School of Wok founder, author and TV Chef, Jeremy Pang, comes from a long line of chefs and culinary enthusiasts. He attributes his love of food to his father, who approached food with excitement and was always eager to share his joy and curiosity with his children.

Jeremy’s award winning School of Wok in London’s Covent Garden opened its doors in 2012 and has gone from strength to strength, teaching thousands of students the secret art of preparing delicious and authentic Asian food. With no dietary restriction too difficult to accommodate and no level of cooking experience too basic to include, Jeremy’s aim is to teach what he loves, and pass that passion onto others.

Check out his Smoked Tofu Gyoza recipe, yum!

Smoked Tofu Gyoza

tofu gyoza

Serves 5

Prep time: 20min

Cooking time: 10min

  • 20 x round dumpling / gyoza wrappers (found in Asian supermarkets, fresh or frozen)
  • 1 x pack smoked Tofu (finely chopped)
  • 2 leaves Chinese leaf (finely chopped)
  • 5 x shiitake mushrooms (dried, soaked in hot water for at least 2 hours preferred but can use fresh) (finely chopped)
  • 1 spring onion (finely chopped)
  • Handful coriander (finely chopped)
  • ½ thumb size piece ginger (finely chopped)
  • 1 garlic clove (finely chopped)
  • 30g panko breadcrumbs or any type of bread crumb (even leftover bread, toasted and chopped up)

The Marinade

  • ¼ tsp sea salt
  • Pinch black pepper
  • 1 tsp sesame oil


The Dipping Sauce

  • 1 tsp chiu chow chilli oil
  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar


Finely chop all the ingredients and place in a mixing bowl. Then season with ‘the marinade’ and mix well together. Make up the dipping sauce ready for later

The Wrap


Cooking – two ways

In a wok filling ⅓ way up with oil over a high heat, deep fry dumplings at 180°C until golden brown, approx 4 – 5 minutes. Remove from oil using a skimmer and drain onto a kitchen towel to remove excess oil before serving.

Alternatively you can blanch the dumplings in boiling water for 2 minutes. Meanwhile, heat 2 tablespoons of vegetable oil in a frying pan to high heat. Once blanched and removed from water, place dumplings in the pan – base down (your series of folds should sit on top). Turn the pan down to medium heat and fry the dumplings until the base is golden brown and crispy. Remove from the pan onto a serving plate.

Serve with the dipping sauce. Easy and delicious!

Jeremy Pang

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