{"id":8905,"date":"2025-06-24T09:24:00","date_gmt":"2025-06-24T07:24:00","guid":{"rendered":"https:\/\/sushi-robots.eu\/?p=8905"},"modified":"2025-06-06T10:28:42","modified_gmt":"2025-06-06T08:28:42","slug":"making-gyoza-in-a-man-vs-machine-restaurant","status":"publish","type":"post","link":"https:\/\/sushi-robots.eu\/en\/confection-de-gyoza-en-restaurant-man-vs-machine\/","title":{"rendered":"Gyoza in restaurants : Man VS Machine - Improving production while maintaining quality"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"8905\" class=\"elementor elementor-8905\" data-elementor-settings=\"{&quot;ha_cmc_init_switcher&quot;:&quot;no&quot;}\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fc21b31 e-flex e-con-boxed e-con e-parent\" data-id=\"fc21b31\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ed16437 elementor-widget elementor-widget-text-editor\" data-id=\"ed16437\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>For decades, the manufacture of <strong>Gyoza<\/strong> is based on a <strong>meticulous craftsmanship<\/strong> handed down from generation to generation. Every gesture counts: <strong>kneading the dough<\/strong>, <strong>preparing the stuffing<\/strong>, <strong>folding<\/strong> delicate and <strong>cooking<\/strong> But with the evolution of culinary technology, specialised machines are now capable of <strong>automate<\/strong> certain stages of the process, raising a crucial question: does the future of Gyoza lie with the machine or with man? Let's take a look at the advantages and disadvantages of these two approaches, and compare them. <strong>Man VS Machine<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b61e346 elementor-widget elementor-widget-text-editor\" data-id=\"b61e346\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Making pulp\u00a0<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c38031d elementor-widget elementor-widget-text-editor\" data-id=\"c38031d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La <strong>quality of a Gyoza<\/strong> is based first and foremost on its <strong>paste<\/strong>. It needs to be fine, supple and strong, to wrap the stuffing perfectly without breaking when folded. Its texture has a direct influence on the <strong>taste of Gyoza<\/strong>. If the pastry is too thick, its flavour will overpower that of the filling. On the other hand, if the pastry is too thin, it is likely to break during cooking.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b5fc12d elementor-widget elementor-widget-text-editor\" data-id=\"b5fc12d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>By hand<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2519f56 elementor-widget elementor-widget-text-editor\" data-id=\"2519f56\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>In the <strong>Japanese tradition<\/strong>dough <strong>Gyoza<\/strong> must be prepared by an experienced chef. The chef must :<\/p>\n<ul>\n<li><strong>Mastering dosing and kneading<\/strong> Mixing: the hot water, flour and salt must be mixed in the correct proportions. Kneading requires a great deal of force and consistency to ensure that the final texture is homogenous.<\/li>\n<li><strong>Check thickness<\/strong> Each disc has to be rolled out individually, which is tedious and time-consuming, especially for large production runs.<\/li>\n<li><strong>Managing variations<\/strong> Ensuring a uniform thickness between each disc is very difficult, which has an impact on the final result.<\/li>\n<\/ul>\n<p>In addition to the time devoted to this preparation, it puts intense pressure on the joints and therefore promotes <strong>musculoskeletal disorders<\/strong> among chefs.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-78c570f elementor-widget elementor-widget-text-editor\" data-id=\"78c570f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>Using a machine<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-07b7c7b elementor-widget elementor-widget-text-editor\" data-id=\"07b7c7b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La <strong>Italgi noodle machine<\/strong> is specialised not only in making the dough, but also in rolling it out. It enables :<\/p>\n<ul>\n<li>A <strong>automatic kneading<\/strong> The machine mixes the ingredients evenly to give a homogenous result.<\/li>\n<li>A <strong>fast, precise lowering<\/strong> Its laminating cylinder produces perfectly calibrated discs of the right thickness for perfect Gyoza.<\/li>\n<\/ul>\n<p>La <strong>Italgi machine<\/strong> frees staff from this physically demanding task, thereby reducing physical complaints.<\/p>\n<p>\ud83d\udc49 <strong>Winner: the machine<\/strong> - It radically transforms productivity while guaranteeing consistent quality.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3b6d5fe elementor-widget elementor-widget-text-editor\" data-id=\"3b6d5fe\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Trimming and folding<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-195adb6 elementor-widget elementor-widget-text-editor\" data-id=\"195adb6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>These stages are the most technical and time-consuming in the <strong>making Gyoza<\/strong>. The amount of filling must be precise and the folding must be both attractive and airtight so that the <strong>Gyoza<\/strong> are resistant to cooking.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-45feb39 elementor-widget elementor-widget-text-editor\" data-id=\"45feb39\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>By hand<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-96e0da4 elementor-widget elementor-widget-text-editor\" data-id=\"96e0da4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul>\n<li>A <strong>intuitive dosage<\/strong> The chef doses the stuffing by eye and according to his experience, which can create variations between Gyoza.