It is particularly useful when you go back to a video for consultation while cooking, and you need to find a specific part while the oil in the pan is on fire, your kid is crying, the lobster is exploiting the commotion to run away.
I love that Ethan acknowledges calories and fat without turning his channel into a health and fitness zone. In a culture where we celebrate what I'd ultimately call 'dangerous food', it makes sense for home cooks to consider how we cook and it's impact on the health of ourselves and our families.
Yes, I want to comment that Oil is necessarily bad for you, nor does not eating it mean you are going to consume less calories in your life. Fat is filling, and slows down digestion. America nutritional advice is often very misguided. I eat a high healthy fat diet, and do not struggle with weight. I don't drink pop or much alcohol. I do enjoy sugar in my espresso... and some fat.
Polyunsaturated fats and frying are the main issue. I limit that, and use mostly coconut oil, with occasional butter and olive oil use. I feel much better now then when I was using and eating fried foods and vegetable and sesame oils.
@@Soulmodulation What? Unsaturated fats are the healthier variant, compared to saturated- or trans fat. Or are you talking about something other than longevity and cardiovascular health?
as an Asian, I can't emphasise how much of a blessing this truly is. they're so customisable, fun to make/wrap especially with family, easy and quick to cook, traditional and so delicious!!! would also recommend a pork + chives filling (韭菜) or a sweetcorn and pork one too, and a vegan one with mushrooms, chives, glass noodles and firm tofu. also for meat fillings, apparently it's better if you stir with chopsticks in a circular motion in one direction, because it sort of helps the proteins bind together better, but I think the difference is negligible. thank you for sharing more on different cultures and cuisines, not just Asian ones, and respecting the dishes too 🥰
I am dealing with the rolling blackouts in Texas but prepped between outages... when the power went on I cooked a bunch of these. This was a hit! Def helped with my bad mood. 😂
Reading Dorohedoro really got me interested in gyoza, but this just has reinforced my interest and I plan on trying it for tonight. Thanks for the video!
Me too (vegan of six years). In fact going vegan got me more into cooking (at the beginning I was like "what am I gonna eat? Oh duh, I know how to cook and there's a million recipes online).
@@onoca3861 From what I know it's usually reverse, boiled then fried later. Also, boiling a dumpling and steaming it isn't the same thing, gives a completely different texture.
@@gunzales76 I think it just depends on country and region and personal preference! In Japan I was taught the same way as this video, but I’ve seen it done the other way around in other peoples households. But I mean at the end of the day as long as you get a tasty gyoza it’s all the same 😄
@@courtneyg5536 I was talking about dumplings in general, not specifically gyoza, but yes, that definitely plays a role! I come from a Polish household and boiled, then fried when you're about to serve, is the usual way we go about it.
I'm a chef in a city called Yokohama, a place in Japan right next to Tokyo very famous for its Chinese cuisine. Been making gyoza by hand for almost 12 years now, and easily one of the things I teach most to anyone who wants to learn. Dumplings are customisable, delicious, adaptive and capable of being anything you want or crave.
"How to make hot chocolate take 3 hours and $500!" Who are these videos even for? I've tried a bunch of his recipes and they're barely ever good enough to justify the trouble & cost, plus half of them require his sponsor's $500 equipment.
I do this too! Usually make about 5 dozen with David Chang’s filling recipe, and then I have them frozen for quick lunch or snacks while I’m working. Love this video!
I make these purely vegetarian without tofu or any meat-replacement - just more veggies, usually whatever is left over in the fridge that's about to go bad and they come out delicious. Nice video!
You can also use potato/corn starch slurry instead of water at the end and flip the potstickers onto a plate charred side up. Looks amazing and adds more crispy bits :)
The fact that this channel doesn't already have 1 million subscribers is a crime. These videos have helped me so much figure out new food options for my life and I hope more people find this channel. Thank you.
@@marcellkovacs5452 2 parts flower, 1 part water, optional egg, some salt. Dough just beyond sticky. Kneed for 15 mins. Rest and roll. That's a whole bunch of wrappers.
