You are currently viewing Family Cooking Recipes – Gyoza, Katsu Curry & Chocolate Fondant

Family Cooking Recipes – Gyoza, Katsu Curry & Chocolate Fondant

Our 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 for the family to cook again.

Together we Cooked:

  • Sweet Potato Gyoza;
  • Crispy Chicken with Katsu Curry Sauce with Sticky Rice
  • 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

Method:

  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.  
  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.
  4.  
  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.
  6.  
  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.
  8.  
  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).

Homemade Gyoza Wrappers – alternatively buy them at most supermarkets

Ingredients – Makes 12:

  • – 100g plain flour
  • – 50ml of hot water
  • – Pinch of salt

Method:

  1. With a balloon whisk, thoroughly stir the flour in a bowl to remove any lumps.
  2. Dissolve the salt in the hot water. Then, gradually add the salt water to the flour while stirring with chopsticks.
  3. Using the hot water will help the wrappers to have a pleasant, gooey texture.
  4. Now, combine the flour with your hand. Shape the dough into a ball.
  5. Dust a pastry board with flour. Knead the dough for 5 to 6 minutes until the surface has a smooth texture.
  6. Now, it is ready. Wrap the dough with a plastic wrap and let it sit for about 30 minutes.
  7. Now, remove the plastic wrap and roll the dough into a long cylinder.
  8. Then, cut the dough in half and cover one with plastic wrap to keep it from drying out.
  9. Roll out the rest of the dough again. Cut it into 10-12 equal pieces.
  10.  
  11. Quickly arrange the pieces with the cut side facing up and dust each cut with flour.
  12. Now, let’s shape the dough into wrappers. Press each dough piece with your hand.
  13. Press the dough into a thin flat circle using a rolling pin. Roll the pin toward the centre of the dough and back while slowly rotating it in a circle. A tip to making a beautiful circle is pressing the dough a little harder when going forth and releasing the pressure when going back.
  14. Repeat the process until its diameter reaches 8 to 9cm (3.1″-3.5″).

Crispy Chicken

Ingredients:

  • – 4 chicken breasts, small, or 2 large
  • – flour, for dusting
  • – 1 egg, beaten
  • – 100g of Panko breadcrumbs
  • – salt

Method:

  1. If you have 2 large chicken breasts, cut them in half to make 4 portions. If you have small chicken breasts, place each between 2 sheets of cling film and use a rolling pin to bash them out to an even thickness.
  2. Dredge the chicken breasts first through seasoned flour, then egg wash and finally the Panko breadcrumbs.
  3. Heat 2 tbsp of oil in a non stick frying pan and fry the chicken breasts for 5–6 minutes on both sides until golden brown, crispy and cooked through.
  4. Leave to rest for a few minutes before carving into slices and serving with the sauce on a bed of rice.

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

Method:

  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

  • – 1 tbsp 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
  • – 1 tbps soy sauce
  • – Tender stem broccoli and any other veg you like

Method:

  1. Heat wok and add oil, onion and garlic, fry for 2 minutes.
  2.  
  3. Throw in asparagus, broccoli, spring onion, and soy sauce, and warm up.
  4.  
  5. Add rice, toss around, and mix well with the rest of the ingredients-push on one side of the pan.
  6.  
  7. Mix with the rice and finish with chopped coriander.

Melt in the Middle Chocolate Fondant

Ingredients – Makes 2

  • 50g Plain Flour
  • 50g Caster Sugar
  • 50g Butter
  • 50g Dark Chocolate (60-70% cocoa solids)
  • 1 Egg
  • 1 Egg yolk (Optional: for extra gooeyness)

Method:

  1. Preheat the oven to 190˚C/170˚C fan/Gas 5
  2. Grease 2 ramekins with butter.
  3. Dust inside of ramekins with cocoa powder
  4. Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
  5. Remove from the heat then add the rest of the ingredients and mix together until smooth and well combined.
  6. Pour the chocolate mixture into the ramekins.
  7. Leave to set in fridge for minimum 20minutes but can be overnight.
  8. Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
  9. Remove from the oven, and gently loosen the edge.
  10. Carefully invert each fondant onto a plate. Serve with crème fraiche or vanilla ice cream, mint and berries.

Lamb or Chicken Gyoza – additional recipe from Chef

Ingredients – Makes 4:

  • 250g of minced chicken or lamb
  • 2 spring onions, 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
  • 2 cloves garlic, grated 
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 2 tsp freshly grated ginger
  • 2 tsp fish sauce (optional)
  • 40 dumpling wrappers
  • Vegetable oil, for frying

Method:

  1. Make dumpling filling: In a large bowl, combine chicken or lamb, 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.

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk

Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.

Take a Look at our cookery classes. Gift vouchers are available and never expire.

Follow us @foodsorcery