Some extra tips for those who wanna try it: 1:30 Please add a bit of salt to let the juice of the cabbage come out before adding it into the filling. it will be able to add more flavour as there is less water and also easier for folding. 3:30 During folding, pinch the middle first then the sides, it gives u an easier entry and also more equal on both sides
I've had multiple eating disorders for over 10 years and have always struggled with cooking for myself or trying different things, but I watch your channel constantly. Tonight I made one of your recipes and I wanted to thank you for helping me take a tiny step in recovery.
@@gutschopchopthewolfofwar5426 my trick is always to get a friend to go with me to a new restaurant and try it professionally made first. That way I can decide if I like it their way or if I want to make it different to my own taste, before trying a recipe at home.
Dear babish team, I hope this message gets to you. Because I would like to let you know that watching these videos always get me to relax. Which is rather a necessity in my daily life. I work with elderly with a mental disability. Which means my day can go anywhere between helping someone shower to having someone throw a chair through the living room for no apparent reason. And on top of that I'm still studying to be able to get higher up at work. Add that to the fact I have been keeping myself in quarantaine since march to protect myself and the people I work with, pretty much only going out to go to the store and nothing else. So I really hope you guys know these videos really brighten up my day and even help me fall asleep when anxiety and stress are preventing me to do so.
For those wondering what "potstickers" are or why they're called that, According to my mom, who's born in northern China, the dish originates from northern Chinese cuisine where the dumplings would often be left open on both ends and stick together. They call these "guo tie" in Mandarin or "woa teep" in Cantonese which kinda translates to "pan-stick"
Ah, i always thought they were japanese lol, i remember having them in a Japanese restaurant, theyre called gyoza in japan, nice to know more about this dish!
@@kyontraire Gyoza (ギョーザ) is a Japanese reinvention of the traditional Jiaozi (餃子). The Jiaozi is the original recipe, where instead of being fried or pan-fried, it is boiled or steamed. Where I live we make a minor differentiation where we call it Jiaozi when it is boiled, and Guo Tie (鍋貼) when it is fried. For Gyoza, it also typically has thinner, crispier skin as well as a variation in the filling, such as having fewer chives and more garlic than Jiaozi for instance.
Here's how you make the filling more flavourful: Put the julienned nappa cabbage in a seperate bowl and heavily salt it, then squish it with your hands. A LOT. Let sit for 20 min, then squeeze out all the water before you add it to the rest of the filling. Careful with the salt on the rest of the filling though, since you salted the cabbage already.
YESSSS!!!! I can’t believe I didn’t see anyone else comment this or andrew include this. I worked in a Asian food place where my job was making the filling for dumpings, I worked alongside 2 ppl that were in their 60’s and making dumplings their whole life. They taught me to do this trick with the cabbage , so I trust there’s a reason why people do this.
Update: chicken and dumplings are dumpling in name only, as they are closer to a biscut with gravy. They're still catagorized as a dumpling, so i guess they count. Also, i learned that a beef wellington is technically a dumpling.
I married into a Chinese family. Yeah even we don't make the wrappers from scratch. Kudos for doing it once but there's no shame in buying them from the market. :P
In our household we also usually put a bit of tofu inside the filling. This makes the potsticker less dense and if using in a soup it retains a lot of moisture. If you are using Babish's amount of tofu then I think maybe a cup of tofu will do.
I come back to this video once every few months, everything is perfect to a tee to how I like them. The perfect blend of soft and crispy and I've never had a batch with this method go wrong. Thanks a million.
This Chinese place here in Raleigh, NC called Red Dragon has the best potstickers I’ve ever eaten. Their dough isn’t paper thin. It’s got some thickness to it and their filling is freaking amazing, as is their ponzu dipping sauce.
Babish is always one of the first go-tos when I'm bored and want to try cooking something. I love and sub to so many of the cooking channels on here, but I came to Babish because of my love of film and television. So he gets first dibs if he's made it. Love the channel, and how much it has evolved.
For the filling, I honestly think simple is best. I'm a sucker for a nice pork and scallion dumpling. Just cut up a bunch of scallions, mix them with a bunch of ground pork, add your salt, pepper, garlic, ginger and soy, maybe add some sesame oil, because sesame is delicious, and then call it a day. Maybe some liquid for consistency's sake. And concerning the wrappers, rolling them out individually might actually be quicker than cutting them out (especially if you have no pasta attachment).
