Crispy Orange Gyoza as a snack with mustard herb dip and pretzel pastry
Snack format for in-between catering, cafeteria or promotion weeks. Portion size: 3–4 gyoza + 50 ml dip
Orange Gyoza Soup with Sauerkraut and Rye Bread Croutons
Rustic winter dish – zero-waste concept using stale bread. Portion size: 5 gyoza + 300 ml soup + croutons
Orange Gyoza with Braised Red Cabbage and Mashed Potatoes
Traditional German comfort food with an Asian element – high appeal among German guests. Portion size: 4 gyoza + 150 g red cabbage + 150 g mash
Orange Gyoza Stew with Lentils and Root Vegetables
Classic stew with an Asian twist – perfect for the autumn and winter season. Portion size: 5 gyoza + 300 ml stew
Green Gyoza on a Spiced Cabbage Bed (Fusion Sauerkraut Bowl)
Zero-waste concept: combining cabbage in various preparation styles. Portion size: 5 gyoza + 200 g cabbage base
Pan-Fried Green Gyoza with Crushed Potatoes and Chive Cream
Fusion concept between Asian and Central European cuisine – high guest acceptance in German staff restaurants. Portion size: 4 gyoza + 180 g crushed potatoes.
Green Gyoza on Pea Purée with Roasted Onions
Seasonal and regional – pea purée made from dried yellow peas is one of the most affordable protein side dishes available. Portion size: 5 gyoza + 150 g purée
Green Gyoza in Spiced Tomato and Pepper Broth
Mediterranean-inspired stew – attractive colour and flavour combination. Portion size: 5 gyoza + 250 ml broth
Gyoza Salad with White Cabbage, Carrots and Mustard Vinaigrette
Light salad component – ideal as a vegan option on the salad buffet or as a starter. Portion size: 3 gyoza + 150 g salad
Gyoza Pan with Peppers and Leek in a Garlic Sauce Base
Quick wok dish for service – ideal for live cooking stations. Portion size: 5 gyoza + 200 g vegetable stir-fry