Dough 29.2% (mandu dough mix, water, salt), shrimp 17%, jicama, pangasius, cabbage, water, pollack surimi, carrot, sesame oil, corn starch, sugar, palm oil, mung bean vermicelli, yeast extract, garlic, shallot, salt, thickener (1414), fish gelatin, wheat gluten, fish sauce, garlic powder, dextrose monohydrate, pepper, flavor enhancers (631, 627).

Steam: Add enough water to the steamer and bring to a boil. Once the water is boiling, add the frozen Mandu dumplings to the steamer and steam for about 5 minutes.
Pan-frying: Add a sufficient amount of oil to the pan. When the oil reaches a temperature of about 165 °C – 170 °C, add the unthawed Mandu and fry for about 7-8 minutes (turn the dumplings every 2-3 minutes) until golden brown on all sides.
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.