I thought I'd just watch this video out of curiosity to see how to make gyoza. I was so impressed by your instructions that I'm looking forward to watching a LOT MORE of your videos! Thank you!
Konnichiwa Ryusei! Your yaki gyoza recipe looks amazingly delicious and they look very beautiful! I ate gyoza this past weekend. They are a favorite appetizer for both my girlfriend and me. I will write down your recipe and it to my notebook of favorite recipes. I very much appreciate you teaching yaki gyoza recipe and cooking technique. Arigato! :)
美味しそう😊 Gyoza are one of my favourite Japanese foods. I often buy the frozen packets from the Japanese supermarket in London but I look forward to trying your recipe
I've never tried salting the cabbage in advance and wondered what makes my gyoza too watery on the inside. I'm glad you shared this trick with us! What kind of miso do you use? It looked like shiro miso but I might be mistaken. I have inaka aka miso and aged hatcho miso that's very dark and probably too salty for light gyoza. I should buy more shiro miso for lighter dishes, haha Great video about a very tasty dish as always!
I’m happy you said that too. I hope you’ll make nice gyoza! I used Kome miso which is standard Inaka mixed miso and a bit milder than hatcho miso. You can use both miso instead of it. And I recommend to use hatcho miso a little bit less. Haha, Shiro miso is very useful, but I can make tasty gyoza your miso! Thank you!
I understand! Long ago, I try to make it, but now I don’t have the recipe. However I’d like to try to make it well. In the future, if I can make a good recipe, I’ll share!
You’re welcome. When you freeze gyoza, I recommend to place them a bit separate not to attach each other. Thank you for watching! If you have any questions, feel free to ask me.
Hi Ryusei, I finally got around to making the recipe it was very tasty. I think my pork was too lean only 8% fat. Also my gyoza seemed to puff up while cooking, maybe I had too much air or moisture in my mix. I consciously made the remaining dumplings tighter so will test these tomorrow. Do the Japanese do a prawn and pork version I think I might try this next time. Thanks for the great videos❤
Hi! Thank you for telling me! I'm very happy you enjoyed it😊. Yes, I hope you'll enjoy next time too. Yes, although we eat prawn and pork, I've never make prawn. So, I'll try it next time too. You're welcome. Thank you for watching too!!
Thank you very much for the recipe, I'll have to try it the next time I have family visiting. Do you have any drink recommendations to pair with the gyoza?
You’re welcome! Yes, please try it and I hope you’ll enjoy it with your family. For me and in Japan, we often drink lager beer, Asahi or Suntory and so on. If you don’t drink alcohol, I recommend ginger ale too!
Yes, my explanation was not enough. I added a little bit more water and I cooked gyoza for 5mins with a lid then I heat it without the lid. But the remaining water is more than raw gyoza. So, it takes a bit longer to cook. You’re right. Thank you! I’ll rewrite it in the summary section.
I thought I'd just watch this video out of curiosity to see how to make gyoza. I was so impressed by your instructions that I'm looking forward to watching a LOT MORE of your videos! Thank you!
Thank you for discovering and watching my video. And I hope you'll enjoy my videos. You're welcome. Have a nice day😁
Made this for my family and they loved it! Will def make this again. It’s easy and fun. Thanks!
Thank you for telling me and I’m very glad you and your family enjoy it😁!
Konnichiwa Ryusei!
Your yaki gyoza recipe looks amazingly delicious and they look very beautiful!
I ate gyoza this past weekend. They are a favorite appetizer for both my girlfriend and me. I will write down your recipe and it to my notebook of favorite recipes. I very much appreciate you teaching yaki gyoza recipe and cooking technique. Arigato! :)
Konnichiwa!
That’s nice! Thank you for adding my recipe to your notebook. You’re welcome l! I hope you’ll enjoy my recipe! Arigato! :)
Thank you! This was very interesting! I will try making Gyoza!
You’re welcome! Yes, please and I hope you’ll enjoy Gyoza🥟!!
美味しそう😊
Gyoza are one of my favourite Japanese foods. I often buy the frozen packets from the Japanese supermarket in London but I look forward to trying your recipe
ありがとう😊
The frozen packets are really convenient. Yes, please, I hope you’ll enjoy my recipe! Thank you for watching!!
Amazing as always, Ryusei-San. Gyoza are one of my favorite japanese dishes. Thank you very much for sharing this recipe!
