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Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party. PRINT RECIPE ▶ 🤍 Prep Time: 30 mins Cook Time: 30 mins Total Time: 60 mins (inc. marinating time) Serves: 52 pieces Ingredients: 1 pkg gyoza wrappers (1 pkg = 52 sheets) (See Notes for homemade recipe) 1 Tbsp neutral flavor oil (vegetable, canola, etc) (for frying each batch of gyoza) ¼ cup water (for frying each batch of gyoza) 1 tsp sesame oil (for frying each batch of gyoza) Filling: ¾ lb ground pork (¾ lb = 340 g) 2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz) 2 green onion/scallion (2 green onion = 15 g or 0.5 oz) 2 shiitake mushrooms 1 clove garlic (minced) 1 inch ginger (1" = 2.5 cm) (fresh, grated) Seasonings: 1 tsp sake 1 tsp sesame oil 1 tsp soy sauce ¼ tsp Kosher salt Freshly ground black pepper Dipping Sauce: 1 Tbsp rice vinegar 1 Tbsp soy sauce ⅛ tsp la-yu (Japanese chili oil) (optional) Instructions with step-by-step pics ▶ 🤍 ★ FOLLOW JUST ONE COOKBOOK ★ 📺 Please SUBSCRIBE :: 🤍 🌎 My Blog :: 🤍 📖 My Facebook :: 🤍 🐤 My Twitter :: 🤍 📷 My Instagram :: 🤍 ★ COOKING EQUIPMENT ★ Kitchen products I use in my videos ▶ 🤍 ★ MUSIC ★ Music courtesy of Audio Network ♫ "Sun Stream 4" :: 🤍 ★ VIDEO EQUIPMENT ★ CAMERAS:: 🤍 & 🤍 LENS :: 🤍 & 🤍 CAMERA SLIDER :: 🤍 CAMERA STAND (similar) :: 🤍 VIDEO MIC :: 🤍 NAMI'S MIC :: 🤍 LIGHTS :: 🤍 SOFTWARE :: Adobe Premiere
Video is a couple of days early in case some of you still need recipes for Chinese/Lunar New Year! These dumplings would be perfect :) Whether you call them potstickers, gyoza, or dumplings, this recipe takes it to the next level with 6 secrets! These maybe-unexpected ingredients and techniques all make a difference in maximizing flavour, and keeping all the juiciness in. Lisa Lin's Instagram 🤍 00:00 Intro 00:45 How to prepare gyoza filling 03:21 Cooking vegetables for dumpling filling 05:58 Choosing the right pork for dumpling filling 10:40 How to wrap gyoza/potstickers 13:19 How to cook gyoza with crispy bottom 16:55 How to make gyoza dipping sauce WRITTEN RECIPE: 🤍 SUPPORT THE SHOW ON PATREON AND GET BONUS CONTENT: 🤍 MY KITCHEN TOOLS & INGREDIENTS: 🤍 MY COOKBOOK: 🤍 CONNECT WITH ME! 🤍 🤍 🤍 🤍 About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at 🤍
Before chef Hitoshi Umamichi bought Japan’s Gyozanomise Okei in 2005, he was a regular at the Tokyo shop. Since perfecting the restaurant's traditional gyoza recipe, he has landed a spot in the Michelin Guide. For more food and restaurant news, sign up for our newsletters: 🤍 Producer: Carla Francescutti Field Producer/Director: Michael Tudda First Assistant Director: Adrien Lacoste Production Coordinator: Arya Popli Production Assistant: Karen Yamashiro Director of Photography: Benjamin Parrot Camera Operator: James Honeycutt Lighting Technician: Wally Yoshimura Sound Recordist: Jason McNamara Assistant Editor: Lennon Katsumata Editor: Yoshio Kohashi Transcriber: Mac Kendema Subtitles: Saga Translations Executive Producer: Stephen Pelletteri Development Producer: Ian Stroud Supervising Producer: Stefania Orrù Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal Chapters: 00:00 - Intro 0:56 - Dough 3:52 - Filling 7:45 - Wrapping 9:34 - Frying For more episodes of 'The Experts', click here: 🤍 Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! 🤍
#shorts #emotionaldamage #albertcancook #dumpling #Chinese #food #cooking #kitchen #funny #gyoza #chef #streetfood #Asia Albert: IG - 🤍 Tik Tok - 🤍 🤍 Instagram: 🤍 reddit: 🤍 Second Channel: 🤍
Hej och Välkomna vänner till min Kanal med mig Filip Poon! 😊 "I annonssamarbete med NEFF" 🤍 HÄR HITTAR NI ALL MIN KÖKSUTRUSTNING: 🤍 - Tanken med denna kanalen är att vi tillsammans ska skapa ett så kallat Mat- community! 💚 Här Finns Jag på TikTok: 🤍 Och här på Instagram: 🤍filippoon 🤍 För jobbkontakt: Filipp8n🤍gmail.com Recept: ca 30min ca 30st gyozas Ingredienser: 500g Fläskfärs 2vitlöksklyfta, riven 1msk riven ingefära 2st salladskålsblad/vitkål, finhackat 1st salladslök, finhackad 1msk sesamolja 3msk sojasås 1tsk socker 0.5tsk salt vitpeppar Ca 30 Gyoza plattor tinade. ( finns att köpa i asiatiska livsmedelsbutiker ) Dumplingsås: 1dl vatten 1dl soja 1dl socker ( koka upp allting tills sockert löst sig) Gör så här: I en blandbunke, Ha i färsen och alla övriga ingredienser blanda ihop till en smet. Tips: blanda gärna åt samma riktning hela tiden för en bättre färs. Fyll gyozaplattorna med lite mer än en tsk med gyozafyllningen. Blöt kanterna med ett vått finger och vik sedan ihop gyozan till halvmåneformade små knyten. Sätt på spisplattan på hög och stek tillsammans med lite rapsolja gyozan i ca 2min. Ha ett lock/aliminiumfolie/tallrik redo, sänk värmen till medel och häll på ca 1dl vatten, täck sedan med locket. Låt gyozan ångas 3-4min. Ta bort locket och stek bort vattnet som finns kvar i stekpannan. tills bottnen på gyozan är frasig. servera med dumplingsås! MIN KÖKSUTRUSTNING: Kyl-frys, Neff Induktionshäll, Neff Ång-Ugn, Neff Länk till Neff: 🤍 Skönaste Kockkniven: 🤍 Den Coola Kniven: 🤍 Min Extrema Tranchérings Kniv: 🤍 BÄSTA Stekpanna: 🤍 Djup Stekpanna: 🤍 Sauteuse: 🤍 Mitt Kastrull set: 🤍 Mitt Stekpanne kit: 🤍 BÄSTA Mandolinen: 🤍 Plastflaskan jag Har Oljan i: 🤍 Trä Skärbrädan: 🤍 Plast Skärbräda: 🤍 Blender, Hamilton Beach: 🤍 Professionell Termometer: 🤍 Pizza stål: 🤍 Håll Dina Knivar Vassa Med denna: 🤍 Kitchen Aid, Köksmaskin: 🤍
