Thank You Helen, I'm not sure how many of your recipes I've made for my wife and I since being quarantined, but I can tell you every one of them is outstanding. I feel like I can make ANYTHING in the kitchen as long as you have done a UA-cam tutorial video on it that I can follow. I think my wife is getting jealous though. Every time she tastes the meal she says in her sarcastic voice, "Did HELEN teach you to make this?" Thanks again!
(to me) The only overlooked tip I could share based on my time living in Japan is to use about a third of the volume of your cooking liquid to be sake - diluted the rest with water. But folding styles and thickness of wrappers are definitely regionally varied. Where I lived on the western coast of Honshu (Kanazawa and Toyama region) they tended to be even thicker than the 'Chinese' style shown in the video and were cooked in plump, crispy round shapes all stuck together-not the classic crescent.
I love how you commented on ground pork in American supermarkets not being fatty enough. Helen, please please visit Hawaii; the local and Asia-based supermarkets (Foodland, Don Quijote) have *very* fatty ground pork knowing the local Hawaii cooks prefer a higher fat content. This is the reason why, in Hawaii, I do not go to Safeway (a US mainland-based grocer) for ground pork, it’s just not fatty enough. Love the vid!
Japanese gyoza emphasize on the crispy bottom after you cook them. Sometimes they add like a starch flour slurry to make it extra crispy. I think it’s called “ha-ne”
Yeah that's their different (albiet very minor) version of it- hanetsuki (feathers/wings+roots/base) gyoza is when you cook them to be melded together at the bottom with a base; when you break them apart you break off the "wings/feathers from the base/roots" of the dish.
Helen, I doubt you'll see this.. but when you mentioned Russo's, I nearly cried.. since you made this video, I know you know that Russo's closed.. I ADORED that store. I moved out to the Berkshires from Boston years ago, and always made a trip to Russo's whenever I came back. such a huge loss!!!!
I've cooked gyoza a couple of times now, even making the wrappers from scratch after watching countless tutorials! This video was really helpful.. I haven't made gyoza in a while but now I definitely want to soon! :)
Can you share a good video on how to make perfect gyoza? I have been searching and trying but skins are not turning smooth and silky, they are turning kinda hard and chewy. Help please!
Attempted dumplings last weekend. First mistake: tried to make my own wrappers. Got quantities wrong . Started too late. Ended up with 100 dumplings (between 3 people) we ate at 10pm and most of them were only borderline cooked.
Helen, one of the reasons I love Northeast Asian cuisine so much is my lactose intolerance. I just about cried when you put butter in a dish that I fell in love with due to my inability to eat most pierogi and ravioli recipes because they tend to be so buttery. That said, when I do make gyoza/jiaozi, I tend to just either use 80/20 ground beef, or I get the most fatty cut of beef I can find and go at it with a couple knives until it's fine enough. Instead of butter, I tend to add schmaltz that I skimmed from a chicken broth, or possibly beef fat that I trimmed from a fatty cut and saved, or even skimmed from a beef broth. Neutral vegetable oil is my last resort. Butter can work, but those of you who are lactose intolerant or keep kosher, don't despair -- butter isn't necessary for this. Also, your dipping sauce looks really good. I like the use of lemon. Japanese dipping sauces tend to use ponzu (soy sauce infused with yuzu) but if you can't find ponzu, I think lemon is a great option! For me, though, Asian dumplings need some dark vinegar. I'm fortunate enough to have access to aged sorghum vinegar, which is the quintessential Chinese dumpling and noodle vinegar. That said, balsamic can also work. And if balsamic could work, perhaps pomegranate molasses could work? I think you simply must try pomegranate molasses in a gyoza dipping sauce and report back. Or else I'll try it in one and report back, if you like? Also, I personally can't eat gyoza without chili oil (rayu in Japanese) but only because I am crazy about spicy food. But that just goes to show how versatile gyoza can be.
Great tips! I have been making hot water dough dumpling for years - the dough is much sturdier but very labor intensive. When I use dumpling wrappers I always have problems with the seals. I never knew about pleating one side only and the moisture on the work surface issues!!!! Just thought I wasn't good at these - about 20% would open on me so then I would short on the filling. I can't wait to try these with your tips I'm sure I'll have success. Thank You.
