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Family Cooking Together Japanese – Gyoza’s; Tonkatsu;

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 for the family to cook again.

You Cooked:

Starter: Sweet Potato & Miso Gyoza’s;

Main: Tonkatsu Pork, Tofu or Chicken with Amazu-an Sweet & Sour Sauce;

Dessert: Lemon Possets:

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).

Homemade Gyoza Wrappers

Ingredients – Makes 12:

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


  1. With a balloon whisk, thoroughly stir the flour in a bowl to remove any lumps.
  3. Dissolve the salt in the hot water. Then, gradually add the salt water to the flour while stirring with chopsticks.
  5. Using the hot water will help the wrappers to have a pleasant, gooey texture.
  7. Now, combine the flour with your hand. Shape the dough into a ball.
  9. Dust a pastry board with flour. Knead the dough for 5 to 6 minutes until the surface has a smooth texture.
  11. Now, it is ready. Wrap the dough with a plastic wrap and let it sit for about 30 minutes.
  13. Now, remove the plastic wrap and roll the dough into a long cylinder.
  15. Then, cut the dough in half and cover one with plastic wrap to keep it from drying out.

  16. Roll out the rest of the dough again. Cut it into 10-12 equal pieces.
  18. Quickly arrange the pieces with the cut side facing up and dust each cut with flour.
  20. Now, let’s shape the dough into wrappers. Press each dough piece with your hand.
  22. Press the dough into a thin flat circle using a rolling pin. Roll the pin toward the center 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.
  24. Repeat the process until its diameter reaches 8 to 9cm (3.1″-3.5″).

Tonkatsu Glazed Pork

Ingredients – Serves 2:

  • – 1x pork fillet, chicken breast or tofu
  • – 2tbsp of Tonkatsu glaze
  • – Vegetable oil for cooking


  1. Place all the ingredients into a bowl and massage together. Let marinade, ideally overnight. Remove from the fridge for at least 30 minutes before cooking.
  3. Place a non-stick frying pan on high heat.
  5. Fry on both sides until golden, place aside to rest.
  7. Toss in amazu-an sauce to heat up.

Amazu-an Sauce

Ingredients – Serves 2:

  • – 1x shallot, diced
  • – 2 cloves of garlic, minced
  • – 2cm of ginger, grated
  • – ¼ of pineapple, diced
  • – 1tsp of dark brown sugar
  • – 1tsp of rice vinegar
  • – 1x red chilli, chopped
  • – 2tbsp of banana ketchup (or regular)
  • – 1tbs of tamari
  • – 1tbsp of sticky teriyaki
  • – Splash of water
  • – Vegetable oil for cooking
  • – Salt and pepper to taste
  • – Chopped coriander
  • – Mixed sesame seeds to garnish


  1. Get a wok on high heat with a splash of oil, sauté the onion until translucent. Sauté the garlic and ginger as well, followed by all the other ingredients, apart from the last 3.
  3. Bring to simmer and cook for 10 minutes on low heat until thickened.
  5. Serve with teriyaki pork and udon noodles.
  7. Garnish with sesame seeds and chopped coriander.

Sticky-Fried Rice


  • 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
  • Tender stem broccoli and any other veg you like


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

Lemongrass Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon
  • – Stick of lemongrass


  1. Squeeze the lemon.
  3. Place the lemongrass into the cream & sugar and bring to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  5. Take the pan off the heat and take the lemongrass out before you whisk in the lemon juice.
  7. Strain this into a jug and leave to cool for 20minutes.
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  11. Refrigerate for 6 hours minimum.
  13. Serve with fruit and edible flowers

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