How to make Gyoza dumplings. I usually make them with ready-made gyoza skins, but I heard that it is difficult to get ready-made skins in your country.So, no matter where you are in the world, if you follow this recipe, you will be able to make the best dumplings. I hope you'll try to make them! Music: MusMus
gyoza dumpling ball (餃子の店 おけ以) This restaurant has won the Bib Gourmand in the Michelin Guide. And it is a dumpling restaurant that is selected as the number one in Tokyo on the gourmet site. The restaurant has wrapped 1300 dumplings a day for 67 years. 今回は1日1300個の餃子を包み続けて67年のおけ以さんに密着しました。 ミシュランガイドで2018～2020で3年連続ビブグルマンを獲得。 食べログで餃子東京1位、マツコ有吉かりそめ天国で焼き餃子ランキング1位を獲得するなど、行列必至の人気町中華です。 Website: 🤍 📍Location 🤍 (Iidabashi,Tokyo,Japan) 東京都千代田区富士見２丁目１２−１６ ━━━━━━━━━━━━━━━ Table of Contents ━━━━━━━━━━━━━━━ 00:00 ダイジェスト(Highlight) 01:37 餃子の作り方(How to make dumplings) 12:14 実食(Actual meal) ━━━━━━━━━━━━━━━ Menu ━━━━━━━━━━━━━━━ 餃子: 600円 Gyoza dumpling: USD5.46 (JPY600) ━━━━━━━━━━━━━━ Subtitled video playlist ━━━━━━━━━━━━━━ You can watch my videos in your country's language. 🤍 ━━━━━━━━━━━━━━ Food video ━━━━━━━━━━━━━━ 燃える炎のチャーハン - Fire Fried Rice - Chinese Street Food in Japan - 炒饭 볶음밥 Sichuan 🤍 Giant Dumpling Ball - Chinese Street Food - Japan 空心大麻球 巨大ごま団子 🤍 うなぎ かねよの1日に密着 - 中卒から鰻職人歴58年 - Day in the Life of a Grilled Eel Master - Japanese Street Food 京都 🤍 最高級のステーキ すき焼き - Teppanyaki Steak & Wagyu Beef Sukiyaki - Japaese Street Food - 鉄板焼き 京都 祇園 みかく 🤍 ラーメン屋台 - Ramen Japanese street food - Old style ramen stall 屋台ラーメン 라면 拉面 拉麵 - Tokyo 🤍 ━━━━━━━━━━━━━━ Related video ━━━━━━━━━━━━━━ 10평 매장에 직원만 7명! 하루 6000개씩 팔리는 역대급 만두집 / Handmade dumpling place famous in Korea / Korean street food 🤍 The GIANT Dumpling Gyoza Challenge & WHAT HAPPENED AFTER in Tokyo Japan!!! - Reupload 🤍 【小穎美食】餃子皮扔進滾燙的油鍋中，瞬間變美食，連吃4天都不膩，營養解饞 🤍 【千千進食中】超巨大日式餃子!口味到底好不好吃呢?! 🤍 칼로 돌려깍아 만드는 만두피 달인 / Master of cutting dumpling skin with a knife / Korean Street Food 🤍 ━━━━━━━━━━━━━━ ABOUT US ━━━━━━━━━━━━━━ Our aim is to produce videos of “food entertainment” that can entertain people all over the world. Your support gives us motivation to create more videos, so if you like our videos, please subscribe to our channel, like, share and comment! Subscribe to my channel 🤍 - Instagram 🤍 - Twitter 🤍 ━━━━━━━━━━━━ Channel Support ━━━━━━━━━━━━ Currently, I run this channel almost alone. Please support the channel for translation work and higher quality video production. PayPal: 🤍 #餃子 #Gyoza #Streetfood #Japanesestreetfood #饺子 #만두 #dumpling
These are the greatest and cheapest homemade dumplings you'll likely ever have. Get My Cookbook: 🤍 Additional Cookbook Options (other stores, international, etc.): 🤍 FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 - Full Recipe: 🤍 Ingredients Needed: Dumpling Dough: - 1 package CIRCULAR gyoza wrappers OR - 1.5 cups (225g) all purpose flour - .5 cup (75g) bread flour - 2/3 cup (147g) water, boiling - 1/2 teaspoon (2g) kosher salt (for dissolving in water) - corn starch for rolling Filling and Assembly: - 1 lb (450g) ground pork - 3 cabbage leaves, finely chopped - 3 green oinons, very thinly sliced - 3 cloves garlic, finly chopped - 1 inch knob ginger, grated - 1 tablespooon (14g) soy sauce - 1 teaspoon (4g) sesame oil *optional* - 1/4 teaspoon (2g) of fine sea salt - 1/2 teaspoon (3g) sugar Dipping Sauce: - 1/4 cup (60ml) white distilled vinegar - 1/4 cup (60ml) soy sauce - 1 teaspoon sesame or chili oil *optional Skirt Method: - 1/2 cup (118g) water - 2 tablespoons (19g) all purpose flour
