My most popular class of the past month was no doubt gyoza! I've had gyoza class requests every week for the past few weeks. Although not a genuine Japanese cuisine, gyoza has become one of the most popular dishes here in Japan among Japanese and Foreigners alike.
My class uses store bought gyoza skins to wrap the filling unlike the Chinese style gyoza which uses homemade skins which are a bit thicker. A typical gyoza in Japan are also pan fried (actually pan-steamed) as opposed to the boiled ones in China. You can get Japanese style gyoza skins in Asian supermarkets overseas in the frozen food section.
In my class, we usually make a salad using daikon radish and fried pork gyoza, followed by boiled shrimp gyoza. There is a vegetarian option too. For those of you who have attended my gyoza class and wondered what to do with leftover daikon radish that we used for the salad, or the remaining nira (Chinese chives), please check out my recipes at the OYSHEE RECIPES website or APP for recipes on Stewed Daikon Radish with Minced Pork and Nira Tama (Chinese Chives with Scrambled Eggs)!
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.