{"id":3199,"date":"2026-08-14T10:00:14","date_gmt":"2026-08-14T09:00:14","guid":{"rendered":"https:\/\/japanmatsuri.org\/it\/?page_id=3199"},"modified":"2026-08-14T13:31:01","modified_gmt":"2026-08-14T12:31:01","slug":"hanetsuki-yaki-gyoza-workshop","status":"publish","type":"page","link":"https:\/\/japanmatsuri.org\/en\/corso-hanetsuki-yaki-gyoza\/","title":{"rendered":"Hanetsuki Yaki Gyoza Workshop"},"content":{"rendered":"
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Hanetsuki Yaki Gyoza Workshop <\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Gyoza (\u9903\u5b50)<\/b> are one of the most beloved dishes in Japanese cuisine. Although they originated from the Chinese jiaozi, they have evolved in Japan into a speciality of their own, distinguished by a deli-cate, thin wrapper, a flavourful filling, and a cooking method that creates a perfectly crispy base while keeping the filling tender and juicy.<\/p>

During this workshop, you will prepare Hanetsuki Yaki Gyoza<\/b>, the famous pan-fried gyoza with their signature crispy \"wings.\" You will learn how to make the dough from scratch, roll out the wrappers, prepare a perfectly balanced filling, fold each gyoza using the traditional technique, and cook them to achieve the ideal balance of crispiness and tenderness.<\/p>

By the end of the workshop, you will have all the knowledge and practical skills needed to prepare authentic Japanese gyoza at home, from making the wrappers to mastering the cooking technique.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Date:<\/b> Saturday, 19 September
\nTime:<\/b> 6:00\u20137:30 p.m.
\nHall:<\/b> A, First Floor
\nRoom:<\/b> 1
\nRegistration:<\/b> Maximum of 24 participants
\nCost:<\/b> CHF 43.\u2013<\/p>

Language:<\/b> Italian<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tSIGN UP<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tRULES<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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To access the workshop area, you will need to wear the wristband provided at the festival entrance. To make entry easier, we recommend purchasing your festival ticket online. For people with disabilities or reduced mobility, please contact us in advance via email at info@japanmatsuri.org so we can arrange stress-free access.<\/i><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Corso Hanetsuki Yaki Gyoza I gyoza (\u9903\u5b50) sono uno dei piatti pi\u00f9 amati della cucina giapponese. Sebbene abbiano origine dai jiaozi cinesi, in Giappone si sono evoluti fino a diventare una specialit\u00e0 con caratteristiche proprie: una sfoglia sottile, un ripieno ricco e una cottura che regala una base croccante e un interno morbido e succoso. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-3199","page","type-page","status-publish","hentry"],"yoast_head":"\nCorso Hanetsuki Yaki Gyoza - Japan Matsuri - Festival Giapponese Bellinzona<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/japanmatsuri.org\/en\/hanetsuki-yaki-gyoza-workshop\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Corso Hanetsuki Yaki Gyoza - Japan Matsuri - Festival Giapponese Bellinzona\" \/>\n<meta property=\"og:description\" content=\"Corso Hanetsuki Yaki Gyoza I gyoza (\u9903\u5b50) sono uno dei piatti pi\u00f9 amati della cucina giapponese. Sebbene abbiano origine dai jiaozi cinesi, in Giappone si sono evoluti fino a diventare una specialit\u00e0 con caratteristiche proprie: una sfoglia sottile, un ripieno ricco e una cottura che regala una base croccante e un interno morbido e succoso. 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