Dough 34.1% (mandu dough mix, water, salt), meat 18.2% (pork, chicken), chives, jicama, soy protein, carrots, green onions, cabbage, shallots, 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 until crispy: Pour a sufficient amount of oil into a frying pan. Place the Mini Mandu dumplings in the pan without thawing them first, and deep-fry them in hot oil at 160 oC – 170 oC for about 3 minutes until they are evenly golden brown and crispy.
Steam: Add enough water to the steamer and bring it to a boil. Once the water is boiling, add the frozen Mini Mandu to the steamer and steam for about 4 minutes.
Soup: Make broth using meat or seafood. Chop vegetables, add the vegetable mixture and Mini Mandu without defrosting directly into the boiling broth, and cook for 3 minutes. You can add other ingredients as desired.