Hey Babish, tried these and are next level with the crunch, it’s juicy, and everything you need in a potsticker! Definitely recommend to everyone else 🥟👌
Quick tip: If you can find chinese black vinegar, use this instead of rice vinegar for the dipping sauce. It's usually sold at asian grocery stores, and it makes a huge difference. Very malty, kinda sweet flavor, incredible with potstickers/gyozas!!!
"If you can't find them heres how to make your own" Even if they were guaranteed at every store in the world, you'd still how us how to make them...no complaints...
Not every store in a world... Here in Croatia you have to go to asian stores and there's like maybe 1-2 in my town that sell those and they are nowhere near me 😣 so I appreciate the "here's how to make your own"
I'm genuinely shocked how apparently common these are in stores for everyone??? I don't think anyone even knows what they are in my country, its bizarre how different everyone is
Made this over the weekend, tasty for dinner. But today I cooked them for lunch with the skirt... GAME CHANGER. I am never cooking gyoza without it again! Thanks Babish, I can't wait to wow everyone with this trick!
I’m impressed that you also show the upgraded version of potstickers 🥟 👏The delicate crispy skirt is called “feather attached” potstickers in Japanese (“hane-tsuki” gyoza).
My mom uses a a wet paper towel and put here dumpling wrappers on the to wet it. It works best when you don’t have super thin wrappers like Babish does. The second to last (thinnest) setting works best for the manual pasta machine we have, since the dumpling won’t be as delicate and be easier to pan fry.
That's basically what we do at home! Except I don't have dark soy, so I add a bit of molasses with regular soy. That, and I don't do pleats. Just roll em thin, filling in the middle, grab the edges all at once and squeeze. Makes cute little knobs on top that you can use to pick em up.
My friends and I do dumpling nights pretty regularly. I make a chicken pesto dumpling with mozzarella and cherry tomatoes. We drizzle some balsamic reduction over the top and they are insanely delicious. We always have some traditional dumpling too and like to try out new funky recipes as well. It always makes for a great night especially if you have a bottle (or 7) of sake.
I also make the wrappers with a pasta maker and a cutter, it's easier and quicker than rolling them one by one. I roll and cut a portion and then wrap the leftover dough into a damp paper towel and plastic wrap and let it rest for a while, this helps the dough get its moisture and pliability back and you can use the whole batch of dough.
A trick in making these fillings (for almost all kinds of dumplings) is called "shang jin“ which is basically before you add anything to the pork grind, stir it in one direction constantly and slowly adding in water until a smooth paste is formed, then mix in the veggies and other stuff. This makes the cooked filling to form a single ball and have a better texture.
I live in China and those dumplings are as Chinese as you can get, besides the fact that we normally boil the dumplings or fry them after we make them. And usually, the dipping sauces are varied so much from person to person, but I'd normally use balsamic vinegar. The entire dish was so delicious. Thank you.
Once you get the pleating down they really are quite easy to make! My wife and I love potstickers and when we found out we could make them at home she stopped sleeping with the guy who owned the Chinese restaurant in my town! Thanks babish you saved my marriage!
The other person's right. Gyoza is just a regional term for dumpling. But there were a lot of mushroom dishes and I think they actually listed some of the ingredients of the mushroom pie that they made during that one episode.
Usually the storebought wrappers are not as elastic as homemade, but definitely save a ton of time lol. When my family makes them we don't actually need to use water because the dough naturally sticks together, but definitely use water with storebought wrappers!
:O When you are mixing your meat filling you need to mix only in one direction. You can still do it with your hand, just mix around and around in one directions instead of kneading it. It makes the texture better and you might not even need an egg because it binds so well on its own. I know it sounds hokey and a lot of people write it off as folklore but if you look closely at the strands of meat fibers you can see it in action!
make the sauce by blending dry roasted tomatoes with spices (similar to chutney but a bit more slurry) and use onion garlic paste along with minced pork , you will get yourself a "pork kothey momo". Generally making these fried dumplings is easier if they are first cooked in steam and then fried in high temperature oil. To enhance the onion flavor you can also fry the stuffing before wrapping them.
