Shop for the items Yuji used in this demonstration! Bamboo Steam Basket amzn.to/3UDJXHk Oroshigane Grater amzn.to/3FaFKFH Breville Induction Cooker amzn.to/3FhAqjA When you buy something through our retails links, we earn an affiliate commission.
As much as I love Frank, I love that he's acknowledging that "for home you can just use store-bought wrappers"... which is honestly a lot more reflective of how we home cooks watching *actually* cook. Thanks Yuji!
Saul is really big on making his own wrappers. In general, most pro chef channels I've seen just say to use store bought phillo/puff pasty for baking, it's not usually worth the effort of making it yourself hahaha
I'm such a huge fan of Yuji! I love Okonomi and Osakana in Brooklyn. I once told him I'm obsessed with the Okonomi pickles and he gave me a small to-go container. He's so sweet!
I love the chef Yuji content. I’ve been trying to eat more balanced in my daily life and chef Yuji sharing these Japanese recipes are a great inspiration.
Had the pleasure of learning how to make gyoza when i was stationed in Japan. Such a great and humbling experience. And good af too, better than the frozen ones.
I love this new series Passport Kitchen! I hope you can cover foods from other parts of the world as well. Looking forward to see Indonesian foods episodes because those foods are so underrated 😊
Wow.. I made these and the addition of the dried shitake mushrooms took it to the next level.. I had used rehydrated mushrooms and fresh ones before but the dried ones really gave it that intense umami flavor. I added some other things but I mostly stuck to the recipe. So absolutely delicious. I wrote this one up and put it into my google folder!
I lived in Utsunomiya for 3 years and I feel so spoiled from all of the delicious types of gyoza I got to try! I often went to the restaurants in the basement of MegaDonki to try many different kinds of gyoza. My favorite is yaki gyoza!
The first time I ate a Gyoza in Japan was in Utsunomiya. It was so good I over ate- I become sick but it was all worth it. Also had to take a photo of the gyoza statue in front of the station
Utsunomiya is an amazing little city and if you are going to Japan it's worth the train ride up there for the Gyoza. I spent 2 days in Utsunomiya and eat so much Gyoza. I was in love. But please don't go there and ruin that wonderful city. There is not much to see and if you are a bad tourist then stay in Tokyo....Love that city.
Trying this for the first time now! I'll be back when I'm done. Edit: It turned out pretty great actually. Could be better of course, but for my first time I am happy! Still have leftovers!
What meat would you recommend to try instead of pork? I don’t eat pork because of my spiritual practice. I’m wondering what would be the closest. Ground veal?
As someone who has ancestral ties to Japan, and specifically Shizuoka, I must strongly protest your GYOZA statement about Utsunomiya and its connection to Gyoza. I know for a fact that in fact Hamamatsu in Shizuoka is the Gyoza capital. Your city is merely an inferior imitation. Bow to the land of tea and gyoza. No but really, I challenge you to a gyoza off. Whoever makes 1000 Gyoza the fastest and also the most delicious wins.
Shop for the items Yuji used in this demonstration!
Bamboo Steam Basket amzn.to/3UDJXHk
Oroshigane Grater amzn.to/3FaFKFH
Breville Induction Cooker amzn.to/3FhAqjA
When you buy something through our retails links, we earn an affiliate commission.
How is the recipe not included in either the description or this comment
love it Im western and other chefs dont tell you why, so I love him
As much as I love Frank, I love that he's acknowledging that "for home you can just use store-bought wrappers"... which is honestly a lot more reflective of how we home cooks watching *actually* cook. Thanks Yuji!
Saul is really big on making his own wrappers. In general, most pro chef channels I've seen just say to use store bought phillo/puff pasty for baking, it's not usually worth the effort of making it yourself hahaha
I buy wrappers for gyoza but I make my own dough for perogi.
@@wraithvendeta to be fair perogi/pelmeni dough isnt the same texture as dumpling wrappers. Its a lot thicker and chewier
I'm such a huge fan of Yuji! I love Okonomi and Osakana in Brooklyn. I once told him I'm obsessed with the Okonomi pickles and he gave me a small to-go container. He's so sweet!
I love the chef Yuji content. I’ve been trying to eat more balanced in my daily life and chef Yuji sharing these Japanese recipes are a great inspiration.
Really enjoying the Japanese content with Chef Yuji and the Mexican content with Chef Saul. More entries into passport kitchen please and thank you!
Had the pleasure of learning how to make gyoza when i was stationed in Japan. Such a great and humbling experience. And good af too, better than the frozen ones.
I love this new series Passport Kitchen! I hope you can cover foods from other parts of the world as well. Looking forward to see Indonesian foods episodes because those foods are so underrated 😊
MORE OF CHEF YUJI! I love it. Lived in Japan 6 years and learned a lot just now. I love how he explains stuff and his voice
Welcome back Yuji! Thanks for sharing!
Wow.. I made these and the addition of the dried shitake mushrooms took it to the next level.. I had used rehydrated mushrooms and fresh ones before but the dried ones really gave it that intense umami flavor.
