You are currently viewing Street Food Recipes – Gyozas, Sushi, Sliders, Tacos

Street Food Recipes – Gyozas, Sushi, Sliders, Tacos

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 and make a great combination for dinner party ideas. 

We Cooked:

  • Sweet Potato Gyozas
  • Uramaki Sushi
  • Chicken Tacos
  • Sliders

Sweet Potato Gyoza Recipe (Vegetarian, Dairy Free)

Gyozas – Starter

Gyozas are really versatile, a crowd-pleaser and fundamentally tasty!  We love to use a blend of sweet potato and tofu – roast the sweet potatoes whole in their skins until squishy and mash.  But this recipe works just as well with meat – just switch out the sweet potato/ tofu and replace with chicken mince or similar.

  • Ingredients: Makes about 40

    • – 150g shredded cabbage (any softer white/green cabbage)
    • – 1/2 teaspoon salt
    • – 250g mashed sweet potato
    • – 140g firm tofu (or try smoked tofu), finely chopped
    • – 50g crispy onions or shallots
    • – 1/2 tablespoon grated fresh ginger
    • – 2 minced garlic cloves
    • – 1 tablespoon chopped spring onions
    • – 2 teaspoons white miso paste
    • – 1 teaspoon sesame oil
    • – 1/4 teaspoon caster sugar
    • – 40 gyoza wrappers (these are generally vegan, check pack for trace of dairy)
    • For cooking

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

      For an alternative quick dipping sauce

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

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. Make dumpling filling: In a large bowl, combine all ingredients and stir 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 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 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. If you have chosen to cook with meat, please check one to see it’s cooked through.
  7. Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
  8. Serve with dipping sauce on the side.

Dumpling Dressing

Ingredients – Serves 2:

  • – 1 tablespoon soy sauce
  • – 1 tablespoon of ponzu
  • – 1 teaspoon black vinegar
  • – 1 tablespoon water
  • – 1 tablespoon of honey
  • – pinch of black pepper and/or gochugaru (red chili pepper flakes)
  • – 1 clove of garlic, grated
  • – 1cm of fresh ginger, grated


  1. Mix all the ingredients in a bowl and refrigerate until needed.

Tuna Uramaki Sushi

Ingredients – Serves 4:

  • – 200g sushi rice uncooked (400g cooked, following cooking instructions)
  • – 4 sheets of nori
  • – Wasabi paste
  • – Pickled ginger
  • – Soy sauce
  • – Japanese mayo
  • – 1x avocado, sliced
  • – 1x carrot, shredded
  • – 1x cucumber, de-seeded, cut into long batons
  • – Handful of coriander, chopped
  • – Sashimi grade tuna


  1. Cut the nori seaweed into halves, and then place half of the nori on the sushi mat shiny side down. As a golden rule, the shiny side of the nori seaweed should always be on the outside of the sushi.
  3. Place roughly 110g of sushi rice on the nori seaweed and spread across evenly. Flip the nori seaweed and sushi rice so that the nori seaweed is facing upward. Add a small portion of mayo, cucumber, tuna or any other filling in a centre.
  5. Start rolling from the bottom, tucking the edge of the roll to fully enclose the filling. Lift the edge of the mat and continue to roll forward until the sushi is formed into a firm cylinder.
  7. Slightly wet the blade of a sharp knife and slice the roll into 6 pieces. First, slice it into halves and then the halves into thirds. Clean the knife with a wet towel between cuts to prevent the rice from sticking to the knife. 
  9. Serve with soy sauce. Feel free to garnish with other foods such as white / black sesame seeds, tobiko, chives, etc.

Mexican Chicken

Ingredients – Serves 2:

  • – 4 chicken thighs, boneless and skinless
  • – 2 cloves of garlic, minced
  • – 1x red onion, peeled and sliced
  • – 1x red pepper, de-seeded and sliced
  • – 2tbsp of pickled jalapenos
  • – 1tsp of ground coriander
  • – 1tsp of ground cumin
  • – 1tsp of paprika
  • – ½ tsp of annato seeds
  • – 1 lime, zested and juiced
  • – 1/2 tin of chopped tomatoes
  • – Handful of cherry tomatoes
  • – Salt and pepper
  • – Splash of olive oil for cooking and marinade
  • – Handful of chopped coriander for garnish


