@@ChampsJapaneseKitchen may I ask can I make the fry gyoza once I get to the part of after I finish folding instead of freezing it as I used to learned this from my brother's restaurant job something called something bistro in US MN and I can just cooked it up without having it to staying perfectly still after fully frozen like package from Asian foods I have bought and been wanting to re-start it on my very own as I learned back then
Hey Guys! I hope you enjoy this recipe for GYOZA! It can take some practice to fold them right but they're worth the effort! 🥟🥟 Japanese-Style Chinese food is also a little unique! What would you like to see next?
😁🙏🙏🙏 THANK YOU CHAMP! Funny that you mention gyoza therapy. I have become a fan since finding you at the beginning on the pandemic. I took up cooking in more and eating out less. Japanese food culture has so many delicious recipes that I took up trying recipes as a challenge. I have noticed I had been cooking more when I'm stressed. I thought it was the eating, but its watching my son enjoy the food and lighting up my wife's work load. THANK YOU from California
I've always wanted to try Japanese and Chinese Gyoza, but I'm not sure how to approach it with how different the ingredients we have here in the Philippines. congrats on getting a sponsorship!
I love how you make it look so easy, but so delicious-looking at the same time! Also, if Nicolas from Junk Food Japan were to visit you, the sound levels of the ITADAKIMASU might be off the charts, hahaha.
Great video, Champ! I didn't know how to make the gyoza folds like that, but you did a good job of demonstrating how! I have a question though - why the champion belt and boxing gloves? Were you a former professional before you started your youtube channel?
a few questions: - How long ahead of time can I prepare these before cooking? - What should I do if they're sticking? -Can I freeze them? If yes should I thaw them before cooking, or cook them before freezing?
Hey Champ, can you give us a recommendation for a good Asian (Japanese) sesame oil? The common brand sesame oils here in there Western US are terrible.
damn tippsy is only for american people :D they don´t ship to europe :b but we might have another compareable option here as well did the gyoza dough by myself and worked out as well :) got it from another video here on yt
Thank you for sharing this. I'm a huge fan of Chinese 饺子 and always wondered why the texture of Japanese version was so different. Nice to see more veggies included in this dish. I'll definitely try making these on my own!
Thank you for having a great channel ! I feel I can make those dishes after watching you do it. If it's possible, you should bring back Chris from "Abroad in Japan" and also invite his friend Nick from "Junk Food Japan."
Thank you for your video. I am finding your channel for the first time. I agree - The secret to cooking gyoza is adding water to the oil (I don't like to use sesame oil because it has a strong taste and low burning point) and then using the lid to steam it. I learned some new tips about ingredients and the sauce though. I'm in Japan for the first time, and Japanese negi is different from 'negi' in my home country. I will see you in future videos.
I've been making gyoza myself for a few years because they are ungodly expensive at the asian supermarkets i've been to. I'll definitely give your recipe a try :)
It's actually fairly easy to make the wrapping yourself, there is many recipee on internet. A few tips for those who want to try, use warm water, not cold water, don't hesitate to add more flour if it's too sticky, and the most important of all, make them very thin! It' takes some time to do, but the time it takes can be reduced considerably with help, so make it a couple/friend/familly activity, it's fun. If you make too much dough, you can freeze it and use it for a few weeks.
Oh, and for the filling, do not hesitate to replace some of the ingredients, use onion, young onion chive and leek for example if you have an hard time finding the usual ones, it will be a bit different but great non the less.
You could probably make some with minced chicken or turkey instead of pork. Maybe add a bit more oil to the mix to make of for the leaner meat. Would love to hear how that would work.
wow u speak English very good some of ur country doesn't no how to speak English also when I call ur Japan hotel they don't no anything it so hard find Japanese word even I have a smart phone it very hard!! Right now I see ur channel I subscribe now I Live in Los Angeles I'm going to see ur video every day!!
