📖Print Recipe:onl.la/p6ap5Zh FAQ about the ingredients 👉 www.chefslabo.com/general-7 📸 Instagram👉onl.bz/jgP3jF8 FAQ examples: -What is kombu? -Which brand of soy sauce should I buy? -Is there any substitute of sake, mirin, kombu? (Each pages include pictures)
Your instructions are very clear! And I appreciate the way you show us the detailed way of how to do something- like that part about folding the gyoza skin, the transfering from pan to plate, etc. Thank you very much for the recipe :)
Thank you for watching!! [ご視聴ありがとうございました！] Folding dumpling in front of camera was very tricky!!😅 If you wanna know what was happening behind the scene, come and check my Instagram!! instagram.com/chefslabo/?... Get inspired with CHEF'S LABO!! I'll see you on the next one!! カメラの前で餃子を包むのってすごく大変でした！！ その辺りの撮影風景に興味のある方は、 是非私のインスタグラムもチェックしてみてくださいね！！ instagram.com/chefslabo/?... それではまた、 来週の動画でお会いしましょう！！
You are a God send. And the fact that you show us these for free shows that you are passionate about cooking and value it. May you always be free to do what you love💝
Hi Chef. I made this today for my family for CHINESE NEW YEAR… They loved it. I appreciate you sharing this recipe. It tasted so good, I was very shocked. I added white onions and garlic paste into the meat mixture also for more flavour and aroma and did not use Napa Cabbage. Many thanks :)
I have been looking for a good gyoza recipe, and this seems juicy with additional fat added! thank you Chef! your teriyaki chicken looks good to , appreciate your useful tips 🙇♀
Wow it looks so simple - I think it's now just the question of ingredients I can get for it. I'm sure the sauce is very important for the desired flavor.
I loved your method for cutting cabbage and green onion, my wife and I gave this recipe a try. We liked the preparation, the assembly, everything was going well... Then we cooked them. The skirt was a good idea, I liked the crisp, but something about the pork we used, the aroma and flavor was too strong, I think I'll try again with chicken.
Chef labo I like too thank you for log the Japanese recipe easy doing I learn a lot but I like too know we're I buy the other recipe could buy here in Philippines katulad Ng takoyaki Naka lagay SA ibabaw thank you Mr labo
not sure if i have patience/skill to fold dumplings with my Gorilla hands but the Gyoza sauce will be a maker for sure .Thanks for you time and skill and i am looking forward to your next sensational dish. Stay healthy and safe travels.
As always: Amazing recipe, Chef, hats off! I would have easily waited another month for this one. ;) I can not wait to try it myself. One question though if I may ask: What kind of dumpling pastry is traditionally used for Gyoza? Is it made from *wheat or rice flour?* I wasn't able to find a recipe on your channel, did I miss it or do I buy the dough? I lived in Japan for 3 yrs (20 yrs ago) and ~ 2 months ago I was craving for a bowl from Yoshinoya. When searching the internet for a Gyudon recipe I happened to stumble over your channel. Ever since I have cooked your recipes at least 1-2 a week, Kombu has taken over my kitchen and I am very very grateful for your wonderful instructions!! Even though I'm not a great cook I've been able to produce some tasty dishes. (tasty for a henna gaijin ;) ) どうもありがとうございます。
It's fairly easy to buy gyoza wrappers at your local Asian grocery store! They should be in the open refrigerated section (the fridges without doors) but your mileage may vary. 頑張って！
@@adrieleje851 Thank you, I will definitely take a look at all the stores around me. I often struggle to identify the right products just by the looks and thought that knowing what type of flour they should be made of would make the search a little easier. Appreciate the help though, have a great day!
Thank you for the comment fritzpipedorowalter!! Adriel already gave you the perfect answer😉 I don't have the video for the pastry, but you can find some in RUclips!! But like Adriel said, It's the best to buy gyoza wrapper, or similar kind of dumpling pastry in your Asian grocery!!👍 I appreciate for the kind words, and thank you for trying my recipes!!😁😁😁
Hi! Big Fan of your recipes and videos. I really loved your old gyoza recipe, but I prefer using corn starch slurry over gelatin. Could you please put the old recipe back on RUclips? 🥺 Thank you for your hard work!