▼Pork recipes 🤍 ■This time, Introducing the Japanese foods Gyoza Japanese recipe [dumplings]餃子のレシピ ▼Gyoza Japan [Recipe] ・Ground pork : 250g ・Cabbage : 1/4 (200-250g) ・Chinese chive : 50g [Seasoning] ・Grated garlic : 15g ・Grated ginger : 15g ・Soy sauce : 10g ・Sake : 10g ・Sugar : 5g ・Salt : a little ・Pepper : a little [Gyoza skin] ・Gyoza skins : 20-25 ・potato starch : some ■Please subscribe to my channel! 🤍 ▼Harima's Recipe Official Website 🤍 ・"How do you make Japanese food?" ・"Is it easy to make Japanese food?" I am working on a video that solves this problem. An introduction video of Japanese cuisine that can be easily cooked. I am a Japanese chef. The name is Haruma. Please call me "Haru" or "Haruma". We deliver videos from Japan. I would be pleased if you could introduce tradition, culture, history, temples, shrines and Japanese street food. Recommended Japanese recipes that can be easily cooked. Famous Japanese food recipes. Healthy (vegetarian) Japanese recipes. I want to tell you some tasty Japanese food. Thank you. I will also create a blog. *Depending on the manufacturer, the seasoning may taste slightly thicker or thinner, so please adjust it to your liking. 今回は、日本の「焼き餃子」の作り方を紹介します。 ■日本の焼き餃子（レシピ） ・豚ひき肉 : 250g ・キャベツ : 1/4 (200-250g) ・ニラ : 50g [調味料] ・おろしにんにく : 15g ・おろし生姜 : 15g ・醤油: 10g ・料理酒 : 10g ・砂糖 : 5g ・塩 : 少々 ・胡椒 : 少々 [餃子の皮] ・餃子の皮 : 20-25 ・片栗粉 : 適量 ・「日本の食べ物はどうやって作るの？」 ・「日本料理を作るのは簡単ですか？」 この問題を私の動画で解決して頂けたら幸いです。 簡単に作ることができる日本料理の紹介動画です。 ご視聴ありがとうございます。 私は日本の料理人です。（蕎麦、うどん屋で働いています。） 名前は悠真（ハルマ）です。 「ハルマ」と呼んでください。 日本から動画を配信しています。 簡単に調理できるおすすめの日本のレシピ。 有名な日本料理のレシピ。 健康的な（ベジタリアン）日本のレシピ。 美味しい日本食をお話ししたいと思います。 また、伝統、文化、歴史、寺院、神社、日本の屋台の食べ物を紹介できたらとも思っています。 ありがとうございました。 ブログも作成する予定です *調味料はメーカーにより味が若干濃くなったり薄くなったりする場合がありますので、お好みで調整してください。 ■CHANNEL登録お願いします!/Please subscribe to my channel! ⇒🤍 ■音楽/Music 🤍 ▶前回の動画/Previous video How to cooking ramen eggs[recipes]Japanese food make easy[tast-味付けたまごの作り方 ⇒🤍 #gyoza #gyozarecipe #gyozajapan #gyozadumplings #gyozadumplingsrecipe #dumplingsrecipe
Gyoza / Potstickers recipe How to make Japanese dumpling How to fold gyoza ⭐️My new channel: CHEF'S LABO ASMR⭐️ 🤍 📖FULL RECIPE: 🤍 🧑🍳About me: 🤍 🍙 FAQ about the ingredients: 🤍 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? -How much dashi powder should I use? (Each pages include pictures) (Chapter) 0:00 Gyoza filling 3:38 Gyoza sauce 4:09 How to fold Gyoza 6:13 About the pan 6:40 Cook Gyoza Thanks for watching CHEF'S LABO (Laboratory)!! If you liked the video, Please hit the 👍 button, and leave me a comment!! That really makes me keep it going!!😁 - [The Japanese plates I used in the video] ⭐️5% off⭐️ *You can get 5 % off for anything if you enter the shop from below, or use my promo code: CHEFSLABO [MUSUBI KILN website] 🤍 [Blue bowl] 🤍 [White bowl] 🤍 [White plate] 🤍 *International Shipping available. *Discount shipping for over 5000 JPY *Free shipping for over 50000JPY ↑ (The website will show the price in your currency) ⭐️[Support CHEF'S LABO (Membership)] 🤍 💻 [Website (Recipe blog)] 🤍 📸 [Instagram] 🤍 (Recommended videos👀) [Garlic Fried Rice] 🤍 [Honey Garlic Chicken] 🤍 [Tantanmen (Spicy Ramen)] 🤍 - Ingredients (OUNCE available too) & Written recipe👉🤍 - [Other FAQ] Q: What's my pan? It's a brand called "Pro.cooker" - 🍲My cooking tools🍲 -Stick blender: 🤍 -Black Silicon cooking spoon: 🤍 -Spatula: 🤍 - 🍱 Shopping Pantry essentials🍱 -Kombu: 🤍 -Dashi powder: 🤍 -Gochujang: 🤍 -Soy sauce (600ml): 🤍 -Soy sauce (1.6L | Gluten free): 🤍 -Sake (250ml): 🤍 -Sake (2L): 🤍 -Mirin (500ml): 🤍 -Mirin (2L): 🤍 -Rice vinegar: 🤍 -Miso: 🤍 *The links above are Amazon affiliate link. It means I can get small amount of commission fee from Amazon if you buy things from there. (It doesn't cost anything for you) And it helps this channel to keep it going. Thank you for your support!! - *[About Copyright ] All the contents I made in this channel (Includes videos, text, picture, etc) can not be used in any other forms without permission. If you do, You will be at the risk of being charged with a YouTube Fair Use violation, or legal penalties. So please do not risk your life. CHEF'S LABO videos are only available on YouTube. If you find my contents in somewhere else, please contact me. - [Business enquiry] 🤍 - #ChefsLabo #ChefLabo #Gyoza #Potsticker #餃子
Use Code CHAMPOCT to get a discount on TIPPSY products! Visit: 🤍 To find out more! Hey guys! Today we’re actually going to make a Chinese dish but it’s super popular in Japan! GYOZA! These dumplings are great as a side dish for things like ramen or on their own! Plus, you can add as many veggies as you want to make them more healthy! Follow Me On: 🐦Twitter: 🤍 📷Instagram: 🤍 00:00 Intro 01:04 Preparing The Gyoza Filling 04:15 How to Fold Gyoza 05:55 Cooking Gyoza 07:11 Hane-tsuki Gyoza - Crispy Edges! 