The high speed near mumble is trying too hard to be cool, comes across as an affectation to me. Seriously unimpressed 8K like it. Silly. Voices are for communicating.
I made 150 gyoza today. It's great to make at home because it's cheap and when you start getting better at pleating you get competitive and try to use up your filling as fast as possible in as few wrappers as possible without having any fall apart (my high score is pathetic at this point)
Props to you. I made gyoza once, and it took me _hours_ working alone. Totally worth it, though! Had some frozen for months, and better than store bought imo. 😁 I know what you mean about the pleating, though. I got really determined to get the most perfect, restaurant photo worthy looking gyoza with the perfect amount of filling and perfect pleating. My record is pretty bad, too. Haha! 🤣
As a gyoza lover who often looks for gyoza first in a japanese restaurant since not all here has gyoza on the menu, i so agree. Theyre soooo good and that charred bottom? MUST TRY
LITEEALLY!!! I get super hyperfixated on different things but gyoza is one that I haven’t been able to shake. I LOVE me some fried or steamed dumplings and gyoza never fails to deliver
@@significantgumptionyeah that seemed super strange to me… like I get dealing with customers can be a pain but you should still treat them like guests and not like kids going to school lol
@@finestcustard5647 places like that are usually known for whatever quirk they have and people can choose to go elsewhere or decide the rules are worth it. In this case it seems totally logical for maximum efficiency, reducing wait times, keeping costs decent and reducing waste. I'm also sure that he probably exaggerated a bit for dramatic effect to increase engagement, which obviously worked.
@@EeveeRealSenpai Ramen got changed enough with local ingredient that it's their own thing now. Gyoza on the other hand stayed relatively the same so it's still a Chinese Dish.
“You’d have to be the silliest of all the geese” I love that phrase, and will definitely be borrowing it. If I’m ever in Japan, I will definitely try this, looks delicious!☺️
Taiwan ramen is truly a Japanese thing. It was invented by a guy that is from Taiwan but he invented it when living in Japan. There is no Taiwan ramen in Taiwan.
Honestly that’s what’s beautiful about our world and also how a lot of great food gets made. People of different cultures come together to create amazing things. Like how the French made croquettes that became Portuguese and then brought over to Japan. How India made curry that the British adapted that was brought over to Japan. All these great things but so different at the same time.
I went to high school with a girl who was first Gen Japanese. We used to be at each-others homes a lot because we worked on the school paper together. Her mom made AMAZING Gyoza. They were perfect! My father passed away last March and she brought my mother and I an entire bag of them to freeze and eat as we wanted. She is so kind. Her daughter and I are still friends however, she lives in Japan now because she married a man from Yokohama City. My husband and I are supposed to go visit them in September. My husband is 6’8” so I’m not sure how that will go. 😂 But yes…Gyoza > All other foods 😂
“Not overfilled filling” is what killed it for me. Almost everywhere I go “filled” foods have a dab of filling in the middle and I spend most of the time eating bread or some pasta based wrapper. I always make homemade wontons and such for this reason, I cannot stand to eat grocery store wonton wrappers for $8.95😂
Ikr, Gyoza has got be my favourite version of the dumpling family. I've got ancestry in Nepal so we take Dumplings quite seriously but I never like the momos here. Ever since I had Gyoza for the first time, I've been smitten and now I just want to have it all the time
Same, but I need that _sauce._ That mystical liquid which is somehow both black and crystal clear at the same time. Sweet, sour, savory all at once. I got no clue how to make it. But once I do, world domination.
@@ronw484 or black vinegar. Yet no attempt I make captures what should be a simple thing to make. (I'm sure its technique and not just ingredients, but I like the challenge of figuring out. Here's one I got, for anyone jonesing for chick fil a. The cfa breading. 90% flour, 10% powdered sugar, salt, pepper, garlic powder. Marinate chicken in pickle juice for 30 minutes, bread and fry in peanut oil. Thats chick fil a, 98%. And now you can add sezchuan peppercorns, and make a spicy chick fil a fried shrimp. Or bone-in chicken. Or whatever you want with their signature flavor. I'll crack gyoza sauce one of these days.
