you're not only an excellent chef, you're probably a better instructor. I mean that as a compliment of the highest order. calm, measured, you don't waterboard people with technical terms, and you truly look like you enjoy yourself. I greatly enjoy your videos and I hope all is well.
You put it exactly what I was thinking! I couldn't have expressed it as well. I like his enjoyment of cooking and eating, he obviously likes to eat, which a lot of chefs don't seem to do, and he doesn't act rude or sarcastic towards the audience, he makes you just want to get in there and start cooking!
@@syrupuusabc5774 I was inspired to get in the kitchen and cook! I never do that! We have spent the last three years getting takeout, the pandemic kept my asthmatic husband away from grocery stores and I hate fighting my way thru them, so we just got in the habit of eating nothing or takeout. The good result is that we lost a ton of weight and got so tired of boring food that i jumped on tik tok and found this treasure! Now, we're back , cooking together and having fun doing new recipes...
Hands down best cook on social media. It's almost like therapy listening to you, easy to follow, well organised and you don't overcomplicate things with fancy terms and technical stuff. Keep it up!
I've always had issues with my folding technique. Watching the over the shoulder angle and the "pinch/fold' technique helps me understand what I might be doing wrong.
I can't tell you how much i prefer these long form videos. You explain things well and i really loved the several camera angles on the difficult pleating part
You are a wonderful chef and great teacher. I've been learning so much and feel more confident. I have never done the slurry pan crisp, but will be making dumplings this way going forward. Great video!
The amount of dumpling videos I’ve watched made and this video is the first one that has actually explained how to make and especially wrap them in such an easy to follow way. Thank you!
I love how you instruct how to fold the gyoza. Perfect. I also love the way you improvise on ingredients to your cooking tools. It’s perfect for the home cook 💕
My man! That's a super detailed video. Viewers need this kind of content: Proper instruction, and clear step by step guidance. You should open a cooking class. Thanks a lot. I'm gonna put shrimp in there.
Tried these today. Really nice - thanks @Andy Cooks Being left handed took me 1 or 2 to figure it out; I found keeping the fold on the outside worked best for me 😊
Love the channel I feel like my cooking and wanting to cook different meals has increased so much since I've started watching I'd still love to see you try your hand at at full Irish Breakfast too Cheers chef
I'm currently madly in love with wontons/ potstickers and all things wrapped in dough. I found making skins for your wontons as easy as was making the noodles, 🥰 if you UA-cam enough chefs you begin to understand your potstickers are the beginning of a beautiful relationship. You need a tandoori. Maybe not a big commercial one but maybe a medium sized one. I am really enjoying your videos . Thanks
One of my ultimate go to and favourite dish. It’s very easy to make a mahoooosive batch and freeze. Something I’ve seen done is using some water mixed with corn flour, and when the dumplings come out from the frying stage… there’s this extra crunch! I hope that was helpful. Lots of love to you and Babe. Have a lovely rest of the weekend.
WOW what a fantastic recipe, I must admit my first folds were uneven but as time went by I managed to get the hang of them. It is now a family favourite 😊
Fantastic that you keep the background music so quiet. It doesn't interfere when you're talking, but is there to fill the void when you are silent. Great editing too.
This is beating a dead horse but it can’t be said enough: watching your videos has really opened up my wanting to try new things in cooking. I used to just smoke meats but I’ve been venturing into cooking more “traditionally”, for a lack of a better term. Thanks for the inspiration!
Why did I think this was for "babe" and it would be a 2 person recipe! AFTER I made the filling is when I noticed it's for 8 people!! 🤣 I have a TON of pot stickers now! Never tried this method but it is delicious! Nailed it again Chef!!!!
I really appreciate the view from both sides as you showed us how to pinch and push the shell. I am having a full on love affair with dumplings in my post variation surgery life and want to make them myself. 👍🏻
Man oh man you are good. I know this is a long shot but I would love to see you do a grill cheese sandwhich. When I was in the navy I lived off those sandwiches. I would love to see you do a video of making some sort of over the top grilled cheese sandwhich. Thanks brother much love and love your work.
Hearing my name as you say "Olive, get out of the kitchen" really caught me off guard haha I loooove potstickers and showed this video off to my boyfriend. We are gonna make it later this week for our at home date night! Thank you Andy for all the amazing videos and shorts!!
