Making Gyoza or Dumplings
Making gyoza or dumplings is a great family or social event. It’s like Ravioli Day, except with Asian flavours. It is a fun, kid-friendly activity that everyone can get stuck into and enjoy eating the results. The techniques are simple and once you have eaten a home-made dumpling, you will never look at a store-bought dumpling with the same enthusiasm.
For this session we use gyoza wrappers which are available from the fridge section in most supermarkets. Making dumplings is a great skill to add to your repertoire. If you think frozen pork dumplings from the store are addictive, then just you wait until you try these homemade bundles of joy. They are everything you want in a dumpling: plump, with a slight crunch, filled with tender pork, flavoured with fresh ginger, green onion, and sesame oil.
Dumplings are a broad term to describe pieces of dough that envelope some sort of meat or veggie filling. Potstickers, wontons, and gyoza are all dumplings found in Asian cuisine. The main differences lie in their country of origin, the type and thickness of the dough, and cooking method.
What-ever you call them they are great fresh, but also freeze well, so they provide a sensational meal for weeks to come. You can serve your dumplings as pan-fried pot stickers, or steamed or poached on a broth.
In the Gyoza or Dumplings session you will learn:
- Options to layer in flavour and crunch
- Techniques for hand folding your dumplings
- How to use a simple dumpling maker
- A great recipe for dumpling soup
- Different methods to cook and enjoy dumplings