Small, golden and irresistible: gyoza are the Japanese dumplings that work both as a starter and as a main course. Our class is a hands-on masterclass to learn to make them at home, from the wrappers to the cooking.

What you learn

• Making the wrapper dough by hand
• Preparing a balanced, flavourful filling
• Folding gyoza with the traditional Japanese technique
• Cooking them for a crispy base and a juicy filling

What the class is like

A three-hour morning at the counter with the chef: we knead, roll, fill and fold, then cook and taste together what we made.

The chef

Mirco Telini, chef de cuisine with 19 years of experience in Italian kitchens and a great passion for Asian cooking.

Good to know

In the new edition gyoza are paired with ramen in a single evening class: find the date in the class calendar. See also the ramen and noodles class.

FAQ