How to Make Gyoza | Dear Test Kitchen
HTML-код
- Опубликовано: 10 фев 2025
- This week on "Dear Test Kitchen," cookbook author Sonoko Sakai joins Josh to make gyoza. Watch as Sonoko and Josh make a juicy, flavorful pork-cabbage filling, demonstrate how to fold and pleat the gyoza, make a quick sauce for the gyoza, and then pan-fry them to perfection. GET THE RECIPE ►► f52.co/2SCEvry
INGREDIENTS
For the Pork Filling:
about 4 cups (12 oz/340 g) Napa cabbage, finely chopped
2 teaspoons sea salt
1 pound (455 grams) ground pork (preferably pork shoulder)
2 cloves garlic, grated
1 cup (3 oz/90 g) garlic chives, finely minced, or scallions, finely minced
2 tablespoons finely grated ginger
1/2 cup (120 ml) chicken broth or Kombu Dashi (see note)
1 tablespoon soy sauce
1 tablespoon sake
2 teaspoons toasted sesame oil
Freshly ground black pepper
For the Wrappers:
1 10-ounce (284 g) package gyoza skins (about 60 wrappers)
2 tablespoons tablespoons toasted sesame oil, plus an additional 1 teaspoon for extra-crispy gyoza
For the Table:
La- yu (Spicy Chile Oil; see headnote)
Kurozu (amber rice vinegar) or lemon wedges
Soy sauce
Rice vinegar
SUBSCRIBE TO FOOD52 ►► f52.co/2HN7Dp8
CONNECT WITH FOOD52
Web: food52.com
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
Food52 newsletter: f52.co/newsletter
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
My god. So much poise, charm, elegance in one lady!! Goals.
😍
Umami to me is the blending of flavours! If it,s great tasting the umami is there!
Sonoko is simply delightful. Thanks for sharing her secrets for making gyoza. Can’t wait to pick up her cook book.
So glad you enjoyed watching, Jon!
Sonoko is so delightful, love to see her again. I can't wait to try these gyoza's, thank you!!
Glad you enjoyed watching, Patricia! Let us know how it goes when you try the gyoza recipe!
The recipe and storytelling captures the right pace and reflection of why we eat dumplings in the asian culture.
I love dumplings! As a halfie (half chinese half white) growing up in California, I started to put my own twist on my grandma's recipes. Her dumpling recipe is elaborate and makes approx 200 dumplings (she did have 10 kids afterall). So when I make dumplings with her, I break out the food processor to speed things along. Try chopping two or three of those nappa cabbages, then the chives, then the ginger. Call me a lazy millenial and that's what I am. Also, I ripped a page out of the Italian cooking repertoire and I sometimes add breadcrumbs and a splash of milk (popular in many meatball configurations) to my dumplings to plump them up and make a pound of meat feed 9. They also add that juicy succulent factor. I use whatever vegetables are cheapest (I mean in season) with a healthy amount of ginger and garlic chives (I liberate them from my grandmas fridge when I visit obviously). I also use hoisin sauce with a couple of drops of fish sauce to really amplify the umami notes. Hoisin and fish sauce will always have their place at the table. I've never used a potato in my dumplings because I have no idea how long they would take to get tender. I'll maybe give it a try, but my grandma is already somewhat dismissive towards the breadcrumbs and milk but she likes the taste and texture.
🥂 to cultural mixing and recipe tweaking, even if it does cause an argument here and there
Anyways, I love your videos! Keep making fabulous content.
Lol I too, agree with grandma, absolutely no breadcrumb, I find it change texture of the dumpling a bit. 🤣
Try using mashed potatoes in place of the bread crumbs. The result tastes like, hmm, if potato pierogi was more delicate and filled with more cabbage and meat. Or if you put wrapper on particularly fluffy gnocchi. You get the potatoes taste, without risking undercooked taters or having a sharp edge of a cubed potato ripping your wrapper. I always make my own wrappers, and they're more delicate than store bought
Love her! She reminds me of my grandmother is many ways. And, this is absolutely one of my favorite things to make and eat!
So glad you enjoyed watching, Joyce! Let us know if you try Sonoko's recipe!