Wait, you have "a home date night"?? I've been married for 35 years and never had a date night!! All this time....well, learn something new every day! Tommorow I'm announcing a new routine....I got a lot of dates to make up...if the other person doesn't want to do a home date can you get someone else? I have a lot of guy friends who would probably be interested....or another girl would be cool too...maybe I can just throw a party every week and invite everyone...right on!
Hi Andy and Babe ... I'm from South-Afruca and I love love love your vids. Thank you for sharing your knowledge and life with Babe a little bit. I love watching your videos. 😃
Gyoza wrappers are not easily available where I live, but I found a workaround. I make the hot water dough, and roll it out with a Pasta machine, then I use a cookie cutter to get my sheets... The cut away dough is recycled through the machine a few times until smooth again and cut again... Until no dough is left... 1h or less work for something like 200 wrappers. If you dust them with starch, you can even stack and freeze them
I add shitake mushrooms, water chestnuts for crunch, and green prawns (at times). Must say I've never seen the "lace" bit added. I fry in oil, then add water, with lid. Remove lid, add touch more oil, fry till golden, flip onto plate and flip back again so they are upright. Interesting version Andy. Thanks , always good to see another version. Cheers from Katoomba
Not gonna lie man, I can tell you love Asian cuisine quite a bit. Been watching you since like 15k subs now and have saw the love for it quite often. Especially remember you saying Okonomiyaki is one of your GOAT's
Looks nice! When talking about potstickers, I still prefer the flat and open-ends shaped ones. That’s how I distinguish potstickers from dumplings (or gyoza).
2:10 - Yeah that's the tricky part. As you said, the dough is super easy to make as it's just flour and water. However rolling out the pancakes? My wife is able to crank them out quickly, but even amongst her Chinese friends she's one of the few who make her own vs. buying them pre-made like you do. You make the stuffing like she does in the sense that there are no exact measurements really needed, it's all instinct/experience. I've stuffed hundreds of these things but your pinch/push advice...wish I had you as a teacher vs. just "do what I do". :) You do a great job of going slowly so it's easier to follow along from several angles. You only made about 30 in your batch, but honestly it's more efficient to make a 100 (or even 200) at a time as a family and then freeze the uncooked ones for later. One other thing you could have mentioned is that traditionally jaozi are boiled, and if for some crazy reason you make more than you can eat, simply refrigerate them and make pot stickers out of them the next day, cooking them in the pan as you demonstrated. This is probably the best and easiest to follow "how to" video for making pot stickers I've seen, especially for first time people. Thank you!
Andy! Love the videos! A question for you though - you frame these tutorial videos with you journey towards becoming a better home cook and I’d love to learn more about that. Could you maybe mention in your videos the ways that your approach at home is different than in a professional kitchen? I’d be really interested to see the places where your technique/process differs and why
looks awesome! love potstickers! only difference that i love is getting pork belly, cut the rind off and then blitz into a mince and you have MUCH more flavourful meat. Not bad for a kiwi ey! :)
Andy, I got ahead of myself and when I pored in the flour mixture it didn't come out right. So I watched your video over and over again to see where I stuffed up. I pored the flour mixture into the dipping sauce and used it. The taste wasn't that bad, it just took forever to cooked down which in return slightly over cooked my dumplings. I will say this was the first time I ever made my own dumplings. I will be doing it again and again. It took me a few before I got the technique, I am already a pro. Thanks mate. Enjoy your videos keep them coming.
you're not only an excellent chef, you're probably a better instructor. I mean that as a compliment of the highest order. calm, measured, you don't waterboard people with technical terms, and you truly look like you enjoy yourself. I greatly enjoy your videos and I hope all is well.
You put it exactly what I was thinking! I couldn't have expressed it as well. I like his enjoyment of cooking and eating, he obviously likes to eat, which a lot of chefs don't seem to do, and he doesn't act rude or sarcastic towards the audience, he makes you just want to get in there and start cooking!
Yeah. He is really great chef and awesome at explaining and remind stuff (like he remind us to not put too much salt since the cabbage already salt).
