Sushi & Gyoza Cookery Class Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Pork Gyozas
- Tuna Uramaki Roll
- Smoked Salmon Maki Roll
Pork Gyoza
For vegan or vegetarian use roasted sweet potato
Servings: 2 People
Ingredients
- 125 g Pork mince or 1 roasted sweet potato with 1 heaped tsp white miso
- 1 leaf Chinese nappa cabbage
- 1 Spring onion
- 1 cloves Garlic
- 1 tsp Fresh ginger
- 1/2 tsp Togarashi spice
- Sea salt a pinch to taste
- Cracked black pepper a pinch to taste
- MSG Optional, a pinch to taste
- ½ tsp Sesame oil
- 10 Dumpling wrappers
- 1 tsp Vegetable oil
For the Optional Crispy Lattice
- 1 tsp Cornflour
- 4 tsp Water
Method
- 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.
Sweet Potato Gyoza
Servings: 2 People
Ingredients
- 100 g Chinese nappa cabbage Nappa or any other softer white/green cabbage
- 100 g Firm tofu diced
- 100 g Sweet potato mashed
- 1 tbsp Fresh ginger grated
- 1 cloves Garlic minced or grated
- 1 Spring onion
- 1 tbsp Crispy-fried onions
- 1 tsp Soy sauce
- 1 tsp White miso paste
- 1 tsp Sesame oil
- 1/4 tsp Caster sugar
- 6 Dumpling wrappers
Method
- To make the sweet potato puree/mash - simply roast the whole sweet potatoes in their skins until super soft. Then when cooled, remove the skin. Can be done a day in advance.
- 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.
- Add the sweet potato puree, ginger, garlic, spring onion, miso paste, one teaspoon of sesame oil and the sugar and all the other ingredients. Mix everything together with a wooden spoon.
- 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.
- 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.
- Flip the gyoza dumplings on a large serving plate, browned surface up. Cover with foil while cooking the other batch (repeat the cooking actions) if you are making them all in one go.
- Serve with dipping sauce
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.
Dipping Sauce for Dumplings
This was pre made for you by chef.
Servings: 2 People
Ingredients
- 1 tbsp Soy sauce
- 1 tbsp Ponzu
- 1 tsp Black vinegar
- 1 tsp Water
- 1 tbsp Honey
- 1 cloves Garlic Mashed or Grated
- 1 tsp Fresh ginger Grated
For Korean Dipping Sauce
- 1/2 tsp Gochugaru Korean chilli flakes
To Garnish
- 1 tbsp Spring onion sliced, optional
Method
- Mix all the ingredients in a bowl and refrigerate until needed.
Tuna Uramaki Sushi
A popular modern sushi roll, where the seasoned rice is on the exterior and the nori seaweed is on the inside. Often topped with sesame seeds or fish roe to prevent the rice from sticking to the plate.
Servings: 2 people
Ingredients
- 110 g Sushi rice
- 4 Yaki-nori seaweed sheets
- 1 tsp Wasabi paste
- 1/2 Avocado sliced
- 1/4 Carrot sliced into matchsticks
- 1/4 Cucumber cut into batons
- 100 g Sashimi grade tuna
- 1 tsp Pickled ginger
- 2 tsp Soy sauce
- 1 tsp Kewpie mayonnaise
Method
- 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.
Smoked Salmon Maki
The smoked salmon and ingredients are wrapped in nori (seaweed) on the outside, often paired with creamy avocado or cream cheese, crisp cucumber, and occasionally chives.
Servings: 2 people
Ingredients
- 110 g Sushi rice cooked
- 100 g Smoked salmon sliced it into thick batons
- 1 Carrot sliced into matchsticks
- 1 Spring onion sliced into strips
- 1/2 Avocado sliced
- 50 g Mooli (daikon) radish sliced into batons
- 1 Yaki-nori seaweed sheets
- 1 tsp Kewpie mayonnaise
- 1 tsp Pickled ginger
- 2 tsp Soy sauce
Method
- 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.
Sushi Rice
Servings: 2 People
Ingredients
- 150 g Sushi rice
- 250 ml Water
Method
- 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)
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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