@@ChampsJapaneseKitchen may I ask can I make the fry gyoza once I get to the part of after I finish folding instead of freezing it as I used to learned this from my brother's restaurant job something called something bistro in US MN and I can just cooked it up without having it to staying perfectly still after fully frozen like package from Asian foods I have bought and been wanting to re-start it on my very own as I learned back then
Thank you for sharing this. I'm a huge fan of Chinese 饺子 and always wondered why the texture of Japanese version was so different. Nice to see more veggies included in this dish. I'll definitely try making these on my own!
Great video, Champ! I didn't know how to make the gyoza folds like that, but you did a good job of demonstrating how! I have a question though - why the champion belt and boxing gloves? Were you a former professional before you started your youtube channel?
Hey Guys! I hope you enjoy this recipe for GYOZA! It can take some practice to fold them right but they're worth the effort! 🥟🥟 Japanese-Style Chinese food is also a little unique! What would you like to see next?
😁🙏🙏🙏 THANK YOU CHAMP! Funny that you mention gyoza therapy. I have become a fan since finding you at the beginning on the pandemic. I took up cooking in more and eating out less. Japanese food culture has so many delicious recipes that I took up trying recipes as a challenge. I have noticed I had been cooking more when I'm stressed. I thought it was the eating, but its watching my son enjoy the food and lighting up my wife's work load. THANK YOU from California
I've always wanted to try Japanese and Chinese Gyoza, but I'm not sure how to approach it with how different the ingredients we have here in the Philippines. congrats on getting a sponsorship!
I love how you make it look so easy, but so delicious-looking at the same time! Also, if Nicolas from Junk Food Japan were to visit you, the sound levels of the ITADAKIMASU might be off the charts, hahaha.
a few questions: - How long ahead of time can I prepare these before cooking? - What should I do if they're sticking? -Can I freeze them? If yes should I thaw them before cooking, or cook them before freezing?
Hey Champ, can you give us a recommendation for a good Asian (Japanese) sesame oil? The common brand sesame oils here in there Western US are terrible.
damn tippsy is only for american people :D they don´t ship to europe :b but we might have another compareable option here as well did the gyoza dough by myself and worked out as well :) got it from another video here on yt
Thank you for having a great channel ! I feel I can make those dishes after watching you do it. If it's possible, you should bring back Chris from "Abroad in Japan" and also invite his friend Nick from "Junk Food Japan."
Thank you for your video. I am finding your channel for the first time. I agree - The secret to cooking gyoza is adding water to the oil (I don't like to use sesame oil because it has a strong taste and low burning point) and then using the lid to steam it. I learned some new tips about ingredients and the sauce though. I'm in Japan for the first time, and Japanese negi is different from 'negi' in my home country. I will see you in future videos.
I've been making gyoza myself for a few years because they are ungodly expensive at the asian supermarkets i've been to. I'll definitely give your recipe a try :)
It's actually fairly easy to make the wrapping yourself, there is many recipee on internet. A few tips for those who want to try, use warm water, not cold water, don't hesitate to add more flour if it's too sticky, and the most important of all, make them very thin! It' takes some time to do, but the time it takes can be reduced considerably with help, so make it a couple/friend/familly activity, it's fun. If you make too much dough, you can freeze it and use it for a few weeks.
Oh, and for the filling, do not hesitate to replace some of the ingredients, use onion, young onion chive and leek for example if you have an hard time finding the usual ones, it will be a bit different but great non the less.
You could probably make some with minced chicken or turkey instead of pork. Maybe add a bit more oil to the mix to make of for the leaner meat. Would love to hear how that would work.
wow u speak English very good some of ur country doesn't no how to speak English also when I call ur Japan hotel they don't no anything it so hard find Japanese word even I have a smart phone it very hard!! Right now I see ur channel I subscribe now I Live in Los Angeles I'm going to see ur video every day!!
Everything you make always look amazing. Makes me want some gyoza right now, at 4am, haha
Perfect Gyoza cooking time!
