My Gyoza recipe features in May’s edition of BBC Good Food Magazine alongside a step-by-step guide to making them. Very helpful if you would like to know exactly how to make the cute little parcels perfectly. Gyoza make a beautiful starter or even an appetizer before you reach the dinner table. They are ideal if you are having friends round, as they can be made well in advance; then fried fresh.
You can make the skins yourself, however I’d always recommend buying them. It is hard to achieve the thinness of shop bought skins, if making them yourself. This results in a much thicker, heavier and more filling Gyoza; similar to the Chinese version. Great, if you need the energy!
David Cotsworth took the photos for the feature and it was a real pleasure working with him. I hope you like the results! Take a look at his stunning portrait work on his website, I love the shots of Simon Rogan (one of my favourite chefs) hard at work in the kitchen.
As always, do get in touch if you’d like any help or advice and to become a Gyoza aficionado; take a look at my Gyoza 3 Ways Class. The class runs regularly throughout the year, as part of my wider Japanese Street Food Course. You can attend the whole course or just one class, if you really want to focus on Gyoza! See you at a class soon.