Green Gyoza on Pea Purée with Roasted Onions

Ingredients for 100 portions:

  • 500 pcs Yumbau Green Gyoza (frozen)
  • 12 kg dried yellow peas (yields approx. 30 kg cooked)
  • 3 kg onions (for roasted onions)
  • 500 ml sunflower oil
  • 200 g butter or margarine
  • Salt, pepper, nutmeg, bay leaf

Preparation:

  1. Soak peas overnight, cook in salted water with bay leaf until soft.
  2. Process peas with butter/margarine, salt, pepper and nutmeg into a creamy purée.
  3. Cut onions into paper-thin rings, fry in oil until golden brown, drain on kitchen paper.
  4. Prepare gyoza on the flat-top grill: sear until crispy, then steam with water.
  5. Spoon purée onto the plate, arrange gyoza on top, scatter roasted onions generously over.

Tip: Dried peas are among the most affordable legumes and provide high-quality plant-based protein – a clear argument for ESG-compliant menu planning.