Orange Gyoza with Braised Red Cabbage and Mashed Potatoes
Ingredients for 100 portions:
400 pcs Yumbau Orange Gyoza (frozen)
15 kg red cabbage (frozen or fresh, pre-cooked)
2 kg apples (affordable cooking apples, e.g. Boskop or Elstar from Germany)
500 ml apple juice
200 ml red wine vinegar
Sugar, cloves, bay leaf, salt
20 kg potatoes (for mash)
3 l milk, 400 g butter, salt, nutmeg
Preparation:
Braise red cabbage with diced apples, apple juice, vinegar and spices – at least 40 minutes, for large quantities in a tilting pan.
Cook potatoes and process into a velvety mash.
Pan-fry gyoza on a flat-top grill until crispy.
Plate classically: spread mash with a sauce spoon, arrange red cabbage alongside, place gyoza on top.
Tip: The sauerkraut and porcini mushroom filling of the Orange Gyoza pairs excellently with the sweet and sour red cabbage – a successful culinary fusion that needs no explanation.
