Dinner with Wang Korea vegetable dumpling
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
WHEAT FLOUR, WATER, SOY PROTEIN, KONYAKU, STARCH VERMICELLI (SWEET POTATO STARCH, WATER), GREEN ONION, LEEK, CABBAGE, SHORTENING (PALM OIL, PALM OLEIN OIL, GLYCERIN ESTERS OF FATTY ACIDS), SOYBEAN CURD (SOYBEANS, SOYBEAN POWDER, CALCIUM SULPHATE, GLYCERIN ESTERS OF FATTY ACIDS, LECITHIN, MAGNESIUM CARBONATE), CARROT, ONION, SEASONING OIL (SOYBEAN OIL, DRIED VEGETABLE MIX, GARLIC OIL, DL-ALPHA-TOCOPHEROL), CHINESE CABBAGE, SALT, SOY SAUCE (WATER, DEFATTED SOYBEAN, WHEAT, SALT), CORN STARCH, SUGAR, MONOSODIUM GLUTAMATE, EMULSIFIER (D-SORBITOL, SOYBEAN OIL, LECITHIN, POLYSORBATE 60, GLYCERIN ESTERS OF FATTY ACIDS), GARLIC, GINGER, BLACK PEPPER POWDER, SESAME OIL, DISODIUM 5'-RIBONUCLEOTIDE.
Wang Korea, frozen appetizers & hors d'oeuvres, serving 81 g, package 675 g/24 oz/1.5 lb. Ingredients as printed on the label.