  1. Pre-heat the oven to 185C.
  3. Mix all the spices together. Split them ¾ and 1/4.
  5. Place the chicken in a mixing bowl, add a splash of oil, 1 clove of minced garlic, ¼ of the spice mix and season well with salt and pepper. Marinade ideally overnight.
  7. Place a non-stick pan (metal handle) on high heat, add splash of oil and fry the chicken on both sides until golden brown. We don’t need it cooked thoroughly at this point (we will be finishing it in the oven later). Lay the chicken on the side.
  9. Re-using the same pan, add another splash of oil and sauté the onion until caramelised.
  11. Add garlic and cook for a further minute.
  13. Add all the spices and make fragrant, followed by red peppers. Sauté for 2 minutes, add all the tomatoes and jalapeños.
  15. Place the chicken on top of the sauce, bake in the oven for 15 minutes or until the chicken is cooked.
  17. Serve with tacos and soured cream, garnished with chopped coriander.

Taco Dough

Ingredients – Serves 2:

  • – 300g plain or 00 flour – plus extra for dusting
  • – Teaspoon of olive oil
  • – 200ml water
  • – 0.5tsp of baking powder


  1. Add the flour, baking powder, olive oil & 200ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough.   If your dough is too sticky, add a little more flour..if too crumbly, add a little more water.
  3. Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.  Then split into 3 – you will make your tacos, burritos and quesadilla later.
  5. Tacos – split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.  Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.  Add 2 -3 tacos to your pan at a time and cook until you see the taco blister and char.  Once both sides cooked, keep wrapped in tea towel – this softens the taco.  Cook all your tacos and then you are ready to serve.


Ingredients – Serves 4:

  • – 2 ripe avocados
  • – 1 buffalo tomato, diced
  • – 1 lime, zest and juice
  • – 1tbsp of coriander, chopped
  • – 1 red onion, chopped
  • – 2 small chillies, chopped


  1. Halve and stone avocados, place in a bowl, smash it up roughly with a fork. Add all the rest of the ingredients, season well and serve straight away.


Ingredients – Serves 2:

  • – 1 medium onion, diced
  • – olive oil for cooking
  • – 400 g quality lean minced beef 
  • – 30 g Parmesan cheese, grated
  • – 50g of grated cheddar (optional)
  • – 2x clove of garlic, minced
  • – 1tsp of Frenchie’s mustard
  • – seasoning


  1. Mix all above apart from oil and mix well without pressing it too much.
  3. Use clean hands to scrunch the mixture together well, then divide into 3-4 equal balls for burgers and 18 equal balls for sliders. 
  5. Wet your hands and roll the balls into burger-shaped patties about 2cm thick. Make a dent in the centre of the patties, this will prevent burgers from puffing up while cooking. Place your burgers or sliders on the oiled baking tray and pat with a little olive oil. Cover them with clingfilm and put the tray into the fridge for at least an hour, or until the patties firm up.
  7. If using a frying pan or griddle pan, put it on a high heat now and let it get hot, but ideally cook them on your charcoal bbq. Whichever way you decide to cook your burgers, they’ll want around 4 or 5 minutes per side – you may have to cook them in batches if your pan isn’t big enough.

Bread Rolls

Ingredients – Makes 6:

  • – 350ml of warm water (might need a little bit more, depending on strength of your flour)
  • – 1tsp of fast action dried yeast
  • – 2tbsp of extra virgin olive oil
  • – 600g strong white bread flour (plus extra for dusting)
  • – 1tbsp of caster sugar
  • – 1tsp of fine salt
  • – 1x egg, beaten
  • – 1tbsp of sesame seeds
  • – 1tbsp of Maldon Sea salt


  1. Pour the water into a mixing bowl, stir in the yeast until dissolved.
  3. Add the oil, flour, sugar and salt, mix everything and form a quite firm dough, adding more water if too dry, more flour if too wet.
  5. Leave for 10 minutes covered before kneading it until smooth.
  7. Transfer into a floured bowl, cover and leave to proof for 60 minutes.
  9. Divide the dough into 6 equal pieces and shape into balls. Transfer them onto a baking tray lined with greaseproof paper.
  11. Cover the balls and rest for 10 minutes.
  13. Pre-heat the oven to 190C.
  15. When the dough balls have risen again, brush them with beaten egg and sprinkle With Maldon salt and sesame.
  17. Bake on 195C for at least 15 minutes, check afterwards. The bread rolls are done if they have golden colour all over (good indicator is the bottom of the roll) and if they sound hollow when tapped on.

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