WHEAT FLOUR 28.1%, Chives 22.3%, Water, Fried Egg 10.5% (E), Water, Koji Seeds, Trehalose, Thickener (E1442), Salt, Stabilizer (E415), Acid Regulator (E330), Emulsifier (E451)), Margarine (Palm Oil, Water, Emulsifier (E471, E322 SOYA), Acid Regulator (E330)), White Cabbage, Chinese Black Fungus, Mushroom, PEANUT OIL, Thickener (E1420), Ginger, Salt, Flavor Enhancer (E621), WHEAT Starch, SESAME OIL, Sugar, Szechuan Pepper Powder.

Storage condition: Keep frozen at -18°C. Do not refreeze after thawing. Cooking instructions: Boiling: Put the dumplings in boiling water and cook on high heat for 3 minutes. Once the dumplings float to the top, reduce heat (medium-high) and cook for another 2 minutes. Steaming: Remove the packaging and steam the dumplings for 8 minutes in boiling water. Frying: Heat oil, fry the dumplings for 2 minutes on medium-high heat, add a splash of water and simmer for 4–6 minutes on high heat until the water has evaporated.