Each time has subtle differences which offers a slightly different flavor (here Kenji added ginger and garlic and used regular green cabbage). For me it’s like cooking any dish (particularly curries). They never taste exactly the same. Once you finally achieve what you consider the absolute perfect balance of flavors, it’s still difficult to replicate exactly. Magic doesn’t always happen. I like to add some finely shredded carrots to my dumplings, and I experiment with my sauces. 🥟 Lots of great recipes in his book.
I’ve gotta say… I love this video for two big reasons. 1. It tastes excellent. 2. The way you’re able to explain complex processes as simply as “balls of yarn being roughed up a bit through kneading and detangling, allowing them to kind of mesh together” actually provides context that you can apply to other recipes. Thank you for that.
This brought back memories of my childhood. I'm 100% white, but we liked to cook as a family and were poor, so every time the wrappers would go on clearance, my mom would buy them and the cheapest ground pork and we would all sit around watching TV and folding pot stickers.
I really enjoy Kenji's anecdotes of his childhood along with the stories of the dishes, as another immigrant who cherishes my food memories with my parents, it's so heartwarming to hear the similarities and differences in stories that still lead to delicious dumplings!
I really appreciate that each video on this channel includes ample time explaining _why_ we're taking specific steps, along with a high-level explanation of underlying food science. I am learning things that help make me a slightly better cook, instead of memorizing a recipe. Having some more foundational understanding makes experimenting less intimidating, and the failures less frustrating. So thanks, Kenji! You've given some great recipes, and more confidence in the kitchen.
I like to quickly stir fry the cabbage along with other stuff like shredded carrot, green onion, sesame oil and shiitake mushrooms, add some five spice powder, and Sherry , then let cool and add to the pork and whatever else..that way you evaporate the water and concentrate the flavors. I’ve tried adding egg as well..egg doesn’t improve the filling much if at all if you have the proper amount of pork. Good sauce base is half soy, half vinegars..you can sizzle some garlic, ginger, red and black pepper w sesame oil then drop in the soy/vinegar.
I've made this recipe of kenji's before and freeze the leftovers to have any time. I love it. I recommend adding pretty finely grated carrots to the cabbage. Sesame oil inside is really delicious too. One of my favorites of Kenji's even though I can't fold the dumplings for the life of me.
I've done this twice now and I'm really enjoying it. I stuck to the seven-pleat method and am starting to feel pretty proficient after about 150 dumplings. I found that going very fine with the cabbage was critical to getting an easily-workable filling texture. The thicker of two skin brands I've tried has proven easier to work with overall. For my latest batch, I set up a dumpling station at my desk and pleated while I watched a movie with friends over voice chat.
7 pleats reflect the seven virtues of Budo: jin (benevolence), gi (honor or justice), rei (courtesy and etiquette), chi (wisdom, intelligence), shin (sincerity), chu (loyalty), and koh (piety) Edit: autocorrect originally had it “judo”, updated to “Budo”
I too am someone who makes dumplings very often. I'm an American who has been living in China for 26+ years, married to a Chinese from the northeast part of China where this is a traditional food of this region. We make Jiaozi at home on a very regular basis and they are one of my favorite foods in this world. We normally make our own Jiaozi skins and we often make Pork and Celery, Cabbage, scallions or Leeks. I'm not really a fan of Beef Jiaozi but sometimes we will mix beef and pork together. We've even experimented with minced lamb which has turned out quite nicely. Dipping sauces? I never use Soy sauce. A dark rice Vinegar with a drop of Sesame oil, together with homemade Chilli Oil with Chillis, and minced garlic makes a perfect dumpling dipping sauce. A little chopped cilantro on top is great too.
every once in a while, instead of using just water I'll use left over kimchi juices to steam. I don't know that it makes a huge difference, but I absolutely love the smell
Kenji consistently seems not only extremely knowledgeable and capable, but like someone who even if you'd have a personality clash or whatever in person, you'd at least respect and like because he has integrity. More to the point of this video, man do I need to make gyoza again. It's been years and maybe my kids will at least try them this time.
@JKenjiLopezAlt 9:23~ Yes, a potato ricer is a Class 2 lever. Class 1 is a seesaw, Class 3 is your arm. 19:08~ 19:39~ Yep, they're called in Japanese _hane-tsuki gyoza_ (羽根つき餃子, gyoza with feathers/wings).
I recently got The Food Lab as a christmas gift and I can honestly say its one of my favorite things to pick up and just start reading. That being said, I look forward to getting The Wok once I've made what I can from your first book. I've been following you for years and have loved every second of it, thank you
Hey, me too! Even though I had to outright tell my wife I wanted one of Kenji's cookbooks, she was just very happy to finally have something to buy me for Christmas. I'm tough to buy gifts for, apparently.
My sauce for this is 3 parts vinegar, 3 parts sugar, mix until sugar is fully diluted, 1-1.5 parts light soy sauce. Then either finely chopped ginger if you like ginger (you are going to bite into these tiny ginger pieces) or grated ginger using a microplane for a more mellow taste. Make the sauce before wrapping the dumplings to give time for the ginger flavor to really come out. Add a tiny bit of Thai chillies if you can take heat. Also, for extra crispy dumplings, only add like 5 drops of water before covering tight and when you add the water add it on the side where it won’t wet your dumplings. You just want to lightly steam and not wet your dumplings. Too much water will make it difficult to get that crunchy texture, it will end up more chewy. Enjoy! These are my favorite dumplings and that sauce is impossible to get at a restaurant. It’s all about homemade and wrap those dumplings with your family!
