The deliciously smooth Gyoza Wrappers also have a pleasant, gooey texture! :) Homemade wrappers are relatively thicker than packaged wrappers so they require a longer cooking time. You can wrap the dough with plastic wrap and store it in the fridge but we recommend using it as soon as possible. If zha cai contains lots of salt, you can reduce the saltiness before use by rinsing or soaking it in water. ੯ू❛ัू ໒⑅꒱ Thank you for waiting the recipe. We couldn't publish the video as scheduled. m(_ _)m 餃子の皮がつるっ、もちっとして食感がよく美味しくできました！市販の餃子の皮より厚さがあるので茹で時間は長くなります。使わない生地はラップに包んで冷蔵庫で保存してなるべく早く使いきってくださいね。中華風スープに入れた搾菜（ザーサイ）の塩分が強い場合は塩抜きして使ってください。(*^_^*) 予定通りビデオを公開できずすみません。m(_ _)m 待っていてくれた方ありがとうございます！
What you essentially just did was a variation of the Chinese Dish "Yang Chun Mian" (ようしゅんめん、ヤンツンメン, 阳春面 (CN,TW, HK)，板面 (Singapore, Malaysia). Its wonderful to see such (eating) cultures spread across borders! I love your cooking videos: keep up the good work.
My mom makes a soup similar but I like it without the noodles haha. I would use a bit of starch to thicken the soup a little and add some vinegar and black pepper to it as well.
This. Even if it's 3 years ago, I've never seen anything like it. I wish Francis was still with us and kept his cute little bow in the intro. RIP little guy. 🌷
I watched this today and then made these wrappers for dinner! Great recipe, and such a simple dough, I have wanted to know how to make these, but when I looked for recipes, I always just found recipes that use the store bought wrappers, not a recipe for the wrappers themselves. Not to mention, I now live in a place where I am nowhere near a store that sells the wrappers anyway. I am so happy to know how to make these, I will do it often! Thank you!
This is by far my favorite RUclips channel! Ive done numerous recipes and the easy step-by-step instructions are so easy to follow that all of it is sure to be a succes! My livedream is to go to Japan to study japanese and cooking! This channel make me feel closer to the land of my Dreams! Ty all for an awesome channel!!
We're glad to hear that you've tried many of our recipes and they came out well! :) Hope you'll visit Japan someday. Good luck! ;) Caroline Arze Andersson
My goal is to live in Japan one day! I want to major in hospitality and then teach English in Japan and come back ,to America, get culinary education, and then open a resturaunt!
I always learn valuable cooking techniques when observing Chef at her craft. Her expert use of the chopsticks to gently guide the egg whites into the boiling broth in a controlled manner has always been difficult for me when simply emptying it from a bowl. There's something about thin, silky stands of egg in soup that just enhances the overall texture. Kudos to you, Chef!
wow looks delicious! I've made some of your own meals! was very tasty. please sensei san we need some ways of working Japanese drinks such as green tea, ginger and many Japanese drinks delicious and useful ありがとうございます。
I actually really like gyoza wrappers! When I was a kid and my mom made sui-gyoza, I used eat all the meat in the gyoza first and save all the wrappers for last, haha.
I don't speak english but... La sopa de gyosa luce como la "cazuela con pantrucas" aquí en Chile, la diferencia son los ingredientes. Siempre veo sus videos hace mucho tiempo ya. Los encuentro geniales! Domo~
I love the bloopers at the end of each video!~ Btw, I just remembered that I had this a few years ago at a local Korean restaurant and it was Heaven!~ I just might try to make it myself since it looks easy to make!
this looks amazingggg i want some =) i always wonder though- why is it so important to remove the foam? it seems pretty common in most of the soup/sauce recipes . . . what happens if you don't remove the foam? this is my fave channel on youtube, thanks for always being so awesome
Removing the foam from soups is many times removing starch or fat. This therefore makes the soup/broth clearer and much more tasty. You see how in the video when she removed the foam it didn't fall through the sieve? That thicker, starchy foam had to go or else it would have stayed like that in the soup and the quality of taste wouldn't be as good. Nobody likes a fatty or starchy spoonful of soup XD I hope that makes more sense. Happy cooking!!
