Best Japanese Pork Gyoza
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- Опубліковано 9 чер 2024
- Master the art of making the best juicy pork gyoza with this traditional Japanese potstickers recipe! Join me as I walk you through how to make gyoza filling, and learn the secrets of how to wrap gyoza with perfect pleats. I've spent over 30 years perfecting my mom's pork gyoza recipe and these dumplings rival the best gyoza shops in Japan.
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✚ RECIPE ✚
PORK GYOZA RECIPE ▶ norecipes.com/best-pork-gyoza...
✚ INGREDIENTS ✚
550 grams cabbage (halved)
130 grams garlic chives (finely chopped)
350 grams ground pork
30 grams ginger (grated)
3 tablespoon oyster sauce
1 1/2 tablespoon toasted sesame oil
1 1/2 tablespoon soy sauce
1/4 teaspoon white pepper
80 gyoza wrappers (9cm or 3.5 inches wide)
1/4 cup vegetable oil (divided)
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INDEX:
0:00 Intro
0:46 Ingredients
1:25 Prep cabbage
2:23 Prep vegetables
4:00 Mix gyoza filling
5:16 Wrap gyoza
7:27 Pan-fry potstickers
9:18 Plating dumplings
9:39 Taste test
#gyoza #gyozarecipe #gyozadumplings #gyozadumplingsrecipe #dumplingsrecipe - Навчання та стиль
Watching this again, because I'm in gyoza mode this week. This really is an outstanding video, even for those of us who already know how to make it! Thanks again for teaching me how to make gyoza, man. I love them the way you love karaage, so it's no exaggeration that the experience changed my life.
😃🥟💗
That's so awesome man, and when you explain it like that (i.e. karaage) I get it! 👊🏼
I love the idea of leaving the cabbage unsqueezed so it retains all that amazing, flavoured broth! All such great ideas here Marc! What a wonderful recipe!
Thanks Susan, this was the game changer for me. Hope you have a chance to try it sometime.
You had me at "drip with porky goodness." Those look very tasty! And looks so simple! I will be trying these! Thanks, again!
You're welcome! It does take a bit of time to make, but there's nothing complicated about making these and these are rewarding enough that I think the time is well spent.
To anyone reading this: I've tasted these in real life. Marc's gyoza really ARE the best in all of Japan, beating any and all restaurant gyozas I have ever had.
Thanks for the vote of confidence! There's nothing wildly new about my recipe, but it's the little subtle tricks like boiling heck out of the cabbage and not squeezing it that elevates this.
@@NoRecipes Dude, that night at your house when you made that big pile of them, maaaaaaaan, I was in heaven! hahahaha
I just tried this recipe and it’s SO GOOD! Followed the steps down to the T and they’re honestly the best gyozas I ever made. Really restaurant quality and I can’t believe i managed to recreate that. One thing I thought to highlight is that I think as per Marc’s recommendation, it makes a world of difference if you leave the meat to marinate overnight. I steamed a bit of filling right after I just combined all of ingredients together and it tasted a bit flat, but the next morning it was amazing. Thank you once again for sharing this!
I just made this and it’s incredible! My toddler loves gyoza and could eat it everyday. Thank you for sharing your culture with this Irish American!
I'm so happy to hear your family enjoyed this! I had my daughter in the ktichen helping me wrap these when she was 3. It's a fun (but messy) project to do with kids.
Yes!😊 Now I can FINALLY learn to make these. This is the BEST video on making gyoza on UA-cam!
Your wife is amazing! Great comedy timing only letting us in on the switch after she appeared!😂 You are a Comedy Ninja!
🤣 thanks! Looking forward to hearing how they turn out!
Gracias por traducir sus vídeos y que todos entendamos sus fantásticas recetas.
I am definitely going to try these. They look fabulous and I think you are going to be my “go to” channel in the future. Keep up the good work. 😋 YUMMY
Thanks for the kind words Jan! I'm here to help if you have any questions about my recipes.
Awesome recipe! Gonna try it out.
I was admiring the wrapping part, was thinking... wow... you have such beautiful manicured hands. Then you mentioned your wife wrapping the gyoza. 😆👍
Hahaha yea, the inconsistency seems kinda weird and I went back and forth on how to shoot it, but I don't have a camera operator so it's hard to get the nice closeup shots from different angles when I'm shooting it myself.
MARC GETTING MORE HANDSOME EVERY DAY!! GREAT RECIPE I WILL TRY THIS NEXT TIME AND I'LL CATCH UUUUUUUU IN THE NEXT ONE
Thanks for the kind words! I hope you enjoy these!
Marc my mouth is watering. My daughter is turning 21 next month and she wants Asian food for her meal.... These will DEFINITELY be on the menu 😋🤗🙏 Kendra
Happy early birthday to your daughter! 21 is a big milestone! Good luck and let me know if you have any questions.
@@NoRecipes can I make the dumplings ahead and how long will they be good in my fridge?? Thanks Marc 🙂🙏 Kendra
@@kmiller6002 Hi Kendra, sorry I missed this. Gyoza wrappers will absorb moisture form the filling and get soggy and unusable after a few hours. If you want to stuff the dumplings in advance, you need to freeze the gyoza (on parchment paper on a baking sheet). Otherwise I recommend keeping the stuffing and wrappers separately in the fridge (for up to 2 days) and wrap them when you're ready to cook them.
