Recipe here: http://www.japanesecooking101.com/gyoza-recipe/
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This video will show you how to make Japanese Gyoza.
The recipe by Noriko & Yuko of Japanese Cooking 101 (http://www.japanesecooking101.com) We only use ingredients you can easily find!
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help..my gyoza breaks apart and turns soggy after adding water.
Going to make these tonight with ground chicken ^_^
Why not? Sesame oil for pan frying sounds good too!
How do you make them not stick to the cast iron pan? I have such trouble with this… Thank you for the beautiful recipe they are delicious!!!
Does it need sake
I want to try this so bad! Looks si delicious
Japanese dumplings
Can i make a big batch of these and put them in the freezer for later use? Will they cook as nicely after freezing them?
Wow delicious!! Thanks for sharing your beautiful recipes and videos. :-‘)
Great recipe thanks!!!
is it possible you could make nikuman? ^^
That stuff is the bomb. When I’m at the Ruby Buffet I get those all the time.
Oh, this looks delicious! *__*
You can skip sake if you don’t want to use it. It will still come out good.
I misheard the instructions and poured 3 cups of water into the pan…
Sesame oil is for flavor, so if you don’t want to use it, you can simply skip it.
+JapaneseCooking101 what is your personal favorite dish if I may ask?
Gyoza was my family’s favorite seasonal creation. I use to beg my mother to make more and more batches. We use to freeze it and then cook it a little at a time. I could sit there for days nibbling through our Gyoza supply. Hell, even I learned how to make both pork and beef Gyoza. It’s that easy and delicious. American Gyoza we didn’t use the fish broth, but rather chicken broth or beef broth. Changes the flavor slightly, but nothing too bad. Just…Gyoza. Easy and fun.
I would say this is Chinese recipe 🙂
Oshii
Hi I would really like to try this recipe but I cant put sake (religious reasons) is there any substitute 🙂
awesome! i’m an American who recently moved to Tokyo and see the gyoza wrappers every time i’m in the grocery store–they keep them right next to the ground pork! i have been wondering how to make the filling and now know thanks to you. really appreciate this video!
Can i use mirin instead of sake? Thanku!
Tabetai!!!
@JapaneseCooking101 Could I use sesame oil for pan frying instead?
I love these
Russian Pelmeni: The Japanese version.
Excellent!! Love this…can’t wait to have it whenever we want!!
this is an Chinese food.
Quick question. After I poured the water and let it steamed, when done, I noticed my gyoza sticked to the pan. Before pouring the water it was fine. Why is that?
they sell Gyoza wraps at the International Grocery across town, I may try to make them some time.
I made jiaozi (the steamed chineses version) the other day and they were definetly not pretty…
can I use these in udon soup?
My boyfriend and I made these and they were so good!!! We made the dumpling wrappers from scratch (the wrappers were not very easy for beginners, and took lots of preparation). We are hoping our local Asian market carries them. We both ate at least 10 dumplings a piece. He refused to share them with our neighbors lol. We served this with brown rice, and the Sunomono recipe you provided. Amazing! Cannot wait to cook through the rest of your wonderful recipes.
They are burnt lol
can u do a tutorial how to make the gyoza wrapper? :))
lol they burnt the fuckin dumplings
These look so good!! Can you make the wrappers yourself? I’ve never found them at the grocery store
Dangit. Now I have to try this.
Ok thank you ❤️❤️❤️
I just loooove gyoza, its definitely one of my faves! Growing up in Japan that was one dish that was ordered regularly when my family and I were out to eat. I’m wondering if youre familiar with BAMIYAN the Chinese restaurant thats out there. If so, would you pretty pretty please show us the recipe (if possible) for that crispy, vinegar chicken dish? Its just to die for and have been searching high and low but cannot find a recipe.
Domo!!