Module 6: The Cooking Demo (Electric Fry Pan)

Learning objectives. (a) Execute pot-sticker method on 40 gyoza in one electric fry pan, (b) narrate the technique, (c) run the full sear and steam times every time – the timing is the food safety (no temperature probe is used in class).
 

What gets cooked

40 PRE-PREPARED gyoza we made yesterday from HW dough. 2 per guest x 20 guests = 40. They have been in the fridge sealed. 5 minutes before cook, out of fridge to take chill off. Guests’ OWN folded dumplings stay in their take-home boxes – go home raw with the cookbook.

Recipe: Pot-Sticker Method

  1. Electric fry pan on HIGH. Wait 3-4 min.
  2. 80 ml canola oil. Swirl.
  3. Place 40 gyoza flat-bottom-down in tidy rows. 5 mm gap.
  4. Sear UNDISTURBED 4 minutes. Don’t lift.
  5. Make sure guests are standing back Pour water a 1/3 of the way up the side of the dumplings Lid on FAST.
  6. Reduce to MEDIUM. Steam 7 min.
  7. Lid off. 1-2 min to re-crisp.
  8. Plate bottom-up onto 20 small white plates, 2 per plate.
  9. Ops carries plates to guests who will eat standing.

Narration script for Presenter 2

  • (Oiling) Big flat pan, lots of contact. Crispy bottom is the whole point.
  • (Placing) Flat-bottom-down. See why Jackie made them flat?
  • (Searing pause) Wait 4 minutes. Resist the urge to peek.
  • (Adding water) Plain water turns to steam under the lid and cooks them through. No cornflour, just water.
  • (Lid on) Steam them through. The pan does the work.
  • (Lid off) Listen for the sizzle change. When water’s gone, the sound shifts.
  • (Plating) Bottom-up. Always plate bottom-up. That’s the hero shot.

Pre-made dipping sauce

Made day before.is in the cookbook it was 250 ml light soy + 250 ml rice wine vinegar + 50 g brown sugar + 1 tbsp chilli oil + 1 tbsp toasted sesame oil. Whisk until sugar dissolves. Bottle. ~25 ml into each of 20 ramekins on the day.

Wine – poured at the end, not during

No wine is poured during the demo. Glasses stay empty through the sear and the steam, so every guest is watching the pan. The wine comes right at the end: once the dumplings are plated and each guest has their sample, ops pours once for the whole room together, white or red, one glass per guest. Don’t over-pour. Organise the group photo as the plates go out.

 
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