Hi Helen, Huge fan of your channel! Well-made gyoza is one of my favorite comfort foods. I have had it while travelling in Japan, and I have had it outside of Japan. I'd like to suggest an improvement to this recipe. For me, the best gyoza features cabbage that is texturally distinct from the rest of the filling. The tender, almost-crisp bits are absolute sensory joy. I also think this improves the flavor overall. I've only had gyoza like this in gyoza-specialised diners in Japan and once outside of the country, made by a Japanese housewife living in my country. I think it's worth the effort, but if you separate the cabbage and process it so that the bits are about as large, maybe a bit smaller, than your pinky's fingernail, you can mix it back into the rest of the filling. This is the main improvement I would suggest.
I’ve heard about a delicious trick with splashing gyoza with water. If adding one teaspoon of potato (corn) starch to the water, You get very crispy bottom of the dumplings❤️
Water blended in with the ingredients... and blending the ingredients at all... are the first things that make me kind of wonder what's going on here. If your gyoza are too dry, it's because you used too much pork compared to cabbage, which definitely seems to be what's going on here, and presumably why the water goes in. If your gyoza need water, your filling needs to be reworked. And if you're blending your filling, you might want to just start over. I will say this is definitely one of if not the most accessible, well-presented demonstrations of folding technique I've seen. This is the way I do it as well, and while the "holes are unacceptable" just is not true if you've ever paid attention to the handmade gyoza at decent small restaurants, I also stick to it for my own home production. Though this also points to the issue with your own dumplings failing to be "juicy" if you don't seal them well enough; it's not about leaking, it's about the filling ingredients. But... lemon juice, lime juice, and rice wine vinegar are interchangeable, just because they're acidic?! Holy crap! No! And gyoza as a main dish isn't something I've ever heard. I get it, but man, you'd confuse just about any Japanese person with that take.
I have made a few batches of Gyoza/dumplings and ALWAYS thought they were dry. Now I know the reason. I'm sure the others must have mentioned the fat ratio, I just didn't pay attention.
Yep! I do at least 30% fatty pork. Another tip nobody talks about is add water to the filling. Its harder to make but the result is more moist filling.
Great participatory meal to make with kids and assorted relatives. You will have to act as conductor of a shape-cook-eat-repeat assembly line, but it's fun and worth it. Make at least twice the amount you think you will need. These disapear into little mouth (and bigger ternage mouth) as quick as you can make them. The point about enough fat is very true. We grind our own pork to make sure. And, although maybrle not usual in Japanese gyoza, we prefer the Hong Kong jiaozi style filling of 2/3 pork + 1/3 ground shrimp.
I never add salt in mixture, because we use dipping sauce anyway. And we Japanese make dipping sauce at the table, soy sauce, rice vinegar and ra-yu. Each person make thier own. We put 5~6 gyoza next each other, not separate. It's easier to pick them up after cook. And that's the way gyoza should look
I always thought these were so hard to make, so I never tried. I can't wait to try them now! Thank you for this video!! My favorite restaurant had a little heat in the sauce. Any ideas on what to add for that? #realcomment
#realcomment. This looks very tasty, Helen. Thanks for posting. I'm going to try it. Once you've formed the gyoza, do you have to cover them to prevent them from drying out before cooking them?
Yes, cover them if you are keeping in the fridge and cook within an hour or freeze. When I freeze, I don't cover them so that they freeze faster and as soon as they are hard (1-2 hours), move them to a zip lock bag.
Marvellous! No criticism, great and important tips! Just to say that I agree with Bryan Jensen re adding sake in the water. Cooking sake, because it does not significantly affect the taste (it is not like cooking with wine...) just helps evaporation. Also, I do not believe three is a recipe for filling - say, your caramelised mushrooms and beef (together) would be just as great as any other good idea... And one more "learned addition": it calls for sake (definitely not cooking sake), or beer - there is a very strict law against drinking wine with dumplings ;)
I've made my own dumplings but the texture of the filling never seemed quite right. After some research, I found that some grind the pork in a food processor until almost a paste, then add the other ingredients. The texture comes out perfect, imo.