I was looking for this comment! 😊 I add some water to my dumplings when I cook them, but sometimes I add about a tsp of star anise infusion I diy to it, + the oil. That way, once the water evaporates, the oil is left behind to crisp up the steamed dumplings. I check them, & turn them over to crisp on a 2nd side before serving. They're a hit w/the family. Usually more so than my son's bc he's usually in a hurry. 😢❤
I just recently picked up The Food Lab for an english assignment (somehow?) about education values, societal changes, and differences in opinion. When I was told that cookbooks had, in past years, been effective for students I knew immediately what I was going to read. I may only be into the final pages of kitchen materials, but I already have learned so much from this book. Your books are 100% worth the price.
When I lived in the Central District in Seattle there were a couple of very tough looking guys who would show up occasionally with meat they'd sell out of the back of their cars. I was pretty broke back then and bought a lot of meat and NEVER asked any questions.
Great video! Ive made gyozas for a while now and they alwasy turn out banging, and i still learned a ton from this video! Salting and straining the cabbage is definitely one im gonna do going forward! Ive definitely noticed mine get too much moisture sometimes! Which usually wasnt a big deal, but especially for freezing them, than they keep way better without excess moisture. Not that they ever last that long anyways 😋
My late hubs taught me to make gyoza. His 1st love was a Japanese young lady & she & her mom taught him. SO VERY grateful for their generosity! I'm originally from San Francisco & grew up having learned to love Japanese food & culture, but no one to teach me how to cook the food. My background is Italian ❤ so my hubs & I had plenty to talk & cook as we shared what we grew up so far apart in cultures. We loved & lived our lives around the kitchen, to our neighbors' delight, & raising our own food was awesome. I watched your video as I was trying to remember exactly what the ingredients were, & yours was exactly right. No rigid rules, or order. What was at hand was used. Thanks so much for posting!❤
thank you for showing folding techniques that are easier! my motor skills are really poor, so i've never tried to make dumplings before because i knew i'd get frustrated, but these look really doable
Your knowledge of cooking and food science always fascinates me. Your description of proteins and sausage particularly blew my mind! Thank you for always crafting such detailed videos and sharing with us! Also, I love your background stories too!
It looks like dumplings are Jamon's favorite food too! He is usually so timid , but he WENT FOR that potsticker!! Love it. Thanks Kenji! I have always used Chef John's recipe which is similar, but he calls for a LOT of ginger, which I always wondered whether that is traditional or not.
It just upsets my stomach, & I thought this was required. I was glad to see that Kenji didn't use but what looked like about a tsp, or 1½ tsp, for the whole filling amt. That's doable for me.
I made these today for the very first time with my 8 year old and 3 year old. We didn't get 7 pleats on every one however none of them burst. The kids tried them fir the first time as they've never eaten them before and now I'm being asked to make them again tomorrow. This is the easiest tutorial I've ever followed and they came out perfect! I'll be sharing this video with others and I've ordered the book 😊
Mandu wrapping is such a core memory for me. I would visit my mom and on holidays all the women gather and wrap dumplings. Grandma would fry them up as we folded. Now we're all trying to recreate her mandu
I appreciate that you showed the easy 4 pleat method, because no matter how many times I watch dumpling tutorials, my hands automatically just start doing that one 😄 I think because it's easier for me to control by pinching the center closed first.
Holy crap these were good! Thank you Kenji. Learning to shape the gyoza was a trial, but I got it down after the first 15 or so. The dipping sauce was easy and a great complement. We made them 2 ways, with and without wings. I definitely like the wings best, but I liked it with less starch/flour so the wings are lacier (like he says). This made enough to freeze some, which we'll make up soon as a side to another dinner.
hey as a trans man just want to say, thank you so much for your inclusion of non-binary pals at the end. It was such a different experience to hear the language directly include non-binary people- the difference between the acceptance/visibility I feel for myself and my experience when you say that is so encouraging and hopeful. Especially when "ladies and gentlemen" is so common, I FELT how I tensed up when you started the phrase, and how much I relaxed when you added that bit at the end. Thank you. also, these dumplings look like something I could ACTUALLY make. Your explanation of the "why" as well as the "how" is so helpful to building experience and sense in the kitchen, and it's a mark of a seasoned pro to watch how clean and tidy you keep your workspace, and I found it helpful (without being judgemental, as I feel is a unique balance you've landed well) that you showed lower-effort ways to seal the dumplings. I get very intimidated by recipes "from scratch", but your approach made me feel more comfortable. Thank you for sharing your expertise, experience, and efforts with us. Love from California!
Wow thank you, Kenji!! I made up a freezer batch of these last night before work and cooked some tonight. Had no idea they were this easy to make and now we will keep a freezer stash of them from now on. Thank you for this video!
An amazing amount of homemade gyoza I've had were only made with meat and cabbage/lettuce - no alliums, no ginger, no spices, no salt, nada. Also similar fun to the half-moon/hangetsu style is the triangle style (square wrapper, folded over filling). Best dipping sauce to try though is raw egg, crazy good stuff.
