6 Secrets to Juicy Pork Dumplings (Perfect Gyoza!)
Вставка
- Опубліковано 27 тра 2024
- Video is a couple of days early in case some of you still need recipes for Chinese/Lunar New Year! These dumplings would be perfect :) Whether you call them potstickers, gyoza, or dumplings, this recipe takes it to the next level with 6 secrets! These maybe-unexpected ingredients and techniques all make a difference in maximizing flavour, and keeping all the juiciness in.
Lisa Lin's Instagram / hellolisalin
00:00 Intro
00:45 How to prepare gyoza filling
03:21 Cooking vegetables for dumpling filling
05:58 Choosing the right pork for dumpling filling
10:40 How to wrap gyoza/potstickers
13:19 How to cook gyoza with crispy bottom
16:55 How to make gyoza dipping sauce
WRITTEN RECIPE: hot-thai-kitchen.com/pork-dum...
SUPPORT THE SHOW ON PATREON AND GET BONUS CONTENT: / pailinskitchen
MY KITCHEN TOOLS & INGREDIENTS: kit.co/hotthaikitchen
MY COOKBOOK: hot-thai-kitchen.com/htk-cook...
CONNECT WITH ME!
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
----------------
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the UA-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via UA-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com - Навчання та стиль
HELLO LOVELY VIEWERS! I hope you enjoy this video! If you have any questions be sure to watch the whole video and read the written recipe on the website (linked above) and your question might be answered there.
If you still have questions you can post it here for the community to answer, but if you want to ask me, you can post it to my Facebook page, Tweet me, or refer to the contact page on my website. (Please don't send Instagram DMs.) I may not get to questions in the comments due to the large volume. Thanks you!
CHECK OUT MY MOST POPULAR DUMPLING RECIPE:
Shumai (Siu Mai) Shrimp & Pork Dumplings ua-cam.com/video/huzsAas9plo/v-deo.html
Hi Pailin. I just made a vegan version of this recipe by substituting the meat with a combo of tempeh and shitake mushrooms. I used a white organic tempeh because its the best flavor IMHO and with the shitake, I just rehydrated dry mushrooms in hot water and finely chopped. They were so tasty.
Imiz dumplings
Love it thanks
That's potsticker dumpling. Even the chilli sauce is not japanese.
This is my second mail. Can I use regular cabbage instead of the one you used
I used to work in a Japanese restaurant- I learned a good tip there for making gyoza. Basically, you put fewer of them in the pan at once but arrange them in rows instead of in a circle, touching backs to fronts. Then just before you add the water and cover, you sprinkle them in a little potato starch, letting some of the starch fall directly onto the pan. If you do this, then when you flip them you'll get 羽付き餃子 (hanetsuki gyoza), or 'gyoza with wings', the extra crispy layer you end up with not only looks amazing, but also tastes great and makes a perfect flat surface for adding toppings or decoration. A simple addition takes a good homemade gyoza and makes it top-quality restaurant style gyoza.
Thank you!
i usually just put a teaspoon of starch/flour into the water to use for steaming
@Tan Cheng Ngin Yes, precisely. The flour will touch the pot directly, crisping up beautifully in patterns connecting the gyoza to each other by the bottom.
Create a video pls with dough recipe Ty.
@@gena137 Thank you for sharing.
This lady needs to be on TV ..she's got it 👍
Thank you!
@@PailinsKitchen and beautiful
Every recipe I tried was always delicious. My partner always compliments me how good I am at cooking Thai food and he prefers it to Thai restaurants!
Pailin is truly a gem 🎉
Don't you say.
@@PailinsKitchen New subscriber who's very excited to have found your channel. Thank you for sharing, I have saved this recipe, and will definitely make it. 😋
I love how imperfect this video is. You don't try to make it sound like you know everything, have a great personality, and I'm sure everyone who watches this video can see! Just don't forget to turn the heat down BEFORE you add water!! Hahahaha great video!!!
I loved that so much I added her to my Patreon.
I love it to LOL its so cute
I love the tiny commentary on the screen especially when she flattened the filling. “Ow ow ow.”
Awwww looks so yummy. Thanks for sharing. Can you give the recipe please. Cheers 😍
That cabbage technique is genius. I always hated squeezing the water out of the cabbage anyway. Can't wait to try this.
