Learn the techniques and tips for making authentic Japanese gyoza dumplings. We’ll pinch, squeeze and pleat, using traditional fillings of chicken, shrimp, bok choy cabbage, scallions, grated fresh garlic, and ginger. Lightly pan fried then steamed. Serve with dipping sauces and hot brown rice. Please bring a knife, cutting board, apron, and container to take home your creations.