Dough 30.3% (mandu wrapper premix flour, water, salt), meat 19.2% (pork, chicken), chives, water chestnut, soy protein, carrot, green onion, cabbage, shallot, corn starch, mung bean vermicelli, garlic, seasoning powder, sugar, oyster sauce, sesame oil, soy sauce, egg white powder, pepper, palm oil, meat flavor powder, humectants (450iii, 450i, 452ii), flavor enhancers (631, 627), salt.

Deep-fry: Add enough oil to a pan. Place frozen Mandu into the pan and deep-fry in boiling oil at 160 ºC – 170 ºC for about 5 minutes, or until golden and crispy.
Steam: Add enough water to a steamer and bring to a boil. Once the water is boiling, add the unthawed mandu dumplings to the steamer and steam for about 8 minutes.
To make soup: Use meat or seafood to make the broth. Finely chop the vegetables and add them directly to the boiling broth along with the frozen mandu. Cook for 6 minutes until done. You can add other ingredients as desired.
Cook with noodles: Boil water and season. Add noodles and frozen mandu directly into the boiling broth. Depending on the noodle type, cook for 5-6 minutes. You can add other ingredients as desired.