@@syrupuusabc5774
I was inspired to get in the kitchen and cook! I never do that! We have spent the last three years getting takeout, the pandemic kept my asthmatic husband away from grocery stores and I hate fighting my way thru them, so we just got in the habit of eating nothing or takeout. The good result is that we lost a ton of weight and got so tired of boring food that i jumped on tik tok and found this treasure! Now, we're back , cooking together and having fun doing new recipes...
Agreed!
waterboarding ???? its andy kiwi chef bro lol
looks phenomenal Jeff
Is there any cuisine you can't cook?! This is as authentic as you can get, especially the crispy bottom side! Amazing!
If you have it recipe, you can cook anything. He did a good job forming the dumplings.
@@wm6549 technique and methodology isn't something that comes across from a recipe. Andy is just a boss.
His butter chicken recipe was also surprisingly authentic. Although he slightly messed up by serving it with rice instead of naan.
That’s what chefs do for a living
@@skoolmedia he does look like he actively cook a lot of difference stuff. Most professional chefs would just cook what their restaurant are selling
Hands down best cook on social media. It's almost like therapy listening to you, easy to follow, well organised and you don't overcomplicate things with fancy terms and technical stuff. Keep it up!
I've always had issues with my folding technique. Watching the over the shoulder angle and the "pinch/fold' technique helps me understand what I might be doing wrong.
Yeah, he did a great job on that part.
I can't tell you how much i prefer these long form videos. You explain things well and i really loved the several camera angles on the difficult pleating part
Andy is the man, by far YT best and easiest chef to watch
You are a wonderful chef and great teacher. I've been learning so much and feel more confident. I have never done the slurry pan crisp, but will be making dumplings this way going forward. Great video!
By far one of the best recipes I've ever made from youtube. The flour and water lace is a real game changer. Loving your videos mate!
Yeah, that's a new trick I wasn't aware of either.
The amount of dumpling videos I’ve watched made and this video is the first one that has actually explained how to make and especially wrap them in such an easy to follow way. Thank you!
it's so amazing to see the appreciation you have for different cuisines! my amah (grandma) would be impressed for sure!
This guy is a culinary ninja. Such great content.
I love how you instruct how to fold the gyoza. Perfect. I also love the way you improvise on ingredients to your cooking tools. It’s perfect for the home cook 💕
Thet lace-thing is such a good tip! I’ve started to do it also with quick-night store-bought dumplings. Makes all the difference!
My man! That's a super detailed video. Viewers need this kind of content: Proper instruction, and clear step by step guidance. You should open a cooking class. Thanks a lot. I'm gonna put shrimp in there.
I did a mixofboth pork and shrimp and they came out fantastic! You just have to remember to cut up the shrimp first!
I love the way you explain the context/root of the word and then all the steps necessary with special tips. 😃
The skirt or lace takes dumplings to a whole other level.
You make everything look so easy beautiful dumplings yummy. I'm going to make this recipe 😋😋😋
Tried these today. Really nice - thanks @Andy Cooks Being left handed took me 1 or 2 to figure it out; I found keeping the fold on the outside worked best for me 😊
Thanks for sharing chef! I love being educated by someone who cares so much!
Thanks for watching!
Love the channel I feel like my cooking and wanting to cook different meals has increased so much since I've started watching
I'd still love to see you try your hand at at full Irish Breakfast too
Cheers chef
I just love how you speak to us home cooks. Real man with real, well reality.
Long form content is my favorite. I love this.
I'm currently madly in love with wontons/ potstickers and all things wrapped in dough. I found making skins for your wontons as easy as was making the noodles, 🥰 if you UA-cam enough chefs you begin to understand your potstickers are the beginning of a beautiful relationship. You need a tandoori. Maybe not a big commercial one but maybe a medium sized one. I am really enjoying your videos . Thanks
Thank you so much Andy for the recipe. My two kids are obsessed with pork gyoza and now I know how to make them ☺️
One of my ultimate go to and favourite dish. It’s very easy to make a mahoooosive batch and freeze. Something I’ve seen done is using some water mixed with corn flour, and when the dumplings come out from the frying stage… there’s this extra crunch! I hope that was helpful. Lots of love to you and Babe. Have a lovely rest of the weekend.
