Two Dishes with One Dough! – Fresh Homemade Gyoza & Udon

22nd November 2013

When making Gyoza, I would normally suggest using pre-made skins that are readily available in many grocery shops now. However, once in a while it can be a real treat to make  homemade Gyoza skins from scratch. It is a very similar process to making fresh Pasta; fun in itself and very relaxing; why not make a day of it?

Making gyoza skin dough, japanese cooking lesson.

I would suggest making enough of the dough, to make a batch of Udon noodles too. The dough can be used for both of these classic dishes, something I discovered when making Udon noodles with master chef Mr. Sekizawa in my home region – Yamanashi, Japan. The Udon rolling machine you can see in the photo (such a beautiful contraption!), is very similar to a pasta rolling machine and you can of course use on to make your Udon noodles.

Making Udon at home, japanese cooking class all about Udon making.

Here, I have made a really simple Udon dish ‘Yuzu Udon Salad’ by simply boiling the noodles in a tasty stock, dressing them with Yuzu and spring onions before serving. Great to cool you down after a hard day’s Gyoza making!

Next year, in addition to my regular Gyoza – Japanese Cooking Lesson; I will be starting a fresh Udon making workshop, get in touch now if you are interested and I will send you further details.