Dough 29.2% (pre-mixed dough for mandu, water, salt), taro, carrots, king oyster mushrooms 6.8%, oyster mushrooms 5.7%, taro, soy protein, shiitake mushrooms 3.6%, Mung bean vermicelli, water, breadcrumbs, mushroom flavored vegetarian oyster sauce, wood ear mushrooms 1.9%, sugar, sesame seeds, soybean oil, soy sauce, cilantro, yeast extract, sesame oil, palm oil, thickener (461), wheat fiber, wheat starch, salt, pepper, fermented rice vinegar, corn starch, chili powder, chili.

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.
Cooking soup: Use meat or seafood (if vegetarian, you can use mushrooms or daikon radish) to make the broth. Finely chop the vegetables, add the vegetable mixture and unthawed Mandu directly into the boiling broth, and cook for 6 minutes to complete. You can add other ingredients as desired.
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.