Ah, gyoza, where to begin? A love affair starting many moons ago with my first trip to a Wagamama (whose gyoza don’t have a scratch on Eatchu’s by the way). Delicious fillings, my favourites being pork and chive (Buta) and the chicken and nori butter (Tori), I always have both. Delicious, thin glistening pastry with a golden brown hue to the bottoms in contact with the pan. Bitten into and immersed into a rich umami sauce is the best way to devour these… Or so I think.
As soon as Eatchu’s classes went live I booked onto the first one. A chance to mean I can impress at dinner parties and take enough gyoza home to feed the 500, or me, for one meal? Sign me up. They were buta gyoza too. What’s not to love?
The class took place in Source’s (another great St. Nick’s institution) teaching kitchen above the café and our teacher was Guy, one of the founders of Eatchu.
A short roundtable and a brief history of gyoza and we began. I won’t divulge the recipe but the session was a wonderful hands on experience. Any aspect of cookery which involves getting your hands messy is a plus in my book. Squelching and hand mixing of dehydrated vegetables before bringing together a superbly aromatic spice mix. Then came the combining of all the ingredients with excellent free range pork before our own gyoza lunch. Cooked in front of us by Guy so we’d understand the cooking process for our own later.
An excellent lunch devoured and it was time to bring our gyoza fillings back to the table to begin folding our dumplings. A notoriously tricky process and one I was destined to be pretty poor at. But that might have something to do with the generosity of my fillings. Guy led us through the exercise to achieve the quintessential crescent moon shape- though mine looked more like Cornish pasties.
I left however with a Tupperware full of gyoza- not to mention a stomach full too. Having had an excellent lesson and I came away with some new skills too. I’d thoroughly recommend this to any gyoza lover who can’t cope with a closing time of 3PM at Eatchu.