Honestly, this guy is probably my most consistent inspiration out of all RUclips chefs. I don’t think there’s been a recipe of his that I’ve looked at, not thought “god I’ve gotta try that” (his pickled onions are a storecupboard staple now) and then when I try it, it always blows me away.
@@monke980 i was a child. I just ate what my mom prepared, but it was always readily, available, so I imagine it was in the freezer, ready-to-go, with FOUR, young daughters. 👍😊
Great video, i loved it, and that's exactly how my friends and i do it, just sit there and make hundreds at a time, divvy them up and we all freeze them and eat them at our leisure. little extra protip to take gyoza to the next level with very little additional effort (Japanese home cook style): use LOTS of Garlic Chives (Chinese chives or nira) into the meat filling to really kick that aromatic level to a whole new level when you add the water into the pan to steam the gyoza, add some potato starch (Katakuriko, in japanese) to the water first, mix thoroughly then add to the pan as normal. the starch added in the water will bind with the skin and cook faster, creating a light SUPER crispy texture to the bottom of the gyoza. Chinese chili oil (La-yu, in japanese/chinese) into the dipping sauce instead of just sesame oil to add the little extra heat probably instead of the serrano pepper, if you wanna maintain a slightly more authentic flavor, but serrano peppers are still good adds if you need the extra heat. lastly, while the soy sauce + rice wine combo is great in a pinch, traditionally (in japan) Ponzu is the preferred sauce. similar flavor profile, but instead of vinegar to add the acidity, it uses different types of citrus to give a very refreshing flavor, rather than just the tang from vinegar.
Thank u mate, u opened me a hole new world of meal prep..loving it to listen to my fav podcast and standing there for hours and folding my gyozas..greetings from germany
I'm so glad you made a gyoza video! My boyfriend and I love dumplings so we were ordering them constantly. We started making our own though because ordering all the time can get expensive. I've kind of developed my own recipe since then but I would love to consider your equations and methodology for the next batch. Thank you! :)
I used to make these on the weekends in Japan because it's so convenient being able to cook them straight from frozen, especially for a family with twins! Throw together a couple of sides, a nice bowl of rice, and you've got a full meal, it's fantastic and budget friendly!
I always buy frozen dumplings at my local Asian grocery, such an easy snack or quick meal. I never thought about making and freezing my own! I'll definitely try this. Also, replacing the sesame oil for HOT sesame oil in the dipping sauce is a good move if you want extra spice. Great video!
Hey Ethan! You should arrange the gyoza in a flower shape in the pan and mix some flour into the water you're gonna pour into the pan, then flip it all out into a plate like a Spanish tortilla. In Japan that method is super popular as it gives you an extra crispy base! Great recipe and video as usual!
Homemade frozen gyoza is amazing. You have the freedom to put whatever inside it, which in turn also affect the calorie count. It cooks like hella fast, and so versatile! Eat it plain, with rice, even also in hot dog bun (I kid you not, this surprisingly worked!)
My daughter and I just made a batch of these using your recipe and they were DELICIOUS! We had some leftover filling and made little patties out of it and fried it up and they were great and would make a killer sandwich with maybe a Korean style BBQ sauce or sriracha mayo, lettuce and of course some pickled onions. It was easy and fun, thanks for the recipe and inspiration!
Making gyoza is just so fun. Love it. I always add Sriacha or chili oil to my dipping sauce. Air Frying them works pretty well in my experience. As it does for Lumpia!
We do the same thing at home on a regular basis! So convenient! We make big batches and then have enough for whenever we dont' have time/ don't feel like cooking for the next week or two. We switch it up too, one week dumplings, one week wontons, one week baozi. So fun!
I love that you always include a vegetarian version, it's very thoughtful of you to do that. Also, because this dough is only water, flour and salt, it would make it vegan, too! It may be one of the most easiest chinese recipes to veganize
ethan you make the best videos bro. the stuff you upload is what people actually want to see. they may not know it yet. my favorite things to get at the japanese grocery stores are calpico and face cleansing foam. highly recommend both if you don't already indulge
I absolutely love your channel, and have been watching for around a year now! Coming from an accounting grad student, I appreciate your food equations and pragmatic approach to cooking ((your deloitte is showing)), while still making it fun and approachable. keep up the amazing content in 2021!
