Dumpling School #7 | Japanese Gyoza (including the "Skirt") | 餃子 

When the world needed him the most, he returned! Welcome back, Adam

I love how straightforward and no-fuss you are, Adam. First video in a year, and nothing more than a simple hello we're back. And then you go back into it, like you never even left. Icon. Happy you're here again.

Yes, Adam is back! missed your soothing and wonderful content! thank you! 🙏🏽

Great to see ya back, Adam, and with gyoza-great choice, and I love all the extra info you give with the recipe!

This series of Dumpling School videos is exactly what I needed to improve my dumpling-making skills. Thanks!

Ridiculously challenging to get into the nuances of Japanese v Chinese. You do it well and pay respect to both sides. Thank you for that.

Thank you, this series MUST continue!

About 38 years ago I went to a Japanese restaurant for my first time. I had been to Chinese restaurants countless times before. I had eaten a ton of "potstickers" from Chinese restaurants, but had never tried gyoza before. The style that was at the Japanese restaurant was kind of barrel-shaped. It looked odd to me, but when I ate it the juicy explosion of flavor was so good! I appreciate the history lesson on these types of dumplings. It was so interesting to learn how Chinese and Japanese cuisine influenced each other and how the two cultures regard each others style of cooking. Before watching this I always thought that potstickers (with "wings")were Chinese and gyoza (barrel-shape)was Japanese. So funny to me that in my area they both used opposite styles of dumplings to represent their own culture's versions.

You keep me glued to the screen with your way to explain and cook. My next gyoza will have their skirt on

Bro, I want to say how much I love your cooking channel. I moved to Japan in December and having your videos to help me learn to cook Japanese food has been a blessing. Having lived in America for 35 years it was a shock on how much I needed to adapt to cooking with some many new and different ingredients over here. But luckily I can find everything really easily in your videos. I’ll try making the skirt for gyoza this weekend hopefully with some fresh pre made gyoza from my local grocery store before I move on to hand made ones. Thanks so much. Stay awesome.

I literally checked two days ago to see if there’s been any updates. THE KING RETURNS

So glad to see you back Adam!

You certainly are back! 😀

I am SO grateful that you’re posting again!!! Your Ramen series gave me the courage and confidence to actually make a ramen. Thank you for coming back!!!

I love the consideration you have for the viewer. Not only is the video so calming and the process broken down in such a way that we are left feeling so confident and comfortable, but the consideration of problems that one might have in making something as seemingly as minor as the pleats. But the significance from a cultural and tradition standpoint is so vital. Love the detail you have for what you do. Passion is so evident ❤

So great to see a new video from Adam after so long. Glad to see you doing well and love the dumpling school series. Please keep them coming!

A treat to have him back indeed

Yes, in China most likely focused on the filling with meat quantity n And dry more of a thicker skin wrap. In Japan focused more on have a filling with veggies meats as well as having more deeper taste.

I'm so glad you're back!

Thanks for this episode Adam you make Adelaide proud, fantastic level of detail here, I love Gyoza 👍😆 The music in this episode was beautiful....

So pleased to have you back!

Yes! So glad to see you. Thanks for returning.

Subbed to this channel just after watching this single (and for me first) video just because how apparent his love and respect for cousine is.

Adam, thank you for the over the shoulder camera angle on the gyoza folding. A light went on. Gratzi.

Welcome back man. We definitely missed you!

I have a Chinese textbook used for training cooks in China, published in 1981. The instructions to cook potsticker include adding flour water mixture, then a bit of extra oil to create crispy skin at the bottom.

In January 1970 my father was transferred to Japan after his first tour in Vietnam. We met him there soon after. One of the first things we learned about Japanese food was Gyoza. What an experience. Our housekeeper taught us how to make them and we always had a few *pounds* in the freezer. We would have a _Gyoza Day_ where we all took part in making about a truck load. After Gyoza came all the other amazing dishes. I can honestly say I've never found something I didn't like. Fifty-years later my pantry always has a lot of Japanese staples.

So good to have you back. I'm actually making those now...starting video, but I get a hot oil/butter, then get it hot, add 1/3 cup water, or just above lower edge, and boil till dry...then flip. Yummm

Echoing all those who are glad to have you back! You make such great and informative videos, many of which I return to.

Yes, thanks for another great video, I hope you could put out more videos

Welcome Back, Adam! I’m so glad you’re making videos again.

Great video Adam I’ve been waiting for you! And thanks for helping to spread our culinary culture around the world! When I make my Gyoza, I always add the regular cabbage instead of Chinese cabbage as it tends to get sweeter than the other one when cooked, and I also add a few rehydrated dried shiitake that are minced up, along with a bit of its soaking juice to add another layer of umami. Just another version of Japanese Gyoza.

Those look perfect Adam ⭐️ Glad you are back x

Welcome back!! The over-your-shoulder angle was brilliant; it really helped to be able to see it if we were folding it. Thank you!