@@Volyrendon't forget different brands of ingredients can make a difference Soy sauce flavor will vary a bit from Japanese, Chinese and other countries. While we're on chick fil a the marzetti honey French salad dressing is almost an exact dupe for their Polynesian sauce. Next to figure out the chick fil a sauce. Oh and if you're feeling extra lazy and in America, Sam's club has frozen chicken sandwiches in a red/white package that's pretty spot on with the cfa flavor
So here are the voices he's done so far (that I've heard). Drowsy (Normal) English Spirited English Gaijin Japanese Native Kirakira💫 Japanese Nightmare Gyoza
Jiaozi are the Chinese equivalent, and there are some more subtle differences between them. Jiaozi wrappers tend to be thicker than gyoza wrappers, and gyoza has more leniency in its filling than jiaozi does.
I loved these in Taiwan. You could watch the old man making them in the front window and then lining them up on the grill I miss the wonderful people and great food. .
Haha...as a Chinese person, I ate a lot of gyoza in Japan. My favorite place was this small restaurant in Kyoto, and I watched the chef wrapped and cooked the gyozas. The chef's hands were so fast. Yes this place requested everyone to order a drink, and I can understand: The gyoza was pretty cheap, and in America, it would have been times 3 the price. I love all kind of dumplings 😋
Fun fact that will blow your mind: Dumplings actually originated in ROME. Romans would travel the Silk Road and traded the recipe for silks and fine china pottery. Both these great countries known at the time for their power and bloodlust for war had one of the most longest lasting peace treaties ever built that survived several dynasties. All on the mutual respect for fine silks, chinese pottery, and of course DUMPLINGS. Sure, the original Roman dumplings were more of a bread stuffed with meat in soup and over the years was modified until they became the steamed or fried thin delicate pastry encompassing mostly meat which we are familiar with today. ...but Dumplings are what bought peace between the east and the west for over a thousand years.
Made me reminisce on this spot called "Gyoza Heaven" in Tachikawa. Not only did they have the beautiful crisp, they were made larger. Oh the memories. 🥺
I always get gyoza when I get Japanese food. It's the best! I'm shocked people wouldn't want to try it when they visit Japan. It's one of the top things on my list when I visit! Ugh, now I want gyoza.
Oh my god gyoza is one of the most underrated foods. It’s impossible to find good gyoza in the states so people tend to forget about it but it’s genuinely one of my favorite foods of all time. One time I went to a restaurant on a trip and just ordered like 4 orders of gyoza and ate them all in one sitting like a crazy person because it was so good.
A place in sasebo called la,la,la,la ramen had the best handmade ramen and gyoza. That and a bowl of rice at the time was just at 600 yen. They had the best food aside from a place called shakeys which was by the bars behind the ginza.
To be honest I wouldn't expect most of the type of people who would rather go to a maid cafe to even know that gyoza isn't japanese. So thanks for mentioning that! And I totally agree that eating the local variation of a dish from another country _is_ often worthwhile and delicious
I'm Polish so I may just be biased towards dumplings but Gyoza is genuinely the best Japanese food I've ever had. Like yes, Ramen is good, but sometimes you jusr don't want soup. Gyoza is an everytime food. Breakfast, lunch, dinner, and anxiety-snacking.
Imagine making food so good you have rules like "you need to eat 2 or more portions, if not leave" and was the other one 'no more orders after ordering'? This is my dream now.
Considering all the rules, I don’t think I’d graduate. The absolute scariest part about Japan for me is not leaving any food behind (well, etiquette in general is scary, but this one I know I’ll disappoint). Even at home, eating food I’ve lovingly prepared for myself, sometimes my stomach just can’t do it. I’m hoping I’ll be in a relationship next time and they can bail me out with their stomach!
My wife is Japanese. One of my favorite dinners is gyoza and beer. She makes a f ton of gyoza and we cook em and steam em as we go and drink beer. It’s fantastic
Gyoza and Italian food actually tastes a lot better than in their origin country. I heard many Italians telling me this in Japan, and i‘m not wondering… Japanese people are perfectionists, and always give their best.
