A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Gyoza
Tuesday, October 13th
6:00 PM - 7:30 PM PST
Join Tomoko from Osaka and learn how to make gyoza — mouthwatering, crunchy, crispy pan-fried dumplings!
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Mince the cabbage, onion, garlic, and ginger into very small, fine pieces. The cabbage and onion pieces should be smaller than 1/8 inch pieces. The garlic and ginger should be cut into very tiny pieces.
Gyoza
Makes 20 gyoza
Gyoza wrapper
140 grams (1 1/8 cups) all-purpose flour
60 grams (1/4 cup) water
vegetable oil for frying
corn or potato starch for dusting
Filling
150 grams (5.25 ounces) ground pork
200 grams (1 cup) Cabbage (or Chinese cabbage), finely minced
50 grams (1/4 cup) green onions or Chives, finely minced
15 grams (1 tablespoon) garlic, finely minced
10 grams (2 1/2 teaspoons) of ginger, finely minced
2 pinches salt
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 dash pepper (white pepper if possible)
Dipping Sauce
1 tablespoon soy-sauce
2 1/2 teaspoons rice vinegar
1/2 teaspoon chili oil
Equipment
bowl
cutting board/surface for rolling dough
knife
scale (optional)
spoon
spatula
frying pan and lid
General Steps
Make dough for gyoza wrappers
Make the filling
Roll out gyoza wrappers and stuff
Fry gyoza