I'm going to try dicing some semi-frozen raw pork belly into the ground pork instead of the butter. Not because I don't like butter of course. I use diced pancetta in meatballs but pancetta is cured and I'd rather have plain raw pork.
I'm so hungry. Been bin watching your channel for the last two days lol. Weird question on this, is there a machine that makes the dumpling for high volume restaurants? Or do they hire a bunch of people at a processing plant to make dumplings?
My frozen dumplings always take 13-18 minutes to cook when frozen. I do make the dough myself, so they're probably a bit on the larger side. But if I steam them for just 6 minutes the filling is barely 80 degrees
Hi Helen! For a gluten-free version, could you use rice paper and pan fry them? I realize timing will be different, but curious about your opinion! I hve tried to find GF wrappers before but without much luck...THanks!
My concern here is sealing them. As long as you can make them perfectly sealed, that works. If they'll start leaking it will be very splattery and potentially dangerous if you are deep frying.
@@helenrennie OK, thanks! I won't be deep frying, but likely shallow frying...those wrappers actually seal real tight as long as they are not over stuffed.
So true for the fat! When you eat restaurant gyozas you cannot even see 'meat' because it's the fatty parts. I tried with regular meat and... even if it's healthier for sure it's no way as good.
There are like 15 different ways to fold them not just one and almost all of them are fit for both steaming and frying. dont bother with how you fold them there is no wrong way. it will all taste the same in the end and that is what matters.
80/20 ground beef works great. chicken and turkey will work, but you'll have to crank up butter (if you want it ot taste good). Careful with shrimp -- they produce an insane amount of moisture, so you might need some sort of starch to absorb it. maybe breadcrumbs? I don't have a recipe for this, but you can probably find shrimp dumplings on-line.
Could you please weigh a teaspoon of the salt? It only needs to be done once, and as salt is salt, even as it has added iodine here in Denmark, it will weigh the same and make your recipies much more repeatable.
I just watched 4 of your videos. they are super. makes things simple, and explaining the 'why' and not only the how. Its really good. . I love the pelmeni. that was really class. I love Gyoza/ momos. i found out how to make them and i eat 30 a day for days now. I live in the bush in Africa and i make my own wrappers. RAvioli as well. of course i don't have the tools for ravioli but i will get a cookie cutter and try. i hope one of your videos is also about Ravioli stuffing. Thank you so much for a great set of videos so far. One suggestion": Please just make your videos with table salt. 90% of the world has no clue what diamond kosher salt or morton kosher salt is and could care less. it really does not matter. Put it in the description. You are overdoing the kosher salt explanation and it becomes really irritating when you stop your flow to talk about irrelevancies.
How fatty would you recommend the ground pork to be? I have no idea how fatty American ground pork is in comparison to the Japanese stuff. Maybe German ground pork is fatty enough?
In my experience, it's not consistent - for example, the packaged supermarket stuff tends to be quite watery in comparison to the stuff you get at the butcher. With adapting recipes like these, I can only recommend trying it out a few times. You can also ask your butcher to make it fresh with more fat, if you or they have the time. Many of them also know a bit about cooking - when I made Pelmeni and Boeuf Bourgignon for the first time, my butcher could help me get the right meat.
I have no idea because unlike beef that usually says the fat content like 80/20, pork is not labeled. Even with beef that fat content just tells you max fat. it doesn't tell you what it actually is. 85/15 beef can be sold as 80/20. My best guess is that typical ground pork from an american supermarket will be around 85/15 and what you want is more like 70/30, but those are just guesses.
@@helenrennie Interesting, I never knew ground pork is so much leaner in America compared to what we have here. German pork has a maximum of 30% fat, so I guess it will do. Thank you!
@@helenrennie Coincidently, I've got a package of ground pork. The label doesn't give a ratio explicitly, but the "Nutrition Facts" says a 112g serving portion includes 14g of total fat, so 12.5% fat?
In Chinese, that's called JIAOZI. If you don't hesitate using the Japanese term, then have the decency to use the Mandarin/Chinese term too. After all, the dumpling came from China first.
Butter? Never! I do wish you would stop "dumping" everything. I never trust cooks who don't respect their ingredients. How much are the Diamond Crystal Kosher salt company paying to mention there product at every opportunity, even when you have to manufacture those moments? A real cook would make her own wrappers. It's so easy every child in China can do it! Using too little filling is not the more common rookie mistake. Over-filling is!
