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Mandu are dumplings in Korean cuisine. They are similar to what are called pelmeni and pierogi in some Slavic cultures.
The name is cognate with mantou in Chinese, which now normally refers to steamed buns without fillings.

In Korean cuisine, mandu denotes a type of filled dumplings similar to the Turkish mantı, the Chinese jiaozi,
and the Japanese gyoza. If the dumplings are grilled or fried,
they are called gunmandu (군만두). Mandu are usually served with a dipping sauce made of soy sauce and vinegar.


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Fried Dim Sum


Dim sum consists of a variety of dumplings, steamed delicacies and fried dishes. Originally a Cantonese custom,
dim sum is forever linked to the Chinese tradition of “yum cha” or drinking tea. As tea houses sprung up along
the famous Silk Road, dim sum gradually became part of the tradition. The money bag, spring roll, and
wonton are created using authentic recipes and only the freshest local ingredients including tender shrimp,
fresh vegetables and traditional Asian seasonings. Save on prep time and labor since this product goes
from freezer to fryer in just 4 minutes.