45% dough [water, thickeners (1414, 1422), potato starch, rice flour, wheat starch, trehalose, soybean oil, sugar, maltodextrin, salt], shrimp 17.9%, pollock surimi [pollock meat, sugar, humectants (451i, 450iii)], basa fish, water, chives 3.2%, thickener (1412), lard, spring onion, sugar, shallots, corn starch, sesame oil, flavor enhancers (621, 631, 627), egg white powder, food ingredients (soybean protein, potato starch), shrimp powder 0.3%, garlic, pepper, fish sauce, acidity regulators (331iii, 330), fish gelatin, salt, humectants (450iii, 450i, 452ii), garlic powder, yeast extract, seasoning powder, natural coloring (120), chili extract.

Steamed: Place the cakes in a pot and steam for 8-10 minutes, then remove and enjoy.
+ Pan-fry: Add enough oil (about 2-3 tablespoons) to pan-fry about 10-12 pieces for about 2 minutes, then add enough water, about 100-120 ml, cover, and continue to fry for about 6-8 minutes. Remove and enjoy.
+ hot pot: Put the cakes into the boiling hot pot water for about 5-6 minutes, then they are ready to eat.
+ Making Soup: Use meat or seafood to make the broth. Add your desired vegetables and dumplings directly to the boiling broth and cook for 6 minutes. You can add other ingredients as you like.