Hey Helen, since you always make such great recipes, I was wondering if you could make the ultimate challah bread recipe! I struggle with making the braid strands stand out nicely yet keeping the dough soft, sweet, and chewy. It seems impossible to balance because the strands show up more when there is more flour and less moisture! Plus, I love the taste of honey in my challah bread, but it seems to kill the yeast. Please make a video that I can always come back to! Thanks Helen for your expertise, wonderful videos, and thorough explanations! :)
Here is Jeffrey Hamelman's challah video. Here is an instructor at King Arthur flour who put out a fabulous bread book. facebook.com/watch/?v=580271012846486 Since I don't care about the braided look, I just make brioche :) My brioche video is on my channel.
No criticism from this old First Sergeant [who worked helping his yard boy at his Baozi stand in Beitou, Tai Wan back in 1969-70] You are precisely correct; delightful to watch; and one of my most favorite chefs! Many thanks, Dear Lady!
Just came across your channel. Am so delighted with your delivery style and teaching videos. Appreciate you explaining why you choose to add butter or limit water, etc. Many thanks for sharing!
“Take what i say with a grain of salt” So take it with 2 grains of Diamond Crystal Kosher Salt? Am I doing this Right? 😂
Yes, I think so! 😁
or only 1 grain for all other salt's, including morton's.
No 1/2 grain of cosher
Thank You Helen, I'm not sure how many of your recipes I've made for my wife and I since being quarantined, but I can tell you every one of them is outstanding. I feel like I can make ANYTHING in the kitchen as long as you have done a UA-cam tutorial video on it that I can follow. I think my wife is getting jealous though. Every time she tastes the meal she says in her sarcastic voice, "Did HELEN teach you to make this?" Thanks again!
Thanks Helen...I love that you are a Chef John fan as well.
Oh I love chef John too
(to me) The only overlooked tip I could share based on my time living in Japan is to use about a third of the volume of your cooking liquid to be sake - diluted the rest with water. But folding styles and thickness of wrappers are definitely regionally varied. Where I lived on the western coast of Honshu (Kanazawa and Toyama region) they tended to be even thicker than the 'Chinese' style shown in the video and were cooked in plump, crispy round shapes all stuck together-not the classic crescent.
I love how you commented on ground pork in American supermarkets not being fatty enough. Helen, please please visit Hawaii; the local and Asia-based supermarkets (Foodland, Don Quijote) have *very* fatty ground pork knowing the local Hawaii cooks prefer a higher fat content. This is the reason why, in Hawaii, I do not go to Safeway (a US mainland-based grocer) for ground pork, it’s just not fatty enough. Love the vid!
I'd never have thought to put butter in, but it makes perfect sense! Thank you for being so awesome!!
When you buy gyoza/dumpling skins, check for tiny black dots. The dots are mold.
Japanese gyoza emphasize on the crispy bottom after you cook them. Sometimes they add like a starch flour slurry to make it extra crispy. I think it’s called “ha-ne”
Ooooh! Great tip! Thank you 😊
Yeah that's their different (albiet very minor) version of it- hanetsuki (feathers/wings+roots/base) gyoza is when you cook them to be melded together at the bottom with a base; when you break them apart you break off the "wings/feathers from the base/roots" of the dish.
I love Pot Stickers..Thank you.
Helen, I doubt you'll see this.. but when you mentioned Russo's, I nearly cried.. since you made this video, I know you know that Russo's closed.. I ADORED that store. I moved out to the Berkshires from Boston years ago, and always made a trip to Russo's whenever I came back. such a huge loss!!!!
Putting everything into a food processor is already pretty authentic
I've cooked gyoza a couple of times now, even making the wrappers from scratch after watching countless tutorials! This video was really helpful.. I haven't made gyoza in a while but now I definitely want to soon! :)
Can you share a good video on how to make perfect gyoza? I have been searching and trying but skins are not turning smooth and silky, they are turning kinda hard and chewy. Help please!
I love it “I do whatever it take”!
No nonsense girl!!!!!