Hi Lark Serna!! The old version is now on the CHEF'S LABO Museum (Membership), but good news is , you can still watch the written recipes!!😉 ruclips.net/video/QuufFa8URsI/видео.html The instruction for both versions are mostly the same except the cornflour and gelatine difference. So this new version still can help you if you want video instruction 👀 I apologise if it causes any inconvenience to you, but please let me appreciate for your cooperation😉🙏
I'm used to using scallions and cabbage, nappa cabbage would be a nice filling too. Great recipe and technique as always chef. PS. Love seeing the DOM on the background
Thanks for the video! Your instructions are very detailed and clear as usual! A quick question though, is there any alternatives for gelatine powder considering it is not readily available in the local store within my area? Thanks!
Hello, i suggest just add more fat like grounded chicken skin or something like that, since the purpose of adding gelatin is to make filling more juicy.
I'm in the same boat, you can't get powdered gelatine here, only gelatine leaves. But since it's completely dissolved in water anyway, you can probably simply use same weight of gelatine leaves.
Hi Anastasia Weningtia!! You got 2 kind viewers to help answering your question already!! They both give you amazing alternatives😉👍 Thanks Bismar and Naryorill for the help!!😁
I had a thought while watching you mix the kombu salt with the cabbage, I made about 6 jars of kimchi yesterday and if I had mixed kombu salt with the cabbage it should give it a better flavour
Hi Naryoril!! I found very good articles for you. Have a look😉👍 www.chopstickchronicles.com/homemade-japanese-gyoza-wrappers/ www.justonecookbook.com/what-are-gyoza-wrappers/
Hi Gisela Hirst!! I'm working to develop my website now, but once it's all done, I will start working on that😉👍 So it will take some time, but I'll definitely announce on this channel and my Instagram!!😉👍
If i make it with chicken because i can't eat pork should i add more seasoning because i heard that pork already taste good without alot of seasoning ?
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📖Print Recipe:onl.la/p6ap5Zh
FAQ about the ingredients 👉 www.chefslabo.com/general-7
📸 Instagram👉onl.bz/jgP3jF8
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
(Each pages include pictures)
Your instructions are very clear! And I appreciate the way you show us the detailed way of how to do something- like that part about folding the gyoza skin, the transfering from pan to plate, etc. Thank you very much for the recipe :)
No worries Scuze Meh!!
I'm glad that it helps you!!👍😁
Thank you for watching!! [ご視聴ありがとうございました！]
Folding dumpling in front of camera was very tricky!!😅
If you wanna know what was happening behind the scene,
come and check my Instagram!!
instagram.com/chefslabo/?...
Get inspired with CHEF'S LABO!!
I'll see you on the next one!!
カメラの前で餃子を包むのってすごく大変でした！！
その辺りの撮影風景に興味のある方は、
是非私のインスタグラムもチェックしてみてくださいね！！
instagram.com/chefslabo/?...
それではまた、
来週の動画でお会いしましょう！！
Omg this blows my grandma's recipe out of the water. I can't wait to make it for her when I see her! Thank you!
No worries MJK!!
I’m sure you'll like it😉👍
Awesome chef!!! This was my first time feeling excited to see someone's video!!! The informations are detailed and crystal clear 👍👍👍
Love your cooking videos!!!!! They are so informative, stylish, and makes me want to cook and dance at the same time! 😍
Thank you chef.. I really learned from you... I am currently working for a Japanese family here in hong kong. And your videos helps me alot.. 🙏🙏🙏🙏
Thank you chef Taku for this gyoza recipe! This is one of my favorite Japanese appetizers and side dish ü
No worries Kenneth!!
It's my favourite too!! Thanks for the comment as always😁👍
You are a God send. And the fact that you show us these for free shows that you are passionate about cooking and value it. May you always be free to do what you love💝
Gyoza extra crispy, definitely a must try. Thank you!
No worries 6demonai!!
Thank you for the comment!!😉👍
I’m loving everything about your channel. Thank you again for sharing a great recipe
Hi Chef. I made this today for my family for CHINESE NEW YEAR… They loved it. I appreciate you sharing this recipe. It tasted so good, I was very shocked. I added white onions and garlic paste into the meat mixture also for more flavour and aroma and did not use Napa Cabbage. Many thanks :)
No worries Christine!!
I'm glad that you liked it!! 😉
Appreciate for trying the recipe!!😁👍
Oh that crispy gyoza skin...absolutely gorgeous, gotta make it with chives
that crunch in the end OMG!!!
Thank you so much...very clear instructions♥️
You made my day … classic Japanese recipe, very well explained. Thanks
Good news Eden Hope!!
I'm glad that you are happy!!😁
Excellent recipe. I had great results with this dish.
GYOZA! O.O
That looks amazing! You look like you are getting more comfortable around that camera! Keep up the amazing work! Man, that looks good!
