegetables was also expanded, encompassing 8 distinct types, in contrast to the 5 kinds found in the vegetable dumplings.

Upon tasting, the dumplings had a delightful juxtaposition of a chewy yet thin skin that encapsulated the hearty filling. The filling, aptly seasoned, had a pleasing level of moisture without straying into a mushy texture. Remarkably, the inclusion of extra dipping sauce was unnecessary, as the robust piquancy of the kimchi asserted itself from the very onset of each bite. This intensity of flavour progressively amplified throughout, culminating in a gratifying warmth by the time the last bite was savoured. While I preferred the mellower vegetable dumplings, the spicy heat of the kimchi dumplings appealed to D.

This Bibigo Mandu Kimchi Flavoured Dumplings contained 280 g. It was produced in South Korea and purchased in Sydney, Australia in 2023.