08:00 Let’s Eat! Ingredients (for 20 Gyoza) - Pre-Made Gyoza Wrappers/Skins - ¼ cabbage - ½ onion - 30g Negi Green Onion - 30g Nira Garlic Chives - Clove of Garlic - 10g Fresh Ginger (or same amount as garlic) - 18g Soy Sauce - 15g Sesame Oil (plus more for frying) How to Make: - First start off by preparing the vegetables for your Gyoza Tane (mixture) - cut ¼ of a cabbage into small pieces (you can leave some big pieces in for a nicer texture), and finely cut onion, negi green onion and nira garlic chives - add these all to a mixing bowl - Grate ginger and garlic into the bowl and then add to the other vegetables - In a separate mixing bowl add 140g of minced pork (I used 70g of a rough mince and 70g fine mince) - mix well. - Add your vegetables from before and soy sauce, sesame oil and a pinch of salt and pepper, mix those all until thoroughly combined - Now, take a gyoza wrapper and then place a spoonful of mix slightly off-center to the right on top. Fold the wrapper in half and pinch one end, keep in place with your thumb - use your index fingers to ‘crawl’ up the gyoza making 4-5 folds before securely pinching both ends of the gyoza - repeat for the rest of your mix - In a frying pan, add a tbsp of sesame oil and while heating to a medium high add your gyoza in a circle pattern - Wait until all of the Gyoza start to turn a nice golden brown on the bottom and then add 50ml of water, put a lid on the pan and let steam for 3 minutes - Once the gyoza has steamed for 3 minutes, take off the lid and give the pan a shake to make sure nothing has stuck, then keep frying on medium until all liquid has dissolved - Take a large plate and place on top of the frying pan, then flip them over If you want to make hane-tsuki gyoza (gyoza with a crispy crust!) - Add 5g of flour to the water and mix before steaming your gyoza - once the gyoza has steamed then drizzle with sesame oil - Enjoy your Gyoza with a simple ‘tare’ sauce - 1:1 soy sauce and vinegar!
HOW TO MAKE SIMPOL GYOZA Join #ChefTatung as he shares a #Simpol version of Japanese #Gyoza! Satisfy those gyoza cravings by making this Japanese dumpling at home. Yup, no need to dine out at a Japanese restaurant anymore. It’s actually super easy to recreate this recipe. Plus, the flavors are absolutely as close to authentic Japanese as possible. Make sure to follow the double cooking process of steaming and pan-frying for the best end product. Serve on the side of ramen or on top of Japanese steamed white rice. Oishii! Let’s start cooking #SimpolGyoza! INGREDIENTS For the meat mixture: 1 cup ground pork 2 cups chopped cabbage 3 shiitake mushrooms, diced 1/4 cup chopped onion leeks 1 tablespoon grated ginger 1 teaspoon minced garlic 2 tablespoons Japanese Soy Sauce 1 teaspoon salt Black pepper 1 tablespoon sesame oil gyoza or siomai wrapper (round) 1/4 cup flour cooking oil For the steaming liquid: 1/4 cup water 1 teaspoon flour For the dipping sauce: 1 tablespoon Japanese soy sauce 1 teaspoon vinegar or rice wine vinegar 1 tablespoon chili oil chopped spring onions, for garnish Try other SIMPOL recipes: Chicken Teriyaki - 🤍 2-Ways Fighter Corned Beef Rice and Kakiage - 🤍 Tortang Chopsuey - 🤍 Subscribe to SIMPOL’s YouTube channel: 🤍 Follow SIMPOL on social media: 🤍 🤍 🤍 Meat: Fresh Options Meatshop Cookware: Masflex Cookware
INGREDIENTS Wrappers: 125g / 1 cup plain flour 125g / 1 cup bread flour 0.5 tsp salt 125ml / 0.5 cup boiling hot water 1 tbsp neutral tasting oil Filling: 350g pork mince (if there is a time to buy pork mince from a butcher, do it for this recipe - it will really make a difference here) 150g napa cabbage (finely chopped) 2 cloves garlic (minced) 1 inch knob of ginger (peeled) 2 spring onions (finely chopped) Small bunch of chives (finely chopped) 4 shittake mushrooms (finely copped) 1 tsp sesame oil 1 tsp dark soy sauce 1 tsp sake (if you do not have this, vermouth is a good substitute) Pinch of salt Few grinds of black pepper METHOD Wrappers: 1. In a bowl, mix together the plain flour, bread flour and salt. Add the boiling water and oil, and stir until crumbly. Once all incorporated, squish the crumbled dough into a ball, cover in cling film and leave to rest for 45 minutes. This resting time allows the flour to fully hydrate and makes kneading easier, later on. 2. Once rested, knead the dough for a few minutes until nice and smooth. Wrap the dough back up and leave to rest for another 30 minutes. 3. Turn the dough out onto a lightly floured surface, divide into two and flatten with a rolling pin until around 1mm thick. With an 8cm diameter cookie cutter, cut out the dumpling wrappers. 4. Place onto a lightly floured baking sheet (using cornflour) and cover until ready to use. These can also be frozen - place each wrapper in between lightly floured parchment paper to prevent sticking. Gyoza: 1. Mix all of the filling ingredients in a bowl. Do not over-mix as the meat will be tough when eating the dumpling. 2. Place a teaspoon of the filling in the centre of a wrapper. Dip your finger into some water and rub this around the perimeter of the wrapper. Fold in half and crimp the edges 4 times, starting in the middle, working your way to the edge. You will end up with a total of 8 crimps along the dumpling. 