Post-Event Report: New Quick, a Specialty Butcher Shop, Hosts the 5th 'NQ LAB.' (Meat Lab.) – A Handmade Gyoza Workshop Directly Taught by a Gyoza Wrapper Manufacturer!

New Quick Co., Ltd. (headquartered in Nihonbashi, Chuo-ku, Tokyo; President: Koji Hayashi), which operates 82 butcher shops nationwide, hosted the 5th 'NQ LAB.' (Meat Lab.) titled 'Gyoza Wrapper Manufacturer Direct Instruction – Handmade Gyoza Workshop' on Saturday, July 11, 2026, at the New Quick Nakasu Test Kitchen (Itabashi-ku, Tokyo) for members of its online community 'LOVES MEAT Community' (hereinafter 'LMC').

'NQ LAB.' is a participatory event hosted by the specialty butcher shop New Quick, where customers can enjoyably learn together about meat-related knowledge, cooking tips useful at home, and more. The fifth edition focused on a gyoza-making workshop accessible even to beginners.

Gyoza Wrapper Manufacturer Shares 'Deliciousness of Wrappers' and Practical Home Knowledge

In the first half of the event, after New Quick explained the event's purpose and introduced the company, Mr. Fujii from Kisaiichi Food Co., Ltd. conducted a mini-lecture on gyoza wrappers.

The lecture introduced different gyoza cultures across countries, such as boiled dumplings being mainstream in China, while pan-fried gyoza have become popular in Japan. It also touched on how gyoza is considered a lucky food in China, symbolizing 'wrapping dumplings, wrapping fortune.'

For this event, two types of wrappers were prepared: one made with North American wheat for a firm texture, and another thicker type blended with domestic Japanese wheat. Differences in wrapper thickness and wheat origin were explained in terms of ease of folding, texture when cooked, aroma, and flavor. For the filling, New Quick's private-label pork 'Unzen Clean Pork' was used. Its characteristics—low in impurities and minimal odor—were introduced, sharing practical knowledge from both 'wrapper' and 'filling' perspectives to enhance gyoza deliciousness at home.

Making, Frying, and Eating: A Cooking Experience Enjoyable for Beginners

After the mini-lecture, participants put on aprons and moved to the test kitchen to experience making gyoza. Under the instructor's guidance, they learned and practiced the amount of filling, wrapper orientation, pressure when folding, and frying techniques to complete their gyoza.

In the folding demonstration, a method different from the common technique—where the front wrapper is moved to create pleats—was introduced: keeping the front wrapper still and gathering the back side to form pleats. While some participants were initially confused by the difference, trying it out resulted in neatly shaped gyoza resembling those from restaurants, making it a time of new discovery.

During cooking, participants also learned practical tips through hands-on experience, such as gyoza wrappers often being oval rather than perfectly round, and how wrapper orientation affects the final appearance. Tips like 'more pleats make it look more impressive!' were shared, along with practical frying advice: using hot water for fresh gyoza and cold water for frozen ones—tips useful even at home.

For frying, sesame oil was spread on a hot plate, gyoza were arranged, water was added, and the pan was covered to steam-fry. Once the water evaporated, more sesame oil was drizzled on top, and when a fragrant crisp crust formed, they were done. Plating the freshly cooked gyoza filled the room with the aroma of toasted sesame oil, and participants excitedly commented, 'They look just like restaurant ones!'—heightening anticipation even before tasting.

An Offline Space for Direct Customer Interaction Through Food

After cooking, participants tasted the gyoza they had made and fried themselves. While enjoying the hot gyoza, conversations flourished about wrapper texture, frying level, and home cooking tips, creating a time of interaction through food. Additionally, a dessert variation—boiling gyoza wrappers and serving them with black sugar syrup and kinako (roasted soybean flour)—was offered for tasting, revealing new ways to enjoy gyoza wrappers themselves.

New Quick has always valued communication with customers through in-store face-to-face sales. With 'NQ LAB.' (Meat Lab.), the company expands such dialogue opportunities beyond stores, creating new touchpoints with customers through experiences of 'knowing, making, and enjoying' that go beyond mere product purchases.

Moving forward, New Quick will continue to host 'NQ LAB.' (Meat Lab.) irregularly as a space to share the joy of meat and food with customers.

<Voices from Participants>

I was surprised to learn how much the wrapper's ingredients affect texture—I found that very fresh.

Learning techniques like folding without water and using leftover wrappers for desserts made it a truly enjoyable time. I'd love to make this for my family.

The folding techniques were very educational. Discovering that wrappers can be frozen was a pleasant surprise.

Even as someone not very skilled, I was able to fold them properly. I want to keep practicing this skill at home.

Until now, I only used my own method or store-bought ones, so learning folding techniques from a professional was very educational.

Event Overview

Event Name: 5th 'NQ LAB.' (Meat Lab.) – Gyoza Wrapper Manufacturer Direct Instruction: Handmade Gyoza Workshop

Date & Time: July 11, 2026 (Sat) ① 11:00–12:30 ② 14:00–15:30 (Two sessions)

Venue: New Quick Nakasu Test Kitchen (2nd floor, Heiwa Building, 60-12 Nakasu, Itabashi-ku, Tokyo)

Capacity: 6 participants per session (12 total)

Participation Fee: Free (transportation and accommodation costs are self-funded)

Eligibility: Members of 'LOVES MEAT Community' aged 18 and over

※ Minors cannot attend alone (one minor allowed per adult)

[Company Overview]

Company Name: New Quick Co., Ltd.

Head Office: 9F, Nihonbashi K Building, 1-14-5 Nihonbashi Kanda-cho, Chuo-ku, Tokyo

Representative: President Koji Hayashi

Established: November 16, 1974 (Founded: September 28, 1973)

URL: http://www.new-quick.co.jp/

Business: Retail of meat and prepared foods, operating specialty butcher shops, 'Marche' (a collection of fresh food stores), self-service stores, and e-commerce.

Inquiries: 0120-09-2941 (Customer Service)

New Quick opened its first store in Totsuka-ku, Yokohama, Kanagawa Prefecture, in 1973, and has since expanded to 82 stores nationwide, primarily in high-traffic areas such as near train stations and commercial facilities. The company values customer dialogue and operates three store formats: face-to-face butcher shops, the fresh food store collective 'Fresh Food Hall Fuji Garden,' and self-service meat stores.