the sides
Gyoza pleats and onigiri: the two side dishes worth learning
What the dumplings and the rice balls add to the class.
Reserve your place at the broth pot ↗The sides at a glance
| Dish | What you learn |
|---|---|
| Gyoza | A balanced filling and a wrap that keeps its shape and seals |
| Onigiri | How to shape rice into a ball and fill it |
The dumpling idea
Gyoza are a ground meat or vegetable filling wrapped in thin dough and sealed by pressing the edges together. The skill is in the sealing.
The filling
In the class the filling balances meat, vegetables and seasonings. Taste matters, but so does texture, so the instructors show what to cut and how fine.
The wrap
You are shown how to wrap for the ideal shape and a good seal, then you fold your own. Guests say they learned to fold gyoza like pros.
Onigiri, by hand
Onigiri are Japanese rice balls, usually triangles or cylinders, often wrapped in nori. They are easy to carry and to eat with your fingers.
Fillings
The rice is stuffed with a range of fillings and flavours. It makes a quick snack and a lunchbox staple.
Why they belong
The soup is the star, but the dumplings and rice balls turn a demonstration into a meal, and they are the part you will cook most at home.