Thats the best dumpling video I've seen spot on, now I'm hungry
As a gyoza loving Japanese, your gyoza looks awesome!!
Mmmmmmmmmmmm babe would be happy 😂
Hi Chef, your voice truly tells that it brings you joy when you're cooking 💕 Love your vids 🙂
WOW what a fantastic recipe, I must admit my first folds were uneven but as time went by I managed to get the hang of them. It is now a family favourite 😊
Man i LOVE dumplings... in whatever format you give me. Its super comfort food.
Fantastic that you keep the background music so quiet. It doesn't interfere when you're talking, but is there to fill the void when you are silent. Great editing too.
This is beating a dead horse but it can’t be said enough: watching your videos has really opened up my wanting to try new things in cooking. I used to just smoke meats but I’ve been venturing into cooking more “traditionally”, for a lack of a better term.
Thanks for the inspiration!
You're the real legend Andy, I've never seen such a detailed explanation on how to make dumplings before, thank you
Ponzu is fantastic with gyoza
Why did I think this was for "babe" and it would be a 2 person recipe! AFTER I made the filling is when I noticed it's for 8 people!! 🤣 I have a TON of pot stickers now! Never tried this method but it is delicious! Nailed it again Chef!!!!
I really appreciate the view from both sides as you showed us how to pinch and push the shell. I am having a full on love affair with dumplings in my post variation surgery life and want to make them myself. 👍🏻
Man oh man you are good. I know this is a long shot but I would love to see you do a grill cheese sandwhich. When I was in the navy I lived off those sandwiches. I would love to see you do a video of making some sort of over the top grilled cheese sandwhich. Thanks brother much love and love your work.
I think he has already done that in a video,but don't quote me on that,I remember seeing one recently.
Hearing my name as you say "Olive, get out of the kitchen" really caught me off guard haha I loooove potstickers and showed this video off to my boyfriend. We are gonna make it later this week for our at home date night! Thank you Andy for all the amazing videos and shorts!!
I want to make this for a date night with my boyfriend too! We love cooking together 🥰❤️
Wait, you have "a home date night"??
I've been married for 35 years and never had a date night!! All this time....well, learn something new every day! Tommorow I'm announcing a new routine....I got a lot of dates to make up...if the other person doesn't want to do a home date can you get someone else? I have a lot of guy friends who would probably be interested....or another girl would be cool too...maybe I can just throw a party every week and invite everyone...right on!
narokulkhrem
Love Pot Stickers! Thanks for the demo! I never knew how to create the lace!
Glad I'm not the only one who has pans with missing lids!!!!
Excellent tutorial Andy. Really helped seeing it being shaped over your shoulder.Thank you. Happy Hour today.👏🏾👏🏼😋😋🧡
Yummy looks amazing Thank you for sharing chef Andy have a blessed day stay safe and healthy. I could eat the whole plant delicious. 😋😋😋🙏❤🙏❤🙏
My son is 15 he loves these I normally buy them frozen tbh… but now I know how to make them fresh. Thanks Andy
Those look lovely! I love the crispy lace on gyoza😁
I just made these and they turned out awsome ! 🍻
Looks amazingly delicious! Thanks Chef!
You're the best chef!!
Hi Andy and Babe ... I'm from South-Afruca and I love love love your vids. Thank you for sharing your knowledge and life with Babe a little bit. I love watching your videos. 😃
Thanks for the recipe
Hope you enjoy
Lace idea is brilliant. Thank you.
Gyoza wrappers are not easily available where I live, but I found a workaround. I make the hot water dough, and roll it out with a Pasta machine, then I use a cookie cutter to get my sheets... The cut away dough is recycled through the machine a few times until smooth again and cut again... Until no dough is left... 1h or less work for something like 200 wrappers. If you dust them with starch, you can even stack and freeze them
You sir are a great ambassador of ur craft...I have truly enjoyed all of ur videos ...and those gyozas look unbelievable !!
best all around chef I've seen yet
Your commentary is very helpful 👌
Merci beaucoup Andy for the recipe 😉👍
Dumplings : are translucent
Andy: the dumplings are opaque
Damn that crunch! The sauce looks delicious as well! 🔥🔥🔥
I add shitake mushrooms, water chestnuts for crunch, and green prawns (at times). Must say I've never seen the "lace" bit added. I fry in oil, then add water, with lid. Remove lid, add touch more oil, fry till golden, flip onto plate and flip back again so they are upright. Interesting version Andy. Thanks , always good to see another version. Cheers from Katoomba
I know this might seem weird but I use an old pot grinder for mincing my garlic works like a charm
I really really enjoyed this long form video
He’s definitely rolled something that he shouldn’t have! 🤣 🍃 skills 🤣
Love you and your videos and Babe.
