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

Corporate 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 Gyoza’s
  • Uramaki Sushi
  • Chicken Taco’s
  • Beef Sliders

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).

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.

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

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

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