I just did these with some cabbage, spring onions, carrots and Tofu... and let me tell you: these are delicious! although a bit tedious, worth every single spent second in them. 10/10 will make again.
Hi Ethan, I am dropping this comment to say I loved your ideas with the brussel sprout salads. I have been using many of your at home cooking techniques in my own recipes. Many thanks, and I hope the new year brings so much more good food and times to be had.
I've made these before and I gotta say it's probably one of the easiest and best tasting things you could find on this channel, other than the pickled onions of course!
I put a bit of cornstarch on the water and it gets an extra crunchy bottom once all that water's evaporated. :3 Made me remember again how awesome it is to have frozen gyoza in the fridge tho. Once our freezer frees up after new year, will definitely practice this!
@@ryanvega182 the hi-chews with the japanese name are actually a competitor brand called puccho. they have a gushers type center that's a different flavor. i think hi-chew are better for their simple, delicious fruit flavors but some of the puccho combinations are hella good.
I made this recipe, and also added fresh shitake mushrooms. Is really good! I made 48 gyoza. Taste amazing! I live in Japan, and it worked out cheaper than buying frozen gyoza, and tastes twice as good. Thanks!
I do this! My preferred fillings are: Shrimp, spring onion, ginger for aromatics, and then for my dipping sauce, truffle oil! It's so good! And I also steam them. It's sooo simple.
I made a bunch with fish paste which is available in most Asian grocery stores in the frozen section. Its amazing for home made fish balls or fish cakes without having to use a grinder. Cut with sesame oil for fat. Happy cooking 🥟
If you want really crispy bottom, mix some cornstarch with water and pour it to the pan while cooking. When all water evaporates, continue to fry and you got it!!!! So yummy!!!
Dude... after watching your video I just had to try them immediately. What can I say, amazing. I‘ve done em with chicken and ate it with sweet soy sauce. Plus, I‘ve made a big bunch an froze the rest. What an amazing piece of food.
hey brother, good video. One thing to note that cabbage used traditionally is the napa type (aka chinese cabbage) not the tough one. In terms of prep, if you split the whole nappa in half, then blanch it, shred, and mix into the pork mince, you would ideally leave that mixture overnight for the flavours to develop. Great video man, your pleating is solid.
Definitely wanna try these, have been hooked on frozen dumplings from the store lately, so easy to cook up quick. The sauce I really like is just hoisin sauce with a bit of sesame oil, so good
I always have pickled onions after seeing your video and I know I will always have gyozas in my freezer now. Please, make more of these videos, I want to copy your entire fridge, it's so good. I bet gyozas with pickled onions wouldn't be a bad combination either. Just one question, the gyoza wrappers in my store are frozen, I always doubted to use them like this because I feared re-freezing them, what do you think? Great video as always!! Greetings from Spain!
In some restaurants in Japan the gyozas comes with a crispy layer on the bottom that's really nice. You can get that by spreading a thin layer of corn starch on the parchment paper before placing the gyoza on it.
I've made this recipe and it's great. Also, I love this channel. Videos are always good, well thought out, entertaining, and information is easy to follow.
I was in South Korea for two years...years ago....and besides fresh ramen I loved potstickers. They seem intimidating to make but any effort was so worth it. My mother, sister and I are about to make tamales. Mom thought my sister was cooking a roast and she thought Mom was making it. So we’re using roast chicken instead (I’m secretly happy).
This is awesome! I recently started making gyoza for my freezer lazy meals and there are so many good tips here so thank you!!! I was making my own wrappers because I live a ways from the asian market and the only folding method I knew was the first one. I also suck at it lol. Will try the center fold next time. I also froze my first batch straight away and they stuck together and it was an absolute nightmare trying to cook that mass of meat and dough, yuck. Anyone reading this should follow his freezing method to the T. By the way, if you see sugar coated wax berries at the asian market, try them! They're so good.
After putting them in the bag, chuck in a table spoon of plain flour and give the bag a good shake. This will help separation later if they stick together.