<\/li>\n<li>A <strong>complex folding<\/strong> Traditional crescent-shaped folding requires dexterity and lots of practice.<\/li>\n<\/ul>\n<p>For an experienced chef, folding can be done in just a few minutes. <strong>20 seconds<\/strong>. However, it is difficult to guarantee a perfectly identical shape and size for every <strong>Gyoza<\/strong>This is especially true of high-volume production, where fatigue is a factor.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-58f98b8 e-grid e-con-full e-con e-child\" data-id=\"58f98b8\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-9af285f e-con-full e-flex e-con e-child\" data-id=\"9af285f\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-8706dfb elementor-widget elementor-widget-text-editor\" data-id=\"8706dfb\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>Using a machine<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e1d1e74 elementor-widget elementor-widget-text-editor\" data-id=\"e1d1e74\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Machines specialising in the trimming and folding of <strong>Gyoza<\/strong>such as <a href=\"https:\/\/sushi-robots.eu\/en\/mag1030-gyoza-machine\/\" target=\"_blank\" rel=\"noopener\"><strong>MAG 1030<\/strong><\/a>are a revolution in the way these products are made. <strong>Japanese food<\/strong> :<\/p>\n<ul>\n<li>A <strong>precise automatic dosage<\/strong> With the machine, each Gyoza is stuffed with the same amount of filling, guaranteeing perfect proportions and less waste.<\/li>\n<li>A <strong>standardised hermetic seal<\/strong> the <strong>MAG 1030<\/strong> ensures a perfect seal, greatly reducing the risk of opening during cooking.<\/li>\n<li>A <strong>speed of production<\/strong> With a productivity of 1,500 Gyoza per hour, the machine produces almost 20 times faster than man.<\/li>\n<li>A <strong>constant quality<\/strong> Each Gyoza has the same appearance and the same amount of filling, guaranteeing impeccable, professional presentation.<\/li>\n<\/ul>\n<p>In addition to the <strong>time saving<\/strong> and <strong>quality<\/strong>The use of the machine frees up staff to carry out other tasks.<\/p>\n<p>\ud83d\udc49 <strong>Winner: the machine!<\/strong> - It revolutionises this stage by guaranteeing speed, precision and consistency that would be impossible to achieve by hand.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d96d27c elementor-widget elementor-widget-image\" data-id=\"d96d27c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"700\" height=\"783\" src=\"https:\/\/sushi-robots.eu\/wp-content\/uploads\/2025\/06\/machine-MAG1030.jpg\" class=\"attachment-large size-large wp-image-8911\" alt=\"MAG 1030 Gyoza filling and closing machine\" srcset=\"https:\/\/sushi-robots.eu\/wp-content\/uploads\/2025\/06\/machine-MAG1030.jpg 700w, https:\/\/sushi-robots.eu\/wp-content\/uploads\/2025\/06\/machine-MAG1030-268x300.jpg 268w, https:\/\/sushi-robots.eu\/wp-content\/uploads\/2025\/06\/machine-MAG1030-11x12.jpg 11w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a0a426f elementor-widget elementor-widget-text-editor\" data-id=\"a0a426f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Cooking Gyoza<\/h2>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5c6a440 elementor-widget elementor-widget-text-editor\" data-id=\"5c6a440\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"s7\">La <strong>cooking Gyoza<\/strong> requires a mastery of cooking times and temperatures, as well as traditional techniques. The \"<strong>Yaki-Gyoza<\/strong>\"(grilled gyoza) is characterised by being cooked in the <strong>three phases<\/strong> Grilled, steamed and then toasted to obtain its characteristic texture, crispy on one side and soft on the other.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7c4c4c9 elementor-widget elementor-widget-text-editor\" data-id=\"7c4c4c9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>By hand<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f343a84 elementor-widget elementor-widget-text-editor\" data-id=\"f343a84\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>La <strong>manual cooking on a pan<\/strong> presents a number of challenges:<\/p>\n<ul>\n<li><strong>Temperature management<\/strong> The heat must be constantly adjusted to avoid burning the base of the gyoza, while ensuring that it cooks completely.<\/li>\n<li><strong>Permanent surveillance<\/strong> The Gyoza must be constantly monitored to avoid cooking errors, which takes up the entire time of one member of staff.<\/li>\n<li><strong>Irregular cooking<\/strong> Depending on their position in the pan during cooking, the Gyoza will not be cooked in the same way, creating variations.<\/li>\n<li><strong>Capacity limitation<\/strong> A traditional frying pan can only cook a limited number of Gyoza.<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-74fd5ed elementor-widget elementor-widget-text-editor\" data-id=\"74fd5ed\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h3>Using a machine<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-6efd3fd e-grid e-con-full e-con e-child\" data-id=\"6efd3fd\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-440827b elementor-widget elementor-widget-image\" data-id=\"440827b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"605\" src=\"https:\/\/sushi-robots.eu\/wp-content\/uploads\/2025\/06\/grill-ds-1302.jpg\" class=\"attachment-large size-large wp-image-8916\" alt=\"DS-1302 Gyoza Grill\" srcset=\"https:\/\/sushi-robots.eu\/wp-content\/uploads\/2025\/06\/grill-ds-1302.jpg 933w, https:\/\/sushi-robots.eu\/wp-content\/uploads\/2025\/06\/grill-ds-1302-300x227.jpg 300w, https:\/\/sushi-robots.eu\/wp-content\/uploads\/2025\/06\/grill-ds-1302-768x580.jpg 768w, https:\/\/sushi-robots.eu\/wp-content\/uploads\/2025\/06\/grill-ds-1302-16x12.jpg 16w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4b50bc7 elementor-widget elementor-widget-text-editor\" data-id=\"4b50bc7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Thanks to the <a href=\"https:\/\/sushi-robots.eu\/en\/gyoza-machine-gyoza-grill-ds-1303\/\" target=\"_blank\" rel=\"noopener\"><strong>DS 1302 Gyoza Grill<\/strong><\/a>cooking becomes a much simpler stage.