Crispy Orange Gyoza as a snack with mustard herb dip and pretzel pastry

Ingredients for 100 portions:

  • 350 pcs Yumbau Orange Gyoza (frozen, deep-fried or pan-fried)
  • 100 pcs pretzel rolls (dough piece, baked off)

For the mustard herb dip:

  • 3 kg sour cream or yogurt (3.5% fat)
  • 300 g medium-hot mustard
  • 200 g chives (frozen)
  • 200 g parsley (frozen or fresh)
  • Salt, pepper, lemon juice

Preparation:

  1. Mix mustard herb dip from sour cream, mustard, chopped herbs and seasoning; refrigerate.
  2. Deep-fry gyoza in fryer at 170–175 °C until golden brown (3–5 minutes) or cook on a flat-top grill.
  3. Drain on kitchen paper.
  4. Serve in disposable or reusable containers with a dip cup and half a pretzel roll.

Tipp: This format works exceptionally well for the coffee bar or snack counter in a staff restaurant. The crispy Orange Gyoza paired with the tangy mustard dip offer an appealing contrast between Asian dumplings and German flavors – a real eye-catcher for promotion weeks or Asian theme days.