Asian Gyoza Soup with Pointed Cabbage and Carrots

Ingredients for 100 portions:

• 500 pcs Yumbau Yellow Gyoza (frozen, approx. 10 kg)
• 8 kg pointed cabbage, finely shredded
• 4 kg carrots, cut into julienne
• 3 kg onions, finely diced
• 200 g fresh ginger, grated
• 30 l vegetable stock (from concentrate)
• 500 ml soy sauce
• 100 ml sunflower oil
• Salt, pepper, chilli flakes

Preparation:

1. Sweat onions and ginger in oil, add carrots and briefly braise.
2. Add pointed cabbage, deglaze with vegetable stock and simmer for 15 minutes.
3. Season to taste with soy sauce, salt, pepper and chilli flakes.
4. Steam Yumbau Yellow Gyoza in a combi steamer at 100°C for 5–8 minutes.
5. Place gyoza in portions into prepared soup bowls, pour over hot broth with vegetables.

Tip: Spring onions as an affordable topping add freshness and colour to the dish.