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Best gyoza’s I ever had! | Fine dining oxtail gyoza dish
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- Опубликовано: 3 авг 2024
- Hey guys! Today we're going to make a delicious oxtail gyoza dumpling dish, it has a braised oxtail filling with kumquat, caramelized shallot and a beautiful oxtail broth. All great recipes, so enjoy guys!
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you know when one of Jules's videos is 10 minutes long, the recipe is going to be exceptionally intricate.
Haha yeah I also thought it was long... But like I always say, good things take time.
This is the most underrated cooking channel on YT. Exceptional work Jules! Keep it up :)
Appreciate it! Means the world. Have a good one
So sad that you're vids a not watched by millions because this is amazing.
There are 2 things that make me proud to be human. The Apollo program and cooks like you :)
Recently found Jules' channel. Just unbelievable technique, taste and food you want to make and eat. So inspiring.
Insane recipe I’m hungry
Hope u the best chef... the best teacher ever i had learn from...i enjoyed every single dish u had made....
Thank you so much! Means the world
Thank you for sharing the knowledge!! Keep it up!
YOU GOT THE SKILLS;
A diff.filling for gyoza🤗i'm impressed😍
bedankt once again for this amazing recipe’s
Love your videos. You typically go at just right pace and give enough detail for even us beginners. I have seen some of yours on Gronda as well. Thank you!
Thanks a lot! Means the world
Jules, you're just the best! Really looking forward to executing your recipes, this looks delicious!
Thank you Sarah!
This just looks and sounds otherworldly delicious. For sure taking inspiration from this some time!
Awesome to hear!
Genius ! amazing!!!!
Thanks!
Jules!!! I can't believe how delicious this looks. Wow possibly my favorite savory dishes. I wish you all the luck with your channel and anxiously wait for my next favorite dish, which is pretty much every video.
Utah, USA
Appreciate it! Means the world. Have a good one
amazingggg video!!!! your review and insight at the end of the video was also really informative and interesting, hope you can implement more of this in your future videos!! :)
Glad you liked it, definitely more coming
I have been anticipating this for so long bro you are the best ever
Thank you so much! Appreciate it!
Absolutely stunning dish! I love all the attention to detail, as well as the tasting at the end. Great job chef, I aspire to be someone like you one day.
Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day
Huge fan of this one! 👌
Great to hear!
Your video always amazing
Love your channel From Thailand 🇹🇭
Great looking dish, like the flavor combination.
Great to hear!
the green egg inside is a big move, love your videos Jules, keep it up!
Haha yeah you only life once right
you are amazing 👏 I love this channel thanks mate
Thanks a lot! Appreciate it
Your dishes look amazing! Keep them coming! Also, where do you get you plates? They look very secy
Jules amazing as always. Would you prepare dish some like Wiener Shnitzel?? Im very courious how could you interpreate this 😉 best
Great recipe! Thank you! I started to make this two days ago. I wondered what brand your beautiful plates are and where do you get them?
Your videos are amazing. Just found your channel instant subscribe
This dish looks great! Which balsamic vinegar do you use?
Jules love your channel chef. As a fellow chef, I love how you demystify high end, gourmet cooking. It's such a joy to watch. I also love all the luxury equipment you use.
Thanks a lot! Glad you like it
Yeah like the green egg 🥚
But still the recipes seem completely doable at home for the average homecook, which is also really important!
Gr8 as always
Brother you're really doing great and am waiting you all the time.
Thanks a lot!
The departure from single use plastic scores huge points. And that's after all the points scored from the cooking. Big kudos!
Thanks! Trying some new things, definitely more coming
Can i make the Gyozas and freeze? Thanks for the awesome recipes! Keep it all up
You definitely can, works great as well
Wow.
so much fun watching your videos!
can i have a link for this particular piping bottle?(:
Hi Jules, nice recipe! What is the brand of saucier you are using?
wow. incroyable.
Hi Jules, amazing recipe! I am planning to make it this weekend but couldn’t find kumquat, is it possible to replace it by something else?
Amazing dish Jules!! And props to you for ditching single use plastic 👊🏻.
Smoked cumquat🧐……how do you come up with this stuff? I wish I had that imagination.
To follow this recipe I’d really like to see something with beef shank, an underrated cut imo.
Thanks! Great to hear, over here beef shank is still quit populair. I'm doing a blade steak next week though
Lol, he didn't ditch single use plastic, what do you think he wrapped the dough in. Virtue signaling.
All your dishes are amazing. Would it be possible to see an Indian dish turned fine dining
👌👌👌
Hi Jules, do you have a link to the stainless steel trays that you use. Thank you
Lovely dish! However I tried it with 5 grams of agar powder like mentioned in the recipe and the gel came out way to stiff, I will try to use less next time
Replace the alga powder with cornstarch will do for thickening right
Really nice recipe ! 2 gyozas and 25 mL broth looks a bit sad though xD. I understand it's meant to look nice, but 4-6 gyozas in a plate and broth in a bowl would just look heartier imo ^^.
🔥
Thanks!
hey Jules, wat goed dat je geen plastic spuitzakken meer gebruikt, je gyoza zien er mooi uit!
Dankjewel!
❤
👏👏👏👏👏👏👏👏
I use a pasta machine to role out the dough and using a cookie cutter to cut the rounds out.
Jules I couldn't find this recipe on your website. I've got some time off coming up and I'm dying to try one of your dishes. With things like a 12 hour cook, there's obviously an order that things need doing in. Would be useful in your recipes to break down tasks in a sort of T-countdown to serving. So T-2 days, buy some decent plates for serving. T-1 day, cook the beef shin etc. What's your inspiration for your dishes?
Thank you! I've just uploaded it, hope it helps. I did something like that in the past for my latest Christmas menu. I'll have a thought about it, thanks for the suggestion! Yeah inspiration... I guess a lot of experience, love doing what I do and love creating things in general, not only with cooking. I get ideas from ingredients, experiences, memories, anything really
Just a small comment. it is sprigs of rosemary and sprigs of thyme not springs :)
May i know what is the purpose of brining the oxtail first before searing it for the stock?
It will make the meat more moist, more flavorful, tender and the color will stay intact
What kind of flour is good for the dumplings? I tried plain flour and it’s very soggy
Did you come up with this from scratch?
Juuuuuuules wanneer mag ik komen eten?
Waar koop je dat mooie bord ?
Bijna al mijn borden zijn van j.l.coquet
ΟΜG!!BRAVO!!Please the recipes down of the videos..
Thanks! Find a full written recipe on my site www.julescooking.com
i will videos for chef
Must be time to invest in some soft materials/audio absorption for the room you record in.. will make your videos more clear.. also a lapel mic would help.. sing out if you need help
Thanks for the advice. I've been remodeling the whole space for months now and it's completely empty, that's why it sounds so hollow. In the past I did use a lapel mic, but I really hated it. I had a super expensieve one, but after a lot of effort it just didn't work for me. Just one more week and then the remodeling is done. It's going to be such a massive difference
vegan food chef
can u cook serbian food
Using a barbecue indoors doesn't seem like a great idea.
Then take it outside, the result will be just as delicious
Mf has an inside grill
Nice frying pan. I like the exterior Cooper
It's great 🔥
❤️