I'm new here but I really like your template in the beginning. I think it's really helpful to show different ways that someone that is learning cooking can put their own twist on things. That section might be a little more appealing if you made the chart vertical and the video side by side to get rid of the dead space.
How is it that I cooked store bought gyoza last night and afterwards I decided I'd try making them myself. And lo and behold you post a video today about doing just that.
Ethan, you need to check out Rayu. It is a spiced chili/sesame oil that is used in Japanese cooking and it is AWESOME with gyoza (use instead of regular sesame oil).
I really appreciate that you have time stamps on all your videos. I watch the whole video anyways, but it shows you care about us. :)
I know I like videos with timestamps so I'll always return the favour!
@@EthanChlebowski and the _flavor!_
ᴵ'ᵐ ˢᵒ ˢᵒʳʳʸ
@@NilesBlackX HAHAHA wholesome!
It is particularly useful when you go back to a video for consultation while cooking, and you need to find a specific part while the oil in the pan is on fire, your kid is crying, the lobster is exploiting the commotion to run away.
Детерминизм это Свобода 🤙 🤙 🤙 🤙
I love that Ethan acknowledges calories and fat without turning his channel into a health and fitness zone. In a culture where we celebrate what I'd ultimately call 'dangerous food', it makes sense for home cooks to consider how we cook and it's impact on the health of ourselves and our families.
Yes, I want to comment that Oil is necessarily bad for you, nor does not eating it mean you are going to consume less calories in your life. Fat is filling, and slows down digestion. America nutritional advice is often very misguided. I eat a high healthy fat diet, and do not struggle with weight. I don't drink pop or much alcohol. I do enjoy sugar in my espresso... and some fat.
oil calories counted >> instant like
Polyunsaturated fats and frying are the main issue. I limit that, and use mostly coconut oil, with occasional butter and olive oil use. I feel much better now then when I was using and eating fried foods and vegetable and sesame oils.
@@Soulmodulation What? Unsaturated fats are the healthier variant, compared to saturated- or trans fat. Or are you talking about something other than longevity and cardiovascular health?
@@markgremlin you know what also slows down digestion and is more filling than fat? Fiber, fiber is way better and less calories proportionally.
I swear this is the only food youtuber who always makes stuff I actually _care_ about learning how to do
For me it's him and Adam ragusea
Adam ragusea would like your address
@@day-me-inmoodley3283 why I season my reply, _not_ my comment
I seriously dig his Austro-Hungarian cavalry officer look
He seems like a retired Winged Hussar.
I've always likened him more to Freddie Mercury if Freddie started cooking instead of singing
That's so random. But yes he does look like an Austro-Hungarian cavalry officer
Oddly specific, but I can picture him in a huszar uniform
@@theappleboi3104 Retired? He just ARRIVED!
as an Asian, I can't emphasise how much of a blessing this truly is. they're so customisable, fun to make/wrap especially with family, easy and quick to cook, traditional and so delicious!!! would also recommend a pork + chives filling (韭菜) or a sweetcorn and pork one too, and a vegan one with mushrooms, chives, glass noodles and firm tofu. also for meat fillings, apparently it's better if you stir with chopsticks in a circular motion in one direction, because it sort of helps the proteins bind together better, but I think the difference is negligible.
thank you for sharing more on different cultures and cuisines, not just Asian ones, and respecting the dishes too 🥰
I am dealing with the rolling blackouts in Texas but prepped between outages... when the power went on I cooked a bunch of these. This was a hit! Def helped with my bad mood. 😂
Reading Dorohedoro really got me interested in gyoza, but this just has reinforced my interest and I plan on trying it for tonight. Thanks for the video!
You'll love them!
Dorohedoro? Great taste, I think you’ll enjoy these
A man with taste, you are gonna love these btw
There is an episode with the "recipe" they use in the show if you wanna recreate
Aoba gyoza
He seems like the kind of guy that always has gyoza on his freezer
Yeah I thought so too!
my kinda guy
And pickled onions
Детерминизм это Свобода 🤙 🤙 🤙
Big brain time
You have just cemented yourself as the greatest person on RUclips.
