Class
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.
Gyoza
Makes 16-20 dumplings
Gyoza
200 grams (1.5 cups + 2 tablespoons) all-purpose flour
Gluten-free substitution: potato starch and rice flour
80 milliliters (1/3 cup) boiling water
Vegetable oil for frying - approximately 2 tablespoons
Pinch of Salt
Filling
100 grams (3.5 ounces) minced pork
Vegetarian / Vegan Substitution: Tofu
100 grams (3.5 ounces) cabbage
1 spring onion/green onion
Ginger - 1 tablespoon, more or less if desired
Garlic - at least one clove, more if desired
Salt + pepper
Optional: Sesame oil
Dipping Sauce
Soy sauce
Rice vinegar
Optional: Chili oil
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.
Frying pan
Mixing bowls
Spatula
Specialty Items
Cook with Yoko
We normally visit Yoko on our Inside Japan Tour in her food-heaven city of Osaka, Japan. Learn more about Yoko’s Japanese cooking classes and how you can learn to make sushi in a virtual cooking class with meal kits.
Check out more classes with Yoko in Osaka!
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