<\/p><ul><li><strong>Controlled cooking<\/strong> The grill allows you to regulate the temperature so that it is ideal throughout the cooking process, and is capable of delivering the right amount of water for each stage of cooking, depending on the recipe.<\/li><li><strong>Even cooking<\/strong> The position of the Gyoza does not affect the cooking process.<\/li><li><strong>High production capacity<\/strong> : in the Gyoza grill <strong>DS 1302<\/strong>Up to 48 Gyoza can be cooked simultaneously.<\/li><\/ul><p>This machine makes it possible to offer <strong>Perfectly homogeneous gyoza<\/strong> and free up staff who were completely dedicated to this task. All this, while respecting the traditional technique of cooking <strong>Gyoza<\/strong>.<\/p><p>\ud83d\udc49 <strong>Winner: the machine<\/strong> - It ensures perfect cooking and frees up precious time for serving.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4529035 elementor-widget elementor-widget-spacer\" data-id=\"4529035\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5eeaf36 elementor-widget elementor-widget-text-editor\" data-id=\"5eeaf36\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>If machines are revolutionising the production of <strong>Gyoza<\/strong> by guaranteeing speed, precision and productivity, they do not replace human expertise. The role of the chef remains essential for :<\/p>\n<ul>\n<li><strong>Creative recipes :<\/strong> Developing new fillings and flavour combinations<\/li>\n<li><strong>Quality control :<\/strong> Taste validation and seasoning adjustments<\/li>\n<li><strong>The final presentation :<\/strong> Dressing and accompaniments that make all the difference<\/li>\n<li><strong>Customer experience :<\/strong> Advice and adaptation to customer tastes<\/li>\n<\/ul>\n<p>By combining traditional know-how with modern technology, professionals can offer Gyoza of impeccable quality while optimising their yield. The machine doesn't replace the human being, it assists him and allows him to concentrate on what's essential: the art of cooking and customer satisfaction.<\/p>\n<p>For chefs and restaurateurs wishing to\u00a0<strong>deepen their mastery of traditional Japanese techniques<\/strong>the\u00a0<a href=\"https:\/\/japanesecuisineacademy.eu\/\" target=\"_blank\" rel=\"noopener\"><strong>Japanese Cuisine Academy<\/strong><\/a>\u00a0offers dedicated training courses for professionals. Supervised by experts, these courses teach the precise gestures, specific cuts and fundamental principles of Japanese cuisine, while respecting traditions. A real asset for perfecting your skills and offering your customers an authentic experience.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>While traditional know-how remains unrivalled, manual production has undeniable limits in terms of consistency, efficiency and profitability. This is precisely where automation comes in, offering innovative solutions that are transforming the Sushi industry. In this article, we explore the 4 mistakes in Sushi production and how to avoid them with automation that addresses these challenges.<\/p>","protected":false},"author":9,"featured_media":8924,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[51],"tags":[95],"class_list":["post-8905","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-gastronomie"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Confection de Gyoza en restaurant : Man VS Machine<\/title>\n<meta name=\"description\" content=\"D\u00e9couvrez comment vous pouvez optimiser la confection de vos Gyoza en automatisant les \u00e9tapes de pr\u00e9paration.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sushi-robots.eu\/en\/making-gyoza-in-a-man-vs-machine-restaurant\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Confection de Gyoza en restaurant : Man VS Machine\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez comment vous pouvez optimiser la confection de vos Gyoza en automatisant les \u00e9tapes de pr\u00e9paration.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/sushi-robots.eu\/en\/making-gyoza-in-a-man-vs-machine-restaurant\/\" \/>\n<meta property=\"og:site_name\" content=\"Sushi Robots\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-24T07:24:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/s3.fr-par.scw.cloud\/sushi-robots\/2025\/06\/IMG_20250415_120641-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Maureen Caillaud\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Maureen Caillaud\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/sushi-robots.eu\\\/confection-de-gyoza-en-restaurant-man-vs-machine\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/sushi-robots.eu\\\/confection-de-gyoza-en-restaurant-man-vs-machine\\\/\"},\"author\":{\"name\":\"Maureen Caillaud\",\"@id\":\"https:\\\/\\\/sushi-robots.eu\\\/#\\\/schema\\\/person\\\/c4bc255952e7d788afe2063bb4eff3b6\"},\"headline\":\"Gyoza en restaurant : Man VS Machine &#8211; 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