Dude I had no idea they were this straightforward to make, this is one of my favorite foods!!!
You're my hero, Ethan. I mean it.
I really love how you always include vegetarian/ vegan options. As a vegan myself who is obsessed with cooking yt I really appreciate it ^^
Me too (vegan of six years). In fact going vegan got me more into cooking (at the beginning I was like "what am I gonna eat? Oh duh, I know how to cook and there's a million recipes online).
Add small soy chunks insted of pork to make it vegan.
"Who needs to have steamed or fried dumplings when you can just have both!" - Literally everyone that tried Gyoza
People usually FRY and BOIL dumplings
@@onoca3861 From what I know it's usually reverse, boiled then fried later. Also, boiling a dumpling and steaming it isn't the same thing, gives a completely different texture.
@@gunzales76 I think it just depends on country and region and personal preference! In Japan I was taught the same way as this video, but I’ve seen it done the other way around in other peoples households. But I mean at the end of the day as long as you get a tasty gyoza it’s all the same 😄
@@courtneyg5536 I was talking about dumplings in general, not specifically gyoza, but yes, that definitely plays a role! I come from a Polish household and boiled, then fried when you're about to serve, is the usual way we go about it.
@@gunzales76 in Lithuania we just boil our dumplings. Boiling THEN frying is a great snack with beer :)
I'm a chef in a city called Yokohama, a place in Japan right next to Tokyo very famous for its Chinese cuisine. Been making gyoza by hand for almost 12 years now, and easily one of the things I teach most to anyone who wants to learn.
Dumplings are customisable, delicious, adaptive and capable of being anything you want or crave.
You are one of the best food youtubers because you also teach how to make the recipe with the formula, its so helpful
thank you for making legit videos that are enjoyable and not annoying like the camera-in-a-cabinet guy.
Yeah. He is annoying. And the more annoying he gets the less useful his videos are and the more followers he gets, which I don't understand.
"How to make hot chocolate take 3 hours and $500!"
Who are these videos even for? I've tried a bunch of his recipes and they're barely ever good enough to justify the trouble & cost, plus half of them require his sponsor's $500 equipment.
I do this too! Usually make about 5 dozen with David Chang’s filling recipe, and then I have them frozen for quick lunch or snacks while I’m working. Love this video!
do you have a link to the recipe?
I make these purely vegetarian without tofu or any meat-replacement - just more veggies, usually whatever is left over in the fridge that's about to go bad and they come out delicious. Nice video!
you can also put kimchi and glas noodles in it. thats the way I love my vegetarian version :D
You can also use potato/corn starch slurry instead of water at the end and flip the potstickers onto a plate charred side up. Looks amazing and adds more crispy bits :)
The fact that this channel doesn't already have 1 million subscribers is a crime. These videos have helped me so much figure out new food options for my life and I hope more people find this channel. Thank you.
I learnt to make Gyoza at the beginning of lockdown and 100% agree that the store bought wrappers are so worth it to cheat on.
How difficult are they to make? Here the wrappers are pretty expensive.
@@marcellkovacs5452 this knowledge would also be beneficial to me
@@marcellkovacs5452 2 parts flower, 1 part water, optional egg, some salt. Dough just beyond sticky. Kneed for 15 mins. Rest and roll. That's a whole bunch of wrappers.
@@marcellkovacs5452 dough is simple but you have to roll them thin
@@marcellkovacs5452 I just squish mine together. They’re just as good!
0:15 470 kcals for 10? You had my curiosity, but now you have my attention.
Honestly, this guy is probably my most consistent inspiration out of all RUclips chefs. I don’t think there’s been a recipe of his that I’ve looked at, not thought “god I’ve gotta try that” (his pickled onions are a storecupboard staple now) and then when I try it, it always blows me away.
As a young child, I grew up in Japan...gyoza was always a go-to snack!
do you freeze it alot there too?
