Gyoza Salad with White Cabbage, Carrots and Mustard Vinaigrette

Ingredients for 100 portions:

• 300 pcs Yumbau Yellow Gyoza (frozen)
• 15 kg white cabbage, finely shredded
• 5 kg carrots, grated
• 2 kg onions, sliced into rings

For the dressing:

• 1 l apple cider vinegar
• 500 ml sunflower oil
• 200 g mustard (medium-hot)
• Salt, pepper, sugar to taste

Preparation:

1. Knead white cabbage with a little salt, leave to rest for 30 minutes, then squeeze out excess liquid.
2. Mix in carrots and onions.
3. Emulsify dressing from vinegar, oil, mustard and seasoning, pour over the salad and leave to infuse.
4. Steam gyoza in a combi steamer, leave to cool slightly.
5. Arrange gyoza lukewarm on top of the salad.

Tip: This salad can be prepared several hours in advance without any issues – ideal for pre-production in large-scale catering.