Thank you so much for watching my "remake" Gyoza pastry recipe! This time, I add the green color gyoza skin recipe as well. I hope you enjoy watching both videos and try it out! 🥟 Here is the full recipe : yjc.tokyo/japanesefood-recipe-gyoza-pastry-gluten-free-2 🍳 Looking for Japanese kitchen tools? : www.amazon.com/shop/yucasjapanesecooking
I made these tonight and they were so good! I doubled the recipe and it was very easy. I’ve missed dumplings and this gluten free alternative brought me so much joy! Thank you!
Thank you so so much for recreating my recipe! If ok, could you kindly tell me why you tried this gyoza wrapper recipe today? It's for the Chinese new year or other reason? THANK YOU!!
@@YUCasJapaneseCooking ever since going gluten free I missed dumplings so much. After seeing so many people celebrating Chinese New Year and making them i knew I needed to find a recipe and I'm so glad that I did!
I just found this video and I’m very excited to try it out! I’m doing a lot of research though trying to figure out what 10g potato starch and 50g rice flour would be in teaspoons and tablespoons. I don’t have a kitchen scale but I want the texture and consistency to be correct according to your recipe! Thank you for sharing this lovely video!
Thank you so much for your message! Measurements in teaspoon and tablespoon sounds much easier when I write recipes. I am planning to introduce onz in my recipes. Do you use onz ?
Thanks for sharing your recipe. Just subscribed to this çhannel found to loved your cooking. Watching from Philippines. Life with Erl just be connected
Hello, I just stumbled upon your video and I have to say You blew my mind. I have tried (and failed) to make GF gyoza wrappers before, but they always were flaky and hard to work with. Yours look so much better, I have to try! Thanks so much for the video 💞
You could use sweet pea powder for blue. It might turn out more purple by the time it's cooked though. Thank you so much for this recipe! I miss bread *desperately*, and not being able to eat gyoza is sad. I will have to try to make it this week. Maybe I can par-steam filled gyoza and freeze them for later?
Thank you so much for your message! :) Happy to know you also like Gyoza! I promise this homemade gluten-free gyoza pastry is VERY delicious!!! Sure, you can par-steam (or you don't do this process) and freeze them! I do as well! 😊
Thank you for asking! Actually, I have never tried freezing gyoza pasty only. (You can fridge for 2-3 days for this recipe.) But technically, I think you can freeze them since the final products are almost same as the outside of mochi ice cream. Please try it out!
Sure, I think you can freeze this gyoza pastry. I usually cook just after making wrappers (Always hungry! 😋 ) or make Gyoza and freeze as it is. But it's almost same with the surface/wrapper of mochi ice cream so it should work! 😉
Thank you so much for watching my "remake" Gyoza pastry recipe! This time, I add the green color gyoza skin recipe as well. I hope you enjoy watching both videos and try it out!
🥟 Here is the full recipe : yjc.tokyo/japanesefood-recipe-gyoza-pastry-gluten-free-2
🍳 Looking for Japanese kitchen tools? : www.amazon.com/shop/yucasjapanesecooking
I made these tonight and they were so good! I doubled the recipe and it was very easy. I’ve missed dumplings and this gluten free alternative brought me so much joy! Thank you!
Thank you so so much for recreating my recipe! If ok, could you kindly tell me why you tried this gyoza wrapper recipe today? It's for the Chinese new year or other reason? THANK YOU!!
@@YUCasJapaneseCooking ever since going gluten free I missed dumplings so much. After seeing so many people celebrating Chinese New Year and making them i knew I needed to find a recipe and I'm so glad that I did!
Ohh that was very kind of you, as I can eat only gluten free I was really appreciateing ! Thank you so much arigato Yuca🤗
Hi Tizia! Thank you for your message! Happy to know you liked this recipe! Yay~~ 😁
I just found this video and I’m very excited to try it out! I’m doing a lot of research though trying to figure out what 10g potato starch and 50g rice flour would be in teaspoons and tablespoons. I don’t have a kitchen scale but I want the texture and consistency to be correct according to your recipe! Thank you for sharing this lovely video!
Thank you so much for your message! Measurements in teaspoon and tablespoon sounds much easier when I write recipes. I am planning to introduce onz in my recipes. Do you use onz ?
Thanks for sharing your recipe. Just subscribed to this çhannel found to loved your cooking. Watching from Philippines. Life with Erl just be connected
Thank you so much for your lovely comment! I hope you enjoy recreating many of my recipes in this channel. Please tell me when you recreated! :)
Hello, I just stumbled upon your video and I have to say You blew my mind. I have tried (and failed) to make GF gyoza wrappers before, but they always were flaky and hard to work with. Yours look so much better, I have to try! Thanks so much for the video 💞
Thank you so much for your lovely comment! You made my day! 😉 Please try it out and tell me how you liked it.
This delicious. I am also a traditional cook in Moroccan nature
Thank you so much for your message!
You could use sweet pea powder for blue. It might turn out more purple by the time it's cooked though. Thank you so much for this recipe! I miss bread *desperately*, and not being able to eat gyoza is sad. I will have to try to make it this week. Maybe I can par-steam filled gyoza and freeze them for later?
Thank you so much for your message! :) Happy to know you also like Gyoza! I promise this homemade gluten-free gyoza pastry is VERY delicious!!! Sure, you can par-steam (or you don't do this process) and freeze them! I do as well! 😊
@@YUCasJapaneseCooking Awesome, thanks for replying! Got all the things to make it this week, I can't wait!
Sorry to find your comment just now! I hope your gyoza was tasty!!! 😋
@@YUCasJapaneseCooking It was, thank you!
Some natural colors..
Red: beets/tomato
Purple: red cabbage/purple potato
Blue: butterfly pea tea
Green: spinach/matcha
Yellow: turmeric
Orange: carrots
WOw! Thank you so much for telling! Beet and butterfly pea tea is really NEW to me! (oh, I think I have eaten beet for salad before once! oh no!)
Greate recipe! What kind of rice flower do you use?
Thank you so much for your comment! Rice flour, I use Japanese rice (i.e. japonica rice or sushi rice) flour. I hope this helps!
You can make blue just with vegetable colorant 😊
Thank you!!!
@@YUCasJapaneseCooking God bless you from Mexico 🇲🇽
What type of rice flour is it? Will any work or does it need glutinous rice flour?
Thank you for asking! Glutinous rice flour is the best!
If I want to make these ahead of time, if I freeze them will that work or will they still separate¿
Thank you for asking! Actually, I have never tried freezing gyoza pasty only. (You can fridge for 2-3 days for this recipe.)
But technically, I think you can freeze them since the final products are almost same as the outside of mochi ice cream. Please try it out!
What size is the cutter you used?
I used 7cm circle mold. If you want to make bigger size gyoza, please change the size!!
Can brown rice flour be used instead of white rice flour?
Thank you for your question. In this case, I think it needs a bit more water or oil to make it well combined. :)
Tell you a secret YUCa, Luigi telepathically told Sweet Sui Chan to go for yr ear rings. The evidence is in the video at 0:41s onwards 🤣
Oh no! Luigi!!! He is actually a tricky puppy as well. hahaha
Can I use corn starch instead of potato starch?
Thank you for your comment! I think tapioca powder would work better than corn starch. 😋
Can you freeze this gyoza?
Sure, I think you can freeze this gyoza pastry. I usually cook just after making wrappers (Always hungry! 😋 ) or make Gyoza and freeze as it is. But it's almost same with the surface/wrapper of mochi ice cream so it should work! 😉
cooking with dog:)