@@monke980 i was a child. I just ate what my mom prepared, but it was always readily, available, so I imagine it was in the freezer, ready-to-go, with FOUR, young daughters. 👍😊
@@erlandatugaw8883 nice
Great video, i loved it, and that's exactly how my friends and i do it, just sit there and make hundreds at a time, divvy them up and we all freeze them and eat them at our leisure.
little extra protip to take gyoza to the next level with very little additional effort (Japanese home cook style):
use LOTS of Garlic Chives (Chinese chives or nira) into the meat filling to really kick that aromatic level to a whole new level
when you add the water into the pan to steam the gyoza, add some potato starch (Katakuriko, in japanese) to the water first, mix thoroughly then add to the pan as normal. the starch added in the water will bind with the skin and cook faster, creating a light SUPER crispy texture to the bottom of the gyoza.
Chinese chili oil (La-yu, in japanese/chinese) into the dipping sauce instead of just sesame oil to add the little extra heat probably instead of the serrano pepper, if you wanna maintain a slightly more authentic flavor, but serrano peppers are still good adds if you need the extra heat.
lastly, while the soy sauce + rice wine combo is great in a pinch, traditionally (in japan) Ponzu is the preferred sauce. similar flavor profile, but instead of vinegar to add the acidity, it uses different types of citrus to give a very refreshing flavor, rather than just the tang from vinegar.
Thank u mate, u opened me a hole new world of meal prep..loving it to listen to my fav podcast and standing there for hours and folding my gyozas..greetings from germany
I'm so glad you made a gyoza video! My boyfriend and I love dumplings so we were ordering them constantly. We started making our own though because ordering all the time can get expensive. I've kind of developed my own recipe since then but I would love to consider your equations and methodology for the next batch. Thank you! :)
I used to make these on the weekends in Japan because it's so convenient being able to cook them straight from frozen, especially for a family with twins! Throw together a couple of sides, a nice bowl of rice, and you've got a full meal, it's fantastic and budget friendly!
Absolutely love dumplings, fried, steamed, in a good broth. Visited Japan when I lived in Korea back in the 70s. Have made them for years.
For me you are the best Food channel on RUclips. You make everything so easy and understandable. Thank you sir and I wish you to become very big!!
Try cut up bean sprouts as the vegetable, leek is also very popular. I find a teaspoon of cornstarch binds the mixture to the skin.
I've made these before, but was trying to figure out how to freeze them properly. Thank you so much for this.
Ran out of wrappers while making these (I'm a dummy and broke a few) so I made fried rice with the rest of my filling, turned out quite nice!
I always buy frozen dumplings at my local Asian grocery, such an easy snack or quick meal. I never thought about making and freezing my own! I'll definitely try this.
Also, replacing the sesame oil for HOT sesame oil in the dipping sauce is a good move if you want extra spice. Great video!
Hey Ethan! You should arrange the gyoza in a flower shape in the pan and mix some flour into the water you're gonna pour into the pan, then flip it all out into a plate like a Spanish tortilla. In Japan that method is super popular as it gives you an extra crispy base! Great recipe and video as usual!
Really like the flavour/texture infographics you give and how you go more into things like necessity, cleanup and convince!
Always a pleasure to watch your videos.
Homemade frozen gyoza is amazing. You have the freedom to put whatever inside it, which in turn also affect the calorie count. It cooks like hella fast, and so versatile! Eat it plain, with rice, even also in hot dog bun (I kid you not, this surprisingly worked!)
this is the perfect DIY hot pocket replacement
Nothing like a hot pocket...
My daughter and I just made a batch of these using your recipe and they were DELICIOUS! We had some leftover filling and made little patties out of it and fried it up and they were great and would make a killer sandwich with maybe a Korean style BBQ sauce or sriracha mayo, lettuce and of course some pickled onions. It was easy and fun, thanks for the recipe and inspiration!
I love your videos so much. The only RUclips chef I’ve seen add the macros to each of the dishes he makes.
Making gyoza is just so fun. Love it. I always add Sriacha or chili oil to my dipping sauce.
Air Frying them works pretty well in my experience. As it does for Lumpia!
My family is going to love me for prepping these in the freezer for them! Thank you!
We do the same thing at home on a regular basis! So convenient! We make big batches and then have enough for whenever we dont' have time/ don't feel like cooking for the next week or two. We switch it up too, one week dumplings, one week wontons, one week baozi. So fun!
