ฝัง
- เผยแพร่เมื่อ 16 พ.ย. 2013
- Make your own Gyoza wrappers at home with flour and water.
CREDITS
The music used in this video was arranged and
produced by Tom Cusack. The music is fully licensed
for personal and commercial re-broadcasting use
under an Attribution Creative Commons licence
provided it is accredited correctly. Full details of the
music can be found at the website:
www.freemusicforvideos.com. Tom Cusack invites
any TH-cam member of staff to contact him directly
in the case of any queries arising from the use of
this music in other peoples' videos - แนวปฏิบัติและการใช้ชีวิต
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This was perfect. Couldn't find any wrappers at any of my go-to grocery stores and this helped so much. Thank you!
Awesome, well explained and useful! Hope to get more videos like that! Thank you for sharing
This was one of the nicest videos I've seen on TH-cam.
thank you for the great video too.. been trying to make these.. from scratch . think i used to many ingredients.
beautiful
Wow thanks for sharing 😊
Very very. Beautiful thanks
Nice video...dagdag kaalaman
Hii, Many thanks for this video, I have one question/query if i want to keep Gyoza wrapper for later use i.e. after 5-6 hr. how to maintain/keep Gyoza wrapper freshness/softness for longer time. Will Appreciate your expertise in this regards.
Thanks for this video!
Anne Vorachak ò
helpful. amazing little dish, with soy sauce mixed with any vinegar as a dip its amazing.
soy sauce and vinegar? that's crazy.
I'm gonna try it though
@@John-X it's good . You should try it.
superb
Thank you to show how to do
Schools don't teach that, that's for sure
cool video
how do u store left over dough?
Nice!!
,,KII789099887755322189098877655443321
i was wandering... should i use boiling water??
Can’t you use a kitchen aide mixer with a dough hook?
Super
Thanks for sharing I always make dumplings but I buy the wrappers
nice food
Hello Thank you for the great video:) helped alot.Ehm I was wondering, if I was to make japanese gyonza(dumplings) before I add my filing does those skins need baking before? Or do I just put my filling on the raw skins and fill them? Thank youx
Raw skins. They will cook when you cook the dumplings.
Chris Kirstein ah I see. Thank you verymuch:)
Chris Kirstein ,j vhfcgyjg ghhgjvbnnbb bsdhfgghnjhgnk,b
what kind the ingredient u have
How many days can I store the momo skin
Hello! I was wondering, how many wrappers can you do with those ingredients?
3:15 looks like Nine.
About 27 wrappers for the full amount :)
Don't think she needs it after 6 years lol😅
How think and wide the wrappers has to be to have a nice looking gyoza??
4" or 4inches
what is the song? it's so nice
Wooow
Thanks for this video! I will try making gyoza skins for the first time. Please can you tell us (approximately) how many skins do you get out of these ingredients?
Fook
@@rachelfarrington5624 why fook lol
No creo que sea necesario darle forma de rollo si después vas a darle la forma con la taza
why u using wet cloth ? and can i use container ?
wet cloth prevents it from drying out
how long is the life of gyoza wrapper ?
3:10
In spain, Italia and latinamerican sell that in the supermarquets, mall i dont sure the correrc word ha ha
this is how we make roti !!!!
If you have a tortilla press, even easier!
There is machine can make this dumpling wrapper directly,Why not
Because I'm only making these once and I'm not made of money?
How many gyoza wrappers does this recipe make??
+Hannah Bowden I usually get 15-20 out of this recipe.
Blake Watson Thanks!
Iko iko
Is she using all purpose flower??
yes.
friedtubesox
3 minute TV.
Says you need 10 mins of kneading :D
Richard Richmond fast fowarded
u gay
The video is 3 minutes ._.
Traduisez en français svp
nice아줌마
Over 40 minutes to make? I watch people do that in about 5.
I always know when a TH-cam cook starts using their knife like a saw, they haven't a clue what they are doing.
What the heck is gyoza? I'm sure you mean jiaozi
in Japan these are called Gyoza. . and I guess if you go more often to Chinese eating places these would be the Jiaozi. . . from what i can tell they are both great to eat though the dipping sauces are different
y reimer That's a really nice answer you gave. It amazes me how daft some of the questions are. You're much nicer than me. :)
+Sergio Garcia damn man, you've said that exact thing on like every Gyoza/Jiaozi wrapper video on youtube.
Blake Watson Because that's the truth?
Gyoza isn't the proper name for the food, it's jiaozi.
In England, in English we call the Japanese parcels what the Japanese people who live here call them - gyoza. And delicious they are too! :)
That music is just soooo freaky! ... like one of those old horror movies 👻🙀
Not appropriate at all
Not watching this anymore
Not gyoza, dumpling, or jiaozi. Gyoza is not the actual authentic name for the food.
Good for you.
Gyoza is the Japanese name, it's even spelled the same way as in Chinese (餃子)
We should just use 餃子 when talking about 餃子 to prevent people from being confused. Lol. Let's make 餃子 skin
Maybe the name Gyoza is more popular than the chinese name jiaozi, although they are the same. In chinese restaurants u will not find this menu as this food is only made by family member by chinese people, unless maybe in chinese restaurant in china, and usualy boiled. If they are fried the name is guotie. However in many japanese restaurants u will find this food in the menu named gyoza. So this is why gyoza is more popular as people started to dine in japanese resto... For the sake of makin this video in the category of asian dumpling maker many use gyoza wrapper rather than jiaozi or guotie, although u can also find other names. And wonton wrapper is more thinner on the skin as wontons serve with soup and vegie or noodle...