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Gyoza are dumplings filled with ground meat and vegetables, wrapped in thin dough. Originating in China, called ‘jiaozi’, they have since gained popularity in Japan. A typical gyoza filling consists of ground pork, nira chives, green onion, cabbage, ginger, garlic, soy sauce and sesame oil.
Master the art of cooking gyoza in an inspiring cooking workshop with renowned chef Yoshiko Takeuchi, who boasts 20 years experience, has authored two Japanese health-food cookbooks and has frequented some of Sydney’s top kitchens. In her Superfood Gyoza workshop, Yoshiko will teach you how to make the healthy alternative to gyoza, minus the deep frying process and MSG-filled gyoza served at restaurants.
Learn how to make dipping sauces, seaweed salad with Japanese style dressing, the healthy alternative to instant noodles and dessert consisting of organic Japanese matcha green tea and alkaline mineral water. These recipes will serve you beyond the workshop, make noodles and take them to the office for lunch, just add hot water or serve sweet Japanese desserts at your next function.