I love how you give credit where credit is due, which speaks volumes to your beautiful character. I can't wait to try this recipe. Thanks for all the hidden gems you shared (cooking the cabbage stems separately is a game changer). The fact that you don't edit out the minor mishaps in the kitchen is part of the reason I subscribe to you because it's part of cooking even if you're a professional. I love your channel so much!! I hope you and your little family is doing well.
As a dumpling / pierogi enthusiast and maker - all I can do is to congratulate you. This is absolutely the best gyoza filling possible. No room for improvement. I am a sucker for all the tricks that prevent loss of flavor, on every stage of preparation and cooking - here, sauteing cabbage parts (separately) is so right up my alley. Perfection.
I made it and it came out AMAZING. My son gave me hugs and high fives. 😂 He loves dumplings and I'm so proud I can make them for him. Thank You So Much.
Just made these for the first time. Ground our own pork shoulder and included plenty of fat. My husband and I assembled the dumplings together, which was actually very easy and fun. The finished gyoza were scrumptious! Honestly, better than any we've had in restaurants. Thanks for sharing this great recipe!
Omg I’m so glad I already practice all of your secrets! Instead of dashi powder, I use chicken boullion powder, oyster sauce, and sometimes dried shiitake and its soaking liquid to bump umami to the max. Gotta love all of the MSG in diguise😆
You’re ahead of the game!
Tran I was going say that I’ll just use straight MSG because I already have it on hand!
Dear Pailin, you are a truly queen of the Asian cuisine. I absolutely love your way of explaining: clear, accurate and very accessible to everyone. I’m experimenting with the Asian dumplings for a few years now, developing my own recipes, playing with the colour of dumpling skin and discovering new fillings (dashi powder is my little trick too). Thank you for sharing your knowledge and kindness with us.
You are so welcome!
E
This was so AMAZING! I’ve tried many gyoza recipes, but this beats all of them 100%. Just One Cookbook’s used to be my go-to but I always found it dry despite me using fatty pork. All the small improvements in technique here definitely led to an amazing, amazing dumpling. My in-laws who are hard to please even said it tastes better than their favorite restaurants’ dumplings!
The only change I made was substituting dashi for chicken powder. And also making my own wrappers. Definitely must try!!
I love the multilingual garlic chives session 😂
I am trained like Pavlov's dogs: as soon as I hear, "dum, dah-dum-dum," in your intro song, I begin to salivate.
Hahahahaha I'm glad to hear!
These turned out so amazingly well! I showed the video to the lady that owns the Asian market near me and she set me up with perfect stack of frozen wrappers. Worked just as you showed. All the tips made for a wonderful dinner for my son and I. He loved helping!! 🥟
I love the trick with sautéeing the cabbage so as to keep the nutrients, increase flavor, and let the liquid in the vegetable evaporate. Great idea. Thank you.
the splattering pan part was funny!!! i loved it😂😂 you know we all been there
This recipe was a hit! I added more salt because I did use low sodium soy sauce. I added scallions and grated carrots to the filling too. We loved them. It made 40. We cooked 20 and froze 20 of them because it’s only two of use. My husband ate 12! They were delicious and very filling. Oh and I made my own dumpling wrappers from scratch because I accidentally bought won ton wrappers lol oops. Anyway I’ll be making them again! Keeping this recipe.
I like the way u speak so clear and straight ,,I enjoy watching ur videos...
Pailin's reaction to the spattering is hilarious! Makes me feel better when I do the same thing. LOL!
So delicious! We just made our dumplings this weekend for Chinese new year! We'll have to try these too!
Hi Pailin! I just did this exact recipe today. Perfect!!!! They were so tasty, lots of umami! My family loved it, gobbled it up! They're so much better than the ones I get at a restaurant. Thank you for your generosity in sharing this wonderful recipe. I appreciate you so much!
