Japanese · intermediate · hands-on
Gyoza & Dashi: Fold, Sear, Sip
Work from a balanced filling to consistent pleats, then control steam and heat for a crisp base beside a clear, layered dashi.
Choose a session
What we will make
- Hand-rolled gyoza wrappers and seasonal filling
- Pan-seared gyoza with soy-citrus dipping sauce
- Clear dashi with greens and rolled egg
What you will take home
- Roll even wrappers and close a repeatable five-pleat fold
- Move from steam to sear without tearing the dumpling base
- Build and taste dashi in layers rather than masking it with seasoning
Your teacher
Sora Kehl
Sora treats folding, searing and stock-making as one connected rhythm, giving each student precise checkpoints rather than secret techniques.
Experience needed
Comfort with basic knife work is expected. Dumpling folding is taught from the first pleat, but the class moves at a steady intermediate pace.
The room
Table Stories Studio · Copper Room
Table Stories Studio, Copper Room, 14 Juniper Lane, Tallinn
Small groups of eight keep the folding demonstration close; every station has a clear view of the central pan.
The Copper Room is through the courtyard entrance. Please arrive 15 minutes before the published start time.
Access
Step-free entry, an accessible washroom and a height-adjustable preparation table are available. Tell the studio which setup you need before the class.
Allergens in the standard menu
- Gluten
- Soy
- Egg
- Fish
The standard menu contains gluten, soy, egg and fish. The studio is a shared kitchen, so cross-contact is possible.
Supported dietary requests
- Vegetarian
- No pork
- Alcohol-free
Vegetarian, no-pork and alcohol-free requests are supported. A vegan version is not available because the fixed menu includes egg.