Dinner with Wei-Chuan pork & shrimp wonton

FILLING: GROUND PORK, SHRIMP (SHRIMP, SODIUM TRIPOLYPHOSPHATE, WATER, SALT), EGG WHITE, WATER, CORN STARCH, SOYBEAN OIL, MONOSODIUM GLUTAMATE, SALT, DRIED LEATHER JACKET FISH POWDER, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, SODIUM BENZOATE: LESS THAN 0.1 OF 1% AS A PRESERVATIVE), SUGAR, SESAME OIL, WHITE PEPPER, RIBOTIDE (DISODIUM 5'-INOSINATE, DISODIUM 5'-GUANYLATE)., WRAPPER: ENRICHED WHEAT FLOUR (BLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, TAPIOCA STARCH, WHEAT GLUTEN, EGG YOLK POWDER, SALT, DOUGH CONDITIONER (DISTILLED MONOGLYCERIDES), EGG SHADE COLOR (WATER, PROPYLENE GLYCOL, FD&C YELLOW #5, #6, RED #40)., SOUP BASE: SALT, MONOSODIUM GLUTAMATE, MALTODEXTRIN, DRIED SHRIMP POWDER, SUGAR, DISODIUM INOSINE 5'-MONOPHOSPHATE, DSODIUM GUANOSINE 5'-MONOPHOTPHATE, WHITE PEPPER POWDER, DRIED SHALLOT POWDER.

Wei-Chuan, crusts & dough, serving 91 g, package 12.6 oz/358 g. Ingredients as printed on the label.