Thanks for the recipe. However, another variation is If you add eggs to the flour and continue following the other procedures, you will get the a type of food commonly eaten in Malaysia and Singapore called "Mien Fuen Guo 麵粉粿". Quite similar to this.
Hello, my girlfirend is your big fan (and since i eat what she cooks - im also your fan)), and she watch all your videos, but recently russian subtitles became unavailable, and that is a big problem for her. Is there any chance that they will be available again ?
tried making the dough. used all purpose flour and the exact measurements and it did not come together. the dough was tough and dry. even when adding more water it remained tough. i think there is an element missing??
The deliciously smooth Gyoza Wrappers also have a pleasant, gooey texture! :) Homemade wrappers are relatively thicker than packaged wrappers so they require a longer cooking time. You can wrap the dough with plastic wrap and store it in the fridge but we recommend using it as soon as possible. If zha cai contains lots of salt, you can reduce the saltiness before use by rinsing or soaking it in water. ੯ू❛ัू ໒⑅꒱ Thank you for waiting the recipe. We couldn't publish the video as scheduled. m(_ _)m 餃子の皮がつるっ、もちっとして食感がよく美味しくできました！市販の餃子の皮より厚さがあるので茹で時間は長くなります。使わない生地はラップに包んで冷蔵庫で保存してなるべく早く使いきってくださいね。中華風スープに入れた搾菜（ザーサイ）の塩分が強い場合は塩抜きして使ってください。(*^_^*) 予定通りビデオを公開できずすみません。m(_ _)m 待っていてくれた方ありがとうございます！
WOW! I wish that I was that talented! You are awesome Chef!
This looks like an elegant little soup. I have got to try this, if I can get the szechuan vegetable.
What you essentially just did was a variation of the Chinese Dish "Yang Chun Mian" (ようしゅんめん、ヤンツンメン, 阳春面 (CN,TW, HK)，板面 (Singapore, Malaysia).
Its wonderful to see such (eating) cultures spread across borders! I love your cooking videos: keep up the good work.
美味しそうですね
My mom makes a soup similar but I like it without the noodles haha. I would use a bit of starch to thicken the soup a little and add some vinegar and black pepper to it as well.
Ooo, a perfect recipe for autumn. :)
Hi emmy
Yay emmy watches CWD?!? My day is made.
Emmy :D 😻🙊💕
Hi Emmy-san! Your Happy Kitchen Pizza video is A-Mazing! :) emmymadeinjapan
dAfoodie101 Of course. :) CWD is the best!
I just realize that Francis bowed after seeing chef bow. Did he bow in all of the videos?!
HAHA glad am not the only one who noticed that! It made my day!
Francis is very smart!
I'm more impressed that Francis doesn't eat everything while Chef makes the food. He must be extremely well-trained.
As a Chinese this gyoza wrap rolling is the most professional one I've ever seen. This is the way we do it at home. Amazing!!!
Chef is flattered by your comment! Thank you so much. :) Cici Sun
Did you see that?! When the chef nodded her head, Francis was looking at her then he nodded his head too!@0:10
vaho1997 You pointed that out, and it completed me.
This. Even if it's 3 years ago, I've never seen anything like it. I wish Francis was still with us and kept his cute little bow in the intro. RIP little guy. 🌷
AWW! 💖💖 I love how he lopked at her and noticed she bowed and then he did it too
Ya I see too
I watched this today and then made these wrappers for dinner! Great recipe, and such a simple dough, I have wanted to know how to make these, but when I looked for recipes, I always just found recipes that use the store bought wrappers, not a recipe for the wrappers themselves. Not to mention, I now live in a place where I am nowhere near a store that sells the wrappers anyway. I am so happy to know how to make these, I will do it often! Thank you!
This is by far my favorite RUclips channel!
Ive done numerous recipes and the easy step-by-step instructions are so easy to follow that all of it is sure to be a succes!
My livedream is to go to Japan to study japanese and cooking! This channel make me feel closer to the land of my Dreams!
