The gyoza class I took at The Hutong was one of my favorite experiences in Beijing. Our instructor was informative, engaging, and quite knowledgable. She made an effort to answer each of our questions completely and went so far as to email around a recipe that wasn't part of that class, because we were all so interested. If they had offered another cooking class during the 2 weeks I was there, I would have seriously considered it.
My only suggestions for improvement:
1) Once I got home and was ready to make another batch of gyoza, I found that the directions were somewhat vague, and in one place, just didn't make sense. I'd tighten that up a bit.
2) Share or sell the secret to the spice mixture used pretty much everywhere in Beijing, including the restaurant down the street! I tried to break it down myself, but could only pick out the cumin. If I had found it sold anywhere, I would have bought a pound! In fact, I class on local spices and how to use them would be fantastic!
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