I added some other things but I mostly stuck to the recipe. So absolutely delicious. I wrote this one up and put it into my google folder!
check out dried mushroom powder if that was a revelation to you
I have had to learn how to make gluten free and egg free dumpling wrappers from scratch because of my kids’ food allergies, and it’s so good fresh.
grating the mushroom.... what... that is on a whole different level. who knew
trader joes sells an umami spice mix that has mushrooms powder in it, including shittake. I put that stuff on near everything savory.
I lived in Utsunomiya for 3 years and I feel so spoiled from all of the delicious types of gyoza I got to try! I often went to the restaurants in the basement of MegaDonki to try many different kinds of gyoza. My favorite is yaki gyoza!
The dried shiitake grating is a game changer. Defo using that in other applications… so simple
Loving all the Chef Yuji content!
YUJI is so amazing and talented and now I'm so hungry 🥰
Yay another Yuji video! Thanks for sharing different style gyoza recipes
I will say that homemade wrappers make a huuuge difference. Gives the dumplings a much nicer texture
All 3 variants looked mouthwatering 🤤❤
oooh the lid on while steaming on the pan is so smart! imma try that next time 🌸
Now I want gyoza lol
Can… can I tell you guys a secret?
I think I never _stop_ wanting gyoza.
Sometimes I frighten myself.
The first time I ate a Gyoza in Japan was in Utsunomiya. It was so good I over ate- I become sick but it was all worth it. Also had to take a photo of the gyoza statue in front of the station
I can't be the only one who first learned about gyoza on a cooking mama game 😅😅🤣🤣
Utsunomiya is an amazing little city and if you are going to Japan it's worth the train ride up there for the Gyoza. I spent 2 days in Utsunomiya and eat so much Gyoza. I was in love. But please don't go there and ruin that wonderful city. There is not much to see and if you are a bad tourist then stay in Tokyo....Love that city.
I love these series. Pls do more Japanese dishes
Bro they look so good i just want to eat them all at once
as a gyoza fan, I appreciated this video a lot!
Trying this for the first time now! I'll be back when I'm done.
Edit: It turned out pretty great actually. Could be better of course, but for my first time I am happy! Still have leftovers!
Chef Yujis tip of grinding a shitake mushroom is such a good tip. I have been using it not only for this fiiling but for other dishes.
Love Yuji!!!!!!!!!
FYI. Every first week of November in Utsunomiya, there will be a "Utsunomiya Gyoza Matsuri". a festival of Gyoza.
Thank you.
I’m definitely going to have to make these!
Thanks, Yuji!
I could eat these all day 🤤
0:17 Mind Pulp intro?
2:03 I live in Colorado Springs, and scallions grow wild in my front and backyard.
What meat would you recommend to try instead of pork? I don’t eat pork because of my spiritual practice. I’m wondering what would be the closest. Ground veal?
You can use chicken.
good gyoza tastes amazing
It looks so good
What a great video. Now im hungry.
My mouth it's watering ¡¡¡
Hey guys, It's not necessary to put music all the time, the videos will be more clean
Maybe you could do layered dip?
... Interesting ... Outstanding ... Thank you ...
Can i use brocoli instead of cabbage
thank you chef!
Padu choi dia buat karipap
Food look good
If yall dont know haraguchi used to be a drifter
Petition to keep Yuji and Saul forever in these videos
Ohhhh I am here early...love from Ethiopia
chef: "Utsunomiya is the world capital of gyoza."
all Chinese watching: "HOLD UP"
餃子が大好き。。。おいしそう。
Where can I find Recipe ?
You should include it in text as many other videos do.
If you have too nuch moisture in your dumpling it becomes a dampling
Impulse bought an Oroshigane Grater
W
Bruce Square
Senger Station
That first method with only 5 at once in a pan seems very annoying when making it for multiple people... All of the variations look delicious though!
That was just for the demo, I usually fry 20 at a time (for two of us!) and it works absolutely fine.
@@Hayleymo but I don't know about the water in cast iron.. doesnt It destroy the seasoning?
gyoza aka the wonton
they are different.
hardly
Delaney Road
Coleman Crossroad
Trycia Road
Jennie Camp
That folds ....hmm I'm not sure
Jerde Parkways
So I come to a recipe on how to make gyoza, and there’s everything except making the actual gyoza ?
Hi
don't know but those yaki gyosas look raw
*If you love Japan, so I'm sure that you will love my music too! 😊*
Who else came for Jujutsu Kaisen season 1? 😂😂 jk. Edit: "Salmon Roe"
MSG is natural it´s a salt.
Early af
This video is literally a copy of Joshua Weissmans Gyoza vs Chinese Dumpling Video
Good video but I can't get over big chungus being played in the background
As someone who has ancestral ties to Japan, and specifically Shizuoka, I must strongly protest your GYOZA statement about Utsunomiya and its connection to Gyoza. I know for a fact that in fact Hamamatsu in Shizuoka is the Gyoza capital. Your city is merely an inferior imitation. Bow to the land of tea and gyoza. No but really, I challenge you to a gyoza off. Whoever makes 1000 Gyoza the fastest and also the most delicious wins.
My dude removing a vein from a shrimp 😂, i eat my shrimp whole with the skin and the head everything
But… it’s dirty and had poop 😵💫