For 4 servings you will need:

• 400 g of VIČI BIO GYOZA dumplings with beef
• 2 L of beef broth
• 3 cloves of garlic
• 2 cm ginger root
• 2 pak choy cabbages
• 100 g of shimeji mushrooms
• 2 tbsp of soy sauce
• 1 tbsp of toasted sesame oil
• salt and pepper
• spring onion
• sesame seeds

Preparation

1. Chop the garlic, ginger, and pak choy.
2. Fry the garlic and ginger in a heated frying pan with oil, then add the mushrooms and pak choy and fry for a few more minutes.
3. Put the contents of the frying pan in a large saucepan , pour in the broth, soy sauce and toasted sesame oil. Season with salt and pepper and bring to a boil.
4. When the broth is boiling, add the GYOZA dumplings and cook for another 4 minutes until they rise to the surface.
5. Serve with chopped spring onion and sesame seeds.

For 2 servings you will need:

• 400 g of VIČI GYOZA dumplings with vegetables
• 1 spring onion
• sesame seeds

Sichuan pepper oil will need:

• 3 tbsp of Sichuan pepper flakes
• 80 ml of sunflower or rapeseed oil
• 2 cm ginger root
• 1 bay leaf
• 1 star anise
• 1 cinnamon stick
• salt

Sichuan pepper oil sauce will need:

• 2 tbsp of Sichuan pepper oil
• 2 tbsp of soy sauce
• 2 tbsp of toasted sesame oil
• 1 tbsp of rice vinegar
• 2 cloves of garlic

Preparation

1. To make the Sichuan pepper oil, place the Sichuan pepper flakes into a heat-resistant container, add a bay leaf, anise, and a cinnamon stick.
2. Chop or grate the ginger root. Pour the sunflower or rapeseed oil into a frying pan, add the ginger and heat until the ginger starts to brown. Pour the hot oil and ginger into a container with the spice mixture. The oil will bubble for a few seconds and the spices will fry. After the oil has cooled slightly, remove the ginger, bay leaf, anise, and cinnamon stick. Add salt to taste.
3. For the Sichuan pepper oil sauce, mix: 2 tbsp of prepared Sichuan pepper oil, soy sauce, toasted sesame oil, rice vinegar and chopped garlic cloves.
4. Add the dumplings to a sauce pan of boiling water, set to a medium heat and boil for about 4 minutes until the dumplings rise to the surface.
5. Serve the dumplings with Sichuan pepper oil sauce and chopped spring onion and sesame seeds.

For 2 servings you will need:

• 300 g of VIČI GYOZA dumplings with shrimp
• 1 carrot
• a handful of red cabbage leaves
• 1 avocado
• a handful of radishes
• 2 tbsp of rice vinegar
• a touch of lemon juice
• 1/2 tsp of sugar
• salt
• oil for deep-frying
• 4 tbsp of soy sauce
• fresh coriander
• sesame seeds

Preparation

1. Thinly cut the carrots, mix with rice vinegar, sugar, and salt.
2. Remove the skin and stone from the avocado, dice the avocado and sprinkle with lemon juice.
3. Slice the radishes and cut the red cabbage into strips.
4. Deep-fry the GYOZA dumplings. Add a sufficient quantity of oil to a closed container and heat to 160 °C. Add the GYOZA dumplings to the heated oil, cover the container and fry for 3-4 minutes.
5. Put the prepared carrots, avocado, radish, red cabbage and GYOZA dumplings on a plate. Sprinkle with soy sauce, serve with fresh coriander and sesame.

For 4 servings you will need:

• 400 g of VIČI GYOZA dumplings with vegetables and chicken
• 1 onion
• 3 cloves of garlic
• 2 cm ginger root
• 1 carrot
• 1 bell pepper
• 100 g of broccoli
• 60 g of green peas
• 2 tbsp of red curry paste
• 400 ml of coconut milk
• Juice from 1 lime
• salt and pepper
• a touch of oil
• fresh coriander
• chilli pepper
• lime

Preparation

1. Chop the onion, garlic, and ginger. Cut carrots, bell peppers, and broccoli.
2. Fry the garlic, onion, and ginger in a heated frying pan with a touch of oil. Add the chopped vegetables and peas. When onions have browned, remove everything from the frying pan and place in a bowl.
3. Add a little more oil to the frying pan and place the GYOZA dumplings base-down. Set the heat to medium and fry for approximately 4 minutes. When the base is nicely browned, add boiling water to the frying pan so that the dumplings are a little less than half submerged. Cover and simmer for 2-3 minutes.
4. Add the fried vegetables to the frying Pour in the coconut milk, red curry paste, lime juice, salt, and pepper. Stir everything and simmer for another 10-15 minutes.

Serve with fresh coriander, lime quarters and chilli pepper slices.

For 4 servings you will need:

• 400 g of VIČI GYOZA dumplings with chicken
• 1 bell pepper
• 1 carrot
• 100 g of broccoli
• 60 g of green peas
• 60 g of shimeji mushrooms
• 60 g of baby corn
• 50 g of bamboo shoots
• 4 tbsp of soy sauce
• 2 cloves of garlic
• 1 tbsp of brown sugar
• 1 tsp of toasted sesame oil
• 60 ml of chicken broth
• half tbsp of corn starch
• a touch of oil
• spring onion
• sesame seeds

Preparation

1. Cut bell pepper, carrots, broccoli, and baby corn into strips.
2. Heat a frying pan with a touch of oil and fry the chopped vegetables with green peas, shimeji mushrooms and bamboo shoots. Remove contents from the frying pan and place in a bowl.
3. Add a little more oil to the frying pan and place the GYOZA dumplings base-down. Set the heat to medium and fry for approximately 4 minutes. When the base is nicely browned, add boiling water to the frying pan so that the dumplings are a little less than half submerged. Cover and simmer for another 2-3 minutes.
4. In a separate bowl, mix the sauce ingredients: soy sauce, chopped garlic, brown sugar, toasted sesame oil, chicken broth, cornstarch.
5. Add the vegetables to the frying pan, pour in the prepared sauce and heat, stirring until the sauce thickens.

Serve with chopped spring onion and sesame seeds.