Dough 29.2% (pre-mixed mandu dough powder, water, salt), tapioca, pangasius fish, soy protein, water, seafood 6.7% (squid, shrimp), carrots, thickeners (1414, 1412), sugar, shallots, green onions, shrimp powder 1.2%, egg white powder, flavor enhancers (621, 631, 627), wheat gluten, garlic, palm oil, pork seasoning powder, salt, fish sauce, sesame oil, pepper, stabilizers (450iii, 450i, 452ii), chili powder, garlic powder, natural and nature-identical seafood flavoring.

Steam: Add enough water to a steamer and bring to a boil. When the water is boiling, place the cake (no need to defrost) in the steamer and steam for about 5 minutes.
Deep-fry: Add enough oil to a pan. Place the pastry (no need to thaw) into the pan and deep-fry in boiling oil at 160°C – 170°C for about 5 minutes until golden brown and even.
To cook hot pot: Add the dumplings directly (no need to thaw) into the boiling hot pot and cook for 5-10 minutes. Then, remove the dumplings and serve immediately.
Cooking with noodles: Boil water and season. Add the noodles and dumplings (no need to thaw) directly into the boiling broth. Depending on the noodle type, cook for 5–6 minutes until done. You can add other ingredients as desired.