3:41 My family's habit is we keep 3 little jars that we get out when we have dumplings (often breakfast). One has rice vinegar with a couple coins of lightly crushed fresh ginger in it, one has soy sauce with a couple crushed garlic cloves, and one just a bottle of chili oil. We all just blend to our own tastes.
if you want to support a local business, Mei Mei's street kitchen in Boston started as a food truck, and moved into a cozy restaurant space. their focus has always been on local sourcing and community activism.....and a big piece of what's kept them going through COVID is extending their in person dumpling making classes to online. yea, a Boston restaurant offers dumpling making classes. if you live in Brooklyn, or China, or anywhere in the world, you can up your dumpling game from real deal pros. personally i've never taken the class, but i've been fed the before and after...so yea. it's real deal.
According to many of the dumpling videos ive seen, ive learned that if you stir the meat mixture in one direction only (eg clockwise)for a few minutes, This stretches the strands of protein in the meat/shrimp and creates a more sticky paste. This will stop the filling becoming crumbly and breaking apart when cooked. Its better to do this by hand instead of the processor because its very easy to over-blitz it into a liquidy pulp. (Also recommended is to ideally finely chop your meat from scratch too instead of buying pre-ground for best texture/flavour.. but you'll need patience and a big cleaver! 😅)
![ทุกครั้งที่หลับตา (Lucid Dream) - AYLA's [ Official MV ]](http://i.ytimg.com/vi/4i1OBAQyv58/mqdefault.jpg)
Some extra tips for those who wanna try it:
1:30 Please add a bit of salt to let the juice of the cabbage come out before adding it into the filling. it will be able to add more flavour as there is less water and also easier for folding.
3:30 During folding, pinch the middle first then the sides, it gives u an easier entry and also more equal on both sides
I appreciate it
I've had multiple eating disorders for over 10 years and have always struggled with cooking for myself or trying different things, but I watch your channel constantly. Tonight I made one of your recipes and I wanted to thank you for helping me take a tiny step in recovery.
Congratulations! Keep at it and hopefully you can make a lot more delicious dishes!
Dear, that to me sounds like a huge step. Allow yourself to feel proud ❤️
what would be your best tip for trying new / different things? grats btw
@@gutschopchopthewolfofwar5426 my trick is always to get a friend to go with me to a new restaurant and try it professionally made first. That way I can decide if I like it their way or if I want to make it different to my own taste, before trying a recipe at home.
666 likes
"They're a perfect appetizer or light snack"
Me eating 20 of them and calling it lunch
@ Every Asian ever!
I always eat an entire pan full, with rice lol
That’s so much soy tho
@@Vincent-tb3os what??
@@UniMagik oh yeah
Dear babish team, I hope this message gets to you. Because I would like to let you know that watching these videos always get me to relax. Which is rather a necessity in my daily life. I work with elderly with a mental disability. Which means my day can go anywhere between helping someone shower to having someone throw a chair through the living room for no apparent reason. And on top of that I'm still studying to be able to get higher up at work. Add that to the fact I have been keeping myself in quarantaine since march to protect myself and the people I work with, pretty much only going out to go to the store and nothing else. So I really hope you guys know these videos really brighten up my day and even help me fall asleep when anxiety and stress are preventing me to do so.
well i dont know about the team but i sure dont care about whatever you just wrote
Glad it has helped you!!
@@ardonis99 then don't comment and take your opinions elsewhere.
That is some incredible work you are doing! So sorry it is so draining but I’m sure their families appreciate you now more than ever.
You may now hand in your essay
Now you're making me want potstickers again, thanks. PF Chang's, here I come.
what's the outro song
Commenting because I, too, enjoy the outro song
Feel free to go see my cooking channel if you like fancy food 🍽 and wine pairing 🍷❤️ Cheers and stay safe 😘
that's where you go for potstickers...? to pay $20 for reheated food lol
or just, you know, make them? as is the point of the video?
For those wondering what "potstickers" are or why they're called that,
According to my mom, who's born in northern China, the dish originates from northern Chinese cuisine where the dumplings would often be left open on both ends and stick together.
They call these "guo tie" in Mandarin or "woa teep" in Cantonese which kinda translates to "pan-stick"
@Max Ong Wokstickers? ;-)
Feel free to go see my cooking channel if you like fancy food 🍽 and wine pairing 🍷❤️ Cheers and stay safe 😘
Ah, i always thought they were japanese lol, i remember having them in a Japanese restaurant, theyre called gyoza in japan, nice to know more about this dish!
