Dude, I just cooked up nearly 200 of your gyozas again, and Trevor and his other car friend came over, and we ate, drank homebrew and talked cars all evening. It was heaven, man. We all wished you could have been here with us. Thank you for making the gyoza part possible! Hugs!
Wow! You must be a pro at wrapping them by now. I don't think I've ever wrapped more than 50, 🏎🍻🥟 sounds like a shindig I could get behind. Looking forward to the day we can make that happen!
Duuuuuuuude! I owe you an apology. See, I originally avoided this, because it's vegan. That was a mistake. This was worth every second of my attention!
@@NoRecipes Very fair point. You break my stereotypes. You are the ONE cooking channel (that is not just for entertainment purposes) that I actually think is contributing something worthwhile to the food scene. You are also the ONLY person putting out vegan content, that I will accept.
Thanks for watching this 😁 If you enjoyed this recipe, check out my Kung Pao Tofu ua-cam.com/video/XNwWW88LDt4/v-deo.html and Mapo Tofu ua-cam.com/video/wcsHHSenVOI/v-deo.html
Bro, this is the best recipe I have tried as far as Vege gyoza is concern. I modified the sauce by adding spicy garlic chili oil, a little bit of sugar and I used light soy sauce. YUMMY! I don't have fresh mushroom so I used dried mushrooms instead. Thanks for the recipe.
You're welcome, I'm glad to hear you enjoyed it! I have a lot of other plant-based takes on Asian food here so I hope you have a chance to try them out: ua-cam.com/play/PLP3Ew88wjvg9MBWLxiBvJGnxK-QCc3qXf.html
Thanks, Marc, for another fantastic recipe. These look so delicious! The recipe is so creative as well. Have a great week ahead, and thanks again for all of your hard work on the recipes and the videos.
One option would be to use frozen and defrosted tofu (here's the process norecipes.com/vegan-ground-meat/). Another would be to use a seed or grain that you can eat like brown rice, bulgar, etc.
Short answer: yes. Long answer: the filling for wontons is usually made with a paste of shrimp which has a very different texture from the filling in gyoza and does not include any cabbage or green garlic chives. I think there’s probably a better way to make plant based wonton filling( I’d probably use a mixture of mushrooms, tofu and grated lotus root to bind the mixture as a base). If you do end up using this you’ll want to cut back on the amount of filling you add to each wonton, because gyoza is about the filling, but wontons are about the wrapper.
Hi Xiomara, this recipe involves a lot of steps you don't need if you're using meat. I have other recipes for potstickers on the blog if you'd like to try one of those out. norecipes.com/?s=gyoza
Hi Savannah, instant potatoes won't work as it's not a pure starch (you're filling will end up potatoey). Cornstarch will work in a pinch but the texture won't be as nice as it tends to get gummy. I highly recommend switching from cornstarch to potato starch when you get a chance as it's superior in almost every way. It thickens without getting gummy and stays soft even after being chilled. When used to coat fried foods it gets a lighter crispier texture than cornstarch.
@No Recipes thank you so much! I just made these for dinner, and my parents loved them! Even my mom, and she's not normally a fan of mushrooms! I had all the ingredients except for potato starch, so I used the cornstarch in a pinch. Added slightly less than the recipe called for. The shitake powder helped fill in the rest 😋 I'll definitely pick up some potato starch for next time!
Hi Ti, if it's relatively thick and has a white powdery appearance on the surface it should work. The purpose of the konbu is to add glutamate to the mixture. Other types of seaweed like nori or wakame don't contain much glutamate so they will not work, but if it's a type of kelp you have it should work.
@@NoRecipes I have what Americans call "resting bitch face"lol.It's probably from working in an expensive French restaurant.I plan to work for a Japanese place soon.The kitchens are always calmer and nicer.