Attempted dumplings last weekend. First mistake: tried to make my own wrappers. Got quantities wrong . Started too late. Ended up with 100 dumplings (between 3 people) we ate at 10pm and most of them were only borderline cooked.
mouth watering now
Helen, one of the reasons I love Northeast Asian cuisine so much is my lactose intolerance. I just about cried when you put butter in a dish that I fell in love with due to my inability to eat most pierogi and ravioli recipes because they tend to be so buttery. That said, when I do make gyoza/jiaozi, I tend to just either use 80/20 ground beef, or I get the most fatty cut of beef I can find and go at it with a couple knives until it's fine enough. Instead of butter, I tend to add schmaltz that I skimmed from a chicken broth, or possibly beef fat that I trimmed from a fatty cut and saved, or even skimmed from a beef broth. Neutral vegetable oil is my last resort. Butter can work, but those of you who are lactose intolerant or keep kosher, don't despair -- butter isn't necessary for this.
Also, your dipping sauce looks really good. I like the use of lemon. Japanese dipping sauces tend to use ponzu (soy sauce infused with yuzu) but if you can't find ponzu, I think lemon is a great option! For me, though, Asian dumplings need some dark vinegar. I'm fortunate enough to have access to aged sorghum vinegar, which is the quintessential Chinese dumpling and noodle vinegar. That said, balsamic can also work. And if balsamic could work, perhaps pomegranate molasses could work? I think you simply must try pomegranate molasses in a gyoza dipping sauce and report back. Or else I'll try it in one and report back, if you like?
Also, I personally can't eat gyoza without chili oil (rayu in Japanese) but only because I am crazy about spicy food. But that just goes to show how versatile gyoza can be.
Great tips! I have been making hot water dough dumpling for years - the dough is much sturdier but very labor intensive. When I use dumpling wrappers I always have problems with the seals. I never knew about pleating one side only and the moisture on the work surface issues!!!! Just thought I wasn't good at these - about 20% would open on me so then I would short on the filling. I can't wait to try these with your tips I'm sure I'll have success. Thank You.
I love your videos! You explain it everything so well. I'm tempted to fly to Boston just to take a class!
Stumbled across this. Subscribed after a few minutes. She knows what she is talking about besides she is lovely to look at. :>)
So helpful thank you !
Great demo of the folding technique
Helen you are an excellent teacher 👏, thank you. My family wi) be very happy 😊
oh wild i bought gyoza stuff yesterday
Well thanks for the diy! Looks 👍🏻 great!
Hi Helen,
Huge fan of your channel! Well-made gyoza is one of my favorite comfort foods. I have had it while travelling in Japan, and I have had it outside of Japan.
I'd like to suggest an improvement to this recipe. For me, the best gyoza features cabbage that is texturally distinct from the rest of the filling. The tender, almost-crisp bits are absolute sensory joy. I also think this improves the flavor overall. I've only had gyoza like this in gyoza-specialised diners in Japan and once outside of the country, made by a Japanese housewife living in my country.
I think it's worth the effort, but if you separate the cabbage and process it so that the bits are about as large, maybe a bit smaller, than your pinky's fingernail, you can mix it back into the rest of the filling. This is the main improvement I would suggest.
Thanks for sauce recipe more, simple and tasty
I’ve heard about a delicious trick with splashing gyoza with water. If adding one teaspoon of potato (corn) starch to the water, You get very crispy bottom of the dumplings❤️
Water blended in with the ingredients... and blending the ingredients at all... are the first things that make me kind of wonder what's going on here. If your gyoza are too dry, it's because you used too much pork compared to cabbage, which definitely seems to be what's going on here, and presumably why the water goes in. If your gyoza need water, your filling needs to be reworked. And if you're blending your filling, you might want to just start over.
I will say this is definitely one of if not the most accessible, well-presented demonstrations of folding technique I've seen. This is the way I do it as well, and while the "holes are unacceptable" just is not true if you've ever paid attention to the handmade gyoza at decent small restaurants, I also stick to it for my own home production. Though this also points to the issue with your own dumplings failing to be "juicy" if you don't seal them well enough; it's not about leaking, it's about the filling ingredients.
But... lemon juice, lime juice, and rice wine vinegar are interchangeable, just because they're acidic?! Holy crap! No! And gyoza as a main dish isn't something I've ever heard. I get it, but man, you'd confuse just about any Japanese person with that take.