I live in Japan and tend to buy the gyoza ready to fry but I need to be less lazy and make them myself sometimes! We do soy sauce, rice vinegar and a couple of drops of sesame oil for a tiny bit of kick to the sauce. So good.
After hearing so many other chefs referencing your work and seeing your name all over the cooking world, it just doesn't seem right that you only have 1.5m subs. But I'm glad to add to that counter. Please continue your work! Thank you
I made them myself yesterday and they were amazing! So juicy and tender on the inside with a nice crust on the outside. I added finely chopped carrots to the mix and they gave it a nice crunch. Crumping (is that the right word?) the rim is quite challenging at first, but none of them opened up or fell appart.
Kenji, the way you explain your methods is so perfectly executed. I feel as though I cannot possibly fail making a delicious recipe when I am blessed with your guidance.
I love your videos man. I first started watching you at the peak of the pandemic, I just had a child, life was so out of control. But watching your videos saved me man. I love gyoza!
The best gyoza use the extra cornstarch trick where they use extra cornstarch and water and pour it in the pan to get more extra crispy bits. But it is still a great recipe and I appreciate all the hard work you do for the community. Thank you very much!!!
Making these for dinner tonight. Thanks for the instructions. Anyone that knows enough science to mention lever types while cooking gets my enthusiastic approval! Edit: Made them, they were delicious, much better than the frozen ones from the store. And I have extra now frozen for future meals, And I had a lot of fun doing the wrapping with my visiting Cousin Ann. Thanks Kenji for a very memorable meal!
I’ve made many friends after my Japanese aunt taught me how to make gyoza 🥟 30 years ago. Simple , once you get it right , gyoza is a very social dish. My teens never have a place to be if I say I’m making gyoza.
Such an easy recipe!! I'll be starting to make my own, thanks to you!! 😍😍😍 Not loving the go-pro shots, getting totally dizzy while watching those scenes.
just made these darned things and they're so straight-forward and wonderful (although my pleating will improve with practice, i'm sure)... and in true Kenji style, i used what i had - including wonton wrappers, packaged coleslaw mix that included cabbage and carrot, and i did NOT realize i was out of garlic (subbed garlic powder)... still turned out really great!
Out on a lake in Texas. Got some ready-made wonton wrappers. Had to double check the ingredient list. Gonna make enough to freeze for later and enough to eat for today! Woo hoo! I have green cabbage, green onions, carrots, ginger, yellow and red onions, garlic, and shallots. My won ton wrappers are square so I'll shave off the corners. I got used to making gyoza with round wrappers but I'm on the road so buy what I can get! I love your stories! I grew up very poor and remember asking my mother to buy bananas, in 1972, and she answered, quietly, "we can't afford those." I never asked again. I was 9 years old. Burien, Washington, housing project. We eventually moved away. It was a rough place. I eventually went to community college and then to the Univ of Washington. Got to study philosophy at Savory Hall (where Bruce Lee got his philosophy degree) and my minor was Latin.
That dogs been fed those b4, no hesitation. Gyoza is the best dumpling ever. I remember going to a shpp just outside and down near the train station in fusa and the gyoza was green, I believe made with spinach?? Anyhow tried to make them myself and the one thing i didnt do was the salt and cabbage. Mine always came out soggy now i know better thanks!!!
That's a class 2 lever! A class 3 is where the force is between the load and the fulcrum, such as with a stapler, a broom, a baseball bat, or the bones in your arms and legs.
A dog who like Gyoza, who knew. I made this recipe from The Wok and it is excellent. Only issue, due to my corn allergy, I had to make my own wrappers. A bit tedious, but the result was Gyoza I can eat!
I've only made my own wrappers once: they were so very delicious! It is a lot of work though (hence using shop bought ones). So, although having to make your own is a bit painful, you're reaping the rewards.
I bought your books and like them. I've had a 20% higher success/satisfaction rate with Food Lab vs. Wok (90% vs 70%) for the recipes I've attempted or used techniques I learned in the books. Thanks! Good work.
Thank you; you just saved me a significant step. For some reason, I always thought they needed to be steamed in a basket first then transferred to the skillet for browning (I guess I thought the steaming would lessen the crispiness). This will definitely save some time.
The recipe looks great. Just one question, and it relates to the dog: Are scallions or chives reasonably equivalent to onions? I ask only because dogs aren't supposed to eat onions.
As someone who spent a lot of time in Morningside Heights: the notion of a random meat guy on the corner of Broadway and 125th, not just as a thing, but as a quasi-respectable source of quality back-of-the-truck meats is blowing my mind. I have a lot of New York in the 80s stories care of my parents and older friends but they're all below 14th, and the notion of a meat guy parked a few scant blocks from the seminary and teachers' college is a very different impression
I bought your book and made this recipe out of it. I made it with my 4 year old little sister. When I heard your story about how you made dumplings as a little kid I was skeptical on how well they would turn out from my sister. Her pleating technique was 10X better than mine 😂.
Odd coincidence that I'm sitting down to a dinner of potstickers and rice, and as I'm browsing looking for a cooking vid to watch while I eat (as I always do,) I see Kenji just posted this. (I know they're not exactly potstickers but I mean... come on.)