3. Add some neutral oil to a frying pan on a medium-high heat. In batches, add the gyozas to the pan. Fry for a few minutes until golden and crisp on the bottom. Add some water to the pan and cover with a lid. Steam for around 3 minutes, until the filling has cooked through. Remove the lid from the pan and let any excess water evaporate. Add some sesame oil to the pan and re-crisp the bottom of the gyozas before serving. To Serve: Once fried, steamed and crisped, serve the gyozas with a simple dipping sauce of your choice. I like to eat them with Rayu (a Japanese chilli oil) or soy sauce. Enjoy! FOLLOW ME: Instagram: 🤍 TikTok: 🤍 #shorts #dumpling #Japanese #recipe
Dumplings deserve the highest form of respect, which is why I’m putting my two favorites against each other. Only one dumpling may be victorious. Gyoza Wrappers: 🤍 Get My Cookbook: 🤍 Additional Cookbook Options (other stores, international, etc.): 🤍 FOLLOW ME: Instagram: 🤍 Tik Tok: 🤍 Twitter: 🤍 Facebook: 🤍 Subreddit: 🤍 Discord Server: 🤍 - Full Recipe: 🤍
I went to a gyoza shop called umaiya to eat, what is currently, my favorite gyoza. Let us know your thoughts in the comments below, and subscribe for more. bentoclubinsta Instagram: 🤍 #shorts #Japan #dumpling
Gyoza is deliciously addictive and my mother's version is pretty amazing. It's also super easy to make. If you've never tried gyoza before, we urge you to try them out immediately! Subscribe! 🤍 PURCHASE ONLINE on Amazon Soy Sauce 🤍 Layu 🤍 Rice Vinegar 🤍 We would like to have as many people enjoy our videos. If you'd like to translate this video, we would be very happy! Just click on this link to do so. 🤍 Instagram : 🤍 Twitter : 🤍 Facebook : 🤍 *Music courtesy of Audio Network #gyoza #dumplings #recipe #japanese #food
At once saucy, crunchy, juicy and chewy, potstickers are a cross-cultural appetizer that are worth the effort to make from scratch. Well, maybe not the wrappers. But even if you can't find those in your local grocer, we've got you covered with a non-traditional but low-impact method for making the dough from scratch as well! I don't show how to crimp dumplings very well, so check out this much more informative tutorial on dumpling-folding: 🤍 Recipe: 🤍 Babish Cookware on Amazon: 🤍 My playlist of preferred cooking tunes, Bangers with Babish! 🤍 Binging With Babish Website: 🤍 Basics With Babish Website: 🤍 Patreon: 🤍 Instagram: 🤍 Facebook: 🤍 Twitter: 🤍 Music by Chillhop: 🤍 Blue Wednesday - Sweet Berry Wine 🤍 Listen on Spotify: 🤍
#poke #asmrfood #asmreating #rice #salmon #sandwiches #pokebowl #ricebowl #salmonbowl #asmr #asmrcooking #asmrsounds #asmrvideo #cooking #cookingchannel #cookingathome #cookingvideo #recipe #recipeoftheday #recipes #recipevideo #ricerecipe #soysauce #tuna #sushi #sashimi #sando #foodie #foodlover 🇬🇧RECIPE🥟 3-4 portions 🥩MEAT INGREDIENTS: -aprox 800g of minced meat (-we used pork shoulder, but you can also minced chicken meat/ beef/ tofu/..) -4 tbs of soy sauce -2 tbs rice vinegar -1 tbs baking powder -2 tbs sesame oil (Optional: oyster/fish sauce, shaoxing wine) -pepper -1 bok choy -1 scallion -1 garlic -couple leaves of napa cabbage INSTRUCTIONS: 1.chop the bok choy, scallion, garlic and napa cabbage finely, (optional: cook it in the medium pan, medium heat, couple minutes until golden, add little bit of soy sauce and pepper. Traditionally the veggies are added to meat fresh, not cooked) 2.mince the meat, put in the big bowl and add all the ingredient to meat, also the veggies 3.combine everything together. 4.check if the meat is seasoned enough- by making a little patty and cooking it on the pan- after it's cooked -taste it. . 🥟DUMPLINGS INGREDIENTS: -1 pack of gyoza wrappers (or if you can't find it, you can use wonton wrappers) INSTRUCTIONS: 1.take one wrapper, fill it with the meat, brush the sides with water, and wrap it firmly (hold the back side of the dumpling straight with one finger and start folding the front side) 2.take medium pan, medium heat, and brush the pan with oil 3.put dumplings on the pan, and fry it from the bottom side, until golden 4.pour hot water on the pan, (aprox 1 cm of water on the pan), and cover with the lid 5.let it steam aprox 5 min, or until the water is gone . 