The humble gyoza dumpling may be small in size, but it’s packed with big flavors. Simple mixes 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 consumed when served hot off the stove, traditionally these little dumplings are boiled or fried. It’s best paired when eating 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 and fold and wrap the best gyoza in Tokyo and cook it two ways: fried and boiled.
Highlights of the Gyoza Making Class in Tokyo:
- Learn how to make and cook gyoza along with a special dipping sauce
- Make two delicious gyoza dishes using simple ingredients
- Enjoy the delicious creations you’ve made with complimentary dessert and a choice of coffee or tea for drink
- A 2.5-hour gyoza making class
- English-speaking Japanese cooking instructor
- Cooking class held in a typical Japanese residence
- Ingredients for making meat, seafood, and vegetable gyozas
- Cooking utensils and tools provided
- Complimentary dessert
- Complimentary coffee and green tea
- Crunchy fried pork gyoza or vegetable gyoza
- Boiled shrimp gyoza with special dipping sauce
- Fresh daikon radish salad
- Transportation fee to and from the cooking class location
Minimum of 2, maximum of 6 participants.
If you are a single traveler, please contact us.
Meguro: The inner south area of Meguro has a quaint local community that’s central enough, but not quite in the thick of chaotic city life. Meguro Station is conveniently located between Shibuya and Shinagawa on the JR Yamanote Line and is also intersected by the subway, making for a considerable transit hub to well-connect this residential area. Surrounded by a cluster of restaurants and bars which trickle down through Meguro Dori Street, cherry blossoms line the canal along Meguro River, a popular spot for hanami season in spring. Follow the river to the west and you’ll end up at the trendy bars and hipster cafes of Nakameguro, where the ward stretches as far as Yutenji and Tokyo’s little Europe in Jiyugaoka. Meguro is home to 500 Buddha statues in Daienji Temple, as well as the Tokyo Metropolitan Museum of Photography and the Tokyo Metropolitan Teien Art Museum, alongside the much more unusual Meguro Parasitological Museum.
Meeting Time and Meeting Location:
All classes are held in a private residence. It’s a 5-minute walk from Fudomae Station (via the Metro Mita Line or Nanboku Line) and a 10-minute walk from Meguro Station (JR Yamanote Line). The exact location and address of the residence will be given upon the confirmation of your attendance.
- Please be reminded to come to the class on time
- As the house is not childproof, toddlers under the age of 4 are not allowed
- This is a smoke-free residence. Your cooperation is greatly appreciated