@@NoRecipes Thank You Marc
10:43 bahahaha it's so funny how it tastes so good and he's so happy that he starts "wagging his tail" like a puppy 😂 can't wait to try making this, it looks amazing
😅
Thank you so muchhh
You're welcome!
Great recipe! I will definitely try your direction! Love your enthusiasm!! 😊
Thanks Meriah! I hope enjoy these!
Thank you Marc, no other channels I watched did that same way you did in the cabbage, will definite try it your way. 😊
You're welcome, I hope you enjoy it!
Hey Marc, I’ve been using your website for recipes for years, and happened to stumble across your YT channel. Good stuff, you’ve got a new subscriber!
Thanks for being a reader of the site, and welcome to the channel!😊
Thank you for sharing your best gyoza recipe. Everything about this video and detailed instructions are excellent as always! I will definitely be making this!
You’re welcome! I hope you and your family enjoys them!
Wow those sure do look amazing! 👍🏻
Thanks Kegan! 😃
I just tried this recipe out and it's very good!! Thank you for the clear details and techniques of each step. Looks like I'll have to check out your other recipes too!👍👍
I'm happy to hear you enjoyed this! It's my goal to help people become better cooks by teaching the techniques that most recipes gloss over.
Geweldig, ga ik zeker maken ❤❤❤❤❤ thank you
You're welcome, I hope you enjoy it!
They looks delicious! Ill have to use this recipe the next time i want to make dumplings
Thanks Lena, I hope you enjoy them!
Oh Yeah, can't wait to give these a go with your sauces. Wife did say there will be no flipping LOL Awesome job once again and thanks for sharing Marc!
Thanks Larry! Yea, the flipping does tend to splash oil, so you really have to be careful. You can achieve the same with a spatula and flipping them onto the plate in batches. The key is to not have the crisp side on the bottom or they'll end up soggy by the time you get the plate to the table because the filling is so juicy.
@@NoRecipes Cheers, looks like we are trying them tomorrow night for dinner. Wooo Hoooo can't wait!
@@LarrysFishing Awesome! Enjoy!
Hi there Marc how are you doing today. I absolutely love this recipe this videos awesome you make it look so easy and you do it by yourself me I have helpers I have my granddaughters and my daughter they're my prep Cooks they helped me out in the kitchen anyways brother I hope you and your family are good health and good spirits I'm always in good spirits so are my kids and grandkids so I guess I'll catch you on the next one as always your friend in southern Nevada Nicholas 😊
Hi Nicholas, that's great that you have your family help you out! I always enjoyed helping my mom in the kitchen, and now that I have my own family, making gyoza is usually a family affair. Have a great week!
@@NoRecipes Thank you I will Brother you take care and I'll talk to you next weekend as always your friend in southern Nevada
I am going to make this.
I hope you enjoy it!
Looks delicious Marc. Could you please send the recipe for the sauce ?
Hi Hani, it's my last video, there's a link at the end of this video.
Quick question - I make my filling much less watery and squeeze out the air while folding gyozas yet they puff like crazy when steaming... what am I doing wrong? 😃🤷🏻♂️
Because the filling is less juicy it might have more air trapped in it, and that air expands when you cook them. I make them exactly like the recipe says and I never have them puff up.🤷
@@kathcares ok, this totally makes sense, my thinking was different but apparently wrong 🙃thanks!!
Sorry for the slow response. What @kathcares says is a likely possibility. These will puff if you boil them in water to make suigyoza so it's important to keep the water at a simmer if you're cooking them that way. But if you pan-frying/steaming they should not puff up.
i hope the algorithm circulates the videos from this channel like wildfire.
Thanks Sunny! 😄
Thanks Sunny! 😄
Living and learning. My other gyoza recipe says to blanch a napa cabbage or just cut as is. I tried this and boiled a napa cabbage for 15 minutes and it came out rather….disgusting. Next time I will stick to a regular cabbage and maybe not 15 minutes. I don’t know though-not sure I like the idea of a “soup” in the gyoza.
I make this recipe frequently and I love it, but I always follow the instructions. You really should try following the recipe as instructed before judging it or changing it. Or stick to your other gyoza recipe and not try to combine them. The cabbage is like a sponge, holding in the juices until you "squeeze" it by biting into the gyoza. It needs to be the thicker kind of cabbage to work. If this isn't something you would like, this recipe probably isn't for you. Good luck finding a recipe that you like.
In the written recipe he says napa cabbage will work as well, so I was following instructions, just using what I was used to since it was given the "OK". I suspect that napa maybe needs a different approach than regular cabbage? The napa turned into a soggy mess. Once I had it chopped I couldn't bring myself to add it to the other ingredients. I'm trying again with a regular cabbage.
@@faville I'm so sorry; I didn't realize that Marc had said you could substitute napa cabbage. It's usually very delicate and leafy, so it probably needs a lot less cooking time. I've always used the regular cabbage and even red cabbage following this method and it comes out well. I really hope it turns out for you! I just made 120 of them and I froze them. It's so nice to have them waiting on a busy day. They stay so nice and juicy in the freezer, too. Again, best of luck!
Yikes, I'm sorry about that. We generally use regular cabbage in gyoza here in Japan. Napa cabbage should work, but you would definitely need to reduce the boiling time or it will turn to mush.