🌶SAUCE INGREDIENTS: -1 scallion -1 chili pepper -1 clove of garlic -1/2 tsp chili flakes -2 tbs soy sauce -1 tbs rice vinegar -1 tsp sesame seeds -1/4 cup oil (eg. sunflower seed, sesame seed oil/ grape seed/..) INSTRUCTIONS: 1.chop the scallions, garlic, and chili pepper, and put everything (besides the oil), into bowl 2.heat the oil until smoking hot and pour it over everything, and mix all together (be careful, it will be sizzling) 🇨🇿RECEPT🥟3-4 porce 🥩MASO: -cca 800g mletá vepřová plec (nebo se dá použít i kuřecí/hovězí maso/ tofu) -4 lžíce sojová omáčka -2 lžíce rýžový ocet -1 lžíce kypřící prášek -2 lžíce sezamový olej -(volitelné: čínské víno shaoxing) -pepř -1 pak choy -1 jarní cibulka -1 stroužek česneku -pár listů čínského zelí POSTUP: 1.nasekat zeleninu najemno, (volitelné: nasekanou zeleninu opéct pár minut do zlatova na pánvi, ochucenou sojovou omáčkou. Tradičně se ale zelenina dává do masové směsi neopečená,syrová) 2.namlít maso do velké mísy, a přidat všechny ostatní suroviny, včetně zeleniny 3.všechno důkladně smíchat 4.zkontrolovat, jestli je maso dostatečně ochucené- udělat si z masa malou placičku, opéct na pánvi pár minut, a ochutnat..případně přidat sojovku/ sůl, koření. . 🥟KNEDLÍČKY: SUROVINY: -1 balíček těsta na knedlíčky gyoza (dají se koupit na Asijských tržnicích,nebo v obchodech, nebo na interneru, když nenajdete gyoza- dá se použít wonton) POSTUP: 1.(pokud máte těsto mražené- je potřeba pár hodin před použitím nechat rozmrazit) 2.vzít jeden plátek tědta, doprostřed dalt maso, kraje potřít lehce vodou, přeložit těsto napůl, zadní stranu těsta držet jednim prstem rovně, a přední stranu skládat k té zadní jakoby do vějíře. 3.střední pánev, střední plamen, a potřít olejem 4.dalt knedlíčky na pánev, a opéct pár minut, dokud nebude spodní strana opečená dozlatova 5.nalít horkou vodu na pánec (cca do výšky 1cm), a zavřít poklicí 6.nechat vařit cca 5min, nebo dokuď nebude voda pryč . 🌶OMÁČKA SUROVINY: -1 jarní cibulka -1 chili paprička -1 stroužek česneku -1/2 lžičky chili vloček -2 lžíce sojová omáčka -1 lžíce rýžový ocet -1 lžička sezam -1/4 hrnku oleje (třeba slunečnicový/ nebo sezamový) POSTUP: 1.nakrájet jarní cibulku,chili papričku, a česnek, dát všechny suroviny (kromě oleje), do misky 2.rozehřát olej -až bude úplně vařící, a zalít jím suroviny v misce a smíchat (pozor na popálení, může to prskat) _ Hi guys! We are the original creators of Street food be like, Fancy restaurants be like, and Grandmas food be like 😍❣️🙏 Thank you for being here!! ❣️ _ ❣️MERCH: 🤍 ✉️ EMAIL: chefkoudy🤍chefkoudy.cz 📱INSTAGRAM: 🤍 🎥 TIKTOK: 🤍 🖼 NFT: 🤍 📖 Twitter: 🤍 📘 Facebook: 🤍 _
#shorts #soupdumpling #soupdumplings #dumpling #pork #foiegras #china #chinese
A quick video on how to make dumpling wrappers! Full recipe here: 🤍
Originally adapted from Chinese jiaozi dumplings, gyoza have become one of Japan’s favourite foods. In fact, jiaozi, gyoza and gow gee are the Mandarin, Japanese and Cantonese pronunciations of the exact same word. The main difference between the Japanese version and its Chinese predecessors is that where the Chinese favour a juicy, springy filling, the emphasis of the Japanese dish is on a fine, crispy skin. This recipe makes about 50 dumplings. Full recipe: 🤍 For more recipes and inspiration follow me here: 🤍
Simple Hack: How to cook frozen dumplings / Pan - fried gyoza, potstickers #shorts #dumplings #howto #gyoza #asmr #simplehacks #howtocook #chinesefood
Watch Daddy Lau teach us how to make Potstickers. I can personally vouch that my dad's recipe is absolutely delicious! 👩🍳 JOIN THE CANTO COOKING CLUB 👩🍳 Develop the intuition and foundation to cook Cantonese food with exclusive classes from Daddy Lau! Join the club: 🤍 🍴 RECIPE + INGREDIENTS🍴 Check out our blog for an adjustable list of ingredients and step-by-step videos: 🤍 🙏 SUPPORT OUR CHANNEL 🙏 If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau. 🤍 🍳 COOKWARE WE USE/LOVE 🍳 - Electric Burner: 🤍 - Non-Stick Wok: 🤍 - Carbon Steel Wok: 🤍 - Non-Stick Pan: 🤍 - Carbon Steel Pan: 🤍 - Stainless Steel Skillet: 🤍 - Cookware Set: 🤍 - 8 Quart Pot: 🤍 - Cookware Collections: 🤍 - Pan Protector: 🤍 - Carbon Steel Seasoning Wax: 🤍 🔪 KNIVES WE USE/LOVE 🔪 - Dad's 40 year old Chinese Chef Knife: 🤍 🤍 - Chef Knife: 🤍 - Santoku Knife: 🤍 - Starter Knife Set: 🤍 - Sharpening Stone Set: 🤍 👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳 - Magnetic Knife Strip (storage): 🤍 - Cutting Board: 🤍 - Instant Read Thermometer #1: 🤍 - Instant Read Thermometer #2: 🤍 - Food Scale: 🤍 🍜 DAD'S SPECIAL INGREDIENTS 🍜 If you don't live near an Asian market, you buy these online / on Amazon: - Sesame Oil: 🤍 - Handcrafted Soy Sauce: 🤍 - Light Soy Sauce: 🤍 - Light Soy Sauce (Handcrafted): 🤍 - Dark Soy Sauce: 🤍 - Dark Soy Sauce (Handcrafted): 🤍 - Rice Cooking Wine: 🤍 - Premium Oyster Sauce: 🤍 🤍 - Chili Oil: 🤍 - Hoisin Sauce: 🤍 - Chicken Bouillon: 🤍 - Shaoxing Cooking Wine: 🤍 Options for Vegetarian Oyster Sauce - 🤍 - 🤍 Options for Gluten Free Oyster Sauce - 🤍 - 🤍 Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support! 