Can't wait to make these. If my husband and myself are at a restaurant that have wontons, dumplings, gyozas they are a MUST order. I also like that I can make a bunch and we can bring them out for late night snacks.
Love your content Kenji. What’s your take on stirring in one direction to increase myosin development? I’ve made a lot of dumplings in my life but I was always taught to stir a wooden spoon in one direction. Wondered if it was just an old Chinese myth or not haha
I made these today. I like them! Made once part the way he does here, added some sesame oil to the other part just to see what that did. I like them too. Made the dipping sauce like he did here. Yeah, it all works. I now have them 6 to a snack bag in the freezer.
Dude.. I have armchair quarterbacked your show for years.. potato ricer to remove cabbage water.. gold... I make pounds of cabbage at a time.. game changer.. I usually use a salad spinner but think in going to build a deluxe potato ricer for cabbage water extraction!! Whole damn time I'm like, "what's the ricer there for?" 😂😂😂
Alright, the recipe I’ve been looking for. I’m American but was born in Tokyo. I remember as a kid making gyoza was definitely a family affair and I miss it. The rest of my family has passed but I have a different Great family now through my wife. It’ll be fun to get them involved and have a good meal like we used to.
This is a recipe that I've made, but often find the effort and time not quite worth it for me, but I'm picking up a few things here I'd like to try now...
"Tumescent to flaccid" is not a phrase I thought I would ever hear in relation to cabbage, but here we are.
"There are a couple of ways you can go about squeezing ... (ahem) ... your cabbage" and here we are.
Yeah! And “turgid”! That’s what I thought- then I remembered he has a book about the science of Cooking.
Completely apropos
If the floppy shoe fits..,
Add turgid and we have a real word salad today! 🥴
This is like the 7th time he's made the video, the 7th time he's told those stories and the 7th time i'll watch the entire thing start to finish.
seven folds in the dumpling
In accordance with prophecy
Each time has subtle differences which offers a slightly different flavor (here Kenji added ginger and garlic and used regular green cabbage). For me it’s like cooking any dish (particularly curries). They never taste exactly the same. Once you finally achieve what you consider the absolute perfect balance of flavors, it’s still difficult to replicate exactly. Magic doesn’t always happen. I like to add some finely shredded carrots to my dumplings, and I experiment with my sauces. 🥟 Lots of great recipes in his book.
😮@@igorhunden
@@m.theresa1385carrot would make it to sweet so i would probs avoid the sugar part
I’ve gotta say… I love this video for two big reasons.
1. It tastes excellent.
2. The way you’re able to explain complex processes as simply as “balls of yarn being roughed up a bit through kneading and detangling, allowing them to kind of mesh together” actually provides context that you can apply to other recipes.
Thank you for that.
I don't agree with 2. Just because the processes are nanoscale *does not* make them complicated or hard to explain simply.
Also disagree with number 1, this video is very difficult to eat, would not recommend
This brought back memories of my childhood. I'm 100% white, but we liked to cook as a family and were poor, so every time the wrappers would go on clearance, my mom would buy them and the cheapest ground pork and we would all sit around watching TV and folding pot stickers.
I really enjoy Kenji's anecdotes of his childhood along with the stories of the dishes, as another immigrant who cherishes my food memories with my parents, it's so heartwarming to hear the similarities and differences in stories that still lead to delicious dumplings!
I really appreciate that each video on this channel includes ample time explaining _why_ we're taking specific steps, along with a high-level explanation of underlying food science. I am learning things that help make me a slightly better cook, instead of memorizing a recipe. Having some more foundational understanding makes experimenting less intimidating, and the failures less frustrating.
So thanks, Kenji! You've given some great recipes, and more confidence in the kitchen.
Love seeing when your quality assurance food tester is on set as the tail shows how passionate he is about the food.
Loved how the dog waited patiently, hoping he would get a tidbit….pleased Kenji didn’t forget 🐾
@@blacksorrento4719 me too, it’s adorable when kind owners don’t forget their little friends! He enjoyed that mouthful. ❤
Can absolutely confirm that The Wok is incredible, gorgeous, and worth every penny.
sad that where im from gas stoves are very rare, cant really wok with induction stove😢
@@koskettaja609 You can! You just have to adjust your technique. He may have a video on it.
home blow torch for the wok hei flavor!@@koskettaja609
Absolutely. It's on the goto cookbook shelf upstairs mear my kitchen. I use it at least a couple of times a month.
So did you take it to Poland?
I like to quickly stir fry the cabbage along with other stuff like shredded carrot, green onion, sesame oil and shiitake mushrooms, add some five spice powder, and Sherry , then let cool and add to the pork and whatever else..that way you evaporate the water and concentrate the flavors. I’ve tried adding egg as well..egg doesn’t improve the filling much if at all if you have the proper amount of pork. Good sauce base is half soy, half vinegars..you can sizzle some garlic, ginger, red and black pepper w sesame oil then drop in the soy/vinegar.
Ha! I use a potato ricer to squeeze my shredded onion and potato mixture when I make latkes! It's so much easier than other methods.
Brb off to make some latkes
That's so funny! While he was showing it I was thinking, "I wonder if?..."
