Gyoza Making Class in Tokyo

The humble gyoza dumpling may be small in size, but it’s packed with big flavors. Made with a simple mix of meat and vegetables wrapped in a lightweight dough, this delicious dish has been around for hundreds of years. Remaining tasty to this day, it is said that gyoza was once used to cure frostbitten ears in cold climates. Bursting in your mouth as soon as you take a bite, make the best gyoza in Tokyo for yourself in a Gyoza Making Class in Tokyo. Gyoza is mostly served as an appetizer or at an izakaya with some drinks, however, it’s a delicious bite-sized snack that eaten all year round. Tastiest when they’re served hot off the pan, traditionally these little dumplings are boiled or fried. It’s best paired with ramen to help balance the ramen’s savory taste, where ramen accompanied by the juicy sweetness of gyoza is just perfect. If you’re eating gyoza on its own, they’re best when you dip it to a special sauce that helps enhance the flavors of the delicious gyoza dumplings. Fillings can also vary depending on your preference, but most of the time, gyoza is made using protein such as pork or shrimp and mixed with various types of vegetables. In this Gyoza Making Class in Tokyo, you’ll learn how to prepare and mix the filling of a typical gyoza dumpling. Using your average dumpling wrapper from a local supermarket, you’ll fold and wrap the gyoza and cook it two ways: fried and boiled. A vegan option is also available for those who want a plant-based meal.