BEST Vegetable Gyoza (野菜餃子) Japanese Dumplings

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  • Опубликовано: 14 окт 2024

Комментарии • 56

  • @Maplecook
    @Maplecook 2 года назад +7

    Dude, I just cooked up nearly 200 of your gyozas again, and Trevor and his other car friend came over, and we ate, drank homebrew and talked cars all evening. It was heaven, man. We all wished you could have been here with us. Thank you for making the gyoza part possible! Hugs!

    • @NoRecipes
      @NoRecipes  2 года назад +1

      Wow! You must be a pro at wrapping them by now. I don't think I've ever wrapped more than 50, 🏎🍻🥟 sounds like a shindig I could get behind. Looking forward to the day we can make that happen!

    • @Maplecook
      @Maplecook 2 года назад

      @@NoRecipes Duuuuuude, H and I were just talking about that!

    • @Maplecook
      @Maplecook 2 года назад

      @@NoRecipes Your assistant is the most pro wrapper I have ever seen! haha

  • @expertapproved8043
    @expertapproved8043 2 года назад +8

    Duuuuuuuude! I owe you an apology. See, I originally avoided this, because it's vegan. That was a mistake. This was worth every second of my attention!

    • @NoRecipes
      @NoRecipes  2 года назад +1

      😆 I only publish vegan recipes when I feel like they're at a point that a meat-eater wouldn't feel disappointed by it.

    • @expertapproved8043
      @expertapproved8043 2 года назад

      @@NoRecipes Very fair point. You break my stereotypes. You are the ONE cooking channel (that is not just for entertainment purposes) that I actually think is contributing something worthwhile to the food scene. You are also the ONLY person putting out vegan content, that I will accept.

  • @colleenryan7957
    @colleenryan7957 4 года назад +7

    Woohoo! Quinoa is such an interesting addition! Very excited to add another filling to my gyoza repertoire :)

    • @NoRecipes
      @NoRecipes  4 года назад +1

      Hi Colleen, it adds a nice meaty texture to the mix. Hope you enjoy it!

  • @Maplecook
    @Maplecook 2 года назад +3

    This is definitely one to remember!

  • @nEo7ization
    @nEo7ization Год назад +1

    I love how this chef goes into details. I'm definitely learning a lot from your channel. Thanks for sharing this recipe.

    • @NoRecipes
      @NoRecipes  Год назад

      I'm glad to hear you found this helpful!

  • @oisheemujtaba4519
    @oisheemujtaba4519 4 года назад +18

    Such a detailed and delicious recipe. Thanks for so much effort. Your passion for cooking really shows. Hope you see a lot of success ❤️

    • @NoRecipes
      @NoRecipes  4 года назад +3

      Thanks for the kind words! Have a great week!😀

  • @bienvenidogranali6611
    @bienvenidogranali6611 Год назад +2

    Bro, this is the best recipe I have tried as far as Vege gyoza is concern. I modified the sauce by adding spicy garlic chili oil, a little bit of sugar and I used light soy sauce. YUMMY! I don't have fresh mushroom so I used dried mushrooms instead. Thanks for the recipe.

    • @NoRecipes
      @NoRecipes  Год назад

      You're welcome, I'm glad to hear you enjoyed it! I have a lot of other plant-based takes on Asian food here so I hope you have a chance to try them out: ruclips.net/p/PLP3Ew88wjvg9MBWLxiBvJGnxK-QCc3qXf

  • @erinuber2881
    @erinuber2881 4 года назад +8

    Thanks, Marc, for another fantastic recipe. These look so delicious! The recipe is so creative as well. Have a great week ahead, and thanks again for all of your hard work on the recipes and the videos.

    • @NoRecipes
      @NoRecipes  4 года назад +1

      You're welcome Erin! Enjoy your Sunday and have a great week!

  • @NoRecipes
    @NoRecipes  4 года назад +1

    Thanks for watching this 😁 If you enjoyed this recipe, check out my Kung Pao Tofu ruclips.net/video/XNwWW88LDt4/видео.html and Mapo Tofu ruclips.net/video/wcsHHSenVOI/видео.html

  • @brankelly1921
    @brankelly1921 7 месяцев назад +1

    Amazing! thank you

    • @NoRecipes
      @NoRecipes  5 месяцев назад

      You're welcome!

  • @arielreginadasilvasoares4338
    @arielreginadasilvasoares4338 Год назад +1

    I love your energy

    • @NoRecipes
      @NoRecipes  Год назад

      Thanks Ariel! Hope you're having a great week😀

  • @peterpendragon1030
    @peterpendragon1030 4 года назад +2

    Great recipe as always,
    Wednesday the 7th okt is my birthday and i'm gonna make a lot of these for my friends and family.
    Thank you Marc.

    • @erinuber2881
      @erinuber2881 4 года назад +2

      @Peter Pendragon Have a great birthday on Wednesday, and I hope you enjoy the gyoza with your family! :-)

    • @NoRecipes
      @NoRecipes  4 года назад +2

      Happy early birthday Peter! Hope you enjoy these and have a wonderful b-day week!

  • @adyavlogslifestyle
    @adyavlogslifestyle 4 года назад +3

    one of my favorite yummy gyoza

  • @Maplecook
    @Maplecook 2 года назад +1

    They both said that the Matsumoto gyozas were FARRRRRR better than anything they had ever eaten in a restaurant!

  • @wisconsieee
    @wisconsieee 3 года назад +1

    This is great!! Thank you 😄

    • @NoRecipes
      @NoRecipes  3 года назад +1

      You're welcome Maria!

  • @hillaryt3202
    @hillaryt3202 Год назад +1

    What can i use for quinoa?? I am sensitive to lectins. Can I use rice instead or tofu?? Thanks!