@@kyontraire Gyoza (ギョーザ) is a Japanese reinvention of the traditional Jiaozi (餃子). The Jiaozi is the original recipe, where instead of being fried or pan-fried, it is boiled or steamed. Where I live we make a minor differentiation where we call it Jiaozi when it is boiled, and Guo Tie (鍋貼) when it is fried. For Gyoza, it also typically has thinner, crispier skin as well as a variation in the filling, such as having fewer chives and more garlic than Jiaozi for instance.
@@kyontraire gyoza are really similar but the wrapper is usually a bit thinner. The name gyoza comes from the mandarin guo tie i think
Here's how you make the filling more flavourful: Put the julienned nappa cabbage in a seperate bowl and heavily salt it, then squish it with your hands. A LOT. Let sit for 20 min, then squeeze out all the water before you add it to the rest of the filling. Careful with the salt on the rest of the filling though, since you salted the cabbage already.
YESSSS!!!! I can’t believe I didn’t see anyone else comment this or andrew include this. I worked in a Asian food place where my job was making the filling for dumpings, I worked alongside 2 ppl that were in their 60’s and making dumplings their whole life. They taught me to do this trick with the cabbage , so I trust there’s a reason why people do this.
Yeah I was surprised he skipped this step. I feel like most dumpling recipes call for it.
you can improve on that by throwing out the cabbage and using chives instead
yeah this also makes sure that the dumplings aren't full of liquid once they get cooked by squeezing most of it out beforehand
Hard bro, I learned that one from Joshua weismen
*TH-cam is getting real comfortable with these Double 15 second no skip ads*
Either get adblock or go premium, peasant.
The video publisher is also in control of the length and frequency of the ads. So blame Babish I guess.
The video isn’t monetized tho🤨
@@BeezerWashingbeard BLAMING WITH BANISH
wait theres people who dont use adblock? weird
When my mom and I make dough and we have extras we just make noodles. Seriously do this, otherwise the leftover dough may go to waste.
"Thin skinned, delicate little dumplings" Sounds like my bulldogs.
Or my... never mind.
@@BlokeOzzie :^)
sounds like the majority of people on twitter.
I thought you said balls not gonna lie
taste like them too
One of these days, Andrew's gonna build a stand mixer from scratch.
Building with babish
I'd watch that
No he'd raise his own cow!
Ep 100 special
Possible collaboration with HTME? Still a few hundred years from a standmixer, but still...
Chinese, Korean, Japanese, or fusion it doesn't matter. Dumplings are love.
Dumplings are what makes the world go round! You could be having a bad day and dumplings will find a way to make it better.
Since he did potstickers, might as well step it up to the next level with soup dumplings
This episode made me want my mom's gyoza so freaking badly...
Dumplings make me feel like I'm in love. Need I say more? XD
Update: chicken and dumplings are dumpling in name only, as they are closer to a biscut with gravy. They're still catagorized as a dumpling, so i guess they count. Also, i learned that a beef wellington is technically a dumpling.
I love Potstickers. Tried making them once but it did not turn out well. The kitchen looked like a hazmat team needed to come over ASAP.
I love em as well,sadly I rarely get to eat them
Use boiling water for the dough. Better to stop gluten development for rolling out
That’s why I just buy the wrappers lol
Same lol
I married into a Chinese family. Yeah even we don't make the wrappers from scratch. Kudos for doing it once but there's no shame in buying them from the market. :P
When I get my mixer, I shall name him "Stan". He will be my Stan mixer.
he will be my stand mixer
Mixostan, this is how Mexico should be named if it was Soviet.
@@oddapricot4077 ...no.
@@ARSZLB its terrible i know
And you will Stan for him?
In our household we also usually put a bit of tofu inside the filling. This makes the potsticker less dense and if using in a soup it retains a lot of moisture. If you are using Babish's amount of tofu then I think maybe a cup of tofu will do.
If you put some shredded kimchee in the filling, it brings so much life into it
yess, adding kimchi is the best!
I like kimchi but my favorite is dangmyun, the clear glass noodles!
Please make Homer’s Valentines Breakfast from Simpsons episode, “I Love Lisa”
The clogger
YES
Yes
I love your dedication.
Feel free to go see my cooking channel 😘
I come back to this video once every few months, everything is perfect to a tee to how I like them. The perfect blend of soft and crispy and I've never had a batch with this method go wrong. Thanks a million.
When I was in japan, I went to a gyoza shop that would line them up on a flat top and cover them in cheese.
Theres a great place near me that does cheese, capsicum, olives and calls it a pizza momo
@@mabamabam Capsicum? Aussie alert!