"Just think, with a little bit of work, all the juice could be in your mouth."
Naughtier words on UA-cam have never been spoken.
It looks like delicious!
Gyoza are my exception to not eating meat...love you!
No one cares
I tried to make Gyoza once, but it just ended up being Varenyky on fry pan. Now that you pointed the common mistakes I want to try again
I just watched a video about a Japanese Gyoza master on a YT channel called Eater. He said they originated in China.
Definitely worth watching!
I have made a few batches of Gyoza/dumplings and ALWAYS thought they were dry. Now I know the reason. I'm sure the others must have mentioned the fat ratio, I just didn't pay attention.
Yep! I do at least 30% fatty pork. Another tip nobody talks about is add water to the filling. Its harder to make but the result is more moist filling.
Great participatory meal to make with kids and assorted relatives. You will have to act as conductor of a shape-cook-eat-repeat assembly line, but it's fun and worth it. Make at least twice the amount you think you will need. These disapear into little mouth (and bigger ternage mouth) as quick as you can make them. The point about enough fat is very true. We grind our own pork to make sure. And, although maybrle not usual in Japanese gyoza, we prefer the Hong Kong jiaozi style filling of 2/3 pork + 1/3 ground shrimp.
You have the absolute best videos! So glad I stumbled across your channel. Can’t wait to try your version of gyoza!
I never add salt in mixture, because we use dipping sauce anyway. And we Japanese make dipping sauce at the table, soy sauce, rice vinegar and ra-yu. Each person make thier own. We put 5~6 gyoza next each other, not separate. It's easier to pick them up after cook. And that's the way gyoza should look
Authenticity police 🚨 🚨🚨 😆
These are called MoMos in India and there are many styles to fold them also and a regular all purpose flour dough could replace dumpling sheets
interesting sauce! i usually use a sauce with vinegar, soy sauce, garlic, chili powder and some sugar.
I always thought these were so hard to make, so I never tried. I can't wait to try them now! Thank you for this video!! My favorite restaurant had a little heat in the sauce. Any ideas on what to add for that? #realcomment
chili oil :)
YAAAASSS!! IVE BEEN WAITING FOR THIS!!!
Yummy food - sharing the love 😍
Fantastic!!
Yum! I need to try these!!
#realcomment. This looks very tasty, Helen. Thanks for posting. I'm going to try it. Once you've formed the gyoza, do you have to cover them to prevent them from drying out before cooking them?
Yes, cover them if you are keeping in the fridge and cook within an hour or freeze. When I freeze, I don't cover them so that they freeze faster and as soon as they are hard (1-2 hours), move them to a zip lock bag.
@@helenrennie Thanks!
Love you 👍🏽😎😁
Marvellous! No criticism, great and important tips! Just to say that I agree with Bryan Jensen re adding sake in the water. Cooking sake, because it does not significantly affect the taste (it is not like cooking with wine...) just helps evaporation. Also, I do not believe three is a recipe for filling - say, your caramelised mushrooms and beef (together) would be just as great as any other good idea...
And one more "learned addition": it calls for sake (definitely not cooking sake), or beer - there is a very strict law against drinking wine with dumplings ;)
I've made my own dumplings but the texture of the filling never seemed quite right. After some research, I found that some grind the pork in a food processor until almost a paste, then add the other ingredients. The texture comes out perfect, imo.
Good job with the gyoza but cabbage rolls, Helen, where's your recipe!?
I love russos! Though the meat prices.....
Just joined your channel, interesting recipe analysis, see you around, thanks!
After you defrost the wrappers, how do you store leftovers and for how long?
How is the meat cooked through in 3 minutes?
I'm going to try dicing some semi-frozen raw pork belly into the ground pork instead of the butter. Not because I don't like butter of course. I use diced pancetta in meatballs but pancetta is cured and I'd rather have plain raw pork.
I'm so hungry. Been bin watching your channel for the last two days lol. Weird question on this, is there a machine that makes the dumpling for high volume restaurants? Or do they hire a bunch of people at a processing plant to make dumplings?
Hellooo, can I use any other meat instead of pork? And if yes, how do I make sure the filling is juicy anyway?
