Wulfy's gyoza folds every dumpling by hand, a world away from the freezer aisle. Chicken, bacon marinated in gochujang, or shiitake with red miso for the plant-based crowd: each filling has its own character and its own homemade dipping sauce. The signature is the mazesoba, a brothless ramen — thick noodles, spicy pork, scallions, Chinese chives, nori and an egg yolk that pulls the whole bowl together once you mix it through.
3 questions, 3 answers
How it started
In April 2025 I was lying in my hammock with the idea of seeing whether people would order homemade gyoza. It turned out there was far more demand for it than expected. Since then people order every month, and in the summer months you'll find me at events every week.
Where their produce comes from
I try to call on the local chain as much as I can. So all my mushrooms come from Maison Champignon. They are a father and son who grow mushrooms on substrate, ecologically, at their home in Leuven. All my meat comes from Rondou, a quality butcher run by a good friend of mine. And all my Asian products come from the local Asian supermarket.
What they suggest you try first
Anyone who wants to taste a unique dish that is not sold in Belgium yet should try the Mazesoba bowl. I discovered this brothless ramen bowl on my trip to Japan. Not only does the bowl look gorgeous, it is a flavour bomb on top of that!
Translated from their original answer.
On the menu
Six gyoza stuffed with chicken, vegetables and a blend of sauces. Served with a homemade dipping sauce.
Six gyoza with bacon marinated in gochujang, plus pickled cucumber.
Six gyoza with shiitake mushrooms and red miso paste. Pure umami, with a homemade dipping sauce.
A spicy curry chutney with three gyoza of your choice, topped with scallions and sesame seeds. Fully plant-based with the shiitake gyoza.
Brothless ramen. Thick noodles topped with spicy meat, scallions, Chinese chives, nori, garlic and an egg yolk.
In pictures
