HOW TO COOK FROZEN GYOZA PERFECTLY 

Wow! One 5 minute video and I went from only ordering gyoza at restaurants to only making it at home. This is a great method.

I love how she shows how to build a meal at the end! Thank you so much for this

Exactly the instructions I needed. Thank you!

Everytime I tried to make frozen gyoza they always end up sticking and tearing. Using your video was the first time I've been able to successfully cook them with the crispy bottoms I love. Thanks so much!❤

I make these atleast once a week now.. they are great

It looks soooo good! So crispy

Your videos are always very useful. Thanks

Thank you, and well done - I love your video. It made cooking gyoza easy if you follow the directions. I did and my gyoza was perfect the first time I tried. 🙏

thanks for the info ❤

Great video. Worked a treat. Thank you.

Tried your method and it turned out so tasty. Crispy outside juice inside. Thank u so much!!❤

Wow, this method is fantastic. ❤ thank you so much ❤

I really appreciate the quality of this video.

This worked so well! Thank you!!

Im so excited to have found your channel !!

Adding oil and water at the same time and starting it with the heat off isn't something I've seen before. I'll have to try it!

Thank you for the amazing tutorial😚

Thank you for this video!!!!

deserved like, really work , thank you

Turned out very good. Thanks

Tried these exact instructions and then ate these with the most amazing chili crisp and it turned out beautifully and tasted amazing! Thank you so very much for the awesome tutorial! If there is one for soup dumplings I would definitely wanna try that one next!

Very good instructions, mine came out perfect

I got to try this! Looks awesome

I've tried it and it works really well! Thank you ☺️

Thanks a lot for the video! My gyoza turned out great :)

Just how I like them. They are okay steamed, but if they are crispy they are so much better. I'm about to try a dipping sauce for the first time that is 3/4 cup bonito stock, 3 tbsp soy, 2 tbsp mirin. First time I tried making the sauce myself. I'm curious to try a few variations. BTW you have a great voice and affect for presentation. Your voice is very clear and enunciated. Some chefs talk really fast, garbled and often away from the direction of the camera. I can't wait to watch more of your videos!

Oh Yoshimi, they don't Believe me. But your gyoza method will save me from the hungry robots. Itadakimasu!

perfect instructions!!!

Looks Very Good, i will give this a try. Domo Arigatou!

Best frozen gyoza I have ever made! I added too much water during the boil/simmer phase, but I removed the excess water after the 5 minutes was up.

as someone who doesn't cook, and cooked gyoza for the very first time, it was scary but a mission success. i halved the tablespoon amounts for like 7 gyoza. also i accidentally added a full tablespoon instead of half after my water was gone so the oil went everywhere. that's my fault. the gyoza turned out delicious and the texture was great. i was super unsure about the oil and water mixing thing but it was literally nothing to worry about. tbh the oil when all the water was gone was the scariest part, and that's just like frying something normally. super great and easy to understand. 10/10

Thanks much! This video is a savior! ✨🎀🤌🏾🥰😍❤️🙏🏾

They came out perfect!! Amazing, simple instructions. Thank you so much! ❤️

The best way 👍🏻👍🏻👍🏻thank you

Thanks, I just got these for the first time and had no idea how to cook them properly.

This worked perfectly

Thank you, you are so nice 😊

Thank you

This makes much more sense. I followed other recipes where you add water after frying and mine becomes saggy 😅

I just tried this and it was perfect gyoza.

thank you!

Thank you so much for this! Every time I make frozen gyoza they would end up either under cooked or stuck to the pan. I think adding oil the second time is what really saves it

Very good tutorial

❤You are lovely & I really like your kitchen too. Thank you for showing me how to do this

I’ve been trying to get a good crisp on my gyozas for a while but I just can’t seem to get it. Thanks for the help.

Liked just for the iittala plate alone :D

Beautiful

Yussss

Wish i had a neighbour who cooks food that looks this good

1 year ago and this recipe still works really well :)

This is similar to Cooking With Dog's method.For even more flavor I replace veg oil and water with sesame oil and sake.The sake cooks off faster than water,and the alcohol kills off any bacteria..Sliced scallion and toasted sesame scattered over adds interest,too.Also,if you don't have chili oil a few drops of Sriracha or Gochujang work fine.

Gyoza + rice combo ❤

Perfect instruction. Thanks!

thanks

Now I know what to make on Friday night!

Thanks

What type of cookware are you using? Is the bottom a certain type? Gyoza looks fantastic!

I burnt my gyoza lol GREAT VIDEO THO I think I messed it up myself

You're so pretty! Thanks for this video

Can you use extra virgin olive oil?

Mine got a little stuck to the bottom, I think it might be the pan but otherwise, great method!

Were can I get it

My 1st attempt with this just occurred. It was throughly cooked. But no crisp or grill on bottom. It ended up sticking and ripping some gyoza skin. I will study this vid and practice though. My son and I love gyoza as displayed in the Final product.

Does it matter if the dumplings came already cooked or not?

Look at that! You are using Iittala plates! How did you end up with Finnish plateware? 😊

I'm sorry this might be a stupid question but can you add butter instead of oil?..

Sugoi, arigato guzaimasu...

is this the same for vegetable gyoza?

Is it the same for nonfrozen Gyoza?

this video 🙏🙏🙏🙏

Mine still stuck to the pan, how do I fix this?

Oisihi...

I’ve cooked these a hundred times! The best way is to cook them on a low heat. Add vegetable oil to a skillet and cook on low heat. Once they starting browning then flip them (about 2-3 minutes depending on your stove) Once you flip them add salt and pepper and continue to cook on that side for 2-3 minutes. After that you can flip them to each side that isn’t browned for an additional 1-2 minutes. Once they are browned on all sides, add a table spoon of water to the skillet and cover it immediately to allow them to steam cook. After about a minute remove the lid and turn off the burner. Let it sit for another 1-2 minutes on the burner while it’s off. You will have the most delicious gyoza/potstickers you ever had.

I followed the instructions but the bottoms still tore off, I’m kind of disappointed

I have job as Kaishaku, i do not have time to fold Gyoza!!! Do not call Zankuro Matsudaira Ieyasu lazy!!

Absolut desaster 😢🙈

I can’t understand her English. Therefore I missed some of her instructions. How much oil? How many minutes? Where is the written recipe? It would really help if she added subtitles explaining clearly what she’s saying!

That plate flip I highly recommend you DON'T DO. You're almost guaranteed to recieve a severe burn with no protection on your arm. Not wise at all.

No that doesn't work!

Deep fried is so much better

“Using fresh gyoza”. Video says frozen gyoza

Thank you