Dough 31.3% (mandu wrapper premix, water, salt), vegetables 23.2% (cabbage, green beans, jicama, carrot), soy protein, glass noodles (mung bean starch, potato starch, and salt), pork 7.6%, chicken egg, scallion, dry breadcrumbs, sugar, soy sauce, flavor enhancer (621), corn starch, shallot, seasoning powder, garlic, sesame oil, oyster sauce, meat flavor powder, pepper, salt.

Steam: Pour just enough water into the steamer and bring to a boil. When the water boils, place the Mandu (no need to thaw) into the steamer and steam for about 5 minutes.
Deep-fry: Add enough oil to a pan. Place Mandu dumplings (no need to thaw) in the pan and deep-fry in boiling oil at 160°C – 170°C for about 5 minutes until golden brown.
Hot Pot: Add frozen Mandu directly into the boiling hot pot and cook for 5-10 minutes. Then, remove the Mandu and serve immediately.
Cook with noodles: Boil water and season it. Add the noodles and mandu (do not thaw) directly to the boiling broth. Depending on the noodle type, cook for 6 minutes. You can add other ingredients as desired.