Cooking: Potstickers

In this class, students will learn to make the Japanese style of fried and steamed dumplings, "Gyoza".

500 total reviews for this teacher

4 reviews for this class

Completed by 12 learners

There are no upcoming classes.

75 minutes

per class

Meets once

11-16

year olds

3-5

learners per class

per learner

How does a “One-Time” class work?

Meets once at a scheduled time

Live video chat, recorded and monitored for safety and quality

Great for exploring new interests and different styles of teachers

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Description

Class Experience

A favorite dish at the table, the first to be grabbed, Japanese Gyoza are delicious little packages of fried, steamed goodness. Dipped in a soy sauce vinegar mixture, these mouth-watering appetizers will have you coming back for more!  

The main difference between the Japanese gyoza and other types of dumpings is in how it is cooked. Gyozas are first pan-fried until crispy brown on the bottom then a small amount of water is added into the pan and covered to steam the dumplings. This cooking...

 A family favorite dish in our home, gyozas are often found at our gatherings and celebrations.

A complete list of measurements, supplies and ingredients will be available after enrollment

Japanese Gyoza
1 lb raw ground pork 
(substitutes: 3 cups diced shiitake mushrooms, 1 block crushed firm tofu, 1 pound ground turkey)
head cabbage, finely chopped
chives, finely chopped
shiitake mushroom, finely chopped
garlic, grated prior to class
ginger
soy sauce
sesame oil
sake ** see article below for an explanation
garlic salt
black pepper
80 round gyoza wrappers 
(please do not substitute with square wonton wrapper, lumpia wrappers or spring roll wrappers) 


Dipping sauce:
soy sauce
Japanese rice vinegar
sesame oil
mirin ** see article below for an explanation
water


Large none-stick pan to fry, 
Large cover that fits over the pan 
Parchment or wax paper to line tray where raw gyozas will b placed after filling
large bowl for filling
small bowl for dipping sauce
cutting board
knife
wooden spatula
measuring spoons



https://www.justonecookbook.com/sake-mirin/

1 hour 15 minutes per week in class, and maybe some time outside of class.

Parental advisory: 
A Sharp knife will be used in class to prep ingredients
A hot stove is needed 
A hot pan is used in class
Hot oil and hot water is used in class

Parents are welcome off-screen to help and assist their learners when we begin the frying and steaming process of the Gyoza.

Teacher

Sandra Oda

🇺🇸

Lives in the United States

20 yrs Teaching Experience: Public, Private & Homeschool

500 total reviews

409 completed classes

About Me

Aloha! My name is Sandra Oda.
I was born, raised, and still reside on our beautiful island of Oahu in Hawaii. I hold a TESOL certificate and a Bachelor of Arts degree in Speech Communication. I have taught over 700 students on Outschool and have...