Sushi, Gyoza, Ramen Recipes

• Finely slice the Chinese leaf cabbage and place it in a dish. Add a sprinkle of salt to it and massage it into the cabbage to release moisture.
• Meanwhile prepare the aromatics - finely chop the garlic, spring onion and ginger and place in a separate mixing bowl. Add the pork or sweet potato and seasonings, including sesame oil.
• Squeeze as much moisture out of the cabbage as you can before adding this to the mixture and combine everything well.
• Mix the filling vigorously in one direction until it reaches the consistency of a sticky paste. If using meats like chicken or pork, you will start to notice white streaks along the sides of the mixing bowl (this is the fats breaking down and will result in a much more tender and juicy bite).

Folding the Gyoza

• Place a dumpling wrapper on your palm and add the filling in the centre of the wrapper. Dip your finger in the water and lightly wet the edge of the dumpling wrapper. Pinch the wrapper in the middle and crimp the edges on one side, repeat on the other. Seal the wrapper then place it on a non-stick flat surface. Repeat to make all your dumplings.

Steamed Method

• Place non-stick materials such as cabbage leaves or baking paper in a steamer and place the gyoza on it. Make sure the gyoza are not touching each other. Put the lid on. Place the steamer over a saucepan of boiling water and cook the gyoza for 6-12 minutes on medium-low heat.
• When cooked the gyoza should look slightly translucent Serve immediately.

Pan Fried Potsticker Method:

• In a well-heated pan, add some cooking oil. Place your dumplings and cook over medium-high heat until the bottom of the gyoza is golden brown (2 to 3 mins). Reduce the heat to medium to medium-low.
• Add the water (1/4 cup) and put the lid on to cook with the steam. This will ensure the meat is thoroughly cooked without burning. Your gyoza should be ready to eat when most of the water disappears from the pan (about 5 mins).

Optional - Add a Crispy Lattice

• Make a cornstarch slurry by mixing cornflour and water together.
• Add the slurry around the dumplings, not directly over the top. Immediately cover with a lid. Steam for 4-5 minutes. Remove the lid and serve.

Serve the gyoza while hot, in a broth or with a dipping sauce or soy sauce.

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

• 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.
• 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, carrot, cucumber, tuna or any other filling in the centre.
• 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.
• 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.
• Serve with soy sauce. Feel free to garnish with other foods such as sesame seeds, tobiko, chives, etc.

• Place the nori smooth side down, on a sushi mat. It helps to wrap the mat in clingfilm beforehand..
• Wet your fingers in a dish and place a small handful of the sushi rice on the nori wrapper.
• Spread rice to cover the nori, leaving around an inch uncovered, at the top of the sheet.
• Set your filling two-thirds of the way up the rice. Be sure to place items end-to-end.
• Slowly roll the sushi with your thumbs under the mat and use your fingers to hold the filling in place.
• Roll until the rice at the bottom of the sheet meets the rice at the top, then give everything a gentle squeeze.
• Wet the uncovered nori and roll the sushi forward to seal.
• Serve with pickled ginger, Kewpie mayo, and soy sauce.

To Make the Dashi

• Soak the mushrooms in the boiled water for an hour.
• Squeeze the shiitake mushrooms and strain all the water through a sieve into a saucepan and stir in the mushroom concentrate and add the lemongrass stick.
• Cover and simmer for 30 mins

For the Ramen

• Mince the garlic and grate the ginger. Slice the red onion, grate or julienne the carrot and slice the tender stem broccoli. Shred or slice the spring onions.
• Heat the sesame oil in a pan over medium low heat. Add the garlic, red onion and ginger; fry for 2 minutes or until soft and fragrant.
• Pour in the dashi and soy sauce and bring to a boil add the dried shiitake mushrooms. Reduce heat to low, cover, and simmer for 10 minutes to allow the mushrooms to soften and the broth to become flavourful.
• Add the ramen noodles. Simmer for the time indicated on the packet Add the spring onions and stir to combine.
• Remove from heat and stir in the shredded spring onions. Divide the noodles and vegetables into bowls, pour over the hot broth, and top with a chilli marinated egg.
• Use the egg marinade or red chilli to add a little spice, sprinkle with sesame seeds and lime juice (optional)

Marinated Chilli Eggs

• Bring a pan of water to boil and slowly put the eggs in, boil for 5-6mins
• Plunge the eggs into ices water to stop them cooking.
• When cool, peel and place in a bowl with chilli oil, water and soy and leave to marinate for 30 mins. Slice in half and serve in the broth.

• Soak rice before rinsing for 20 minutes for more tender grains.
• Rinse at least 3-4 times under running cold water, until it runs clear.
• Place water and rice in a cold pan with no lid, then heat until simmering.
• After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
• Turn off the heat and let rest for 20 minutes, do not remove the lid.
• Add seasoning if using, mix well and chill well in a refrigerator before using. (ideally overnight)

• Preheat your oven to 200°C leave the skin on and pierce several times with to allow steam to escape. Roast on a parchment-lined baking sheet for 45–60 minutes until tender and caramelised
• Allow to cool and remove the flesh from the skin, and place in a blow, mash the flesh with a fork.

For Dumpling filling

• Add the rest of the ingredients from your class recipe

For GF dumpling wrappers

• Add GF flour and water, keep mixing until you have a soft dough. Every sweet potato is different, so add a little flour and water at a time to achieve the desired consistency. Split into portions.
• Use GF flour on your work surface and roll using a dusted rolling pin and either shape or cut into circles