📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book. To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info: 👉Competition closes at 00:00 on 26 May 2022 👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified. This competition is not affiliated with UA-cam. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
I just pre-ordered your cookbook . I have made the dough before, and you do have extra tips in your techniques in your recipe that I was not aware of. Very excited. Anyone seeing this, definitely try to make the dough yourself, when you have the time. It is sublime. Nothing like totally homemade gyozas and freezing them. Then pull them out of the freezer and make a huge platter of them for Sunday brunch along with the big silver bullet can, of ice cold Sapporo beer. Homemade chili oil is a a staple in my house just for gyozas, egg rolls, crab rangoon and my favorite shrimp toast.
Excellent! Thanks a lot. I‘ve only bought pre-cooked ones before and fried them from multiple sides. Is there a special reason you are making only one side crispy and not turn them at least once?
It's most probably a texture thing and keeping it simple to make loads of these suckers a bit easier. Crispy on the bottom and soft, juicy on top. Perfect. Trying to turn them over would break the dumpling.
It hadn't occurred to me to flatten prawns with my cleaver before mincing them. Great tip! I knew about the bowl throwing technique from, i think, a Yan-kit recipe book.
Guess I'm done buying frozen gyoza pastry. Thanks for the level-up (yet again. My spring rolls are now to die for). School of Wok ftw! (oh, and getting the book)
love me some gyozas but can the chinese flour be substituted with tipo 00 pizza flour instead? Also amphibians dont communicate their emotions through facial expressions
I looked for dumpling flour online at Amazon, but it was a wall of confusion. There was special flour for Bao, not sure if that's the one I would use. If there's a specific flour for a certain dumpling, please link the proper dumpling flour.
What a shame, I'd love to have taken part in your competition, but unfortnately, the t&c's are too harsh. Only because I could never gurantee that I would have the correct equipment or ingredients to join your class. If your completition allowed a visit to your own kitchen, it would have allowed the every day home cook to experience something special. Plus I also think the point of the expeience is the personal touch. Such as chopping or tossing techniques, which look great on film but are significantly different in practise. What a very sad shame. It's just not worth entering, especially as it seems that your only selling cook books to gain profit as you need to buy one to enter the competition too. I'm really sorry, your a very skilled chief but my respect has just droppped.
📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at amzn.to/37qfer3 and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book.
To enter visit m.lndg.page/Nhs7Z4 and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info:
👉Competition closes at 00:00 on 26 May 2022
👉Only ONE entry per person allowed. Second or subsequent entries will be disqualified.
This competition is not affiliated with UA-cam. The winner will be emailed directly and will not be contacted via DM on socials. Do not open any links sent by fake accounts. We will never ask for your bank details.
MILESSSS
YES MILESSS🙌
miles ❤️❤️❤️❤️
He was great! - Chris
This is such a random link up I love it!
Miles was actually gifted a voucher to come to a cookery class! - Chris
I just pre-ordered your cookbook . I have made the dough before, and you do have extra tips in your techniques in your recipe that I was not aware of. Very excited. Anyone seeing this, definitely try to make the dough yourself, when you have the time. It is sublime. Nothing like totally homemade gyozas and freezing them. Then pull them out of the freezer and make a huge platter of them for Sunday brunch along with the big silver bullet can, of ice cold Sapporo beer. Homemade chili oil is a a staple in my house just for gyozas, egg rolls, crab rangoon and my favorite shrimp toast.
If Miles Kane were that close to me, I'd literally faint 😭Love the gyoza 🤩
Love this channel! Uncle Rodger and school of wok are the best!
this was brilliant thanks guys
hi ellis
We had a lot of fun! There's more to come with Miles... - Chris
@@SchoolofWok yay im looking forward to it!❤️
@@afeveryoucantsweatout hmmm🤔🤔🤔
@@cheeseburgerinthegroin hi cheeseburber in the groin
THANKS :)
How did y'all get Miles Kane on the showwww
Love the "angry frog" technique.
Excellent! Thanks a lot. I‘ve only bought pre-cooked ones before and fried them from multiple sides. Is there a special reason you are making only one side crispy and not turn them at least once?
It's most probably a texture thing and keeping it simple to make loads of these suckers a bit easier. Crispy on the bottom and soft, juicy on top. Perfect. Trying to turn them over would break the dumpling.
It's nice to have a combination of textures! You can crisp up both sides if you prefer - Chris
It hadn't occurred to me to flatten prawns with my cleaver before mincing them. Great tip! I knew about the bowl throwing technique from, i think, a Yan-kit recipe book.
Guess I'm done buying frozen gyoza pastry. Thanks for the level-up (yet again. My spring rolls are now to die for).
School of Wok ftw!
(oh, and getting the book)
You can't beat the texture of fresh pastry! - Chris
Amazing stuff! 👏
Thanks! - Chris
Miles is so pretty 😍
Hey Jeremy, congrats on the book. By the way, if you don’t have the dumpling flour, how would you make it from scratch? Thanks.
Its fairly easy to find online, you'd obviously have to wait for delivery though
You can use plain flour as an alternative if you can't find Chinese dumpling flour! - Chris
love me some gyozas but can the chinese flour be substituted with tipo 00 pizza flour instead? Also amphibians dont communicate their emotions through facial expressions
It should work, Chinese flour is milled quite finely like Tipo 00. You can just use plain flour though if you can't find Chinese flour! - Chris
I looked for dumpling flour online at Amazon, but it was a wall of confusion. There was special flour for Bao, not sure if that's the one I would use. If there's a specific flour for a certain dumpling, please link the proper dumpling flour.
Some bao flour has yeast in so might not work for this. You can use plain white flour if you can't find Chinese dumpling flour! - Chris
@@SchoolofWok Thank you, Chris.
Yummy!!!🤗🧨
Would it also work if the shrimps are already cooked?
It's better if they are raw, so they don't get overcooked! - Lee
@@SchoolofWok thanks for the answer! I'll consider adding them later then
😍😍🥰🥰
Am I very stupid? I can't see a link to the competition .
It's pinned at the top of the comments :)
@@angko-pe Thank you. I've found it by a different route and entered.
Good luck! - Chris
What a shame, I'd love to have taken part in your competition, but unfortnately, the t&c's are too harsh. Only because I could never gurantee that I would have the correct equipment or ingredients to join your class. If your completition allowed a visit to your own kitchen, it would have allowed the every day home cook to experience something special. Plus I also think the point of the expeience is the personal touch. Such as chopping or tossing techniques, which look great on film but are significantly different in practise. What a very sad shame. It's just not worth entering, especially as it seems that your only selling cook books to gain profit as you need to buy one to enter the competition too. I'm really sorry, your a very skilled chief but my respect has just droppped.