You’re welcome! Yes, I like gyoza too. I hope you’ll enjoy Gyoza!!
I've never tried salting the cabbage in advance and wondered what makes my gyoza too watery on the inside. I'm glad you shared this trick with us!
What kind of miso do you use? It looked like shiro miso but I might be mistaken. I have inaka aka miso and aged hatcho miso that's very dark and probably too salty for light gyoza. I should buy more shiro miso for lighter dishes, haha
Great video about a very tasty dish as always!
I’m happy you said that too. I hope you’ll make nice gyoza!
I used Kome miso which is standard Inaka mixed miso and a bit milder than hatcho miso. You can use both miso instead of it. And I recommend to use hatcho miso a little bit less.
Haha, Shiro miso is very useful, but I can make tasty gyoza your miso!
Thank you!
This looks delicious! Thanks for sharing! :) As always, great work!!❤
You’re welcome! Thank you for watching too!! I’m happy you said that😊 Have a nice day!
This is tremendous! I may need to have a party to serve them.
Thank you so much! I hope you’ll enjoy party and gyoza!
Thanks for the recipe. They look delicious. Keep going on.
Do you think you can make bao?
You’re welcome. And thank you for watching! Yes, I’ll keep going.
I’m not sure bao. What is this?
@@kyodokan.japanese.cuisine it should be Baozi , in Italian we call It bao. It should be a Chinese dumpling.
I understand! Long ago, I try to make it, but now I don’t have the recipe. However I’d like to try to make it well. In the future, if I can make a good recipe, I’ll share!
Awesome! thanks we love gyoza and are happy to have this homemade recipe! Thanks Ryusei!
You’re welcome. I love it too and I hope you’ll enjoy it! Thank you!
I really like gyoza. Thank you for the tip to remove excess water from the cabbage. Do you have any tips for freezing the gyoza? Thank you.
You’re welcome. When you freeze gyoza, I recommend to place them a bit separate not to attach each other. Thank you for watching! If you have any questions, feel free to ask me.
@@kyodokan.japanese.cuisine thank you for answering, I will remember to do that,
Love gyoza. Thanks for the tip about the hot water. I’ve always used room temperature. Will try using with hot water next time.😊
Sounds good! I love gyoza too! I hope my tip will be helpful for you. Thank you for watching!
Great video ! Thanks for the tips 😊
You’re welcome! Thank you for watching and your comment too😄
Hi Ryusei, I finally got around to making the recipe it was very tasty. I think my pork was too lean only 8% fat. Also my gyoza seemed to puff up while cooking, maybe I had too much air or moisture in my mix. I consciously made the remaining dumplings tighter so will test these tomorrow. Do the Japanese do a prawn and pork version I think I might try this next time. Thanks for the great videos❤
Hi! Thank you for telling me! I'm very happy you enjoyed it😊. Yes, I hope you'll enjoy next time too. Yes, although we eat prawn and pork, I've never make prawn. So, I'll try it next time too. You're welcome. Thank you for watching too!!
Can't wait to try this
Yes, please try this! I hope you’ll enjoy it!
Thank you very much for the recipe, I'll have to try it the next time I have family visiting. Do you have any drink recommendations to pair with the gyoza?
You’re welcome! Yes, please try it and I hope you’ll enjoy it with your family. For me and in Japan, we often drink lager beer, Asahi or Suntory and so on. If you don’t drink alcohol, I recommend ginger ale too!
@@kyodokan.japanese.cuisine Appreciate the recommendations and keep up the great videos, they've all been very informative.
🥟 ❣️ Best
Haha! Thank you😁! Gyoza is the best 🥟
Is this recipe designed for making 80 gyoza?
Yes, this is for making 40 gyoza, I hope you’ll enjoy gyoza!
Ground pork 150 grams
cabbage 150~175grams
Chinese chive 40 grams
Green onion 25 grams
Garlic 5 grams
Ginger 5 grams
Soy sauce 20 grams
Sake 10 grams
Sugar 5 grams
Miso 5 grams
Fish sauce 5 grams
Olive oil 5 grams
Sesame oil 15 grams
Black pepper
Wouldn’t the frozen gyoza takes a bit longer to cook?
Yes, my explanation was not enough. I added a little bit more water and I cooked gyoza for 5mins with a lid then I heat it without the lid. But the remaining water is more than raw gyoza. So, it takes a bit longer to cook. You’re right. Thank you! I’ll rewrite it in the summary section.