@@kevincarlson7148 😆 being a restaurant chef is tough, so I have a lot of respect for people who dedicate their lives to it. As for Japanese kitchens being calmer, there tends to be less screaming and things being thrown, especially with customers in the house, but I wouldn't say they're any nicer. I once staged at a high-end restaurant in Kyoto and the chef ran the crew like a monastery. He even had an "encouragement stick" he used to beat apprentices that got out of line.
@@NoRecipes Chef's school was as expensive as an Ivy League college,Eurocentric,and more stressful than neccessary.The chef instructors were all drama queens like Gordon Ramsey.When I worked with French chefs after graduating, it was always calm."Encouragement stick",that's almost funny.
Dude, I just cooked up nearly 200 of your gyozas again, and Trevor and his other car friend came over, and we ate, drank homebrew and talked cars all evening. It was heaven, man. We all wished you could have been here with us. Thank you for making the gyoza part possible! Hugs!
Wow! You must be a pro at wrapping them by now. I don't think I've ever wrapped more than 50, 🏎🍻🥟 sounds like a shindig I could get behind. Looking forward to the day we can make that happen!
@@NoRecipes Duuuuuude, H and I were just talking about that!
@@NoRecipes Your assistant is the most pro wrapper I have ever seen! haha
Duuuuuuuude! I owe you an apology. See, I originally avoided this, because it's vegan. That was a mistake. This was worth every second of my attention!
😆 I only publish vegan recipes when I feel like they're at a point that a meat-eater wouldn't feel disappointed by it.
@@NoRecipes Very fair point. You break my stereotypes. You are the ONE cooking channel (that is not just for entertainment purposes) that I actually think is contributing something worthwhile to the food scene. You are also the ONLY person putting out vegan content, that I will accept.
Thanks for watching this 😁 If you enjoyed this recipe, check out my Kung Pao Tofu ua-cam.com/video/XNwWW88LDt4/v-deo.html and Mapo Tofu ua-cam.com/video/wcsHHSenVOI/v-deo.html
Bro, this is the best recipe I have tried as far as Vege gyoza is concern. I modified the sauce by adding spicy garlic chili oil, a little bit of sugar and I used light soy sauce. YUMMY! I don't have fresh mushroom so I used dried mushrooms instead. Thanks for the recipe.
You're welcome, I'm glad to hear you enjoyed it! I have a lot of other plant-based takes on Asian food here so I hope you have a chance to try them out: ua-cam.com/play/PLP3Ew88wjvg9MBWLxiBvJGnxK-QCc3qXf.html
Woohoo! Quinoa is such an interesting addition! Very excited to add another filling to my gyoza repertoire :)
Hi Colleen, it adds a nice meaty texture to the mix. Hope you enjoy it!
This is definitely one to remember!
I love how this chef goes into details. I'm definitely learning a lot from your channel. Thanks for sharing this recipe.
I'm glad to hear you found this helpful!
They both said that the Matsumoto gyozas were FARRRRRR better than anything they had ever eaten in a restaurant!
Such a detailed and delicious recipe. Thanks for so much effort. Your passion for cooking really shows. Hope you see a lot of success ❤️
Thanks for the kind words! Have a great week!😀
Thanks, Marc, for another fantastic recipe. These look so delicious! The recipe is so creative as well. Have a great week ahead, and thanks again for all of your hard work on the recipes and the videos.
You're welcome Erin! Enjoy your Sunday and have a great week!
Great recipe as always,
Wednesday the 7th okt is my birthday and i'm gonna make a lot of these for my friends and family.
Thank you Marc.
@Peter Pendragon Have a great birthday on Wednesday, and I hope you enjoy the gyoza with your family! :-)
Happy early birthday Peter! Hope you enjoy these and have a wonderful b-day week!
one of my favorite yummy gyoza
Mine too!😄
I love your energy
Thanks Ariel! Hope you're having a great week😀
Amazing! thank you
You're welcome!
This is great!! Thank you 😄
You're welcome Maria!
What can i use for quinoa?? I am sensitive to lectins. Can I use rice instead or tofu?? Thanks!