I have been looking for a good gyoza recipe, and this seems juicy with additional fat added! thank you Chef! your teriyaki chicken looks good to , appreciate your useful tips 🙇♀
Thank you! I made these tonight and they were great!
Wow it looks so simple - I think it's now just the question of ingredients I can get for it. I'm sure the sauce is very important for the desired flavor.
Absolutely fantastic thanks for the demo chef
Thank you for you time today to Teach us a new recipe!! It look so good 🤤🤤🥰😉😊
Welcome back Teresa!!
It's pretty good stuff as always!!
Sorry for the delay for the new video😅
@@CHEFSLABO Just take your time we will be here for you as always🥰
It looks so good 😊!
Amazing. Love Gyoza so much. Thanks for the recipe. ^_^
Thanks funky lentil!!
I like your name by the way😉
Thanks chef!!!!👏👏👏👏
Wow delicious
Gotta get me some kombu, but the nearest Asian market is 40 miles away. All your recipes make me hungry....
I loved your method for cutting cabbage and green onion, my wife and I gave this recipe a try.
We liked the preparation, the assembly, everything was going well... Then we cooked them. The skirt was a good idea, I liked the crisp, but something about the pork we used, the aroma and flavor was too strong, I think I'll try again with chicken.
Nicely done Chef Labo! Very authentic
Why not Jick😁😁😁
I think adding garlic is a good idea to!!😉👍
great recipe!
Thanks RuyBlas!!
Appreciate for the comment!!😉👍
Chef labo I like too thank you for log the Japanese recipe easy doing I learn a lot but I like too know we're I buy the other recipe could buy here in Philippines katulad Ng takoyaki Naka lagay SA ibabaw thank you Mr labo
I made this yesterday, best gyoza I have ever made, my hb asked where I bought it?! 🤪 follow his steps exactly, don’t change a thing!
Thanks Yu Ching Lee!!!
Appreciate for trying and leave me a comment!!
That makes me keep it going!!👍😉
not sure if i have patience/skill to fold dumplings with my Gorilla hands but the Gyoza sauce will be a maker for sure .Thanks for you time and skill and i am looking forward to your next sensational dish. Stay healthy and safe travels.
No worries Gregory!!
I'll keep it going mate😁
Thank you for the comment as usual 😉👍
I use vinegar in the slurry for added taste, yum!!
Saving this one! Thank you
No worries Joestar!!
Come back to me anytime!!
I'll always cook for you!👍😁
Best recipe! thx^^
No worries Богдан Сизов!!
Thank you for the comment👍😉
As always: Amazing recipe, Chef, hats off! I would have easily waited another month for this one. ;)
I can not wait to try it myself.
One question though if I may ask:
What kind of dumpling pastry is traditionally used for Gyoza?
Is it made from *wheat or rice flour?* I wasn't able to find a recipe on your channel, did I miss it or do I buy the dough?
I lived in Japan for 3 yrs (20 yrs ago) and ~ 2 months ago I was craving for a bowl from Yoshinoya. When searching the internet for a Gyudon recipe I happened to stumble over your channel.
Ever since I have cooked your recipes at least 1-2 a week, Kombu has taken over my kitchen and I am very very grateful for your wonderful instructions!! Even though I'm not a great cook I've been able to produce some tasty dishes. (tasty for a henna gaijin ;) )
どうもありがとうございます。
It's fairly easy to buy gyoza wrappers at your local Asian grocery store! They should be in the open refrigerated section (the fridges without doors) but your mileage may vary.
頑張って！
@@adrieleje851 Thank you, I will definitely take a look at all the stores around me. I often struggle to identify the right products just by the looks and thought that knowing what type of flour they should be made of would make the search a little easier. Appreciate the help though, have a great day!
Thank you for the comment fritzpipedorowalter!!
Adriel already gave you the perfect answer😉
I don't have the video for the pastry, but you can find some in RUclips!!
But like Adriel said, It's the best to buy gyoza wrapper, or similar kind of dumpling pastry in your Asian grocery!!👍
I appreciate for the kind words,
and thank you for trying my recipes!!😁😁😁
Thanks Adriel for the help!!
I appreciate for that!😉👍
Hi! Big Fan of your recipes and videos. I really loved your old gyoza recipe, but I prefer using corn starch slurry over gelatin. Could you please put the old recipe back on RUclips? 🥺 Thank you for your hard work!
Hi Lark Serna!!
