I welcomed a couple from Vancouver for the class this morning. They requested gyoza as a main dish. Gyoza itself is easy cooking, so i offer making different types of gyoza at the class.
We prepare regular pork gyoza, chicken and shrimp gyoza, and cook as both pan plying and deep flying.
Pan fried gyoza is a common dish, and deep flying is not as common in restaurants, but “oishii“, yummy too. The fried wrapper become crispy, which go with cold beer. ( Sorry, i don’t serve beer in the class though)
Every participants concentrate filling goza in wrappers.
We made pan-fried gyoza, deep fried gyoza, cucumber with creamy sesame dressing, pan fried eggplant with miso sauce, bonito sashimi, edamame rice and miso soup.