Will be awesome for breakfast lol
@@ChampsJapaneseKitchen may I ask can I make the fry gyoza once I get to the part of after I finish folding instead of freezing it as I used to learned this from my brother's restaurant job something called something bistro in US MN and I can just cooked it up without having it to staying perfectly still after fully frozen like package from Asian foods I have bought and been wanting to re-start it on my very own as I learned back then
Thank you for sharing this. I'm a huge fan of Chinese 饺子 and always wondered why the texture of Japanese version was so different. Nice to see more veggies included in this dish. I'll definitely try making these on my own!
me to I like gyoza very much that my favorite food too haha
Great video, Champ! I didn't know how to make the gyoza folds like that, but you did a good job of demonstrating how!
I have a question though - why the champion belt and boxing gloves? Were you a former professional before you started your youtube channel?
He used to be a professional boxer and was at one time the OPBF champion in his weight class
@@amoskoff2381 thanks for the info :)
Hey Guys! I hope you enjoy this recipe for GYOZA! It can take some practice to fold them right but they're worth the effort! 🥟🥟 Japanese-Style Chinese food is also a little unique! What would you like to see next?
tsukemen!
Japanese fried rice vs chinese style fried rice
Takoyaki please!😊
@@roseenc8660 Second that
Champ once again making me hungry af. also congrats of a sponsorship!
Sorry to make you so hungry! haha
I'm struggling with the "summon magic mixing bowl" step, help me out Champ!
Hey Chef! Always glad to see your recipes! I have never seen so detailed demonstration of folding dumplings, now I feel I can master it!
"I'm making enough for twenty, you mite want to adjust the size." Is twenty not the normal amount people eat or am I just fat?
I said you may want to adjust the size, I didn't say you have to make it less 😉
RIP, Tipsy doesnt deliver where I live ;_;
Gyoza look amazing chef!
Another amazing video. Help this guy get more viewers. His content is refreshing and very detailed with his recipes
Champ, you've given me some wonderful recipes that have impressed a lot of people! Love your content!
😁🙏🙏🙏 THANK YOU CHAMP!
Funny that you mention gyoza therapy.
I have become a fan since finding you at the beginning on the pandemic.
I took up cooking in more and eating out less.
Japanese food culture has so many delicious recipes that I took up trying recipes as a challenge. I have noticed I had been cooking more when I'm stressed. I thought it was the eating, but its watching my son enjoy the food and lighting up my wife's work load.
THANK YOU from California
I made my gyoza skin from scratch😄
Is that Japanese green onion the same as leeks like we have here in the states?
日本の大学生です。
一人暮らしする上で英語と料理を同時に学べると思って見ています。
いつも楽しく見させていただいております！
This really make me hungry. :)
I always wondered how they got that layer of crisp on the top to make it look like one big flower of gyoza!
I've always wanted to try Japanese and Chinese Gyoza, but I'm not sure how to approach it with how different the ingredients we have here in the Philippines.
congrats on getting a sponsorship!
I love how you make it look so easy, but so delicious-looking at the same time!
Also, if Nicolas from Junk Food Japan were to visit you, the sound levels of the ITADAKIMASU might be off the charts, hahaha.
I really want to try Gyoza! Thank you!
Give it a try! Let me know how it goes!
Gyoza is my favorite! Heck yeah!
Loving the vids!
Definitely going to have to make this one.
ありがとう Champ! 🥊
Yay!!!!!!!! Been waiting for these!!!!!
a few questions:
- How long ahead of time can I prepare these before cooking?
- What should I do if they're sticking?
-Can I freeze them? If yes should I thaw them before cooking, or cook them before freezing?
Amazing recipe!! I just want to make them now! All the best!!
Mmm... gyoza. Was looking forward to this one :D
happy to deliver
I'm now craving for some tasty gyoza. Time to cook
As always, thanks for all the tips! :D
Thank you very much Champ!!!
I was really waiting for your gyoza recipes 🙏🏻
Tippsy is great, sadly I don't drink enough any more to justify it and too few friends care about tasting to make a subscription worthwhile.
Hey Champ, can you give us a recommendation for a good Asian (Japanese) sesame oil? The common brand sesame oils here in there Western US are terrible.
That's looking good. Are gyoza wrappers hard to make if I can't find premade ones?
Not so hard actually - there is a great video by 'Just one cookbook' that explains how to do it! But everyone in Japan will always just buy them!
