Dough 30.3% (pre-mixed mandu wrapper flour, water, salt), pork 14.3%, sweet corn 13.4%, cabbage, jicama, water, scallions, green beans, shallots, corn starch, soy sauce, oyster sauce, sugar, garlic, thickener (1414), seasoning powder, black glutinous rice mixture, palm oil, pepper, yeast extract, sesame oil, flavor enhancers (631, 627), salt, synthetic sweet corn flavor.

Deep-fry: Add enough oil to a pan. Place the Mandu dumplings, without thawing, into the pan and deep-fry in oil at 160°C – 170°C for about 5 minutes until golden brown 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.