Thank you for this one Adam. Happy to see you again, I missed your videos a lot.

You actually saved my life, I love you, thank you for the enlightened dumplings. Papa bless.

Your videos have been missed! Still learning thru your other videos.

So glad dumpling school is back!

Well, well, well, look who's back ! What a wonderful sight! Welcome back Adam, a surprise this early morning in Canada and mmm gyoza for a start, Thanks so much 💕

SO GLAD YOU ARE BACK!!!

YES!!! Thankyou for returning Adam I only found your channel recently and was so bummed you weren’t posting anymore!

THIS THE ONLY MAN IN THE ENGLISH SPEAKING WORLD THAT DOESN'T UTTERLY MANGLE ASIAN FOOD.

Love your videos. Straight 🔥🔥🔥🔥🔥

Welcome back Adam, been missing your Video`s. and now you return with the best one "Dumpling School" :-)

I am overjoyed that you are back. Hope you are doing well!!!!!

The world needs more Adam! Please make more videos, your channel’s content is unrivaled!

What a morning. Adam Liaw, and Alex has returned!

Wonderful to have you back! 👍💪🇫🇮

Welcome back Adam :) been waiting for so long for your next video

I am a Japanese. I like "Gyoza", and cook it frequently. In my recipe, I use garlic chive instead of spring onion, and don't add garlic, but add ginger a lot.

This is a welcome sight in my notifications! Glad to see a new video!

Love watching your videos so soothing and informative!

dorohedoro! My first time seeing Gyoza was in that manga. So cool to see this characer in real life!!

Yes welcome back! Yummy dumplings and as usual production quality is second to none !

Never thought I’d see my feed have you again! Delightful surprise

Good to see you again, Adam! I haven't had Gyoza in a while... Great recipe :)

Great to see you back brother, such amazing content as always

missed you so much my good man glad to see your smiling, warm, friendly face again!!!!

Good job on this. Looks very authentic like they serve in a gyoza specialty shop in Japan.

welcome back, Adam! Seeing you back on RU-vid makes me very happy.

So happy to have you back & to be back with this series! Looking forward for the next uploads to come. 😁

That was a great lesson, thanks so much!! I am a hobby cook and have been cooking chicken gyoza quite differently. I am making them tomorrow and I will try your technique! 🎉

HE'S ALIVE! Glad to see you back on the Tube

Glad to see you're back making videos!

Its been so long. Glad to have you back. I discovered my love of dumplings because of you. I now have a passion for them.

The zen of RU-vid cooking tutorials. Thank you Adam!

So glad to see you back.

Omg I jumped with excitement to see this! I adore dunpling school, and gyoza are my favourite, but are so often done weirdly (deep fried is NOT gyoza). So I'm stoked to have my own recipe :)

So glad to see you back

Yay! Thanks for coming back Adam!

so nice to see you again Adam

Glad to have you back! Please keep posting for us Adam!

Glad you're back! Wonderful!

Thanks, Adam! I don't know for how long you might be back but I am still subscribed. Oh, and I am making these tomorrow.

The world is healing, Adam is back!

THE GREAT RETURN!!!! WELCOME BACK KING

I am so happy to see your content again :-) Thanks for being back.

Welcome back Adam. Missed you & your videos. Hope all is well. 🎉

It's nice to see you making videos again!

Hi Adam. I'm glad to see you back on track. I have a request: Baozi ! I've tried many different recipies but my Baozi are never as fluffy and the way they should be. What kind of flour do i have to use? How much water? Well....i'm a big fan of yours and i would love to see you making Baozi. Thank you so much Adam.

Glad to see you're back, chef!

So glad to see a new video and even better it's about dumplings

A perfect tutorial on making dumplings. Those look so good. Cheers, Adam! ✌️

I couldn't be happier to see you back Adam. Thank you. Beautifully filmed and edited as always.

Adam is back, finally *Cries tears of joy* Welcome back Adam, can't wait to try this recipe!

That feeling when dad goes out for cigarettes... and actually comes back

Oh man! Am I so happy to see you back!

Return of the King

Those are some beautiful images, good job!

So happy to see you back!!

So good to see you back on RU-vid Adam! I'm really happy to see you uploading again!

The nuances between Chinese and Japanese methods is most interesting.

Thank you so much to be back ! 😊

The Bob Ross of cooking is back, we've missed you.

Welcome back Adam!

I imagine that the gyoza are dusted in the potato starch to prevent sticking while freezing which results in the skirt while cooking. I haven't ever seen anyone add starch to the water but it makes a lot of sense and I probably haven't seen it because I get my gyoza frozen.

Perfect time to watch this video while eating Gyoza right now. I love the recipe and technique breakdown.

Welcome back! I've been hoping you would find time to post more videos, and I hope life is treating you well :)

Just the video I needed! Love how you go into the history and differences of the dumplings. Gotta love a good dumpling recipe!

Happy to catch a new episode Welcome back!