Why crisp them twice? Why not steam them first then crisp them up one time at the end?
My frozen dumplings always take 13-18 minutes to cook when frozen. I do make the dough myself, so they're probably a bit on the larger side.
But if I steam them for just 6 minutes the filling is barely 80 degrees
Good lord! Don't you recognize a vareniki when it comes and calls you by your first name? Helenishka, Mama made these with cabbage and mushrooms.
Everytime I try to fry frozen gyoza, they stick to my pan and tear. What am I doing wrong??
I believe that gyoza comes from Chinese jaoxi- and it is pretty much the same recipe
You can also use the store-bought gyoza/dumpling skins for pierogi (вареники)
You certainly can, but it's a different texture and thickness.
Hey how come the cabbage isn't salted to extract excess moisture? Instead here there's extra water being added.
Do you have any suggestions for making it vegetarian?
Duxelles (mushroom puree) might be good in it. Or roasted and pureed butternut squash. I have both on my channel, just google for it.
Oh and caramelized cabbage. also google, I have a video.
I love both sides crispy ¯\_(ツ)_/¯
Hi Helen! For a gluten-free version, could you use rice paper and pan fry them? I realize timing will be different, but curious about your opinion! I hve tried to find GF wrappers before but without much luck...THanks!
That's an interesting idea. If you try it, could you please post an update?
My concern here is sealing them. As long as you can make them perfectly sealed, that works. If they'll start leaking it will be very splattery and potentially dangerous if you are deep frying.
@@helenrennie OK,
thanks! I won't be deep frying, but likely shallow frying...those wrappers actually seal real tight as long as they are not over stuffed.
Love your channel Helen! Any recipe's for plum sauce to accompany?
is the pork kosher?
😊
So true for the fat! When you eat restaurant gyozas you cannot even see 'meat' because it's the fatty parts. I tried with regular meat and... even if it's healthier for sure it's no way as good.
There are like 15 different ways to fold them not just one and almost all of them are fit for both steaming and frying. dont bother with how you fold them there is no wrong way. it will all taste the same in the end and that is what matters.
"American pork isn't fatty enough"
America: NA-NI!?!!?!
American pork really isn't fat enough but MAN did I laugh at "NA-NI"!! :)
Gyoza tha Destroya
#ForkDontLie @10:20 💜
I find it so hard to find Asian ingredients in Puerto Rico... I would really love a great Dumpling/Gyoza wrapper recipe if anyone knows of any!
Yes, check out Joshua Weissman’s gyoza video. Simple hot water dough. Made it the other day and it’s a keeper!
UA-cam, search Magic Ingredients Shrimp Dumplings, she has the wrapper recipe on there. We tried it twice, comes out great. Enjoy.
Check out Souped Up Recipes
You can always make your own dough, there are tutorials online
Order ingredients on Amazon
#SadDumpling
What can we replace the pork with? Chicken? Turkey? Shrimp?
All of the above. This isn't a recipe as much as it is a technique. You do you.
80/20 ground beef works great. chicken and turkey will work, but you'll have to crank up butter (if you want it ot taste good). Careful with shrimp -- they produce an insane amount of moisture, so you might need some sort of starch to absorb it. maybe breadcrumbs? I don't have a recipe for this, but you can probably find shrimp dumplings on-line.
Could you please weigh a teaspoon of the salt? It only needs to be done once, and as salt is salt, even as it has added iodine here in Denmark, it will weigh the same and make your recipies much more repeatable.
the amount of salt in this recipes is 5.7 g. make sure you use a 0.01g precision scale if you want to measure that correctly.
this recipe looks terrifying. i wish i were the butter in the food processor
Fork don't lie!
Can I use ground turkey instead? Maybe with more butter?
Yes, you can.
I just watched 4 of your videos. they are super. makes things simple, and explaining the 'why' and not only the how. Its really good. . I love the pelmeni. that was really class. I love Gyoza/ momos. i found out how to make them and i eat 30 a day for days now. I live in the bush in Africa and i make my own wrappers. RAvioli as well. of course i don't have the tools for ravioli but i will get a cookie cutter and try. i hope one of your videos is also about Ravioli stuffing. Thank you so much for a great set of videos so far. One suggestion": Please just make your videos with table salt. 90% of the world has no clue what diamond kosher salt or morton kosher salt is and could care less. it really does not matter. Put it in the description. You are overdoing the kosher salt explanation and it becomes really irritating when you stop your flow to talk about irrelevancies.