Hello from Japan！A popular filling at home in Japan for gyoza is cheese and kabocha (a type of sweet pumpkin ) . I highly recommend it!
Ooo interesting, what type of cheese?
I love that you always include a vegetarian version, it's very thoughtful of you to do that. Also, because this dough is only water, flour and salt, it would make it vegan, too! It may be one of the most easiest chinese recipes to veganize
It is really easy to make vegan! I recommend cabbage, tofu, oyster sauce and chili paste. Also, it’s Japanese, not chinese
Faolannn It is Chinese.
@@handlenot030 Gyoza literally comes from jiaozi.
ethan you make the best videos bro. the stuff you upload is what people actually want to see. they may not know it yet. my favorite things to get at the japanese grocery stores are calpico and face cleansing foam. highly recommend both if you don't already indulge
Ethan, the streets need a homemade recipe for bulgogi 🙏🏿🙏🏿
Gyoza, pierogies and any type of dumplings are a winner in my book. They are so good. I hope you have a Happy New Year. Cheers!
Looks so yummy. Thank you for the filling details and the proportions.
I absolutely love your channel, and have been watching for around a year now! Coming from an accounting grad student, I appreciate your food equations and pragmatic approach to cooking ((your deloitte is showing)), while still making it fun and approachable. keep up the amazing content in 2021!
I just did these with some cabbage, spring onions, carrots and Tofu... and let me tell you: these are delicious! although a bit tedious, worth every single spent second in them. 10/10 will make again.
egg and flat chive will always be my fav veggie filling !!
Hi Ethan,
I am dropping this comment to say I loved your ideas with the brussel sprout salads. I have been using many of your at home cooking techniques in my own recipes. Many thanks, and I hope the new year brings so much more good food and times to be had.
I've made these before and I gotta say it's probably one of the easiest and best tasting things you could find on this channel, other than the pickled onions of course!
I put a bit of cornstarch on the water and it gets an extra crunchy bottom once all that water's evaporated. :3
Made me remember again how awesome it is to have frozen gyoza in the fridge tho. Once our freezer frees up after new year, will definitely practice this!
Loving the chart you put up on the video and the calorie references. So many RUclips cooks don't include that.
HI-CHEW gang get in here boys!
Top tier candy.
Yesyesyesss
That candy always get stuck to me teeth can I can never swallow or lick it lol
@@ryanvega182 the hi-chews with the japanese name are actually a competitor brand called puccho. they have a gushers type center that's a different flavor. i think hi-chew are better for their simple, delicious fruit flavors but some of the puccho combinations are hella good.
Best candy
just made these, they were crazy good. thanks for the vid as always. hope france is treating u well.
I made this recipe, and also added fresh shitake mushrooms. Is really good! I made 48 gyoza. Taste amazing! I live in Japan, and it worked out cheaper than buying frozen gyoza, and tastes twice as good. Thanks!
I absolutely love your channel mate! Even if I may not make the recipe, I just enjoy watching as it's so soothing!
Gyoza is love, Gyoza is life ♥
I do this! My preferred fillings are: Shrimp, spring onion, ginger for aromatics, and then for my dipping sauce, truffle oil! It's so good! And I also steam them. It's sooo simple.
You can also toss them in a good broth to make a soup! Idk how traditional it is but it’s quick and really good.
man your little graphics are great. really helps me get ideas
I just made these last week. Very similar recipe. Delicious and addicting.
I made a bunch with fish paste which is available in most Asian grocery stores in the frozen section. Its amazing for home made fish balls or fish cakes without having to use a grinder. Cut with sesame oil for fat. Happy cooking 🥟
If you want really crispy bottom, mix some cornstarch with water and pour it to the pan while cooking. When all water evaporates, continue to fry and you got it!!!! So yummy!!!
I just made this last night with my friend - They were amazing thanks for the recipe, Ethan !
Love your videos and plan to start making the gyozas this week. And it’s a pleasure just looking at you.
saw the video yesterday and today i made 30's of this bad boys, very good video indeed.
