Homemade Gyoza Wrappers and Chinese-style Soup 餃子の皮入り中華風スープ
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- Опубликовано: 16 июл 2024
- How to Make Gyoza Wrappers 餃子の皮の作り方 字幕表示可 材料(日本語)↓ cookingwithdog.com/recipe/gyo...
- Gyoza Wrappers - (12 sheets)
100g All Purpose Flour (3.5 oz)
50ml Hot Water (1.7 fl oz)
¼ tsp Salt
All Purpose Flour for dusting
- Chinese-inspired Soup - (serves 2)
4 Gyoza Wrappers
50g Thin Pork Belly Slices or Ground Pork (1.8 oz)
50g Long Green Onion, sliced diagonally (1.8 oz)
2 Egg Whites
* Make Creme Brulee ( • Matcha Creme Brulee Re... ) or Tiramisu ( • Tiramisu (Christmas Re... ) with the remaining yolks!
500ml Chicken Stock, 2 tsp chicken stock powder dissolved in water (2.11 cups)
1 tbsp Sake
5g Ginger Root, shredded (0.2 oz)
15g Zha Cai, a type of pickled mustard plant, aka Szechwan vegetable, shredded (0.5 oz)
Salt
Pepper
20g Garlic Chives, chopped (0.7 oz)
Sesame Oil
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※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪
＜材料＞
[餃子の皮] 12枚分
中力粉：100g （なければ強力粉50g＋薄力粉50g）
湯：50ml
塩：小¼
打ち粉（強力粉）
[中華風スープ] ２人分
餃子の皮：４枚分
豚バラ肉薄切り（挽き肉でも可）：50g
長ねぎ（斜め薄切り）：50g
卵白：2個分
※残った卵黄を使ってクレームブリュレ (ruclips.net/video/YCnO8t3UR2w/видео.html)やティラミス(ht...
鶏ガラスープ：500ml（顆粒鶏ガラスープの素を小2使用）
酒：大1
生姜の千切り：５g
搾菜（ザーサイ）（中国の代表的な漬け物）千切り：15g
塩
コショウ
ニラ（みじん切り）：20g
ごま油
Music courtesy of Audio Network 
Хобби
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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.
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!
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.
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!
Love it!
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
Im loving the close-ups and top shots. Way to go
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
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!
Simply gorgeous!
perfect for winter
Looks soooooo good!
Love this show!
You can tell Francis really likes this recipe. Keep cooking. Blessings ChefMike
Looks delicious!
Yum! Looks so nice and warm for winter!
indeed, looks great and healthy! congrats for the show
Looks very delicious and healthy!
This looks fresh and tasty! Wonderful ^^ Thanks, Chef and Francis
I love this channel! It kind of remindes me of my favorite video game "Cooking Mama".
It looks so good!
I always look forward to your videos!
Keep them coming! :)
delicious!!!
Can't wait for the next video!!
This came out really good! Great for breakfast
It looks like a dumpling soup......I bet it is yummy and warm.
I really have GOT to stop watching these when I am hungry...this looks so good and so simple!
We eat this at home! Thank you, chef. This is a much better version!
Looks good!!
So useful!
This reminds me of ban mian in Chinese cuisine. Yum!
Good looks yummy 😃
Looks So Good I Can't Wait To Try This 😄✌️
食べたーい😝✨
omg I'm so hungry! This looks perfect, I love all of the ingredients! 😄🍴😍
the japanese woman's gyoza-wrapper-rolling skill is pretty good...
thank you very much
Yum yum yum yum XD
Thx for a cool Video again !!
This is great! I've never seen this type of soup before. Definitely will try it out soon :)
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
Easy and delicious :D
This looks so good ^.^
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！！
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!
YUMMMMMMMMM!
deliciousssss
Thank you
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。
Yumm
Yum!
esta muy rico
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
wow this looks really good, and its a nice cold day... I think I'll have to make some. :D
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
おいしい！
おいしい
Looks Delicious! :)
delishhhhh
I LIKE BUTTON!
这个猪肉面片汤真鲜美嫩滑，真香啊。。。。。
Francis is so well-behaved :)
0:10 I LOVE how Francis bowed when he saw chef did ^O^
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
Zha Cai!!
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
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
I am ready to strain.
It's just like mee hoon kueh!
وصفه سهله شكرا
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~
Reminds me a bit of mee hoon kueh! Although the "noodles" are thicker and more irregular in shape for mee hoon kueh.
suddenly I wanna get sick just to have Chef-San cook this for me so I feel better :P
Yummy !!!!!😆😆😆😄😄😄😱😱😱
Yay! Chopin is back. :P
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
I don't even cook. This is so entertaining.
Omg i love those pickles >.< Lol
Mm! I'd love a bowl right now. Francis, you are so cute at 0:12!
Thank you, Chef.
What type of flour would you recommend? I would like the less gooey version. Love your show!
Please make a video of japanese inspired kung pao chicken. Thanks
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 :)
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~
Could you please make some Vegan dishes? That would be so lovely!!
How long do you usually cook the soup with the wrappers for?
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
I like button :)
Are there any specific ways to store the extra gyoza wrappers?
what can I use instead of Zha Cai?
I will make a goal to make all the different meals on this channel, it might take some years, but i will do it
フランシスかわいい〜いつも楽しく見させてもらってます！応援してます〜´･ᴗ･`
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
Any similar ingredient I can use instead of Zha Cai??, can't find it in my area.
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.
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
Can i use rice flour instead of wheat flour?
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 ?
Does anyone know the name of the classical background music? :( I can't find it any where!
Om nom nom
なるほど、皮を入れるだけでおいしい中華スープが＾＾
もうひと手間、加えればワンタンスープなどもできそうですね
この料理からいろんなバリエーションが楽しめそうですね：Ｄ
来週はこの皮を使って水餃子を作ります！お楽しみに〜(*^_^*) タムコウ
why they need to remove foam while boiling?