I made these and cannot overstate how correct she is about squeezing out that water. I actually did 4 rounds of squeezing as wanted the cabbage to be as dry as possibly so could use the full amount of broth for it's flavor. I did one addition for half the batch - I roasted and then finely chopped shitake mushrooms to add. Turned out delicious.
Thanks for sharing, Chris -- so glad you enjoyed Sonoko's recipe!
Niiiiiiceee man!
Thank you for having the metric measurements too in the recipe! I've already seen it from Erin's pastry dough recipe and you have no idea how much some of us appreciate it! ❤️ Thank you! No other American channel really does it (looking at you, Bon Appetit!). 🙌
truth!
Oh Miss Sonoko San.... your folding of the meat so reminds me of how my Mom Hatsuko did it. I love how you had to show him how mix Japanese meat correctly 💕.
This meal really reminds me of my Dear Departed Mother 💕💕
What a cute and lovely pair! It is a delight to watch them cook and talk about food!
I love the way women talking’s style ❤️🌹
my favourite gyoza sauce is soysauce with a bit of fish sauce and finely chopped chilis. so gooooooood
Sonoko is such a precious woman! This video is lovely!
I have been making gyoza for over a year to share with my family members who don't eat red meat or pork. Dark meat turkey works well especially if you add some liquid to make up for the lack of fat. Look for gyoza wrappers in the frozen Asian section of your supermarket. I loved the video and learned some new tricks. Thanks and I'm defrosting my frozen gyoza wrappers tonight so I can make some tomorrow.
I'm very glad that Food52 features the basic recipe of Gyoza, which Japanese people cook for daily meal. It's interesting for me to know how to serve on a plate in the video; usually, we Japanese people put 5 or 6 gyoza in a straight line per person. I feel like eating Gyoza tonight :)
I tried your recipe with prawns dumpling. It was real great! Thanks
She is so fabulous in an understated way.
I've learnt a new thing from watching this excellent recipe. I always pleated my gyoza in one direction and the pleats turned out uneven - but now I will pleat them towards the middle! (It was also nice to get confirmation that it's okay to experiment with the filling. To be honest I've even made sweet ones with apple slices and cinnamon as filling) Great video!
So glad you found Sonoko's tutorial helpful! Apple cinnamon dumplings sound delicious!
love their dynamic together, very sweet and collected. thank you for the nod towards the vegan gyoza lovers...after this I would even be brave enough to attempt folding some!
Let us know how your folding goes!
@@food52 naaaaw aren't you the kindest....I literally went out to buy some ready-made ones to study them before I try along with your video. Thank you for great foodie content with likeable peeps.
When she took over kneading the filling and he was stuck there holding his raw meat filling hands, I felt that bro!
awww, I'm sure he was fine. Reading into too much! She's there to show him what to do.
That’s the correct Japanese way to do it. Have seen it all my life 💕
thats my grandmas move also lol
We make gyoza at home all the time. The mamasan who took care of us kids in Japan taught my mom how to make it her way. We use beef, green onion and bean sprouts in the filling and then fry them.
these two were very pleasant on screen
I love the recipe insights. More recipe from Sonoko-sensei, please!
Thank you Madam Sonoko
The best cool tutorial I’ve ever seen.
26:33, although fitting for the name since they're also known as potstickers, but this shows why ceramic nonstick isn't so great. Food starts sticking to them after much less use than traditional style nonstick coatings.
I made her milk bread and it came out amazing!
Josh's expression when he finally takes a bite of dumpling. He's tasted heaven.
Ha! These dumplings *are* delicious -- let us know if you try Sonoko's recipe!
So cute. Thank you for this great tutorial.
making dumpling is a journey. Really worth watching this video. ❤️
Amazing and polite host and super-experienced guest CHEF.... 🙏😊
That was so instructive! Lovely lady!
And that cutting board….where can I find that?
The adoring way he looks at her is so cute.
This has prompted me to make a big batch!!!
I don't eat pork so I substituted with ground beef and some butter to sub the fattiness.. ground lamb is also a good option!