One option would be to use frozen and defrosted tofu (here's the process norecipes.com/vegan-ground-meat/). Another would be to use a seed or grain that you can eat like brown rice, bulgar, etc.
Can you use this filling for wonton soup?
Short answer: yes. Long answer: the filling for wontons is usually made with a paste of shrimp which has a very different texture from the filling in gyoza and does not include any cabbage or green garlic chives. I think there’s probably a better way to make plant based wonton filling( I’d probably use a mixture of mushrooms, tofu and grated lotus root to bind the mixture as a base). If you do end up using this you’ll want to cut back on the amount of filling you add to each wonton, because gyoza is about the filling, but wontons are about the wrapper.
Hi Mark can I substitute with 🍤or🍗? Thanks for the recipe I'm not good with vegetarian recipes 😋.
Hi Xiomara, this recipe involves a lot of steps you don't need if you're using meat. I have other recipes for potstickers on the blog if you'd like to try one of those out. norecipes.com/?s=gyoza
@@NoRecipes thanks my friend I will 🙏
Don't substitute in animal abuse. This is what you are causing when you do that. www.kinderworld.org/videos/meat-industry/
Mark, where did you get the dishes for the dumpling dipping sauce? I LOVE them!!!!
I got this at a little ceramics shop in Kyoto at the bottom of Sannenzaka. About half the plates I shoot on come from there.
If I don't have potato starch, could I use insant potatoes if I grind them up a little more, or could I use some cornstarch?
Hi Savannah, instant potatoes won't work as it's not a pure starch (you're filling will end up potatoey). Cornstarch will work in a pinch but the texture won't be as nice as it tends to get gummy. I highly recommend switching from cornstarch to potato starch when you get a chance as it's superior in almost every way. It thickens without getting gummy and stays soft even after being chilled. When used to coat fried foods it gets a lighter crispier texture than cornstarch.
@No Recipes thank you so much! I just made these for dinner, and my parents loved them! Even my mom, and she's not normally a fan of mushrooms! I had all the ingredients except for potato starch, so I used the cornstarch in a pinch. Added slightly less than the recipe called for. The shitake powder helped fill in the rest 😋 I'll definitely pick up some potato starch for next time!
@@iCanbEYOURrUKIA I'm happy to hear your family enjoyed these! Thanks for taking the time to report back😄
I usually cant find "kombu" but I usually have dried seaweed/kelp for chinese pork and seaweed soup is it alright to use that?
Hi Ti, if it's relatively thick and has a white powdery appearance on the surface it should work. The purpose of the konbu is to add glutamate to the mixture. Other types of seaweed like nori or wakame don't contain much glutamate so they will not work, but if it's a type of kelp you have it should work.
can i add brocoli in it
Sure, you could replace some of the cabbage with broccoli if you want. Just boil it. with the cabbage and chop it up.
Wow is very very nicely beauty delicious 😋❤️
Thank you!
This guy always looks and seems so happy.My doctor can't prescribe that much prozac.I have sexual dreams about gyoza.
😆 It helps that I'm doing something I enjoy.
@@NoRecipes I have what Americans call "resting bitch face"lol.It's probably from working in an expensive French restaurant.I plan to work for a Japanese place soon.The kitchens are always calmer and nicer.
@@kevincarlson7148 😆 being a restaurant chef is tough, so I have a lot of respect for people who dedicate their lives to it. As for Japanese kitchens being calmer, there tends to be less screaming and things being thrown, especially with customers in the house, but I wouldn't say they're any nicer. I once staged at a high-end restaurant in Kyoto and the chef ran the crew like a monastery. He even had an "encouragement stick" he used to beat apprentices that got out of line.
@@NoRecipes Chef's school was as expensive as an Ivy League college,Eurocentric,and more stressful than neccessary.The chef instructors were all drama queens like Gordon Ramsey.When I worked with French chefs after graduating, it was always calm."Encouragement stick",that's almost funny.