Gyoza class on August 23rd

I welcomed a from Vancouver for the this morning.  They requested as a main dish.  itself is easy , so i offer different types of gyoza at the class.

We prepare regular pork gyoza, 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“, 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.

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We made pan-fried gyoza, deep fried gyoza, cucumber with creamy sesame dressing, pan fried eggplant with miso , bonito , edamame rice and miso soup.

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Great Job!

 

Many thanks,

Kisshy

 

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