I've been making gyoza for years but the idea of boiling the cabbage plus letting the filling sit overnight are neat new tricks that I'm definitely going to try. These look so good and so healthy too! Thank-you and cheers from Oz!!
I can certify that this recipe tastes superior to all others. Having the juicy cabbage makes them 1000% more flavorful. They taste amazing without a dipping sauce. So simple to make too, and you can just freeze a bunch of them for whenever you want them
Watching this again, because I'm in gyoza mode this week. This really is an outstanding video, even for those of us who already know how to make it! Thanks again for teaching me how to make gyoza, man. I love them the way you love karaage, so it's no exaggeration that the experience changed my life.
I love the idea of leaving the cabbage unsqueezed so it retains all that amazing, flavoured broth! All such great ideas here Marc! What a wonderful recipe!
I just tried this recipe and it’s SO GOOD! Followed the steps down to the T and they’re honestly the best gyozas I ever made. Really restaurant quality and I can’t believe i managed to recreate that. One thing I thought to highlight is that I think as per Marc’s recommendation, it makes a world of difference if you leave the meat to marinate overnight. I steamed a bit of filling right after I just combined all of ingredients together and it tasted a bit flat, but the next morning it was amazing. Thank you once again for sharing this!
To anyone reading this: I've tasted these in real life. Marc's gyoza really ARE the best in all of Japan, beating any and all restaurant gyozas I have ever had.
Thanks for the vote of confidence! There's nothing wildly new about my recipe, but it's the little subtle tricks like boiling heck out of the cabbage and not squeezing it that elevates this.
You're welcome! It does take a bit of time to make, but there's nothing complicated about making these and these are rewarding enough that I think the time is well spent.
Yes!😊 Now I can FINALLY learn to make these. This is the BEST video on making gyoza on RU-vid! Your wife is amazing! Great comedy timing only letting us in on the switch after she appeared!😂 You are a Comedy Ninja!
I'm so happy to hear your family enjoyed this! I had my daughter in the ktichen helping me wrap these when she was 3. It's a fun (but messy) project to do with kids.
Marc my mouth is watering. My daughter is turning 21 next month and she wants Asian food for her meal.... These will DEFINITELY be on the menu 😋🤗🙏 Kendra
@@kmiller6002 Hi Kendra, sorry I missed this. Gyoza wrappers will absorb moisture form the filling and get soggy and unusable after a few hours. If you want to stuff the dumplings in advance, you need to freeze the gyoza (on parchment paper on a baking sheet). Otherwise I recommend keeping the stuffing and wrappers separately in the fridge (for up to 2 days) and wrap them when you're ready to cook them.
Awesome recipe! Gonna try it out. I was admiring the wrapping part, was thinking... wow... you have such beautiful manicured hands. Then you mentioned your wife wrapping the gyoza. 😆👍
Hahaha yea, the inconsistency seems kinda weird and I went back and forth on how to shoot it, but I don't have a camera operator so it's hard to get the nice closeup shots from different angles when I'm shooting it myself.
I am definitely going to try these. They look fabulous and I think you are going to be my “go to” channel in the future. Keep up the good work. 😋 YUMMY
10:43 bahahaha it's so funny how it tastes so good and he's so happy that he starts "wagging his tail" like a puppy 😂 can't wait to try making this, it looks amazing
Hi there Marc how are you doing today. I absolutely love this recipe this videos awesome you make it look so easy and you do it by yourself me I have helpers I have my granddaughters and my daughter they're my prep Cooks they helped me out in the kitchen anyways brother I hope you and your family are good health and good spirits I'm always in good spirits so are my kids and grandkids so I guess I'll catch you on the next one as always your friend in southern Nevada Nicholas 😊
Hi Nicholas, that's great that you have your family help you out! I always enjoyed helping my mom in the kitchen, and now that I have my own family, making gyoza is usually a family affair. Have a great week!
Oh Yeah, can't wait to give these a go with your sauces. Wife did say there will be no flipping LOL Awesome job once again and thanks for sharing Marc!
Thanks Larry! Yea, the flipping does tend to splash oil, so you really have to be careful. You can achieve the same with a spatula and flipping them onto the plate in batches. The key is to not have the crisp side on the bottom or they'll end up soggy by the time you get the plate to the table because the filling is so juicy.
Thank you for sharing your best gyoza recipe. Everything about this video and detailed instructions are excellent as always! I will definitely be making this!
I asked Marc about this. Because he lives in Tokyo he's never tried making them. It's too easy to get good ones in the store. I have tried to make them. The issue is getting them thin and even. Even with a pasta roller it's challenging, so I went back to buying them. The dough is just flour and water. I found a recipe online. Good luck!☺
There are a lot of recipes out there, and it's one of those things that takes a fair amount of practice. I might do it someday, but it's unlikely to be anytime soon 😅
Made them the other day and they were sooo good! But my pan apparently is not the best for it. Will have to get a pan, do you suggest ceramic or regular non stick?
Quick question - I make my filling much less watery and squeeze out the air while folding gyozas yet they puff like crazy when steaming... what am I doing wrong? 😃🤷🏻♂️
Because the filling is less juicy it might have more air trapped in it, and that air expands when you cook them. I make them exactly like the recipe says and I never have them puff up.🤷
Sorry for the slow response. What @kathcares says is a likely possibility. These will puff if you boil them in water to make suigyoza so it's important to keep the water at a simmer if you're cooking them that way. But if you pan-frying/steaming they should not puff up.
It only took me one batch once I had these instructions. I had been trying to learn this for years. The trick for me was thinking about making a crescent shape instead of a half circle. Try with four pleats, then try making five. This recipe made like 80 gyoza for me, so that was plenty of practice!😅 Good luck!🤞
@TheFedster18 it does take a little practice, but it's like riding a bike. @kathcares has some good tips. For me it was figuring out that you're only pleating the top layer of wrapper (not both sides). The idea is that one side of the gyoza should be flat and you pleat the top side to make it bulge around the filling.
Living and learning. My other gyoza recipe says to blanch a napa cabbage or just cut as is. I tried this and boiled a napa cabbage for 15 minutes and it came out rather….disgusting. Next time I will stick to a regular cabbage and maybe not 15 minutes. I don’t know though-not sure I like the idea of a “soup” in the gyoza.
I make this recipe frequently and I love it, but I always follow the instructions. You really should try following the recipe as instructed before judging it or changing it. Or stick to your other gyoza recipe and not try to combine them. The cabbage is like a sponge, holding in the juices until you "squeeze" it by biting into the gyoza. It needs to be the thicker kind of cabbage to work. If this isn't something you would like, this recipe probably isn't for you. Good luck finding a recipe that you like.
In the written recipe he says napa cabbage will work as well, so I was following instructions, just using what I was used to since it was given the "OK". I suspect that napa maybe needs a different approach than regular cabbage? The napa turned into a soggy mess. Once I had it chopped I couldn't bring myself to add it to the other ingredients. I'm trying again with a regular cabbage.
@@faville I'm so sorry; I didn't realize that Marc had said you could substitute napa cabbage. It's usually very delicate and leafy, so it probably needs a lot less cooking time. I've always used the regular cabbage and even red cabbage following this method and it comes out well. I really hope it turns out for you! I just made 120 of them and I froze them. It's so nice to have them waiting on a busy day. They stay so nice and juicy in the freezer, too. Again, best of luck!
Yikes, I'm sorry about that. We generally use regular cabbage in gyoza here in Japan. Napa cabbage should work, but you would definitely need to reduce the boiling time or it will turn to mush.