So going to make these. Thank you for your content 😊
Glad you're enjoying our videos, Virlene! Let us know how you like Sonoko's gyoza recipe!
Thank you for this great tutorial. Gyoza is just so delicious. I will give it a try.
I never ate the Gyoza dish while in Japan, but ate plenty of the Yakisoba noodle dishes each time I came into the country. They are delicious and if I find a Japanese restaurant in my area I will see if they sell the gyoza dish.
I add homemade kimchi minced to add a little spice and tofu. I am part Japanese. My gyoza is always a hit. Make huge batches and freeze. Comes in handy for those nights we make ramen.
i love me some gyoza!!!!
🙌
We couldn't get nira in illinois until we planted it the following year so we used cilantro! It was delicious!
Thanks for sharing, Russell!
One of the most delicious foods I ever had, was gyoza soup at a Japanese restaurant in New York, just loved it
Yum. That looks so good. I'm going to make those!
Let us know how it goes when you try them!
More long elaborated videos like this one please!
We're working on it :) Glad you're enjoying watching!
Loved this video! I think it might help me as a viewer if you switched to a see-through bowl, though. I'd be able to take in more of what you're doing. Thank you for creating this!
That's a great tip -- thanks! So glad you enjoyed this video!
Hi...I use a little Okara to bind the veggies instead of meat. It works...healthy protein! Okara is the pulp left behind when one makes soy milk.
I simply loved this video! Thank you!
So glad you enjoyed watching Sonoko's tutorial!
with frying then steaming and a little more sizzle after the water is gone -- the pan-side of those gyoza remind me of frying chicken twice, to get a great dark golden crispiness.
Amazing
Glad you enjoyed watching, Kaila!
Thank you. I live in Australia and we eat a lot of Japanese meals. We love Gyoza but this is different to my recipe so I have to try it. It says see note about Dashi stock, I can’t find a note. I have mushroom Dashi, is that okay?
Here in Germany I think almost everyone at her age is a first generation Asian, so I'm really intrigued by her articulation! She is also still so connected to Japanese cuisine, seems authentic, credible, charming. BTW, can you please tell me what that lid at 23:30 is called?
It's like that in most of the world I think. My parents are her age and they were originally Chinese citizens. However Sonoko Sakai was born in NYC with the name "Marie Kondo".
The lid is called a straining lid or a colander lid. Usually aren't sold separately and mostly sold with a saucepot.
I made gyoza for the first time this week. I thought I was being creative by using leeks instead of cabbage, but then I learned that pork and leek is a traditional dumpling filling. It was delicious.
I learned so much!! Thank you.
So glad you found Sonoko's tutorial useful, Sandra!
12:08 The moment Josh realised he made a mistake and doesn't know what to do with his hands haha All kidding aside, that was a great video.
i love to put diced water chestnuts in my dumplings!
What's better than a homemade dumpling? A homemade gyoza lol
This was wonderful, thank you! Can you make extra and freeze the gyoza before cooking them?
Glad you enjoyed watching, Cynthia! Yes, you can definitely freeze the gyoza!
I heard that they last for about a month after you freeze them!
I like how she says that’s a really good idea 11:57 instead of saying what the hell are you doing, your supposed to be doing this! Look let me show you.
regarding frozen gyoza. I decided to put some cold oil in a frying pan, 2 T water, and the frozen gyoza, and cover the pan. Then heat at medium for about 7 minutes. At first, the steam from the water defrosts the gyoza, then the oil make the crust. Is that how you deal with frozen gyoza?
AH HA AS YOU WERE BROWNING THEM IN THE PAN I WONDERED HOW YOU GET THE PORK FILLING COOKED THROUGH WAS HAPPY TO SEE AFTER BEING BROWNED YOU THEN- ADD THE WATER 1/3 WAY UP THE WRAPPERS IN THE PAN AND LET THEM SAUTE WITH A LID ON-- NICE--
How many minutes for steaming the gyoza?thx b4
If you like garlic but others don't incorporate it into your dipping sauce instead. Gyoza can be made for everyone to enjoy and sauces are where you can personalize the flavor for your palate.
That's a great tip -- thanks for sharing!