Can you post your home made chilli oil recipe please?
My mouth is watering, I love dumplings
Yes chef! Thank you chef!
I’m Japanese. How beautiful Gyoza dumplings are! The shapes are so good. It must be good taste too.
Crying this looks so darn good!!
Not gonna lie man, I can tell you love Asian cuisine quite a bit. Been watching you since like 15k subs now and have saw the love for it quite often. Especially remember you saying Okonomiyaki is one of your GOAT's
🙌
Love it !!! Soooo good!
Never buying frozen gyozas or potstickers ever again! I'm making them. Thanks Andy!
surprised at how pretty he made them
Looks nice! When talking about potstickers, I still prefer the flat and open-ends shaped ones. That’s how I distinguish potstickers from dumplings (or gyoza).
You are a god! Love the presentation.
One of my favs. Now I know how to make it!
That's a beautiful dumpling chef.
2:10 - Yeah that's the tricky part. As you said, the dough is super easy to make as it's just flour and water. However rolling out the pancakes? My wife is able to crank them out quickly, but even amongst her Chinese friends she's one of the few who make her own vs. buying them pre-made like you do. You make the stuffing like she does in the sense that there are no exact measurements really needed, it's all instinct/experience. I've stuffed hundreds of these things but your pinch/push advice...wish I had you as a teacher vs. just "do what I do". :) You do a great job of going slowly so it's easier to follow along from several angles.
You only made about 30 in your batch, but honestly it's more efficient to make a 100 (or even 200) at a time as a family and then freeze the uncooked ones for later.
One other thing you could have mentioned is that traditionally jaozi are boiled, and if for some crazy reason you make more than you can eat, simply refrigerate them and make pot stickers out of them the next day, cooking them in the pan as you demonstrated.
This is probably the best and easiest to follow "how to" video for making pot stickers I've seen, especially for first time people. Thank you!
I absolutely LOVE potstickers, but have never had them served that way… I’m definitely gonna have to try this!😊❤️
Who knew, I’ve been cooking Chinese all my life. Everything I cook sticks. 😂😂😂
Andy! Love the videos! A question for you though - you frame these tutorial videos with you journey towards becoming a better home cook and I’d love to learn more about that. Could you maybe mention in your videos the ways that your approach at home is different than in a professional kitchen? I’d be really interested to see the places where your technique/process differs and why
Those look so delicious.
I am once again drooling🤣
Thanks Andy!
Wonderful
I must make these soon as I now have a huge craving .. Thank You Chef Andy ⚘
Thank you for sharing & wonderfully explaining every step 🙏
Top class as always 👍👏🏻
Brilliant instructor and a great dish 👌 Thank you!
My dream world is having these every days. Without having to make them...
Amazing video! Thank you!
looks awesome! love potstickers! only difference that i love is getting pork belly, cut the rind off and then blitz into a mince and you have MUCH more flavourful meat. Not bad for a kiwi ey! :)
Yummy!! I love potstickers. Thank you
You’ve inspired me once again mate!
I love you andy cooks
great tip about the colander.
Sounds yummy. Looks so pretty know I can do this . Ty Chef.
You can do it!
Andy, I got ahead of myself and when I pored in the flour mixture it didn't come out right. So I watched your video over and over again to see where I stuffed up. I pored the flour mixture into the dipping sauce and used it. The taste wasn't that bad, it just took forever to cooked down which in return slightly over cooked my dumplings. I will say this was the first time I ever made my own dumplings. I will be doing it again and again. It took me a few before I got the technique, I am already a pro. Thanks mate. Enjoy your videos keep them coming.
Day 3 of asking Chef to make Jambalaya or Étouffée
In Japan, most people use cabbage rather than Chinese cabbage for gyoza. Also, chives are almost certainly added.