A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.

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Gyoza

Friday, October 16th
6:00 PM - 7:30 PM PST

Join Tomoko from Osaka and learn how to make gyoza — mouthwatering, crunchy, crispy pan-fried dumplings!

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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.

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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

• slim rolling pin

• cutting board/surface for rolling dough

• knife

• scale (optional)

• spoon

• spatula

• frying pan and lid

General Steps

1. Make dough for gyoza wrappers

2. Make the filling

3. Roll out gyoza wrappers and stuff

4. Fry gyoza

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Check out more classes with Tomoko in Osaka!

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