🔗 LINKS MENTIONED 🔗 How to Make Pierogi (The Polish Chef) 🤍 Making Norwegian Potato Klub Jena Vander Broek 🤍 Best Katayef Assafiri with Kashta Recipe (Suha's Dishes) 🤍 How to Make Armenian Manti (Հայկական Մանթի) | Manti Recipe (Eats With Gasia) 🤍 Pantrucas o Pancutras (Alvaro Barrientos Montero) 🤍 Nepali chicken MOMO / Dumplings | How to make MOMO | Taste of Nepal | Nepali Food Recipe (Yummy Food World) 🤍 (Sanshu came to Pan Dao) 🤍 Juicy, Meaty Pan Fried Dumpling from Shanghai (Goldthread) 🤍 做锅贴有人用面水(家常菜日记) 🤍 BETTER THAN TAKEOUT - Pan Fried Potstickers Recipe (Souped Up Recipes) 🤍 ⏲ CHAPTERS ⏲ 00:00 - Start 00:16 - Cut chicken 00:44 - Is it the same method with pork? 01:14 - Create marinade 01:52 - Mix marinade with chicken 02:11 - Chop vegetables 02:33 - What are good vegetarian fillings? 03:02 - How do you keep the filling juicy? 03:22 - Blanch vegetables 03:37 - Cut ginger 04:17 - Mix filling together 04:36 - Background of potstickers and dumplings 05:16 - Wrap potstickers 05:53 - What brand of wrappers do you use? 06:45 - Mommy Lau wraps dumplings 08:42 - Freezing & thawing dumplings 10:02 - Cook potstickers 10:20 - How to cook potstickers faster 10:40 - What if you add too much water? 11:27 - How do you know when they’re done? 11:42 - Finish & plate! 11:55 - Create dipping sauce 12:23 - Meal time! 12:33 - Did parents eat potstickers in China? - 🎵 OTHER CREDITS 🎵 Produced by Randy Lau, Grace Phan Edited by Willard Chan, Nicole Cheng Translation by Arlene Chiu, David Loh Intro Flute Music - Performed by Daddy Lau Copyright Chillhop Music - 🤍 Copyright Chillhop Music - 🤍
I received a zillion messages asking for the dipping sauce, so here it is ❤️❤️❤️ Full recipe: 🤍 - #gyozasauce #gyozadippingsauce #dumplingsauce #dippingsauce #ricepaperdumplings #ricepaperdumpling
Let's find out how to make dumplings like a pro! Follow Nom Life on Instagram: 🤍 Follow Nom Life on TikTok: 🤍 Follow Nom Life on YouTube: 🤍 Subscribe to Tasty: 🤍 Tasty Tasty The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food. Connect with Tasty: Shop the NEW Tasty Merch: 🤍 Subscribe to Tasty Newsletters: 🤍 Like us on Facebook: 🤍 Follow us on Instagram: 🤍 Follow us on Twitter: 🤍 Check out our website: 🤍 Shop the Tasty Kitchenware line: 🤍 Credits: 🤍 MUSIC Licensed via Audio Network STILLS Emoji provided free by 🤍lled thick fried tofu, Japanese traditional food huzu1959/Getty Images Close-Up Of Tempeh On White Background Rizky Panuntun/Getty Images Fresh minced meat decorated with lemon and mint on top view. Isolated Inna Tarasenko/Getty Images Three red bows Lew Robertson/Getty Images Shiitake mushroom (Lentinula edodes) Siri Stafford/Getty Images Herbal soap isolated on white Zocha_K/Getty Images Beef Mincemeat omersukrugoksu/Getty Images EXTERNAL CREDITS Ewa Huang 🤍Nom_Life 🤍
Making gyoza wrappers from scratch is easy and fun, just need salt, water, and flour! For the complete recipe with step-by-step pictures: 🤍 Ingredients: 2 cups (240 g) all-purpose flour (or 120 g bread flour + 120 g cake flour) 1/2 tsp. salt 1/2 cup (120 ml) just-boiled water plus more if necessary (should be around 120 - 150 ml) You will also need: Potato starch (corn starch) for dusting 3" (8 cm) cookie cutter Music courtesy of Audio Network: "One True Love" 🤍 - Check out my blog: 🤍 - ❀ Follow Just One Cookbook ❀ Google+: 🤍 Facebook: 🤍 Twitter: 🤍 Pinterest: 🤍 Instagram: 🤍
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How to Cook Frozen Dumplings Perfectly ▶ Get My COOKBOOK 🤍 ▶ Get Written Recipes here! 🤍 ▶ Subscribe Aaron & Claire 🤍 ▶ Our Instagram 🤍 ▶ TOOLS, USED IN MY VIDEOS (AFFILIATE): KNIFE NO.1: 🤍 KNIFE NO.2: 🤍 AIR FRYER: 🤍 ▶ PANTRY ESSENTIALS (AFFILIATE): SOY SAUCE: 🤍 DARK SOY SAUCE: 🤍 FISH SAUCE: 🤍 MIRIN: 🤍 CHICKEN BOUILLON POWDER: 🤍 OYSTER SAUCE: 🤍 KOREAN CHILI PEPPER FLAKES: 🤍 SESAME OIL: 🤍 KOREAN SOYBEAN PASTE: 🤍 KOREAN CHILI PASTE: 🤍 SSAMJANG: 🤍 KOREAN BEEF STOCK POWDER: 🤍 HONDASHI: 🤍 MSG: 🤍 #Frozen #Dumplings #CookWithUs #Hack #Quarantine recipe
Receta del día 🥟“GYOZAS O DUMPLINGS”🥟 (30 unidades) INGREDIENTES: Masa: -2 tazas de harina -2 cdas de maicena -1 taza de agua tibia -1 cdita de sal Relleno: -2 tazas de carne molida -2 tazas de repollo rallado -1 cebollín picado -1 diente de ajo picado -2 cdas de salsa de soya -1 cda de maicena -1 cda de aceite -Aceite para el sartén -1/2 taza de agua caliente PREPARACIÓN: 1.-En el bolw juntamos el harina, la maicena, el agua tibia y la sal, mezclamos todos hasta una masa homogénea y ocupa las manos, amasar por 5 min hasta que tengas una masa lisa, envuelve en plástico film y lleva al refrigerador por 30 min. 2.-Para el relleno junta en un bolw la carne molida, repollo rallado, el cebollín picado, y el diente de ajo, mezcla todo y agregas la salsa de soya, la maicena, el aceite, y vuelve a mezclar todo (no es necesario cocinar). Luego lleva al refrigerador por 30 min. 3.