The old version is now on the CHEF'S LABO Museum (Membership),
but good news is , you can still watch the written recipes!!😉
ruclips.net/video/QuufFa8URsI/видео.html
The instruction for both versions are mostly the same except the cornflour and gelatine difference. So this new version still can help you if you want video instruction 👀
I apologise if it causes any inconvenience to you,
but please let me appreciate for your cooperation😉🙏
Someone loves Daft Punk in their off-cooking spare time! :-)
I'm used to using scallions and cabbage, nappa cabbage would be a nice filling too. Great recipe and technique as always chef.
PS. Love seeing the DOM on the background
Thanks cybersteampunk!!
I'm so glad that I got a comment about DOM😁
Thank you for that!!😉
Thanks for the video! Your instructions are very detailed and clear as usual! A quick question though, is there any alternatives for gelatine powder considering it is not readily available in the local store within my area? Thanks!
Hello, i suggest just add more fat like grounded chicken skin or something like that, since the purpose of adding gelatin is to make filling more juicy.
I'm in the same boat, you can't get powdered gelatine here, only gelatine leaves. But since it's completely dissolved in water anyway, you can probably simply use same weight of gelatine leaves.
Hi Anastasia Weningtia!!
You got 2 kind viewers to help answering your question already!!
They both give you amazing alternatives😉👍
Thanks Bismar and Naryorill for the help!!😁
I had a thought while watching you mix the kombu salt with the cabbage, I made about 6 jars of kimchi yesterday and if I had mixed kombu salt with the cabbage it should give it a better flavour
I am sure that's gonna be better Ash Fuller!!
Try using the kombu salt almost anything😉
It makes almost everything better!!😁
I tried it. The gyoza really came out crispy. However, may I know if I were to frozen the gyoza. How long should I fry and steam it?
Hi Lee!!
You can freeze it for few months, and when you cook it, probably just cook it big longer, or making sure to defrost first. Hope it helps!! 👍
^^; I tryed to do it the way you did but it was more sticky then crunchy I might have done something wrong but iam going to try again
Do you have a book out with written recipes Chef?
Can you elaborate on the "dumpling pastry" a bit please? What should we do if we can't buy it like that? What kind of dough is it?
Hi Naryoril!!
I found very good articles for you.
Have a look😉👍
www.chopstickchronicles.com/homemade-japanese-gyoza-wrappers/
www.justonecookbook.com/what-are-gyoza-wrappers/
Did you delete the another older version of gyoza video? I can’t find it anymore
I want gyozas soup dumplings takoyaki or okonomiyaki🤤
Dumplings is my favourite food, and I don't even know why
I'm the same No On!!😁
Thank you for the comment!👍😉
What is the purpose of mixing water with all-purpose flour when cooking gyouza?
It makes the crispy shell on the outside 👍😄
Chef Labo. 😍
Thanks Letizia Bassano!!
Appreciate for the comment!!👍😉
Hi chef Taku, do you have a cookbook out that contains your re ipies in written form?
Hi Gisela Hirst!!
I'm working to develop my website now,
but once it's all done, I will start working on that😉👍
So it will take some time,
but I'll definitely announce on this channel and my Instagram!!😉👍
How big was the frying pan as I just went out and bought one for this exact recipe?
Hi ThatGirl711!!
Mine is 24cm, but doesn't have to be exactly the same size😉
So find something similar, and then you will be alright👍😁
たまらん
If i make it with chicken because i can't eat pork should i add more seasoning because i heard that pork already taste good without alot of seasoning ?
Good question Aulia Husna!!
Exactly the same recipe will most probably works with chickens too!!😉
Taku San, be honest how many did u eat?
Oh man, I ate like 15-20 of them on the day😅😅😅
I really have to do my diet this year.
Thanks for the comment again noah😉
@@CHEFSLABO and how many cups of rice?haha. we had two new years already. D calendar and lunar new year. Which one? Hahaha Arigato gosaimasu ne San
💯👍👍👍
Wich one better use white cabbage or napa cabbage?
Hi adrian!!
It could be depends on your liking,
but my personal suggestion is napa cabbage 👍😉
@@CHEFSLABO wakarimashita,,domo🙏
Woooooooooooow
Thanks Lê Gracioli😁👍
👏🏼👏🏼👍🏻🥟🥟🥟🤤🤤😋
Thanks yoyoyo luluu!!
I like your name 😁😁😁
Gundam~!
🥟🥟🥟💓
Thanks Pepa Meseguer!!!👍😉
❤❤👍🇵🇰
Thanks Yummy Food Secrets!!
Appreciate for the comment!!👍😉
I forgot to watch and was just dancing to this funky music