Shrimp and Pork hargow (80%): Wrapper 33.3% [wheat flour, water, thickeners (1420, 415, 407, 412), salt, turmeric powder], pork 27%, water, pangasius fish, onion, shrimp 2.9%, sugar, shallots, soy protein, thickener (1414), palm oil, flavor enhancers (621, 631, 627), sesame oil, collagen fiber, fish sauce, garlic, meat flavor powder, pepper, salt, humectants (450iii, 450i, 452ii), shrimp powder 0.1%, pork skin gelatin, acidity regulators (331iii, 330), seasoning powder, soy sauce, yeast extract. The wrapper is coated with tapioca starch on the outside to prevent sticking. Soup (20%): Water, sugar, chicken meat powder seasoning [salt, flavor enhancers (621, 631, 627), corn starch, sugar, palm oil, soy paste (contains wheat), synthetic flavor (chicken flavor), chicken, synthetic caramel color group IV, turmeric powder], salt, flavor enhancers (621, 631, 627), fish sauce, onion, thickeners (1422, 415), soybean oil, yeast extract, leek, garlic, natural chicken broth powder, shiitake mushroom powder, black pepper powder, preservative (202), artificial sweetener (950).

+Method 1: No need to thaw—place the dumplings and soup packet in a pot, add about 270–300 ml of water, bring to a boil for about 5–6 minutes, and enjoy
+ Method 2:
; Boil the dumplings in boiling water for about 5–6 minutes, then remove them.
Put the soup package into a pot, add 270-300 ml of water, bring to a boil, add the boiled dumplings, and enjoy.
; You can add vegetables as you like