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Cooking Together Japanese Christmas – Recipes

Cooking Together Japanese Christmas Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class 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: Chicken Dumplings
  2. Main: Japanese Crispy-Fried Chicken with Sticky-Fried Rice & Coconut Ginger Sauce;
  3. Dessert: Choose from the Food Sorcery favourites on the link below.

Chicken dumplings


serves 2

  • 120g of minced chicken
  • 1 spring onion, thinly sliced
  • 2x Chinese leek, sliced
  • 2tsp of Kiso curry mix (can be replaced with madras)
  • 1tsp of togarashi spice mix (can be replaced with 1/2tsp of chilli powder and sesame seeds)
  • A few chopped chives
  • 1 clove of garlic, grated 
  • 1tsp ofsoy sauce
  • 1tsp sesame oil
  • 1 tsp freshly grated ginger
  • 1/2 tsp fish sauce (optional)
  • 10 dumpling wrappers (or wonton wrappers)
  • Vegetable oil, for frying


  1. Make dumpling filling: In a large bowl, combine chicken, spring onions, Chinese leek, chives, garlic, soy sauce, sesame oil, ginger, and fish sauce. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
  2. Line a small baking sheet with parchment paper and dust lightly with flour.
  3. Place 4 dumpling wrappers on your work surface, and keep the remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon of chicken filling just below the centre on each wrapper. Wet the edge of the wrapper with water and fold the top half over the bottom half and pinch the border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on a prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
  4. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. Fry for 1 to 2 minutes, or until golden on the underside.
  5. Add 1/3 cup water to the skillet, lower the heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust the lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
  6. Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
  7. Serve pot stickers with dipping sauce on the side.

Miso Sweet Potato Gyozas (Vegan option)


  • 150g shredded cabbage (Napa 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
  • 2 teaspoons white miso paste
  • 1 teaspoon sesame oil
  • 1 lime, zested
  • Diced tofu (optional)
  • 40 gyoza wrappers* (use vegan ones for a vegan recipe)

For cooking

  • 4 teaspoons sesame oil
  • 120ml cold water

Serve with soy sauce


  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.
  2. Add the sweet potato puree, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil. Mix everything together with a wooden spoon.
  3. 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.

    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.

    Flip the gyoza dumplings on a large serving plate, browned surface up. Cover with aluminium foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.

  4. Serve with the dipping sauce (mix the ingredients in a small bowl).

Japanese Crispy-Fried Chicken

Ingredients – Serves 2

  • Chicken breast or thighs, cut into pieces 2x
  • Corn flour ½ cup
  • Plain flour 1 cup
  • Salt and pepper to taste
  • 2cm of fresh ginger, grated
  • 2cloves of fresh garlic, grated
  • 1tbsp of Kiso or Madras
  • ½ cup of buttermilk
  • Vegetable oil for cooking


  1.  Dip the chicken into garlic and ginger and buttermilk. Mix cornflour, plain flour and curry spice. Dust the chicken in flour just before cooking.
  3. Shallow fry in 2 cm of hot oil until crispy and golden, flip and repeat. If the chicken is big, place the chicken on a baking tray and finish in the oven until cooked through.

Katsu-Style Curry Sauce

Ingredients – Serves 4

  • – 1tbsp of olive oil
  • – 1 onion, diced
  • – 2cloves of garlic
  • – 3cm of ginger, grated
  • – 1 carrot, peeled, grated
  • – 1tsp of mild curry powder
  • – 2 tsp of Japanese curry spice mix (or madras)
  • – 100ml of veg stock
  • – Salt and pepper
  • – 300ml of coconut milk
  • – 1tbsp of light soy sauce


  1. Heat the oil in a small saucepan, add onion, garlic, ginger and spices, fry for a couple of minutes, add carrot, fry for additional two minutes. Pour in the veg stock and coconut, simmer for about 20 minutes to reduce the liquid, season well and blend if you prefer smooth sauce.

Sticky-Fried Rice

Ingredients – Serves 4

  • 1tbsp of good quality oil
  • 3 cups of cooked sticky rice
  • 2 cloves of chopped garlic
  • 1 sliced red onion
  • 2 chopped spring onions
  • Asparagus 4x spear
  • Tender stem broccoli, 8x stem
  • A handful of chopped coriander
  • 1tbps soy sauce
  • Use any other veg you like, ideally what’s in season…


  1. Heat wok and add oil, onion and garlic, fry for 2 minutes. Throw in asparagus, broccoli, spring onion, and soy sauce, and warm up.
  3. Add rice, toss around, and mix well with the rest of the ingredients-push on one side of the pan.
  5. Mix with the rice and finish with chopped coriander.

How to Cook Sticky Rice


  1. Use good quality sticky rice. (we prefer nishiki or koshi: Yutaka brand)
  3. Soak the rice before rinsing for 20 minutes for more tender grains.
  5. Rinse at least 3-4 times under running cold water, until it runs clear.
  7. Rice to water ratio: 250g of rice: 330g of water.
  9. Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
  11. After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
  13. Turn off the heat and let rest for 20 minutes, do not remove the lid.
  15. Add seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)

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

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