Preparation for Pescatarian Gyoza making

Tuna gyoza

We kindly ask you to prepare the following ingredients and equipment.
If you have anything not to be able to prepare, let us know in advance and we´ll be happy to suggest the substitute.
We use grams in our recipes.
Please prepare a Scale as possible as you can.

Ingredient (for 20 pieces )

Gyoza wrapper
140g /1 cup and 2 Tbsp  All-purpose flour (protein content of 8 to 10% ) 
60~63g / 1/4 cup and 1 tsp Water ( 43~45% of flour )
Starch (needed when you roll out the gyoza wrapper )

Gyoza filling
140g  Canned tuna
130g  Cabbage (or Chinese cabbage )
40g    Green onion ( or Chinese chives )
16g    Garlic
8g      Ginger
2 pinches  Salt
2.5 tsp   Starch
2.5 tsp   Dark soy sauce
1 Tbsp   Sesame oil
2 dash    White pepper powder

Dipping sauce
Rice vinegar
Soy sauce
Chili oil
White pepper powder


2 Bowls (one for wrapper dough and the other is for fillings)
1 small cup (for water)
Scale or Measuring cups
Tablespoon & teaspoon
Plastic wrap
Slim rolling pin ( the small round stick is OK )
Frying pan & lid
Plate for gyoza

Make sure to prepare the following each ingredients before class.

1) Weigh each ingredient (140g all-purpose flour, 60g water) individually. Using a scale is recommended if possible.

2) Mince the cabbage, green onion, garlic, and ginger into very small, fine pieces.
The cabbage and green onion pieces should be smaller than 1/8 inch pieces.
The garlic and ginger should be cut into very tiny pieces.

Using a food processor is recommended for cabbage cutting.
If you have no food processor, it’s recommended to mince the cabbage after boiling it for ten seconds.
Be sure to squeeze the cabbage well.

General Steps

  1. Make dough for gyoza wrappers
  2. Make the filling
  3. Prepare two types of dipping sauce
  4. Roll out gyoza wrappers and stuff
  5. Fry gyoza

Feel free to contact us at any time if you have any questions.
Looking forward to seeing you online.
Let´s get started for a fun time!
With love
Tomoko & Yuji