Gyoza (Pot-Stickers): 5 Rookie Mistakes
Gyoza (Japanese Pot-Stickers): 5 Rookie Mistakes
Learn how to make great dumplings at home
00:50 Filling
03:05 Shaping
07:30 Freezing
07:52 Dipping Sauce
08:22 Cooking the Dumplings
Makes about 40 dumplings
Filling:
100g napa cabbage leaves with stems (about 2 large), coarsely chopped
2 scallions, coarsely chopped
1 garlic clove, coarsely chopped
1/2 inch ginger, thinly sliced
2 Tbsp cold unsalted butter, cut into 4 pieces
1/3 cup water
1 tsp sesame oil
1 Tbsp soy sauce (tamari style if possible)
1 Lb (450g) ground pork
2 tsp Diamond Crystal Kosher salt (1 tsp table salt) = 5.7g salt using a 0.01g precision scale
Freshly ground black pepper to taste
Put cabbage, scallions, garlic, ginger, water, sesame oil, soy sauce, and butter into a food processor and pulse until very finely chopped (but not pureed). Combine with all the other ingredients and knead with your hands or mix with a large spoon until ingredients are evenly distributed.
Shaping:
1 package gyoza wrappers (potsticker or dumpling wrappers work too)
A small cup of water
Foil or parchment paper covered baking sheet
Work with 2-4 wrappers at a time. Keep the rest covered with a damp paper towel. Place 1 Tbsp of filling into the center of each wrapper. Dunk your finger in water and use it to moisten the edges of the wrapper. Connect the edges together in the middle, then pleat the remaining wrapper toward the middle. Set the gyoza in a single layer on the prepared baking sheet.
Sauce:
1 Tbsp lime juice (or lemon juice or rice wine vinegar)
2 tsp ginger grated on a microplane zester
1.5 Tbsp soy sauce (tamari style if possible)
A splash of sesame oil
Mix all ingredients together.
Cooking:
Grapeseed, safflower, canola or some other high heat oil
Set a large non-stick pan over medium heat. Add enough oil to make a thin film on the bottom. When the oil starts to shimmer, add gyoza in a single layer. Try not to let them touch or they’ll stick together. Cook until they brown on the bottom, 1-2 minutes.
Have a lid handy. Add enough water to create a 1mm thick layer on the bottom (1/3 cup for 10” skillet, 1/2 cup for a 12” skillet). Immediately, cover tightly with a lid. Let dumplings steam for 3 minutes (6 minutes if frozen), then remove the lid. Continue cooking, swirling pan frequently until the water has fully evaporated and the dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate, turning them crisped-side-up. Repeat with remaining dumplings. Serve with sauce.
Freezing:
Uncooked gyoza can be frozen for several months. Put the baking sheet with gyoza into the freezer just until they are hard (about 2 hours). Then move them into a ziplock bag. Cook straight from the freezer.
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Perfect Pan Fried Dumplings (Gyoza)
2 methods to make crispy skirts for your potstickers
Full recipe:
T-fal fry pan:
How To Make Gyoza (Japanese Potstickers) (Recipe) 餃子の作り方 (レシピ)
Juicy on the inside, crispy and golden brown on the outside, these Japanese pan-fried dumplings, Gyoza, are popular weeknight meal as well as a great appetizer for your next dinner party.
RECIPE ▶
MORE RECIPES:
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins (inc. marinating time)
Serves: 52 pieces
Ingredients:
1 pkg gyoza wrappers (1 pkg = 52 sheets) (See Notes for homemade recipe)
1 Tbsp neutral flavor oil (vegetable, canola, etc) (for frying each batch of gyoza)
¼ cup water (for frying each batch of gyoza)
1 tsp sesame oil (for frying each batch of gyoza)
Filling:
¾ lb ground pork (¾ lb = 340 g)
2-3 leaves cabbage (2-3 leaves = 140 g or 5 oz)
2 green onion/scallion (2 green onion = 15 g or 0.5 oz)
2 shiitake mushrooms
1 clove garlic (minced)
1 inch ginger (1 = 2.5 cm) (fresh, grated)
Seasonings:
1 tsp sake
1 tsp sesame oil
1 tsp soy sauce
¼ tsp Kosher salt
Freshly ground black pepper
Dipping Sauce:
1 Tbsp rice vinegar
1 Tbsp soy sauce
⅛ tsp la-yu (Japanese chili oil) (optional)
Instructions with step-by-step pics ▶
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Chapters:
0:00 - Intro
0:40 - Prepare the veggies; chop the cabbage
1:06 - Chop the green onion
1:22 - Prep and chop Shiitake Mushrooms
1:40 - Mince Garlic
2:04 - Combine with Ground Pork
2:17 - Additional seasonings
2:38 - Mix and knead the mixture
2:56 - Gyoza wrapping techniques
3:43 - Freeze to enjoy later
4:01 - How to reheat on a frying pan
4:56 - Gyoza dipping sauce
5:03 - Finished dish and full ingredients list
5:26 - Outro
#gyoza #japanesefood #potstickers
★ COOKING EQUIPMENT ★
Kitchen products I use in my videos ▶
★ MUSIC ★
Music courtesy of Audio Network
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★ VIDEO EQUIPMENT ★
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CAMERA SLIDER ::
CAMERA STAND (similar) ::
VIDEO MIC ::
NAMI'S MIC ::
LIGHTS ::
SOFTWARE :: Adobe Premiere
Let's cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.
I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!
Japanese Home Cooking: Homemade Gyoza (Potstickers) Recipe
Hello everyone, I'm Itadakimasu Recipe! Today, I'll be showing you how to make two of the most popular Japanese home-cooked dishes: gyoza (pan-fried dumplings) and sui-gyoza (boiled dumplings). These simple and delicious dishes are perfect as side dishes or for sharing with family and friends. Join me in my kitchen for a fun and easy cooking experience. Let's get started!
[Timecode]
0:00 Gyoza ingredients
2:44 How to wrap Gyoza
4:14 How to fry Gyoza
5:50 How to make boiled Gyoza
[Gyoza Ingredients]
10 garlic chives
1 leek
25g ginger
200g pork
20 Shiso leaves
2 dried shiitake mushrooms (Soak dried shiitake mushrooms for overnight)
1 tablespoon sesame oil
1 tablespoon soy sauce
A little pepper
25-30 Gyoza skins
[Information]
Iwate Ginga Plaza in Tokyo, Japan
This is pork loin from Iwate prefecture.
Try the pork loin, if you have a chance to go to Japan.
[Music]
relax021
relax106
composer : Masami Tomoshige
作曲者 : トモシゲマサミ
#homemadecooking #gyozarecipe #asiancuisine
My Favorite Japanese Gyoza Dumplings | Kenji's Cooking Show
Here is my full gyoza recipe, free on Serious Eats:
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You can get any of my books, The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here:
Here's my Patreon, where you will find every new video published early and ad-free, typically with fully written step-by-step instructions:
Here is an older video showing how to make hanetsuki gyoza (dumplings with wings):