Oyster sauce and soy sauce along with the salt will bring it to the next level 🔥🔥
Dude... after watching your video I just had to try them immediately. What can I say, amazing. I‘ve done em with chicken and ate it with sweet soy sauce. Plus, I‘ve made a big bunch an froze the rest. What an amazing piece of food.
Just froze my first batch today. Delicious!
Just made these following along with the video, super doable, love the channel!
Absolutely gonna make these on repeat in 2021.
Thank you for this.
Gyoza’s are by far one of my favourite foods
love how easy you make the customization, such a helpful thing include
hey brother, good video. One thing to note that cabbage used traditionally is the napa type (aka chinese cabbage) not the tough one. In terms of prep, if you split the whole nappa in half, then blanch it, shred, and mix into the pork mince, you would ideally leave that mixture overnight for the flavours to develop. Great video man, your pleating is solid.
This inspired me to make my own gyoza last night. They're so good!
Definitely wanna try these, have been hooked on frozen dumplings from the store lately, so easy to cook up quick. The sauce I really like is just hoisin sauce with a bit of sesame oil, so good
I always have pickled onions after seeing your video and I know I will always have gyozas in my freezer now. Please, make more of these videos, I want to copy your entire fridge, it's so good. I bet gyozas with pickled onions wouldn't be a bad combination either. Just one question, the gyoza wrappers in my store are frozen, I always doubted to use them like this because I feared re-freezing them, what do you think? Great video as always!! Greetings from Spain!
Thank you for this. Love doing these. The best part, it is basically a Pork Meatball wrapped in pasta. What's not to love?
In some restaurants in Japan the gyozas comes with a crispy layer on the bottom that's really nice. You can get that by spreading a thin layer of corn starch on the parchment paper before placing the gyoza on it.
I've made this recipe and it's great. Also, I love this channel. Videos are always good, well thought out, entertaining, and information is easy to follow.
Just made your pickled onions yesterday, it just goes with everything. Might have to give this one a try aswell
I was in South Korea for two years...years ago....and besides fresh ramen I loved potstickers. They seem intimidating to make but any effort was so worth it. My mother, sister and I are about to make tamales. Mom thought my sister was cooking a roast and she thought Mom was making it. So we’re using roast chicken instead (I’m secretly happy).
I also think that these are a great teamwork oriented date-night food. Incredibly good every time :D
This is awesome! I recently started making gyoza for my freezer lazy meals and there are so many good tips here so thank you!!! I was making my own wrappers because I live a ways from the asian market and the only folding method I knew was the first one. I also suck at it lol. Will try the center fold next time. I also froze my first batch straight away and they stuck together and it was an absolute nightmare trying to cook that mass of meat and dough, yuck. Anyone reading this should follow his freezing method to the T. By the way, if you see sugar coated wax berries at the asian market, try them! They're so good.
After putting them in the bag, chuck in a table spoon of plain flour and give the bag a good shake. This will help separation later if they stick together.
i sadly read this just 1 hour too late. my gyoza is already chilling in the freezer clumped up together
u are the best cooking channel for my lazy ass.
Seriously good video, thank you! I'm treating myself and my boyfriend to dumplings tonight, this has been a huge help
Ah, we share something in common. On sunday make batches for the whole week.
Your ingredient surely is added in my list
I'm new here but I really like your template in the beginning. I think it's really helpful to show different ways that someone that is learning cooking can put their own twist on things. That section might be a little more appealing if you made the chart vertical and the video side by side to get rid of the dead space.
Yo Ethan it’s 3am and I’m eating homemade gyoza cause of this video. Thanks man.
How is it that I cooked store bought gyoza last night and afterwards I decided I'd try making them myself. And lo and behold you post a video today about doing just that.
Awesome, now I have another way to curve my cravings for street food.
I wish you had more views on your videos, since your content is such of a good quality. Hope it will go up with time. Have a great new year
Ethan, you need to check out Rayu. It is a spiced chili/sesame oil that is used in Japanese cooking and it is AWESOME with gyoza (use instead of regular sesame oil).
Can confirm. These are probably one of the greatest snacks worldwide.
Omg those potstickers looked so good 🥟