Shabbat Shalom, ya Mothas ya Fatha!
I've made this recipe of kenji's before and freeze the leftovers to have any time. I love it. I recommend adding pretty finely grated carrots to the cabbage. Sesame oil inside is really delicious too. One of my favorites of Kenji's even though I can't fold the dumplings for the life of me.
I use carrots and sesame oil too, and my skins also ride the struggle bus.
if you like juicy dumplings (soupier), don't' drain the cabbage and add the dipping sauce into the filling itself!
Try a pirogue press. We make lots of pirogues, and have also used the pirogue press to make pot stickers.
Yes to the carrots and sesame oil! Yakimandu in Korea.
Honestly just love how you throw in accurate scientific jargon in your videos, for that reason alone I'll follow
Kenji is really good at explaining all the scientific facts related to food. This is what a lot of food channels lack imo.
I've done this twice now and I'm really enjoying it. I stuck to the seven-pleat method and am starting to feel pretty proficient after about 150 dumplings. I found that going very fine with the cabbage was critical to getting an easily-workable filling texture. The thicker of two skin brands I've tried has proven easier to work with overall. For my latest batch, I set up a dumpling station at my desk and pleated while I watched a movie with friends over voice chat.
7 pleats reflect the seven virtues of Budo: jin (benevolence), gi (honor or justice), rei (courtesy and etiquette), chi (wisdom, intelligence), shin (sincerity), chu (loyalty), and koh (piety)
Edit: autocorrect originally had it “judo”, updated to “Budo”
I too am someone who makes dumplings very often. I'm an American who has been living in China for 26+ years, married to a Chinese from the northeast part of China where this is a traditional food of this region. We make Jiaozi at home on a very regular basis and they are one of my favorite foods in this world. We normally make our own Jiaozi skins and we often make Pork and Celery, Cabbage, scallions or Leeks. I'm not really a fan of Beef Jiaozi but sometimes we will mix beef and pork together. We've even experimented with minced lamb which has turned out quite nicely. Dipping sauces? I never use Soy sauce. A dark rice Vinegar with a drop of Sesame oil, together with homemade Chilli Oil with Chillis, and minced garlic makes a perfect dumpling dipping sauce. A little chopped cilantro on top is great too.
every once in a while, instead of using just water I'll use left over kimchi juices to steam. I don't know that it makes a huge difference, but I absolutely love the smell
Kenji consistently seems not only extremely knowledgeable and capable, but like someone who even if you'd have a personality clash or whatever in person, you'd at least respect and like because he has integrity.
More to the point of this video, man do I need to make gyoza again. It's been years and maybe my kids will at least try them this time.
They're just dumplings, if you get this excited about them then good for you.
@@thomaspeterberry Think before you post. Try not being an ass for no reason.
@JKenjiLopezAlt
9:23~ Yes, a potato ricer is a Class 2 lever. Class 1 is a seesaw, Class 3 is your arm.
19:08~ 19:39~ Yep, they're called in Japanese _hane-tsuki gyoza_ (羽根つき餃子, gyoza with feathers/wings).
Thanks. Now l'm curious. Why is an arm class 3 please? Is it because of the elbow and shoulder joints?
@@nikiTricoteuse Your shoulder's the fulcrum, your upper arm is where the effort is applied, and your hand is the load.
@@MrAqr2598 thank you. 🙂
I recently got The Food Lab as a christmas gift and I can honestly say its one of my favorite things to pick up and just start reading. That being said, I look forward to getting The Wok once I've made what I can from your first book. I've been following you for years and have loved every second of it, thank you
Hey, me too! Even though I had to outright tell my wife I wanted one of Kenji's cookbooks, she was just very happy to finally have something to buy me for Christmas. I'm tough to buy gifts for, apparently.
My sauce for this is 3 parts vinegar, 3 parts sugar, mix until sugar is fully diluted, 1-1.5 parts light soy sauce. Then either finely chopped ginger if you like ginger (you are going to bite into these tiny ginger pieces) or grated ginger using a microplane for a more mellow taste.
Make the sauce before wrapping the dumplings to give time for the ginger flavor to really come out. Add a tiny bit of Thai chillies if you can take heat.
Also, for extra crispy dumplings, only add like 5 drops of water before covering tight and when you add the water add it on the side where it won’t wet your dumplings. You just want to lightly steam and not wet your dumplings. Too much water will make it difficult to get that crunchy texture, it will end up more chewy.
Enjoy! These are my favorite dumplings and that sauce is impossible to get at a restaurant. It’s all about homemade and wrap those dumplings with your family!
Nice, which kind of vinegar do you use? thanks
@@xxPenjoxx just white vinegar but rice vinegar will work just as well.
@BubbleGumPlant excellent, I have both of those. Thank you, I'll give your ratios a try 👍
I was looking for this comment! 😊 I add some water to my dumplings when I cook them, but sometimes I add about a tsp of star anise infusion I diy to it, + the oil. That way, once the water evaporates, the oil is left behind to crisp up the steamed dumplings. I check them, & turn them over to crisp on a 2nd side before serving. They're a hit w/the family. Usually more so than my son's bc he's usually in a hurry. 😢❤
Nothing screams "professional Chef's personal kitchen" more than the fact that you almost never have a lid that fits the pan you're using.
