We hope you enjoyed your evening at the cookery school, Chef George loves to delight guests with his mouth-watering Gyoza & Sushi. If you have any questions for her please ask and we’ll get back to you.
Veggie Gyoza: Serves 2
The filling for these classic starters is really flexible, so don’t be constrained with the recipe, adapt and use up – if you have some mince or prawns, these are lovely – you just want a slightly sticky filling. You can adapt this recipe to have pork or chicken mince, or fine dice some prawns. Cook before you you fill!
Ingredients: Serves 2
- 8 Gyoza Wrappers
- Tablespoon carrot – fine dice
- Half teaspoon Chilli – deseed and fine dice (more or less as preferred)
- Handful Spinach or Chinese Cabbage – rough chop
- 1 teaspoon – Hoi Sin Sauce (works well as the glue)
- ½ spring onion – finely diced
- 1 teaspoon Coriander – finely chopped
- Sesame oil
- 1. Chop & mix all ingredients, place teaspoon of mixture in centre of wrapper. Dampen edge of wrapper, crimp and seal. Aiming for a Cornish pasty crimp, but as long as it’s sealed, will be fine.
Heat teaspoon of sesame oil in pan on high heat, then add the gyoza to get colour in the base. Loosen and add water, cover with a plate to the pan to create steam. The water should go halfway up the gyoza. Cover and cook for 4-5 minutes, making sure not sticking. When dumplings are see-through, remove from heat and serve.
- 4 tablespoons rice vinegar
4 tablespoons gluten free soy sauce
2 garlic cloves, grated
1 to 2 teaspoons ginger, grated
1 spring onion, finely chopped (optional)
1 teaspoon sesame oil
1/4 teaspoon chilli flakes or finely chopped fresh chilli
1 teaspoon of toasted mixed sesame seeds.
So popular, but surprisingly easy after a couple of practice runs!
Optional Spice – we used Nanami-Togarashi-Seven-Assorted-Pepper to coat our sushi rice – you can purchase online or in the Chinese supermarket.
- 375g Sushi rice
- 100ml rice wine
- 2 tbsp sugar
- 2 tsp salt
- Nori seaweed sheets
To serve: Pickled ginger, wasabi paste or making a simple dipping sauce with soy sauce, honey and chilli flakes!
Rolling Mat: You do need a rolling mat, they are widely available (online or in store) We cover these in cling film to assist the cleaning process.
- 1. Make the sushi vinegar or of course buy one from the supermarket. Sushi vinegar is the mix of rice wine, sugar and salt. Just stir together and once the sugar is dissolved, you have your sushi vinegar.
- 2. Wash the sushi rice, and cook the rice according to the packet – chill the rice
- 3. Pour the vinegar onto the rice and keep turning it over so that it is nicely mixed.
- 4. Take a sheet of seaweed and place it on to the clingfilmed mat. You should leave about 2cm gap between the edge of the mat and the nori sheet.
It should be clear which way you will roll the mat up.
- 5. You will leave an edge of about 1 cm one side of the nori and then cover the nori with rice, and press it down firmly. We generally leave the last 3-4 cm clear from rice as the rolls get big!
- 6. Choose a filling – salmon, cucumber, omelette, avocado – create.
- 7. Leave about 1 cm gap from the edge of the rice and make a stripe of the filling ingredients all the way across.
- 8. Taking care, roll the sushi using the mat. Roll all the way up and compress.
- 9. Unroll the mat, tidy up the ends of the roll, then just shape into a more circular roll with your hands.