Surprised you didnt make the wrappers
I`ve done it, and its not worth the effort! We didn't think it was any better.
I made the dough myself once and it was a pain to work with.
How fatty would you recommend the ground pork to be? I have no idea how fatty American ground pork is in comparison to the Japanese stuff. Maybe German ground pork is fatty enough?
In my experience, it's not consistent - for example, the packaged supermarket stuff tends to be quite watery in comparison to the stuff you get at the butcher. With adapting recipes like these, I can only recommend trying it out a few times. You can also ask your butcher to make it fresh with more fat, if you or they have the time. Many of them also know a bit about cooking - when I made Pelmeni and Boeuf Bourgignon for the first time, my butcher could help me get the right meat.
I have no idea because unlike beef that usually says the fat content like 80/20, pork is not labeled. Even with beef that fat content just tells you max fat. it doesn't tell you what it actually is. 85/15 beef can be sold as 80/20. My best guess is that typical ground pork from an american supermarket will be around 85/15 and what you want is more like 70/30, but those are just guesses.
@@helenrennie Interesting, I never knew ground pork is so much leaner in America compared to what we have here. German pork has a maximum of 30% fat, so I guess it will do. Thank you!
German expatriate in the US of A: German ground pork will work. American is lean as Hänsels finger.
@@helenrennie Coincidently, I've got a package of ground pork. The label doesn't give a ratio explicitly, but the "Nutrition Facts" says a 112g serving portion includes 14g of total fat, so 12.5% fat?
10:18 #ForkDontLie
Why this appears to me during Ramadan. 😵
Cutting Arrow Wow, I would have to stay away from UA-cam and Facebook entirely while fasting!
When we had a Japanese exchange student staying with us, she made gyoza with chicken. Much nicer than pork!
I'm too lazy. I made "triangles" 6 at a time. Taste the same and faster.
Wtf is going on .. butter...
In Chinese, that's called JIAOZI.
If you don't hesitate using the Japanese term, then have the decency to use the Mandarin/Chinese term too. After all, the dumpling came from China first.
You’re absolutely likeable, nice, and you can cook. MARRY ME ! 🌶🌶
( my wife can’t even boil an egg )
Thank you . Russians talk too much and too long.
Butter? Never!
I do wish you would stop "dumping" everything. I never trust cooks who don't respect their ingredients.
How much are the Diamond Crystal Kosher salt company paying to mention there product at every opportunity, even when you have to manufacture those moments?
A real cook would make her own wrappers. It's so easy every child in China can do it!
Using too little filling is not the more common rookie mistake. Over-filling is!
And excellent tutorial. Or should I say, ANOTHER excellent tutorial. Thank you again for your thorough care.
Hey Helen, since you always make such great recipes, I was wondering if you could make the ultimate challah bread recipe! I struggle with making the braid strands stand out nicely yet keeping the dough soft, sweet, and chewy. It seems impossible to balance because the strands show up more when there is more flour and less moisture! Plus, I love the taste of honey in my challah bread, but it seems to kill the yeast. Please make a video that I can always come back to! Thanks Helen for your expertise, wonderful videos, and thorough explanations! :)
Here is Jeffrey Hamelman's challah video. Here is an instructor at King Arthur flour who put out a fabulous bread book. facebook.com/watch/?v=580271012846486 Since I don't care about the braided look, I just make brioche :) My brioche video is on my channel.
Just realized that the video I sent you had the dough, but not the shaping. Here is the shaping: facebook.com/watch/live/?v=874671929684405
Maybe you can compromise the last point by adding the honey inbetween the braids of dough instead of mixing it in?
No criticism from this old First Sergeant [who worked helping his yard boy at his Baozi stand in Beitou, Tai Wan back in 1969-70] You are precisely correct; delightful to watch; and one of my most favorite chefs! Many thanks, Dear Lady!
Just came across your channel. Am so delighted with your delivery style and teaching videos. Appreciate you explaining why you choose to add butter or limit water, etc. Many thanks for sharing!