@@ChampsJapaneseKitchen Sweet. Thank you.
damn tippsy is only for american people :D they don´t ship to europe :b but we might have another compareable option here as well
did the gyoza dough by myself and worked out as well :) got it from another video here on yt
Those look delicious.
Oh, hell yes
What was the pepper grinder used at 4:03? It looked really cool and I think having a one handed pepper grinder is useful.
Eating gyoza is also a way to keep people away from you if they're loaded with garlic. ;)
Wow, two great recipe videos in one week! Thanks, Champ!
Your food always looks so good, but watching you taste test makes me WANT IT.
These look so good 😊
Thank you cheff champ gyoza daisuki
Gyoza is not a Japanese dish, it's a Chinese dish.
Sono venuti buonissimi! Ciao 👏🏻👏🏻👍👍😊
this is a delicious Chinese/Japanese dish ♥
Is the raw meat cooked with so little time steaming
How would it be to steam gyoza with sake?
Hi. Is it possible to freeze the uncoocked gyoza? I was thinking of just making a batch and freeze so it would be faster to make on the weekdays.
Certainly.
I've been waiting....I requested this tutorial on episode 1....so happy..thank you champ
You make this look so easy champ! It’s not though. Thank goodness for Japanese and Chinese restaurants!
I would absolutely love if you made a Mochi video! At first glance to me they look like Japans answer to French Macarons!
Aaaaaannnnnd another perfect tutorial/receipe ! Let's get Cookinnnng ! (think I'll make some this week end :D )
Thank you for having a great channel ! I feel I can make those dishes after watching you do it. If it's possible, you should bring back Chris from "Abroad in Japan" and also invite his friend Nick from "Junk Food Japan."
Thank you for your video. I am finding your channel for the first time. I agree - The secret to cooking gyoza is adding water to the oil (I don't like to use sesame oil because it has a strong taste and low burning point) and then using the lid to steam it. I learned some new tips about ingredients and the sauce though. I'm in Japan for the first time, and Japanese negi is different from 'negi' in my home country. I will see you in future videos.
This guy makes me happy
Love the ENERGY CHEF! 👌👌 Keep on keeping on Champ 💪
"God sew some of this up"😂 I just subscribed. You are so funny.
Look delicious! The next time I make gyoza, I will use your recipe 😊
Thanks for the videos as always, Champ-san! Amazing!
I've been making gyoza myself for a few years because they are ungodly expensive at the asian supermarkets i've been to. I'll definitely give your recipe a try :)
Wonton skins work fine as does making your own pastry and using a pasta maker-whatever works!
Man you're great
Awesome I’ll try this with my butadon this week.
Thank you, Champ! Going to try making this one on weekend.
Gyoza is one of those things I always eat too much of and feel bloated after, but I can't not do it.
I LOVE GYOZA!!!
i love you
Amazing work love your cooking 😊
I really enjoy this man's personality
It's actually fairly easy to make the wrapping yourself, there is many recipee on internet. A few tips for those who want to try, use warm water, not cold water, don't hesitate to add more flour if it's too sticky, and the most important of all, make them very thin! It' takes some time to do, but the time it takes can be reduced considerably with help, so make it a couple/friend/familly activity, it's fun. If you make too much dough, you can freeze it and use it for a few weeks.
Oh, and for the filling, do not hesitate to replace some of the ingredients, use onion, young onion chive and leek for example if you have an hard time finding the usual ones, it will be a bit different but great non the less.
❤❤❤❤
I have been waiting so long for this one! Can't wait to try it
In my family we don't use cabbage or the garlic chive but we include water chestnuts so you get a bit of a crunch from that.
hey
can you make halal gyoza
You could probably make some with minced chicken or turkey instead of pork. Maybe add a bit more oil to the mix to make of for the leaner meat. Would love to hear how that would work.
wow u speak English very good some of ur country doesn't no how to speak English also when I call ur Japan hotel they don't no anything it so hard find Japanese word even I have a smart phone it very hard!! Right now I see ur channel I subscribe now I Live in Los Angeles I'm going to see ur video every day!!
third
Please make Oyakodon!
There is a recipe on my channel! Check it out!
i love champs kitchen
...If I ever become a billionaire, I'm hiring you to make gyoza for me every day.
First.