Ty all for an awesome channel!!
We're glad to hear that you've tried many of our recipes and they came out well! :) Hope you'll visit Japan someday. Good luck! ;) Caroline Arze Andersson
My goal is to live in Japan one day! I want to major in hospitality and then teach English in Japan and come back ,to America, get culinary education, and then open a resturaunt!
KawaiiH the hospitality is for the resturaunt!
I'm Chinese and I love the way chef cooking them
Love it!
I always learn valuable cooking techniques when observing Chef at her craft. Her expert use of the chopsticks to gently guide the egg whites into the boiling broth in a controlled manner has always been difficult for me when simply emptying it from a bowl. There's something about thin, silky stands of egg in soup that just enhances the overall texture. Kudos to you, Chef!
the japanese woman's gyoza-wrapper-rolling skill is pretty good...
Im loving the close-ups and top shots. Way to go
I love this channel! It kind of remindes me of my favorite video game "Cooking Mama".
I really have GOT to stop watching these when I am hungry...this looks so good and so simple!
You can tell Francis really likes this recipe. Keep cooking. Blessings ChefMike
It looks like a dumpling soup......I bet it is yummy and warm.
This reminds me of ban mian in Chinese cuisine. Yum!
I love Francis and the narrator's voice makes me so happy! How do you keep Franscis from not jumping off the stool during this long videos? Thank you!
The stool is very very high, he kinda can't jump off lol
wow looks delicious!
I've made some of your own meals! was very tasty.
please sensei san we need some ways of working Japanese drinks such as green tea, ginger and many Japanese drinks delicious and useful
ありがとうございます。
We eat this at home! Thank you, chef. This is a much better version!
perfect for winter
水とんみたいな感じですね
餃子の皮が余った時に良さそうです
I don't even cook. This is so entertaining.
白身だけというのも綺麗ですね。
皮は手作りがおいしいですよね、小さい子供はコネコネが大好きなので昔はよく一緒にやったもんです。
楽しく拝見しました。ビデオいつもありがとうございます。
実はクレームブリュレを作った時の残りの白身なんです。白身がない場合は全卵を使っても大丈夫です♪でも綺麗でしたね。(*^_^*) themanamamamama
Francis is so well-behaved :)
This looks fresh and tasty! Wonderful ^^ Thanks, Chef and Francis
Yum! Looks so nice and warm for winter!
suddenly I wanna get sick just to have Chef-San cook this for me so I feel better :P
Simply gorgeous!
I actually really like gyoza wrappers! When I was a kid and my mom made sui-gyoza, I used eat all the meat in the gyoza first and save all the wrappers for last, haha.
Our next video is Sui-Gyoza! :) MiSa
Cooking with Dog
0:10 I LOVE how Francis bowed when he saw chef did ^O^
私は今餃子ラッパーを作成する方法を知っているので嬉しいです！ありがとうございます！
どういたしまして。これからもいろいろレシピを紹介するので見ていただけるとうれしいです！(*^_^*) Dr. Sonigir
Love this show!
indeed, looks great and healthy! congrats for the show
Can't wait for the next video!!
I don't speak english but... La sopa de gyosa luce como la "cazuela con pantrucas" aquí en Chile, la diferencia son los ingredientes. Siempre veo sus videos hace mucho tiempo ya. Los encuentro geniales!
Domo~
Why do I always watch your videos when I'm hungry? ( T _ T )
Ooooh, so it'll be Gyoza next week? Looking forwards to it! :D
I love the bloopers at the end of each video!~ Btw, I just remembered that I had this a few years ago at a local Korean restaurant and it was Heaven!~ I just might try to make it myself since it looks easy to make!
Looks delicious!
ほんとに美味しそう。リクエストでフォンダンショコラ作って欲しいです！！
Looks soooooo good!
It's just like mee hoon kueh!
This came out really good! Great for breakfast
Yay! Chopin is back. :P
这个猪肉面片汤真鲜美嫩滑，真香啊。。。。。
wow this looks really good, and its a nice cold day... I think I'll have to make some. :D
Looks very delicious and healthy!