Mondu is one of the items that has been at many Korean weddings. The other things usually are bulgogi or galbi, white rice, about 20 different side dishes, fresh fruit that has been cut and few traditional Korean sweets. For a large wedding of 450 guests the mondue I helped make was made 1 month before the wedding of a friend of mine. There were 7 different mondu: beef bulgogi, beef, pork, chicken, shrimp and vegetables mushroom and vegetable tofu version. Each type of mondu we made 500 pieces. We even made the wrappers. I have made the same mondue at home to prep for parties and may have some in my freezer pre-made up to 3 months prior. I have never had anyone say my family's mondu was not delicious which we made thousands of and froze. I grew up in the restaurant business and the mondue we served tasted way getter than any Asian restaurant within 500 miles because we did not by factory fabricated mondu they made with whatever quality produce they get. Ours always was with with the highest quality ingredients without blemish and made them in the time honored tradition of my family going back as far as the 14th or 15th century. If you freeze mondu wrappers they should be starched and a small piece of wax paper between each then wrapped in plastic wrap 3 times and put in a ziplock bag before putting it in a airtight container to freeze. If you are going to freeze pre-filled mandu it has to be frozen until firm on a cookie sheet with a silicone mat or wax paper dusted with starch. When firm have a airtight container and line it with plastic wrap so that you will have enough also to fold over the top of the mondue once it is filled. I find having the silicone muffin cups handy to keep them separated on the same layer then wax paper between layers. The top layer after putting on the wax paper should have the plastic wrap that was placed in it wrapped over the top of them before placing on the lid. Be sure not to mash them in the container. You want them to keep shape and not crack. You can keep these in the freezer up to 3 months. When you go to use the wrappers keep them in the container and put in the refrigerator at least overnight to thaw to use. Do not thaw them at room temperature as that will cause any yeasts to become active. Yeasts are in the air we breathe any of the wild yeast that got into your wrapper dough while making it will alter the taste of it if not thawed out properly. Must use any thawed mondue wrappers within 24 hours. Frozen pre-filled mondue you can deep fry from frozen. Skillet fried mondu best if not completely frozen and cooked by putting oil in a skillet to just coat the bottom well and place in frozen mondue and fill with boiling water about and 1/2 inch and place a lid on it until it has steamed abd the bottoms have become browned. For steam mondue you can place them in the steamer after thawing in refrigerator overnight. Use any thawed pre-filled dumplings within 24 hours. Give it a try and make at least 100 mondue in one sitting. Also, cooking for a large family of 23 it becomes second nature to make as many as possible to pre-fill abd freeze. With an average of 7 mondue per person with their rice and the normal 5 side dishes alone makes 161 just for one dinner. Also, kimchi was made at most twice a year in over 50 big crockery that a human could fit in just for family.
Omg my mouth is watering, this is insane I just got done making egg rolls and now I have to run out and buy these rappers to do the same thing but now I have buy dumpling wrappers..!!! oh my God you're killing me I love it keep them coming...
“It doesn’t do this at my house.” 🤣🤣🤣 so funny
Thank you so much for this video and sharing your secrets. I made last night (2.14.21) and while the gyoza didn't turn out quite like I imagined, they were still pretty good. I had left over filling and no wrappers (and was not going to run out and get more), and I made two patties. And boy so good!!!! I think I'll just make these and skip the gyoza wrappers, because you are right the meat with all the seasonings and herbs make for tasty patties. Thank you again!!!!
18:15 the happiness growl makes the dish 6 out of 5 stars 🌟 everytime
Hi Pai, I have made a few rounds of these pork dumplings. It's fresh and yummy! 😋 No more buying the ready-to-cook frozen dumplings for my family. Your steps showing the wrapping of dumplings were 👍. Much appreciated, 🙏.
I like the ginger garlic saute technique. I sauteed/panfried mine in sesame oil until the garlic turns golden brown and the ginger usually is a little less brown. FLAVOR IS SO DEEP.
The cooking part was so adorable 🥰🙂
Yes indeed is just like making love . Just google her web site for more, recipes.
How can anyone not be inspired by this lovely woman to try her recipe?
You answered all my questions I had about the “from frozen gyozas” thank you
Dumplings are so addictive 😋
They are addidictive because they are healthy and taste good. They dont even give you headeche in the cooking proces as they are easy to cook.
Just made this and it was so so delicious!! Love the usage of dashi powder. Been trying various dumpling recipes and this was exactly what I was looking for (taste wise) so thank you! (Also Lisa for the brilliant cabbage technique!)
Sizzle some garlic, ginger and red chili flake in sesame oil, then add equal parts vinegar and soy..great sauce! You can also add sugar, or honey, five spice, or chili sauce, chicken stock/water..
I forgot..you can blend vinegars too, like equal parts red wine, regular white, and rice vinegar for even better flavor..
I had something to celebrate on friday so I decided to make these, the spring rolls and the salad rolls following your recipes. It was a resounding success considering it was three first tries. Thank you for your videos, you have broadened my culinary horizons and consistently get me to try new stuff. Your enthusiasm is contagious!
The losing track on the secrets were killing me 😂😂. Looks really delicious 😋!
Just two minutes into this video and I immediately subscribed to your channel... your way of explaining make everything so clear!
I subscribed from the first 30 seconds , she cook well.
