My boyfriend and I made these and they were so good!!! We made the dumpling wrappers from scratch (the wrappers were not very easy for beginners, and took lots of preparation). We are hoping our local Asian market carries them. We both ate at least 10 dumplings a piece. He refused to share them with our neighbors lol. We served this with brown rice, and the Sunomono recipe you provided. Amazing! Cannot wait to cook through the rest of your wonderful recipes.
awesome! i'm an American who recently moved to Tokyo and see the gyoza wrappers every time i'm in the grocery store--they keep them right next to the ground pork! i have been wondering how to make the filling and now know thanks to you. really appreciate this video!
Made this recipe last Tuesday to snack on during the All Star game. Instead of buying a whole head of cabbage I bought a bag of Old Fashioned Coleslaw mix. It worked perfectly. I still had enough leftover ingredients afterwards to make another batch of filling. I put the extra filling in the freezer, but I don't think it will stay there very long.
I just loooove gyoza, its definitely one of my faves! Growing up in Japan that was one dish that was ordered regularly when my family and I were out to eat. I'm wondering if youre familiar with BAMIYAN the Chinese restaurant thats out there. If so, would you pretty pretty please show us the recipe (if possible) for that crispy, vinegar chicken dish? Its just to die for and have been searching high and low but cannot find a recipe. Domo!!
I have a feeling that it will not be so easy to wrap the meat if it's pre-cooked. If you follow our recipe, the inside temperature will be high enough that the meat will be completely cooked when it's done.
Gyoza was my family's favorite seasonal creation. I use to beg my mother to make more and more batches. We use to freeze it and then cook it a little at a time. I could sit there for days nibbling through our Gyoza supply. Hell, even I learned how to make both pork and beef Gyoza. It's that easy and delicious. American Gyoza we didn't use the fish broth, but rather chicken broth or beef broth. Changes the flavor slightly, but nothing too bad. Just...Gyoza. Easy and fun.
Okay....kinda stupid question. Are they using cooking sake or regular drinking sake?? For the record there is a difference between the two. Cooking sake has salt in it which makes it not good for drinking purposes.
Quick question. After I poured the water and let it steamed, when done, I noticed my gyoza sticked to the pan. Before pouring the water it was fine. Why is that?
Hi I been making gyoza for a few times now. Hope I can help you. I use a non stick pan. Also when I pan fry them in oil make sure the oil is hot before putting your Gyoza on. Use boiling water from the kettle. Then when added water give it a quick jerk make sure they are not sticking before its too late. Hope that helps x
Dickson Wan Thanks for the reply. I did try all the method except the boiling water method. But it's weird because a lot of the gyoza videos I watched didn't need to do all these preventive steps and they still came out nicely without sticking to the pan.
Georgia Andrea Try move them around abit before putting on lid make sure they are not touching prior. Im making Gyoza again. Im using a Telfon pan. I hope that helps...keep practising!
My boyfriend and I made these and they were so good!!! We made the dumpling wrappers from scratch (the wrappers were not very easy for beginners, and took lots of preparation). We are hoping our local Asian market carries them. We both ate at least 10 dumplings a piece. He refused to share them with our neighbors lol. We served this with brown rice, and the Sunomono recipe you provided. Amazing! Cannot wait to cook through the rest of your wonderful recipes.
Yes, you can skip sake here. It will still be very flavorful.
awesome! i'm an American who recently moved to Tokyo and see the gyoza wrappers every time i'm in the grocery store--they keep them right next to the ground pork! i have been wondering how to make the filling and now know thanks to you. really appreciate this video!
My favorite food. You two are my favorite UA-cam find. I love your channel. Thank you for the beautiful videos.
I just made these for my wife and she loved them (me too)!!! Thanks so much for such an easy recipe!
You're welcome! Let us know how it turned out!
Wonderful recipe. I just tried it tonight and enjoyed it very much. Thank you, Japanese Cooking 101!
they sell Gyoza wraps at the International Grocery across town, I may try to make them some time.
I will have to try out this recipe thanks for sharing Mark.
Awesome recipe for gyoza
We're gonna make this Friday can't wait
It is a tasty recipe ! but is it possible to know how to make the dough ? thank you for the video
You can skip sake if you don't want to use it. It will still come out good.
I want to try this so bad! Looks si delicious
Made this recipe last Tuesday to snack on during the All Star game. Instead of buying a whole head of cabbage I bought a bag of Old Fashioned Coleslaw mix. It worked perfectly.
I still had enough leftover ingredients afterwards to make another batch of filling. I put the extra filling in the freezer, but I don't think it will stay there very long.
Can i make a big batch of these and put them in the freezer for later use? Will they cook as nicely after freezing them?
I just loooove gyoza, its definitely one of my faves! Growing up in Japan that was one dish that was ordered regularly when my family and I were out to eat. I'm wondering if youre familiar with BAMIYAN the Chinese restaurant thats out there. If so, would you pretty pretty please show us the recipe (if possible) for that crispy, vinegar chicken dish? Its just to die for and have been searching high and low but cannot find a recipe.
Domo!!
I love gyoza I almost always buy some when I go to the store
Excellent!! Love this...can't wait to have it whenever we want!!
I love these
Every single time.
