We are so excited to host you in our upcoming class! Two days before class we will email everyone the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the Menu:
Pork and ginger gyoza
Ginger-soy sauce

Non-alcoholic drink suggestion: Ginger-lime lemonade

Shopping List (for 4 servings):

2 garlic cloves
1 carrot
1-2 inch piece of ginger (organic if you can find it! As then you won’t have to peel it)
1 small bunch of cilantro (washed)

Dry Goods/Pantry:
High heat oil, for pan-frying (such as safflower oil)
10 ounces (2 cups) unbleached all-purpose flour plus extra flour for dusting
1/2 cup soy sauce, divided into 6 tablespoons and 1 1/2 tablespoons
4 tablespoon rice vinegar (unseasoned or seasoned), divided into 3 tablespoons and 1 tablespoon
1 teaspoon toasted sesame oil
1/2 teaspoon sambal oelek chili sauce or hot sauce
1/4 teaspoon sugar

12 ounces ground pork

1/2 teaspoon ground black pepper
1/2 to 1 teaspoon chile oil or crushed red pepper flakes (optional)
Kosher salt

Equipment List:

For the dough:
Kettle or small pot for boiling water
Scale (optional)
Liquid measuring cup (preferable glass or something else that can hold hot water)
Freezer thickness quart size ziplock bags (2)
Medium mixing bowl
Wooden Spoon

For prep:
Box grater
Microplane or garlic press
Cutting Board and Knife (for the adults) *the only thing we are cutting are the washed cilantro stems! You can also use a pair of kitchen scissors if you would like to. We just need the stems cut as finely as possible.
Measuring Spoons
Medium mixing bowl for the meat
4oz – 8oz mason jar with lid

For the shaping the wrappers:
Small dowel dumpling rolling pin (or a regular rolling pin – the smaller the better!)
Ruler (optional)
Wide bottomed 8oz or 4oz mason jar
Butter knife or bench scraper
Sheet tray(s) with parchment that have been lightly dusted with flour
Non-stick pan with lid