面粉果!!!! haha this is what it is call in my country (malaysia) and also 1 of my favorite food for breakfast! yummy!!!! =D
thank you very much
Zha Cai!!
Could you please make some Vegan dishes? That would be so lovely!!
Good looks yummy 😃
This is great! I've never seen this type of soup before. Definitely will try it out soon :)
Thank you
Yum yum yum yum XD
Thx for a cool Video again !!
It looks so good!
I always look forward to your videos!
Keep them coming! :)
I LIKE BUTTON!
omg I'm so hungry! This looks perfect, I love all of the ingredients! 😄🍴😍
Looks good!!
Reminds me a bit of mee hoon kueh! Although the "noodles" are thicker and more irregular in shape for mee hoon kueh.
I am ready to strain.
this looks amazingggg i want some =)
i always wonder though- why is it so important to remove the foam? it seems pretty common in most of the soup/sauce recipes . . . what happens if you don't remove the foam?
this is my fave channel on youtube, thanks for always being so awesome
I think it's supposed to remove the bitterness.
Removing the foam from soups is many times removing starch or fat. This therefore makes the soup/broth clearer and much more tasty. You see how in the video when she removed the foam it didn't fall through the sieve? That thicker, starchy foam had to go or else it would have stayed like that in the soup and the quality of taste wouldn't be as good. Nobody likes a fatty or starchy spoonful of soup XD I hope that makes more sense. Happy cooking!!
it helps the soup more clear :)
Looks So Good I Can't Wait To Try This 😄✌️
Mm! I'd love a bowl right now. Francis, you are so cute at 0:12!
Thank you, Chef.
So useful!
وصفه سهله شكرا
delicious!!!
Easy and delicious :D
delishhhhh
i think if its only for "egg drop soup" in my opinion you can still use the yolk. Also, bet it'll also work with gyoza wrapper + filling~
Yummy !!!!!😆😆😆😄😄😄😱😱😱
esta muy rico
Please make a video of japanese inspired kung pao chicken. Thanks
おいしい！
Yum!
おいしい
Looks Delicious! :)
食べたーい😝✨
deliciousssss
I will make a goal to make all the different meals on this channel, it might take some years, but i will do it
YUMMMMMMMMM!
Thanks for the recipe. However, another variation is If you add eggs to the flour and continue following the other procedures, you will get the a type of food commonly eaten in Malaysia and Singapore called "Mien Fuen Guo 麵粉粿". Quite similar to this.
Omg i love those pickles >.< Lol
Yumm
What type of flour would you recommend? I would like the less gooey version. Love your show!
could you make japanese style pizza someday? Would like to try making one
Chef likes pizza very much and we will try Japanese-style pizza someday! Thank you for the request. :) rmpjcr10
This looks so good ^.^
I like button :)
Oo, another gyoza recipe? :O I'm hoping for vegetarian or chicken gyoza. :D
You can replace meat with something else like tofu or meat substitute. And use vegetable broth.
plasticpumpkins Thanks :D
Would really like to see how to make harumaki wraps/dough as well, mine always end up with bubbles when fried.
We don't make harumaki wrappers at home. Sorry. We'll make Harumaki with packaged wrappers someday! :) *****
Cooking with Dog thank you always god bless
Hello, my girlfirend is your big fan (and since i eat what she cooks - im also your fan)), and she watch all your videos, but recently russian subtitles became unavailable, and that is a big problem for her.
Is there any chance that they will be available again ?
First! In the 110 club also.
aww oh well, maybe next time.
Any similar ingredient I can use instead of Zha Cai??, can't find it in my area.
tried making the dough. used all purpose flour and the exact measurements and it did not come together. the dough was tough and dry. even when adding more water it remained tough. i think there is an element missing??
How long do you usually cook the soup with the wrappers for?
It better to knead the dough again after sitting for 30 min. Otherwise your Gyoza skin will be too damp and soft, and easily to break while boiling.
My grandma did it this way too!
what can I use instead of Zha Cai?
Are there any specific ways to store the extra gyoza wrappers?
Can i use rice flour instead of wheat flour?
why they need to remove foam while boiling?
Om nom nom