I just recently picked up The Food Lab for an english assignment (somehow?) about education values, societal changes, and differences in opinion. When I was told that cookbooks had, in past years, been effective for students I knew immediately what I was going to read. I may only be into the final pages of kitchen materials, but I already have learned so much from this book. Your books are 100% worth the price.
When I lived in the Central District in Seattle there were a couple of very tough looking guys who would show up occasionally with meat they'd sell out of the back of their cars. I was pretty broke back then and bought a lot of meat and NEVER asked any questions.
Great video!
Ive made gyozas for a while now and they alwasy turn out banging, and i still learned a ton from this video!
Salting and straining the cabbage is definitely one im gonna do going forward! Ive definitely noticed mine get too much moisture sometimes!
Which usually wasnt a big deal, but especially for freezing them, than they keep way better without excess moisture.
Not that they ever last that long anyways 😋
I like how you show the homely setup of cooking which always has a touch of imperfection. Would also love to have some bloopers at the end.
Potato ricer to squeeze cabbage (or spinach, etc…) is a great idea!
These look amazing. Just need spicy dipping oil 😊
My late hubs taught me to make gyoza. His 1st love was a Japanese young lady & she & her mom taught him. SO VERY grateful for their generosity!
I'm originally from San Francisco & grew up having learned to love Japanese food & culture, but no one to teach me how to cook the food. My background is Italian ❤ so my hubs & I had plenty to talk & cook as we shared what we grew up so far apart in cultures. We loved & lived our lives around the kitchen, to our neighbors' delight, & raising our own food was awesome.
I watched your video as I was trying to remember exactly what the ingredients were, & yours was exactly right. No rigid rules, or order. What was at hand was used.
Thanks so much for posting!❤
thank you for showing folding techniques that are easier! my motor skills are really poor, so i've never tried to make dumplings before because i knew i'd get frustrated, but these look really doable
the guys gals and nb pals makes me happy. ik it may not seem like much but it means a lot to be included. much love
Your knowledge of cooking and food science always fascinates me. Your description of proteins and sausage particularly blew my mind! Thank you for always crafting such detailed videos and sharing with us! Also, I love your background stories too!
At 14:37 there are four completed Gyoza and 14:55 there is only one!
Continuity?!?! 😂
Right? And what did the poor gyoza do to get basically punched ? Ahhah
It looks like dumplings are Jamon's favorite food too! He is usually so timid , but he WENT FOR that potsticker!! Love it. Thanks Kenji! I have always used Chef John's recipe which is similar, but he calls for a LOT of ginger, which I always wondered whether that is traditional or not.
My obaa-chan uses quite a bit of ginger in hers. It’s not in ALL gyoza, but it’s far from unheard of.
It just upsets my stomach, & I thought this was required. I was glad to see that Kenji didn't use but what looked like about a tsp, or 1½ tsp, for the whole filling amt. That's doable for me.
I made these today for the very first time with my 8 year old and 3 year old. We didn't get 7 pleats on every one however none of them burst. The kids tried them fir the first time as they've never eaten them before and now I'm being asked to make them again tomorrow. This is the easiest tutorial I've ever followed and they came out perfect! I'll be sharing this video with others and I've ordered the book 😊
Made them today after watching your video yesterday… just fantastic, I’ll never buy pre-made frozen again. Thank you 🙏🏻
Mandu wrapping is such a core memory for me. I would visit my mom and on holidays all the women gather and wrap dumplings. Grandma would fry them up as we folded. Now we're all trying to recreate her mandu
I appreciate that you showed the easy 4 pleat method, because no matter how many times I watch dumpling tutorials, my hands automatically just start doing that one 😄 I think because it's easier for me to control by pinching the center closed first.
Holy crap these were good! Thank you Kenji.
Learning to shape the gyoza was a trial, but I got it down after the first 15 or so. The dipping sauce was easy and a great complement. We made them 2 ways, with and without wings. I definitely like the wings best, but I liked it with less starch/flour so the wings are lacier (like he says). This made enough to freeze some, which we'll make up soon as a side to another dinner.
hey as a trans man just want to say, thank you so much for your inclusion of non-binary pals at the end. It was such a different experience to hear the language directly include non-binary people- the difference between the acceptance/visibility I feel for myself and my experience when you say that is so encouraging and hopeful. Especially when "ladies and gentlemen" is so common, I FELT how I tensed up when you started the phrase, and how much I relaxed when you added that bit at the end. Thank you.
also, these dumplings look like something I could ACTUALLY make. Your explanation of the "why" as well as the "how" is so helpful to building experience and sense in the kitchen, and it's a mark of a seasoned pro to watch how clean and tidy you keep your workspace, and I found it helpful (without being judgemental, as I feel is a unique balance you've landed well) that you showed lower-effort ways to seal the dumplings. I get very intimidated by recipes "from scratch", but your approach made me feel more comfortable. Thank you for sharing your expertise, experience, and efforts with us. Love from California!
Wow thank you, Kenji!! I made up a freezer batch of these last night before work and cooked some tonight. Had no idea they were this easy to make and now we will keep a freezer stash of them from now on. Thank you for this video!