I rarely comment. Just wanna emphasize how much I like her personality.
I agree, lets invite her to cook for us so we can smoke and swim
Hi I'm from Philippines. But I'm working here in dubai. I enjoyed watching you. This is my first time watching you. Thank you for sharing your recipe. God Bless
This is awesome, watched this, made this tonight. I had to substitute chives with spring onion and it’s still good, am sure with chives the flavour will be even better. Love it, I always wanted to do this rather than buying frozen packs which you know the fillings are always minimal. Thank you so much, it’s my dream come true. Yummy!
I love that you nerded out on the different local names of garlic chives! Also, you might find it cool that chinese chives are also called "kuchay" in the Philippines. Love your show Pailin! :)
Hey Pai add that to the list! :) Adam
Even if I don't make these it's always informational and fun to watch. Great editing and comments.
I was expecting for this to be very difficult but wanted to give it a shot anyway. We doubled the recipe and in just over an hour we had amazing gyoza! Everything worked just as you said/showed - thanks so much for making this so easy! They were delicious!
Now you have revealed the secrets haha. Thank you. Greetings from Scotland! Have a lovely day.
I’m just about to make the dumplings this Friday and you’re posting at the right time :). Thanks for sharing delicious recipes 😍
The best is her set of clear instructions and tips makes me watch it time and again,not fake like Marion's kitchen
Love love love your presentation and I'm definitely going to use your recipe for the dumpling filling and dipping sauce.
Thank you for making the recipes so available and accessible. ❤
Love,* love,* love ...
Hey there Pailin I have a technique that I use when chopping garlic chives, onion tops (since I am harvesting white onions in Australia at the moment). I fold them up, no secret there but I then put an elastic band around one end so that when I am chopping it stops them exploding everywhere when you readjust your grip on them. I have a load of small elastic band that the postman puts on the letters on a knife stand just for such a purpose.
I am also enjoying green tea with pandan leaf, I had it in a local Vietnamese restaurant and thought it was vanilla and had been looking for ages for a vanilla tea then the penny dropped.
Great videos, with a Thai wife who is a chef it is good to see recipes explained as she is a blur when she is in the kitchen and I don't always follow what she does.
Smart trick with the elastic! Thanks for sharing!
I use the postie's elastic bands also, they add some desirable bounce to the meatballs 😁
Great chopping tip dude, and going to the Red Pearl super Asian market to find that Padan leaf too! Thanks soooo much for sharing great tips Mike.
Great recipe! I made the dumpling filling with your tips, and added chopped water chestnuts to the mix too. However, I wrapped the filling in rice paper instead of Gyoza wrappers, and made flat, rectangle-shaped dumplings. They turned out super juicy and sort of reminded me of Ham Sui Gok!
Hi Palin, long time viewer of your channel and wanted to express my gratitude on this very video. I've been making dumplings from traditional recipes and your tips had 'tipped' me over in areas to optimize the dumpling experiences for my friends and I. Thank you!
Thank you for this recipe. It was perfect in every way. I regularly make dumpling and freeze them to make it easy for me when I don’t have time to cook. I didn’t make any changes and didn’t even tasted before wrapping because I have a lot of confidence in your recipes and I knew the measurements were fine.
Thanks for the secrets. I’ll have to try dashi. A secret my mom taught me is when needing the meat, pick up he meat and throw it in the bowl. It breaks down he meat and make it in a paste and smoother.
Steph and Chris on Chinese Cooking Demystified do this technique all the time! They say it's called "da".
Very true, being raised a Cantonese myself I would make any kind of dumpling with the meat filling kneaded. The same principle applies with fish cake. Kneading meat or fish makes it bouncy and elastic (彈牙). It also makes funny sound when the blob of meat hits the pan lol.
Thank you! I’ve been saving this and finally made it today. Absolutely delish! Where I am it’s impossible to find anything but lean ground pork in a regular supermarket so I added a bit of shortening and that worked out fine.
Thanks for that shortening suggestion Ruby (I have the same issue with grocery stores selling only *lean* ground pork). But I’m thinking of trying to find a butcher to get fatty ground pork OR trying to grind a pork shoulder in a food processor.
I've made this gyoza twice and its sooo delicious. Thank you so much! Wrapping dumplings is somewhat relaxing to me so its such an added bonus😊
Watching again before I make a fresh batch today. Happy dumpling wrapping, everyone!
Just cooked it tonight and it was superb. I tried the flour and water thingy and it created a lovely crust. Thank you, Pailin, for sharing.