    • @NoRecipes
      @NoRecipes  Год назад

      One option would be to use frozen and defrosted tofu (here's the process norecipes.com/vegan-ground-meat/). Another would be to use a seed or grain that you can eat like brown rice, bulgar, etc.

  • @xiomaraf.7770
    @xiomaraf.7770 4 года назад +2

    Hi Mark can I substitute with 🍤or🍗? Thanks for the recipe I'm not good with vegetarian recipes 😋.

    • @NoRecipes
      @NoRecipes  4 года назад +2

      Hi Xiomara, this recipe involves a lot of steps you don't need if you're using meat. I have other recipes for potstickers on the blog if you'd like to try one of those out. norecipes.com/?s=gyoza

    • @xiomaraf.7770
      @xiomaraf.7770 4 года назад

      @@NoRecipes thanks my friend I will 🙏

    • @TheParadigmShiftTV
      @TheParadigmShiftTV 3 года назад +1

      Don't substitute in animal abuse. This is what you are causing when you do that. www.kinderworld.org/videos/meat-industry/

  • @Armymum13
    @Armymum13 4 года назад +1

    Mark, where did you get the dishes for the dumpling dipping sauce? I LOVE them!!!!

    • @NoRecipes
      @NoRecipes  4 года назад +5

      I got this at a little ceramics shop in Kyoto at the bottom of Sannenzaka. About half the plates I shoot on come from there.

  • @MsLemonhead09
    @MsLemonhead09 4 года назад +4

    Can you use this filling for wonton soup?

    • @NoRecipes
      @NoRecipes  4 года назад +6

      Short answer: yes. Long answer: the filling for wontons is usually made with a paste of shrimp which has a very different texture from the filling in gyoza and does not include any cabbage or green garlic chives. I think there’s probably a better way to make plant based wonton filling( I’d probably use a mixture of mushrooms, tofu and grated lotus root to bind the mixture as a base). If you do end up using this you’ll want to cut back on the amount of filling you add to each wonton, because gyoza is about the filling, but wontons are about the wrapper.

  • @iCanbEYOURrUKIA
    @iCanbEYOURrUKIA 2 года назад +1

    If I don't have potato starch, could I use insant potatoes if I grind them up a little more, or could I use some cornstarch?

    • @NoRecipes
      @NoRecipes  2 года назад +2

      Hi Savannah, instant potatoes won't work as it's not a pure starch (you're filling will end up potatoey). Cornstarch will work in a pinch but the texture won't be as nice as it tends to get gummy. I highly recommend switching from cornstarch to potato starch when you get a chance as it's superior in almost every way. It thickens without getting gummy and stays soft even after being chilled. When used to coat fried foods it gets a lighter crispier texture than cornstarch.

    • @iCanbEYOURrUKIA
      @iCanbEYOURrUKIA 2 года назад +1

      @No Recipes thank you so much! I just made these for dinner, and my parents loved them! Even my mom, and she's not normally a fan of mushrooms! I had all the ingredients except for potato starch, so I used the cornstarch in a pinch. Added slightly less than the recipe called for. The shitake powder helped fill in the rest 😋 I'll definitely pick up some potato starch for next time!

    • @NoRecipes
      @NoRecipes  2 года назад +2

      @@iCanbEYOURrUKIA I'm happy to hear your family enjoyed these! Thanks for taking the time to report back😄

  • @tic857
    @tic857 3 года назад +1

    I usually cant find "kombu" but I usually have dried seaweed/kelp for chinese pork and seaweed soup is it alright to use that?

    • @NoRecipes
      @NoRecipes  3 года назад

      Hi Ti, if it's relatively thick and has a white powdery appearance on the surface it should work. The purpose of the konbu is to add glutamate to the mixture. Other types of seaweed like nori or wakame don't contain much glutamate so they will not work, but if it's a type of kelp you have it should work.

  • @shinipai7
    @shinipai7 Месяц назад +1

    can i add brocoli in it

    • @NoRecipes
      @NoRecipes  Месяц назад

      Sure, you could replace some of the cabbage with broccoli if you want. Just boil it. with the cabbage and chop it up.

  • @sannidaily
    @sannidaily 4 года назад +1

    Wow is very very nicely beauty delicious 😋❤️

  • @kevincarlson7148
    @kevincarlson7148 3 года назад

    This guy always looks and seems so happy.My doctor can't prescribe that much prozac.I have sexual dreams about gyoza.

    • @NoRecipes
      @NoRecipes  3 года назад +1

      😆 It helps that I'm doing something I enjoy.

    • @kevincarlson7148
      @kevincarlson7148 3 года назад

      @@NoRecipes I have what Americans call "resting bitch face"lol.It's probably from working in an expensive French restaurant.I plan to work for a Japanese place soon.The kitchens are always calmer and nicer.

    • @NoRecipes
      @NoRecipes  3 года назад +2

      @@kevincarlson7148 😆 being a restaurant chef is tough, so I have a lot of respect for people who dedicate their lives to it. As for Japanese kitchens being calmer, there tends to be less screaming and things being thrown, especially with customers in the house, but I wouldn't say they're any nicer. I once staged at a high-end restaurant in Kyoto and the chef ran the crew like a monastery. He even had an "encouragement stick" he used to beat apprentices that got out of line.

    • @kevincarlson7148
      @kevincarlson7148 3 года назад +1

      @@NoRecipes Chef's school was as expensive as an Ivy League college,Eurocentric,and more stressful than neccessary.The chef instructors were all drama queens like Gordon Ramsey.When I worked with French chefs after graduating, it was always calm."Encouragement stick",that's almost funny.