I love the scientific perspective and explanations for things, it helps me learn the concepts behind the cooking, incredibly helpful stuff
I love how many little steps in this is based on childhood memories and family traditions. The 7 pleats on the dumplings for example are so adorable
for those lacking in the potato ricer department, a citrus press also works great to press the water out of the cabbage :)
An amazing amount of homemade gyoza I've had were only made with meat and cabbage/lettuce - no alliums, no ginger, no spices, no salt, nada.
Also similar fun to the half-moon/hangetsu style is the triangle style (square wrapper, folded over filling). Best dipping sauce to try though is raw egg, crazy good stuff.
I use my tortilla press for pressing the water out of the cabbage, it works great for rinsed, shredded potatoes for hash browns as well.
I live in Japan and tend to buy the gyoza ready to fry but I need to be less lazy and make them myself sometimes! We do soy sauce, rice vinegar and a couple of drops of sesame oil for a tiny bit of kick to the sauce. So good.
I never realized how easy it is to make gyoza. Tried it out and will definitely do it again! Thanks for the video!
jamón tail at 9:42 awesome
I mentally insert the Jaws sound effect whenever I see the tail lurking
I'M NEW TO THE CHANNEL, HIS NAME IS JAMÓN???? THAT'S ADORABLE 😭😭😭😭😭
@@stereoberryes yes jamón is amazing. If you check out the older videos you'll see shabu shabu as well (rest in peace)
@@booon-booon oh poor thsng, msy shsbu shsbu rest in peace :(
After hearing so many other chefs referencing your work and seeing your name all over the cooking world, it just doesn't seem right that you only have 1.5m subs. But I'm glad to add to that counter. Please continue your work! Thank you
This was a great video. I have looked at many gyoza making videos, and I anoint you the WINNER. Thanks for the tips.
A potato ricer to squeeze the cabbage is genius. Thanks!
My girlfriend and I enjoy making lumpia and empanadas from scratch. Guess we’ll be adding dumplings to our weekly binge. 😂
I made them myself yesterday and they were amazing! So juicy and tender on the inside with a nice crust on the outside. I added finely chopped carrots to the mix and they gave it a nice crunch. Crumping (is that the right word?) the rim is quite challenging at first, but none of them opened up or fell appart.
Kenji, the way you explain your methods is so perfectly executed. I feel as though I cannot possibly fail making a delicious recipe when I am blessed with your guidance.
I love your videos man. I first started watching you at the peak of the pandemic, I just had a child, life was so out of control. But watching your videos saved me man. I love gyoza!
The best gyoza use the extra cornstarch trick where they use extra cornstarch and water and pour it in the pan to get more extra crispy bits. But it is still a great recipe and I appreciate all the hard work you do for the community. Thank you very much!!!
Better yet I would use Parmesan to make frico to eat with Parmesan that is how I would have done it.
The production quality is super great! It's a great mix of impromptu cooking and editing.
"I think Hamon just farted"
Best ending to a great video. 15/10
Jamón*
With realization of ones own potential and self-confidence in ones ability, one can build a better world.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Making these for dinner tonight. Thanks for the instructions. Anyone that knows enough science to mention lever types while cooking gets my enthusiastic approval!
Edit: Made them, they were delicious, much better than the frozen ones from the store. And I have extra now frozen for future meals, And I had a lot of fun doing the wrapping with my visiting Cousin Ann. Thanks Kenji for a very memorable meal!
Watching you pleat gyoza is just so satisfying.
I’ve made many friends after my Japanese aunt taught me how to make gyoza 🥟 30 years ago.
Simple , once you get it right , gyoza is a very social dish. My teens never have a place to be if I say I’m making gyoza.
Such an easy recipe!! I'll be starting to make my own, thanks to you!! 😍😍😍
Not loving the go-pro shots, getting totally dizzy while watching those scenes.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
just made these darned things and they're so straight-forward and wonderful (although my pleating will improve with practice, i'm sure)... and in true Kenji style, i used what i had - including wonton wrappers, packaged coleslaw mix that included cabbage and carrot, and i did NOT realize i was out of garlic (subbed garlic powder)... still turned out really great!
Out on a lake in Texas. Got some ready-made wonton wrappers. Had to double check the ingredient list. Gonna make enough to freeze for later and enough to eat for today! Woo hoo!
I have green cabbage, green onions, carrots, ginger, yellow and red onions, garlic, and shallots. My won ton wrappers are square so I'll shave off the corners. I got used to making gyoza with round wrappers but I'm on the road so buy what I can get!
I love your stories! I grew up very poor and remember asking my mother to buy bananas, in 1972, and she answered, quietly, "we can't afford those." I never asked again. I was 9 years old. Burien, Washington, housing project. We eventually moved away. It was a rough place. I eventually went to community college and then to the Univ of Washington. Got to study philosophy at Savory Hall (where Bruce Lee got his philosophy degree) and my minor was Latin.
Authentic Polish pierogi are decorated, but we eat them so often that we have machine made pierogi in stores which are often flat.
This is soooo enjoyable and informative that I just watched it 2x and will share it with my husband immediately. Thanks!
That dogs been fed those b4, no hesitation. Gyoza is the best dumpling ever. I remember going to a shpp just outside and down near the train station in fusa and the gyoza was green, I believe made with spinach?? Anyhow tried to make them myself and the one thing i didnt do was the salt and cabbage. Mine always came out soggy now i know better thanks!!!
