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Cooking Together – Gyoza & Laksa Recipes

Cooking Together – Gyoza & Laksa Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

  1. Starter:  Sweet potato and miso gyoza
  2. Main: Hake fillet, noodle stir-fry with laksa sauce
  3. Dessert: Chocolate Fondant

Sweet Potato Gyoza Recipe (Vegetarian, Dairy Free)

Ingredients: Makes 40

  • – 150g shredded cabbage (Nappa or any other softer white/green cabbage)
  • – 1/2 teaspoon salt
    250g mashed sweet potato (plain, unseasoned)
  • – 1/2 tablespoon grated fresh ginger
  • – 2 minced garlic cloves
  • – 1 tablespoon chopped spring onions (use only the green part)
  • – 2 teaspoons white miso paste
  • – 1 teaspoon sesame oil
  • – 1/4 teaspoon caster sugar
  • – 40 gyoza wrappers* (use vegan ones for a vegan recipe)

For cooking

  • – 4 teaspoons sesame oil
  • – 120ml cold water

For the dipping sauce

  • – 6 tablespoons soy sauce
  • – 3 tablespoons rice vinegar
  • – A few drops of sesame or chilli oil


  1. Sprinkle the salt over the minced cabbage in a small bowl. Stir and leave it for 10 minutes. Squeeze the cabbage firmly in a sieve to drain and discard the excess water. Transfer the minced cabbage into a large deep bowl.
  3. Add the sweet potato puree, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil and the sugar. Mix everything together with a wooden spoon.
  5. Line a large tray with baking paper. Fill a small cup with cold water.
    Place a gyoza wrapper on a flat dry surface and put a heaped teaspoon of the sweet potato mixture in the centre (see picture above).
    Dip one finger in the cold water and trace a line along half the edge of the gyoza wrapper (see picture above).
    Fold the wrapper over to enclose the filling. Pinch the wrapper in the centre at the top to seal that spot.
    Holding the filled wrapper in your left hand (or right one if you are left-handed), pleat the top of the wrapper (see pictures above). Set aside on the lined tray keeping the edge up. Repeat with the rest of the gyoza dumplings.
  7. For the cooking part, use a large frying pan or skillet with a tight-fitting lid.
    Put the pan over a medium heat and add one teaspoon of sesame oil. When it is hot, place half the gyoza in the pan (or as many that will fit) with their edge up. Cook for about 3 minutes or until the bottom of the gyoza is golden.
    Add in 60ml of the cold water and cover immediately with the lid. Steam for about 2 minutes or until most of the water has evaporated.
    Uncover, let the water evaporate completely, then add one teaspoon of sesame oil. Cook until the gyoza is crispy in the bottom (when shaking the pan, the dumplings should slide; if not, set the pan aside and cover with the lid for another 2 or 3 minutes).
    The gyoza dumplings should be slightly translucent and the filling should be firm.
  9. Flip the gyoza dumplings on a large serving plate , browned surface up. Cover with aluminum foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
    Serve with the dipping sauce (mix the ingredients in a small bowl).

How to cook hake fillets



  1. Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for 1-2 minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another minute until the skin is crisp.

    Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.

    Add the rest of the butter to the frying pan and allow it to gently melt over moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste.

Stir-Fried Udon Noodles

Ingredients – Serves 2:

  • – 2x ready to wok udon noodles
  • – 1 red onion sliced
  • – 2 cloves of garlic, minced
  • – 1 red pepper, sliced
  • – Handful of tender stem broccoli
  • – 3tbsp of soy sauce
  • – 1x lime, zest and juice
  • – Vegetable oil for frying
  • – Handful of mint
  • – Handful of coriander


  1. Place a wok on high heat with a splash of oil and sauté the onion until caramelised, followed by garlic. Sauté all the other vegetables until just softened.
  3. Splash in soy sauce and lime juice and place the noodles on top to heat up.
  5. Toss together and finish with chopped mint and coriander.

Curry Laksa sauce

Ingredients – Serves 1

  • 2 Tbsp Oil
  • Laksa Paste
  • ½ Tbsp curry powder
  • ½  Tbsp chili paste
  • 2 cups chicken stock
  • 1 cup coconut milk
  • 1 tsp tamarind sauce
  • 3 sprig vietnamese mint or normal mint
  • 2 tofu     
  • 4 medium size prawns
  • Sugar and salt to taste

Laksa Paste:

  • 1 lemongrass
  • 8 gm galangal
  • 10 gm ginger
  • 8 gm turmeric
  • 2 clove garlic
  • 1 shallot (about 70 g)
  • ½ tsp shrimp paste
  • 4 brazil nuts or any creamy nut

Ingredients to blanch/part garnish

  • 2 liter Water
  • 150 g noodles, wash lightly first
  • 40 g bean sprouts
  • 40 g long beans


  1. Preparations, chili paste, laksa paste, blanching and garnishing ingredients can be done earlier and set aside
  2. Heat oil in a sauce pan over medium-low heat
  3. Add laksa paste, slowly cooking them until aromatic, about 4 minutes
  4. Add curry powder and chili paste, continue cooking for another 4 minutes or until oil separates
  5. Add dried shrimp and anchovies, cook them for a few minutes
  6. Add chicken stock, bring it to a soft boil, about 4 minutes
  7. Add coconut milk, asam keeping, tofu puff, Vietnamese mint, mix gently, and cook for a couple of minutes
  8. Season with sugar and salt, continue to cook for a few minutes
  9. Then add prawns and cook for a couple of minutes
  10. Turn off the heat
  11. To serve, place blanch noodles scoop the laksa paste curry, top off with garnish ingredients

For the Laksa Paste

  1. Wash and soak anchovies and dried shrimp separately in hot water (to soften them)
  2. Chop and grind finely all Laksa Paste ingredients, leave aside.

Note:  Chili Paste – 20 pcs dried chilies:   Cut and boil to soften the chilies, then wash before grinding into paste.  Remove as much seeds as possible to have lesser spicy taste

Use the link above to explore the Food Sorcery favourite dessert recipes

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