Vegetables 27.8% (cassava, carrots, sweet potatoes), wrapper 27.3% (mandu wrapper premix, water, salt), mushrooms 17.7% (king oyster mushrooms, wood ear mushrooms, shiitake mushrooms), beans 5.9% (mung beans, peas), soy protein, pineapple, sweet potato starch noodles, sugar, palm oil, soy sauce, dry white breadcrumbs, flavor enhancers (621, 631, 627), mushroom vegetarian oyster sauce, sesame oil, water, thickener (1422), yeast extract, shiitake mushroom powder 0.1%, salt, pepper, chili powder.

Steam: Add enough water to the steamer and bring to a boil. When the water boils, add the frozen Mandu dumplings and steam for about 7 minutes.
Pan-frying: Add enough oil to a pan. When the oil reaches a temperature of approximately 165°C-170°C, add the Mandu dumplings without thawing and fry for about 5-6 minutes (flip the dumplings after 2-3 minutes) until all sides are golden brown.
To make soup: Use mushrooms or white radish to make the broth. Chop the vegetables, add the vegetable mixture and frozen mandu directly to the boiling broth, and cook for 5 minutes. You can add other ingredients as desired.