Every Kenji book has upped my cooking game like no bodies business
It's a class 3 lever, actually, where the load is between the force and the fulcrum. The traditional example is a nutcracker.
That's a class 2 lever! A class 3 is where the force is between the load and the fulcrum, such as with a stapler, a broom, a baseball bat, or the bones in your arms and legs.
A dog who like Gyoza, who knew. I made this recipe from The Wok and it is excellent. Only issue, due to my corn allergy, I had to make my own wrappers. A bit tedious, but the result was Gyoza I can eat!
I've only made my own wrappers once: they were so very delicious! It is a lot of work though (hence using shop bought ones).
So, although having to make your own is a bit painful, you're reaping the rewards.
I bought your books and like them. I've had a 20% higher success/satisfaction rate with Food Lab vs. Wok (90% vs 70%) for the recipes I've attempted or used techniques I learned in the books. Thanks! Good work.
Double dipping is why I like single serve sauce bowls over shared ones; double dip to your heart's content that way!
Using the ricer to squeeze, brilliant!
I JUST MADE SOME YESTERDAY. Thanks for awesome video, always a pleasure to watch and learn new tips!
I love Gyoza so much. Absolutely one of my favorite foods. Thanks for sharing how you make them!
the wok is the best book on my shelf, i love trying new things out of it. the thai beef and lime leaf stir fry is a favourite!!
Kenji, what is that gorgeous vegetable cleaver? I looked at your knife collection article on SE and it doesn't seem to be included there.
Thank you; you just saved me a significant step. For some reason, I always thought they needed to be steamed in a basket first then transferred to the skillet for browning (I guess I thought the steaming would lessen the crispiness). This will definitely save some time.
The recipe looks great. Just one question, and it relates to the dog: Are scallions or chives reasonably equivalent to onions? I ask only because dogs aren't supposed to eat onions.
I made this last night and just had it for dinner. 10/10 recommend always keeping a bag on hand in the freezer
As someone who spent a lot of time in Morningside Heights: the notion of a random meat guy on the corner of Broadway and 125th, not just as a thing, but as a quasi-respectable source of quality back-of-the-truck meats is blowing my mind. I have a lot of New York in the 80s stories care of my parents and older friends but they're all below 14th, and the notion of a meat guy parked a few scant blocks from the seminary and teachers' college is a very different impression
The potato ricer is a great idea for squeezing the cabbage!
Julia used to say "remember, you're alone in the kitchen." Kenji, you aren't ever alone in the kitchen. We saw that tail!❤
Kenji talking class 1 vs 2 levers while cooking 😂
I bought your book and made this recipe out of it. I made it with my 4 year old little sister. When I heard your story about how you made dumplings as a little kid I was skeptical on how well they would turn out from my sister. Her pleating technique was 10X better than mine 😂.
I should stop buying these pre-made at the store. I feel like I wouldn't inhale 20 of them if I had to make them each by hand.
No, you’d still eat lots! 😁
Nice to hear family stories along with the cook process. Remember my childhood. Greetings from 🇧🇷💙🇧🇼💙
Odd coincidence that I'm sitting down to a dinner of potstickers and rice, and as I'm browsing looking for a cooking vid to watch while I eat (as I always do,) I see Kenji just posted this. (I know they're not exactly potstickers but I mean... come on.)
“In fact I think it’s a pretty dumpling”. I don’t know why I found that so funny.
Pretty dumpling! *Punches it around after 5 secs*
Can't wait to make these. If my husband and myself are at a restaurant that have wontons, dumplings, gyozas they are a MUST order. I also like that I can make a bunch and we can bring them out for late night snacks.
awwww you even give the dog the last bite!!! my dad always used to say to leave the last bite for the dog
▶▶▶🐕
randomly folded with no filling at all sounds hilarious we need a main-alt channel video of one of those
LOVE using the potato ricer for squeezing out the moisture from the cabbage! Fantastic idea!!!!
Love your content Kenji. What’s your take on stirring in one direction to increase myosin development? I’ve made a lot of dumplings in my life but I was always taught to stir a wooden spoon in one direction. Wondered if it was just an old Chinese myth or not haha
Thanks for your shows ! I really enjoy your sous vide information
I made these today. I like them! Made once part the way he does here, added some sesame oil to the other part just to see what that did. I like them too. Made the dipping sauce like he did here. Yeah, it all works. I now have them 6 to a snack bag in the freezer.
Dude.. I have armchair quarterbacked your show for years.. potato ricer to remove cabbage water.. gold... I make pounds of cabbage at a time.. game changer.. I usually use a salad spinner but think in going to build a deluxe potato ricer for cabbage water extraction!! Whole damn time I'm like, "what's the ricer there for?" 😂😂😂
Alright, the recipe I’ve been looking for. I’m American but was born in Tokyo. I remember as a kid making gyoza was definitely a family affair and I miss it. The rest of my family has passed but I have a different Great family now through my wife. It’ll be fun to get them involved and have a good meal like we used to.
This is a recipe that I've made, but often find the effort and time not quite worth it for me, but I'm picking up a few things here I'd like to try now...
The ending blooper 😂 thank you for including that clip, Kenji!