-Luego sacamos la masa del refrigerador y dividimos la masa en 2, espolvoreamos la mesa con harina y estiramos la masa hasta lograr un grosor de 2 o 3mm. Con la ayuda de un cortador de 9cm de diámetro cortamos círculos o un vaso ancho, deberían salir 15 discos por cada masa. 4.-Hechas los 30 discos, rellenamos el centro con una cucharada de la mezcla de carne y mojamos la mitad del borde con agua, formamos la empanada doblando a la mitad la masa y cerramos haciendo 3 pliegues para un lado y 3 por el otro. Repetimos hasta rellenar todos los discos. 5.-Tomamos un sartén grande y con una brocha pintamos con un poco de aceite y sobre esto colocamos las gyosas evitando que se topen entre sí, cocinar por 3 min. a fuego medio bajo hasta que dore la base. Añadir 1/2 taza de agua caliente y dejar cocinar con la tapa hasta que evapore toda el agua aprox. 5 min. 6.-Servir con salsa de soya. Tips: Si eres intolerante al gluten reemplaza por 1 taza harina de arroz y 1 taza de maicena. -Puedes rellenar con un mix de vegetales o carne vegetal, atún, pollo o pavo molido. -Si no quieres freír, cocinar al vapor por 8 min. y con tapa. -Con la masa puedes hacer Baozi, Xiaolongbao o dim sum. . . . #TeamCocina #Gyozas #Dumplings #japon #EmpanadasJaponesas #ComidaChina #Receta #RicoyFacil #China
#shorts #dumplings #japan Today is all about gyoza dumplings. Utsunomiya, located in the countryside of Japan is so well-known for dumplings that they even have statues of them. There are a ton of shops located around the station that all specialize in a different style. Let me know what you think in the comments! Don’t forget to subscribe for daily food videos from Japan! Check out my podcast about Japan 🤍 Consider adding me on Instagram Instagram: 🤍
Here’s how I make gyoza dumplings. All you need for this recipe is ground pork, garlic chives, cabbage, sesame oil, and the wrap. The key is to not put too much filling in or it’ll fall apart. It was totally fun to make it and would love for you to try it, too! Let me know what you think in the comments! Don’t forget to subscribe for daily food videos from Japan! If you want to learn more about Japan, check out my podcast :) 🤍 Consider adding me on other Social Media platforms to see MORE! Instagram: 🤍
#shorts Made these for Lunar New Year! Full recipe on my ig 🤍doobydobap!
These potsticker dumplings are packed with flavour, and the dipping sauce that goes with it is the perfect accompaniment. These dumplings are steamed and fried, creating a soft and crispy texture. Once you get past the shell, you then taste the beauty of the simple filling. I highly recommend trying this recipe. Please enjoy. ALL MY LINKS - 🤍 Luvele Containers - 🤍 Special Thanks To All Patreon Members CJE David Taylor Trip Michael Bent Ed Brett George Crossman Featheredindian Auntie Trev Gricelda Gomez Tucker Lutz Scorpion Zevs Bozo Will Stanton Aljo Cammo Ken Ontko Angelo D Alpha Leonis Saul Pineda Ohmachi Mark McLane Al Philp Adrian Keevill Jonathan Sanchez Naz Cat Taliferrue Jason Hart Brown Banana13 Teisininkas Modestas Barauskas Thorsten Zoke Miyama Andrew Durham Daniel Byrne Dimmy Jessica Hoernemann Max Gran Torino Laurence Doherty Become A Channel Member - 🤍 Shout Out To Youtube Members - Andrew Petri Jason Campbell Patricia Treslove Steed Chedgey Anne Clark Gjibreal Pajiji Aljo Cammo Recipe - Potsticker Filling - 250g (8.8oz) - Pork or Chicken Mince 1 tsp (10ml) - Soy Sauce 1/2 tsp (2.5ml) - Chinese Rice Wine 1/2 tsp (2.5ml) - Sesame Oil 1/2 tsp (2g) - Corn Flour 10 (3g) - Chive Sprigs, Thinly Sliced 100g (3.5oz) - Water Chestnuts, Finely Chopped 3 - Shiitake Mushrooms, Finely chopped 2.5g (0.1oz) - Ginger Paste - Use A Microplane Pinch of Ground White Pepper 200g (7oz) - Chinese Cabbage (Wombok), Thinly Shredded Big Pinch of Salt (For Cabbage) Potsticker Dipping Sauce - 1/4 Cup (60ml) - Soy Sauce 1/4 Cup (60ml) - Chinese Black Vinegar 1 tsp (5ml) - Sesame Oil 1 - Garlic Clove, Minced 2.5g (0.1oz) - Ginger Paste - Use A Microplane 1 - Spring Onion (Scallion), Thinly Sliced Notes - If you can't find black vinegar, you can substitute white rice vinegar/rice wine vinegar, which is usually more readily available, even in regular supermarkets. If you cant consume alcohol, use white or malt vinegar. Pork is optional and can be substituted with chicken and seafood. #dumplings #potstickers #chinesefood
A quick video on the proper technique for forming and folding Japanese-style fried dumplings (gyoza)
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![How to make Gyoza japanese recipe [dumplings]餃子の作り方レシピ](https://i.ytimg.com/vi/WX-DUJiVbBs/mqdefault.jpg "How to make Gyoza japanese recipe [dumplings]餃子の作り方レシピ")