Beautiful lady. Thank you.
Honestly, I thought my family was the only one who ate gyoza right out of the pan...often standing around in the kitchen.
😂The best way to eat gyoza!
I add chopped water chestnuts for crunch.
That's a great tip -- thanks Elizabeth!
Beautiful video ♥️, we need the gluten free gyoza !
Glad you enjoyed Sonoko's tutorial, Rayan! We'll see what we can do :)
Anyone have a guess what pan she is using? I like the color.
It's Food52's own line of cookware sold on their website.
I put some smoked beed sausage in some dumplings :)
Very nontraditional o.o
Ppl need to use more cabbage and greens..not really related, but, I’ve recently made the absolutely best soup ever, start with some pancetta, those little packs at Whole Foods work great, two for a big batch. Brown w a touch of olive oil to help render fat. Remove bits of meat, then sear a mirepoix carrot, celery, onion, keep searing, add chopped fennel, add chopped big bunch of red chard, and cabbage, spinach or kale stripped bunch, mushrooms, add tomato sauce and diced, three or four cans different white and red kidney beans and garbanzo, beef or chicken bone broth, handful Italian seasoning, obvs salt pepper, diced yellow potato, anything and everything you want. Add pancetta back in. I call it “million ingredient minestrone,” you can add a find of Parmesan or wait and grind fresh over, make toasts by broiling one side of bread, then add cheese to other side and broil..dip into finished soup. Simmer all day, cool, refrigerate..next day..amazing soup..use those greens plus a cabbage, it will improve your soups amazingly!
Best dipping sauce..half soy, half mixed vinegars, garlic and ginger to taste, green onions. You can also briefly sear garlic and red pepper flake with sesame oil, add soy/vinegar ginger mix to cool.
What a lovely lady
Glad you enjoyed watching!
@@food52 Tomorrow we are going to make these, great activity with the kids while we have to stay home anyways.
Do you have a good miso soup video?
yeah.
yeah.
yes.
yeah.
yeah.
Sonoko is senpai
josh is so nice
WHAT is the point of having josh there? just let him stay at home and pay Sonoko Sakai double
I came here to see how to make the wrappers - bummer.
I read quite a few comments and realized i am the only one concerned that the pork is not fully cooked!
That's because the amount of pork in there is small and they cooked it for so long. You're more likely to overcook it than undercook it.
😍
Dorohedoro.
i always loved gyoza, but dorohedoro awakened something deep within me 😂
How about outside the box for real like chocolate and nuts. Lol
a couple of capers would be interesting in them.
hm. no recipe for the wrapper, which is disappointing. I don't get wrappers where I live, so the recipe will not really work for me. Too bad. I liked the instructions.
The fork is my friend lol... takes 2 seconds to close the gyozas
use a spoon to peel ginger !
I actually don't like ginger in my dumplings. I fry scallion, garlic, and white pepper for the filling. Pork and cabbage, beef and celery are classic combinations. Seafood filling needs more corn starch to bind.
Thanks for sharing -- those flavor combos sound delicious!
What’s the name of the guy? He’s so cute😍
I love dumplings too btw! All time fave!
That's our "Dear Test Kitchen" host, Josh Cohen! You can watch more of his videos here: f52.co/dear-test-kitchen
Use a spoon to peel the ginger. Much easier ;)
That's a great tip -- thanks!
Why not cabbage?
What a beautiful woman.
Ms Sakai gives Josh the ginger to mince and ends up doing it herself, I think Josh is too “self involved”!
He is the host. And his role here is to learn and help the audience. It's her job to show him and us her recipe.
Chris Darris And that has what to do with being asked to help prepare a meal, was Josh too busy doing something!
What an opinion for a cat
I would prefer if she was alone and the questions came from behind the camera
The dude is a little annoying. Is she cooking? or is he? BTFO lol. Let the lady cook!
He's so beautiful :)
I wish she would not talk so much. I was waiting for her
to start putting things together.
I concur. She is quite lovely though. Just extra long. Love me some Josh
Sonoko is so delightful, love to see her again. I can't wait to try these gyoza's, thank you!!