Thank for you for all the valuable tips for the potstickers; my absolute favorite snack. I'm really interested in making juicy pan fried pork buns, too. I'll search your archive for a recipe.
YES GYOZA!! Thanks for this!
I belive is dumpling gyoza.
Tried it! Amazing!! Best dumpling I’ve ever had, crunchy & juicy! & sauce was great Thanks so much.
Love seeing this done in a home kitchen! Can't wait to try this out😍👏🏾!! Love Pailin!
Just found your channel and subscribed right away I love how you made it seem so real and didn’t try to be so serious going to make this with my daughter thank you! ❤
I found your website about a weekago and made these today for my brother's birthday. They came our amazing! I even went and bout the tapico and dashi. I even ground my own pork since they only had lean ground at the store. Anyways, they came out so well I had to find and sub on YT. Thanks!
9:47 It's not uncommon in Germany to eat raw ground pork or raw ground beef. As a matter of fact, a lot of people love to eat so-called "Hackepeter" (raw pork) or "Tatar" (raw beef) with onions, herbs and spices. So to me, as a German, I have no issue to taste the uncooked filling, whereas when my Japanese girlfriend saw me doing that for the first time, she wanted to call an ambulance.
Lol! Well even underdone pork is fine now ... wasn't once upon a time though ... :) Cheers! Adam
The fear of trichinosis really doesn't apply to modern commercially raised meat. If I ground it myself, I wouldn't be worried but store bought ground meat is not something I would eat raw.
@@gotshpilkes Hey got! I referenced both www.pork.org/news/new-usda-guidelines-lower-pork-cooking-temperature and www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures for my info - so seems safe enough at least here in NA? Thanks and cheers! Adam
Steak tartare was the same way back when. People ate raw ground beef. I cannot get there, but many love it
I've lived in Germany for 22 years, I LOVE raw pork with chopped onions in a crusty piece of bread, YUM!
Cool tip to precook the veg, I'll try it! I remember my grandma used to just dab her finger onto her tongue to taste the raw filling, but that's one tradition I will not be carrying on lol!
lol! ... ummm .... good :) Adam
Haha indeed!
I love the way how to make the dumplings. It encouraged me to make my own dumplings. I’ll do it tomorrow. Keep doing a great job! Much love here 😍
The imperfect timing of chaos in this video is what made it perfect to watch. Hopefully you didn’t burn yourself with hot splashing oil or water. Thanks for this video!
Hi Pailin, made the dumplings as per your recipe….when I asked the kids if they were going to give it two thumbs up. They said, no….five thumbs up!!! Thank you so much for such a great recipe!!!! I am going to try my hand at making the skins/wrappers at home next time!!
Absolutely making these this weekend!
I wanted to stop by and tell you that I just made these and they were absolutely amazing! My family loved them and I can’t wait to make them again. All your tips made all the difference in the world! Thank you again. You’ve got yourself a new follower ❤
Fantastic in depth guide! Love the detailed explanations of each and every step
I will have to make this using chicken. My roommate can't eat pork. Thank you for the recipe Pai! Btw, Happy Chinese New Year!
Great! Chicken will work, but please see the website post for a tip for using chicken!
@@PailinsKitchen Okay, I will checkout your website. Thanks!
my workplace uses chicken in the Gyoza. I work at a Hibachi, Sushi and Thai restaurant.
I made my own Gyoza but now it's time to sautee the herb filling. Thanks Pai. 👍😉
It’s revolutionary!
I absolutely love this video! I love the fact that you didn't edit the funny stuff! It made me laugh so much. I just finished making the filling and am getting ready to make the dumplings (which I've never done before). Thank you for sharing your knowledge. You are such a delight!
Hi Pailin! We love your channel. My 10-year-old daughter thinks you’re the best thing ever! Since tomorrow is International Dumpling Day, we’re going to make these spectacular looking gyoza. Very much looking forward to eating them after having watched the video so many times!
Awww, that is so amazing to hear!! Thank you!
Hi Pai! Love your channel and cookbook!!!! Can you please make a recipe using soy curls as alternative to chicken? I have heard it is quite good!
I used to do the pretty gyoza shape but when you fold 50 by yourself. You start doing other easier shapes🤫. You know?😅
Potstickers!! Yay! One of my favorite treats to make! My kids have requested them for every birthday meal since they first had them. I learned how to make them 35 years ago from a little Chinese grandma in Monterey Park, CA. Similar ingredients, but she demanded they have three pleats per side... ALWAYS three! Lol! Thanks for sharing your secret touches! 🥰❤
Hahaha, maybe 3 is lucky number.
