Saturday, January 24, 2026
6:00 – 7:30 PM
Online via Zoom
Zoom link to be shared with attendees upon registering

$10 Members | $15 Non-Members

Register Online

Join us for this family-friendly online Japanese home cooking class series おうちごはん OUCHIGOHAN and cook along or just watch from your own kitchen!

Let’s make gyoza, Japan’s favorite dumpling!

Adapted from the Chinese dumpling Jiaozi, the soft dough wrapper with a savory meat or vegetarian filling is not hard to make.  Pinch-Pleat-Repeat as you form perfect crescents.  We will make two gyoza dishes: pan fried with a crispy bottom to eat with a dipping sauce and the other is Gyoza Nabe where we add the uncooked savory pillows to a simmering pot of winter vegetables.   Homemade dipping sauces will be part of the menu.

A full list of ingredients, recipes, and instructions will be sent the week of the class.

Members of Japan America Societies / Japan Societies / USJETAA, enter your discount code in the “Affiliation” option at checkout to receive member pricing.

JASB: boston
JASNC: carolina
JASH: houston
JASC: colorado
JASG: georgia
JASWDC: washdc
JASGP: philly
JASA: alabama
USJETAA: usjetaa

Meet Our Instructor: 

Debra Samuels leads the program content and curriculum development of TABLE FOR TWO USA’s Japanese inspired food education program, “Wa- Shokuiku: Learn. Cook. Eat Japanese!”.

She was a food writer and contributor to the Food Section of The Boston Globe and has authored two cookbooks: “My Japanese Table,” and “The Korean Table.” She curated the exhibit, “Obento and Built Space: Japanese Boxed Lunch and Architecture,” at the Boston Architectural College (2015) and co-curated “Objects of Use and Beauty: Design and Craft in Japanese Culinary Tools,” at the Fuller Craft Museum (2018). Debra also worked as a program coordinator and an exhibition developer at the Japanese department of the Boston Children’s Museum (1992-2000).

Debra has lived in Japan, all together, for 12 years and specializes in Japanese cuisine. She travels around the country and abroad teaching hands on workshops on obento, the Japanese lunchbox. During Covid 19 she is teaching live online cooking programs to youth and adults.