Selection of high-quality soybean flour, the introduction of Korean production equipment and advanced technology, vacuum kneading dough, about half the thickness of ordinary dumplings. The dough is firm and easy to cook. The pork filling is full of particles, and the spicy cabbage fermented at low temperature is crisp, tender, and smooth. The taste is rich and fragrant. The operation is convenient and quick.Ingredients list:Filling: Kimchi (cabbage, radish, green onion, garlic, ginger, red pepper, salt, sugar, water, glutinous rice flour, pork, salted radish (radish, salt), sweet potato flour, water, soybean flour, water, tofu (water), soybeans, less than 2% calcium sulfate, magnesium chloride and/or gluconolactone), chives, beef essence [maltodextrin, yeast extract, canola oil, soy sauce (fermented soybeans, salt), onion powder, garlic powder, Salt, Silicon Dioxide (Anti-Caking Agent), Natural Flavors), Corn Starch, Sesame Oil, Cane Sugar, Paprika Powder, Salt, Disodium Inosinate and Disodium Guanylate, Beef FlourDough: White Wheat Flour, Water, Modified Potato Starch, Modified Tapioca Starch, Wheat Gluten, Soybean Oil, Salt, Xanthan Gum, DextrinStorage conditions: cryopreservationPulmuone Thin Wrap Kimchi Dumplings with Pork and Textured Soy Flour