@@PailinsKitchen Maybe! My fat fingers might not be able to make 4! 🤣
I love the way you express your self so easily ❤
The simple version is just diced spring onions and the seasoned pork 50/50. The spring onions are relatively dry so use them fresh. The pork mixture doesn’t need Hon-dashi, ginger, garlic or starch. That’s the bachelor’s version :)
You do need starch to bind it and absorb the water.
@@janetstevens8394 You are going to pour water in later for steaming. So I don’t get your comment?
This looks amazing! A little tip on developing the meat I learned from souped up recipes, "stir" the meat in one direction for a few minutes. This untangles the molecule chains in meats and makes the texture even better!
Oh my god !
I just made these today. Absolutely sensational flavour. Thanks so much for this wonderful recipe.
I will definitely be making these again and again.
🙏🏼 😊
My husband said i have the best dumplings ever,,,thank you so much Ma'am PAILIN for sharing ur wonderful recipes been making this for almost 1 year...❤Godbless you
The last time I got obssessed with this channel I gained 20 lbs...🤣
Hej Pai, I just want to say that I made these yesterday according to your recipe and tips. They are just awesome. I'll never buy any prefab frozen anymore I can tell you. Delicious. The dip also. I managed to find all ingredients here in the stores. Even the rays oil which is great. Thanks again for letting us having a peak in to your secret kitchen.
Pailin I am not one who comments ever but I wanted to thank you for this recipe. Hands down the best dumpling recipe that was easy to follow and I am an Indian! I omitted the Hondashi and swapped the tapioca flour for rice flour and it still tasted absolutely delicious even better than the ones I have eaten from restaurants! My family’ cravings were satisfied for sure! Thank you😊
My first batch didn't go so well but the second was great. Obviously takes practice! Thank you for the recipe and video 😊
These look so delicious and love the recipe!!!!
Delicious
I am a vegan and love your tips! will definitely do this for those juicy mushrooms ❤️!
This turned out soooo freakin perfect! and yes I picked up a tiny bottle of dashi powder and gyoza wraps, garlic chives and shiitake mushrooms at my local Asian market . I added finely chopped ,stemmed, soaked and sautéed shiitake mushrooms. I even had the opt to use My mortar and pestle, which hadn’t seen a lot of action lately so I copied you straight up. This was a great experience! I individually froze them and put them in a freezer bag. But tried 3 then 6 fresh made. I am happy I followed your secrets. Delicious, juicy, professional taste.
Boy, those look SO good! I love watching your videos, as you always keep it real and make me smile with your humor. You had me cracking up with the water splatters, as that is something that would defiantly happen to me! Thanks for always making such fun and informative videos!
“No need to wrap just eat like that”
😂
May I add another tip? The meat should be really cold. It develops those "strings" much more easily when you're squeezing the sh... ehm your mixing it all up. That's why the veggies should cool down as well.
oh -- and YESSSS... I love that your sooo dedicated to cooking. BTW: Waiting for your next book...
Great tip!
I made a batch of these and froze them as per your instructions. We had these for dinner and they were amazing. Soft juicy filling with tons of flavour. The only thing I didn’t do right was make more. Next time I’ll make several batches. Yummmmmmm
Thanks for sharing i make these all the time, your tips will help raise the level. Sauce: soy sauce with chilli oil [La-Yu] my favourite
I was about to go to bed, but here we go ;)
I guess the tapioca starch has the same goal as bread crumbs in meatballs/kofte - keep the juices in and make them tender?
Kind of, but there isn’t enough starch in there to affect the texture as much as breadcrumbs do in those dishes.
@@PailinsKitchen Actually the short answer is yes. Both ingredients aim to minimize moisture loss.
There are two differences however:
1) Bread crumbs add bulk, whereas starches typically don't.
2) Bread captures moisture through absorption; starches do so by gellation.
Off to make my gyoza!
Stumbled upon your video because I'm having dumpling problems(!) and omg I'm so glad for it! You're so engaging and fun to watch, and most importantly so, so educational! Thank you so much for sharing!
I've never cooked my veg before putting it in dumplings, very interesting! I think next time I remember to pick up wrappers, I'll give this recipe a try.
Good to see real cooking and spattering. Most video chefs cut out the awkward bits.
These dumplings looks so good! I will definitely be making it for my family.