Every single time I see one of these videos:
"YOU MEAN IT'S THAT EASY!?"
Ymy thanks.👍
this is really good,yummy!
That stuff is the bomb. When I'm at the Ruby Buffet I get those all the time.
Why not? Sesame oil for pan frying sounds good too!
My mom loves these! I would love to make them for her, I just need to find where I can buy gyoza wrappers...
Thankyouuu! I really helped by your page! Tanoshiku tsukurimasu^^
Can you post a cheese roll recipe? They were my favorite in Misawa.
Sesame oil is for flavor, so if you don't want to use it, you can simply skip it.
they arent burn they r crispy yummy!! arigato friends!
I have a feeling that it will not be so easy to wrap the meat if it's pre-cooked. If you follow our recipe, the inside temperature will be high enough that the meat will be completely cooked when it's done.
These look so good!! Can you make the wrappers yourself? I've never found them at the grocery store
Great recipe thanks!!!
is it possible you could make nikuman? ^^
Awesome!
That's amazing! It looks so simple! I can't wait to get started! Thank you again! ^.^
thanks! very easy to make :)
Gyoza was my family's favorite seasonal creation. I use to beg my mother to make more and more batches. We use to freeze it and then cook it a little at a time. I could sit there for days nibbling through our Gyoza supply. Hell, even I learned how to make both pork and beef Gyoza. It's that easy and delicious. American Gyoza we didn't use the fish broth, but rather chicken broth or beef broth. Changes the flavor slightly, but nothing too bad. Just...Gyoza. Easy and fun.
Yer killin' me here! Thankfully, my son wants Japanese for his birthday dinner tomorrow night.
Gyoza it up. Super easy!
That they are. Already had dinner though. Tomorrow!
Can't watch the video right now but is that potstickers?
Potstickers? I only know it as Gyoza.
Ok thank you ❤️❤️❤️
Wow delicious!! Thanks for sharing your beautiful recipes and videos. :-')
Sugoi Minna san. I need to try myself. Arigatou
what are good substitutes for sake and gyoza wrapper? hard to find them in our country
@JapaneseCooking101 Could I use sesame oil for pan frying instead?
Wow! Good test
We only have mirin in our pantry. Can I substitute mirin for sake?
can u do a tutorial how to make the gyoza wrapper? :))
I like dumplings
Where can I find gyoza wrappers in Texas?
JapaneseCooking101 what is your personal favorite dish if I may ask?
Okay....kinda stupid question. Are they using cooking sake or regular drinking sake??
For the record there is a difference between the two. Cooking sake has salt in it which makes it not good for drinking purposes.
Wonder if sake can be excluded coz I allergic to alcohol.
I can use vegetable oil or it have to be sesame oil and I can use meet?!
How to we substitute tofu for pork? Soft or firm tofu? Crumbled tofu?
It`s 1:22 am now and I`m craving for some gyoza . :`(
Oh, this looks delicious! *__*
I made it today and it was amazing! :D
Hi I would really like to try this recipe but I cant put sake (religious reasons) is there any substitute :)
i would say mirin but that might be too sweet. you could just omit it. it should still taste good xD
gummiworm Thank you :D
I would put a dash of rice vinegar... that might work.
can I use these in udon soup?
Going to make these tonight with ground chicken ^_^
Does it need sake
Can i leave out sake?
Can i use mirin instead of sake? Thanku!
sweetsnob24 If you add Mirin, it will get sweet. You can simply skip Sake if you don't want to use it.
Oh! Noted ;)
I accidentally bought a mirin before and i haven't used it yet, i thought i could finally use it with this dish.. Haha.. Thank you :)
Quick question. After I poured the water and let it steamed, when done, I noticed my gyoza sticked to the pan. Before pouring the water it was fine. Why is that?
Hi I been making gyoza for a few times now. Hope I can help you. I use a non stick pan. Also when I pan fry them in oil make sure the oil is hot before putting your Gyoza on. Use boiling water from the kettle. Then when added water give it a quick jerk make sure they are not sticking before its too late. Hope that helps x
Dickson Wan Thanks for the reply. I did try all the method except the boiling water method. But it's weird because a lot of the gyoza videos I watched didn't need to do all these preventive steps and they still came out nicely without sticking to the pan.
Georgia Andrea Try move them around abit before putting on lid make sure they are not touching prior. Im making Gyoza again. Im using a Telfon pan. I hope that helps...keep practising!
I made jiaozi (the steamed chineses version) the other day and they were definetly not pretty...
oichi
help..my gyoza breaks apart and turns soggy after adding water.
Use less water.
Oshii
I misheard the instructions and poured 3 cups of water into the pan...
Japanese dumplings
My Mom used to cook these but she never wrote down a recipe.
Yaşasın molehiya !..
Tabetai!!!
Russian Pelmeni: The Japanese version.
Tortellini: The Russian Version
Boris approves!
sighed will ...
I would say this is Chinese recipe :)
That's burnt ...
this is an Chinese food.
lol they burnt the fuckin dumplings
"Burnt"
lol ok
I mean they look perfectly browned to me, but I guess you hate flavor in your food
Not burnt at all. Awesome with a few cold Japanese beers.
They are burnt lol
not that much