Dude, I just cooked up nearly 200 of your gyozas again, and Trevor and his other car friend came over, and we ate, drank homebrew and talked cars all evening. It was heaven, man. We all wished you could have been here with us. Thank you for making the gyoza part possible! Hugs!
Wow! You must be a pro at wrapping them by now. I don't think I've ever wrapped more than 50, 🏎🍻🥟 sounds like a shindig I could get behind. Looking forward to the day we can make that happen!
Duuuuuuuude! I owe you an apology. See, I originally avoided this, because it's vegan. That was a mistake. This was worth every second of my attention!
@@NoRecipes Very fair point. You break my stereotypes. You are the ONE cooking channel (that is not just for entertainment purposes) that I actually think is contributing something worthwhile to the food scene. You are also the ONLY person putting out vegan content, that I will accept.
Bro, this is the best recipe I have tried as far as Vege gyoza is concern. I modified the sauce by adding spicy garlic chili oil, a little bit of sugar and I used light soy sauce. YUMMY! I don't have fresh mushroom so I used dried mushrooms instead. Thanks for the recipe.
You're welcome, I'm glad to hear you enjoyed it! I have a lot of other plant-based takes on Asian food here so I hope you have a chance to try them out: ru-vid.com/group/PLP3Ew88wjvg9MBWLxiBvJGnxK-QCc3qXf
Thanks, Marc, for another fantastic recipe. These look so delicious! The recipe is so creative as well. Have a great week ahead, and thanks again for all of your hard work on the recipes and the videos.
One option would be to use frozen and defrosted tofu (here's the process norecipes.com/vegan-ground-meat/). Another would be to use a seed or grain that you can eat like brown rice, bulgar, etc.
Short answer: yes. Long answer: the filling for wontons is usually made with a paste of shrimp which has a very different texture from the filling in gyoza and does not include any cabbage or green garlic chives. I think there’s probably a better way to make plant based wonton filling( I’d probably use a mixture of mushrooms, tofu and grated lotus root to bind the mixture as a base). If you do end up using this you’ll want to cut back on the amount of filling you add to each wonton, because gyoza is about the filling, but wontons are about the wrapper.
Hi Savannah, instant potatoes won't work as it's not a pure starch (you're filling will end up potatoey). Cornstarch will work in a pinch but the texture won't be as nice as it tends to get gummy. I highly recommend switching from cornstarch to potato starch when you get a chance as it's superior in almost every way. It thickens without getting gummy and stays soft even after being chilled. When used to coat fried foods it gets a lighter crispier texture than cornstarch.
@No Recipes thank you so much! I just made these for dinner, and my parents loved them! Even my mom, and she's not normally a fan of mushrooms! I had all the ingredients except for potato starch, so I used the cornstarch in a pinch. Added slightly less than the recipe called for. The shitake powder helped fill in the rest 😋 I'll definitely pick up some potato starch for next time!
Hi Xiomara, this recipe involves a lot of steps you don't need if you're using meat. I have other recipes for potstickers on the blog if you'd like to try one of those out. norecipes.com/?s=gyoza
Hi Ti, if it's relatively thick and has a white powdery appearance on the surface it should work. The purpose of the konbu is to add glutamate to the mixture. Other types of seaweed like nori or wakame don't contain much glutamate so they will not work, but if it's a type of kelp you have it should work.
@@NoRecipes I have what Americans call "resting bitch face"lol.It's probably from working in an expensive French restaurant.I plan to work for a Japanese place soon.The kitchens are always calmer and nicer.
@@kevincarlson7148 😆 being a restaurant chef is tough, so I have a lot of respect for people who dedicate their lives to it. As for Japanese kitchens being calmer, there tends to be less screaming and things being thrown, especially with customers in the house, but I wouldn't say they're any nicer. I once staged at a high-end restaurant in Kyoto and the chef ran the crew like a monastery. He even had an "encouragement stick" he used to beat apprentices that got out of line.
@@NoRecipes Chef's school was as expensive as an Ivy League college,Eurocentric,and more stressful than neccessary.The chef instructors were all drama queens like Gordon Ramsey.When I worked with French chefs after graduating, it was always calm."Encouragement stick",that's almost funny.
Thanks for watching this 😁 If you enjoyed this recipe, check out my Kung Pao Tofu ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-XNwWW88LDt4.html and Mapo Tofu ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wcsHHSenVOI.html