Yuck 🤮
Babish needs to do “The Golden Girls” cheesecake. I’m going to keep on saying it.
Thank you for being a friend.
The pastry chef who developed them all is still out there- fellow named George Geary. Nice guy!
YES! I think the show is a bit underrated, because it is absolutely phenomenal
He doesn’t need to do anything
This Chinese place here in Raleigh, NC called Red Dragon has the best potstickers I’ve ever eaten. Their dough isn’t paper thin. It’s got some thickness to it and their filling is freaking amazing, as is their ponzu dipping sauce.
Babish is always one of the first go-tos when I'm bored and want to try cooking something. I love and sub to so many of the cooking channels on here, but I came to Babish because of my love of film and television. So he gets first dibs if he's made it. Love the channel, and how much it has evolved.
I've been looking up gyoza recipes and was about to search for "gyoza babish" when this was recommended to me, posted 20 minutes ago
Ethan Chlebowski did one last week too! Using store bought wrappers and a slightly different filling
For the filling, I honestly think simple is best. I'm a sucker for a nice pork and scallion dumpling. Just cut up a bunch of scallions, mix them with a bunch of ground pork, add your salt, pepper, garlic, ginger and soy, maybe add some sesame oil, because sesame is delicious, and then call it a day. Maybe some liquid for consistency's sake.
And concerning the wrappers, rolling them out individually might actually be quicker than cutting them out (especially if you have no pasta attachment).
Hey Babish, tried these and are next level with the crunch, it’s juicy, and everything you need in a potsticker! Definitely recommend to everyone else 🥟👌
Quick tip: If you can find chinese black vinegar, use this instead of rice vinegar for the dipping sauce. It's usually sold at asian grocery stores, and it makes a huge difference. Very malty, kinda sweet flavor, incredible with potstickers/gyozas!!!
Please make Veggie Broth from Hilda episode, The Yule Lads
yes yes yes!
Yessssssssssssssssssssssssssssssssssssssssssssssssssssssssssssss
YES
That would be so amazing, Hilda is an amazing show
YES!
I was listening to just the audio and the slapping sounds in the background music made me think he slapping dough non stop the whole video
I can’t unhear the dough slapping now o_0
"If you can't find them heres how to make your own"
Even if they were guaranteed at every store in the world, you'd still how us how to make them...no complaints...
Not every store in a world... Here in Croatia you have to go to asian stores and there's like maybe 1-2 in my town that sell those and they are nowhere near me 😣 so I appreciate the "here's how to make your own"
I'm genuinely shocked how apparently common these are in stores for everyone??? I don't think anyone even knows what they are in my country, its bizarre how different everyone is
Made this over the weekend, tasty for dinner. But today I cooked them for lunch with the skirt... GAME CHANGER. I am never cooking gyoza without it again! Thanks Babish, I can't wait to wow everyone with this trick!
I miss the og intro... “Hey baby I hear the blues are calling tossed salads and scraaaaaambled eggs” 🙂
I’m impressed that you also show the upgraded version of potstickers 🥟 👏The delicate crispy skirt is called “feather attached” potstickers in Japanese (“hane-tsuki” gyoza).
You should make Jessie’s Pokepuff from Pokémon episode, “Performing with Fiery Charm”
Ooh, Brock's jelly donuts too!
@@treasuremage7546 He's actually already done two videos on that.
Do meliodas's "apple" pie that one in the movie
Or Jessie's snow food (I don't remember much I watched that a loooong time ago)
@@Ibegood Amazing!
Make Mooncakes from Over the Moon movie
I’m with you there
Heck yeah
Yeah!!!!
Yeah! Baked and snow skin!
Oh absolutely that's literally perfect
Thanks, Andrew. After everything else going on, you are a refreshing pause from the world.
You truly rock when you do this sort of thing, please don't ever stop doing this it's a work of art.
still waiting for him to say "pepper pepper pepper"....
Undo's on four-fundo
He said it once before I think
Feel free to go see my cooking channel if you like fancy food 🍽 and wine pairing 🍷❤️ Cheers and stay safe 😘
Chef john homage opportunity missed.
Your the boss of your dumpling sauce.
I know I’m late, but maybe Babish should do Toriel’s cinnamon butterscotch pie from Undertale. I mean, it is just so iconic 😺
Snail Pie too
My mom uses a a wet paper towel and put here dumpling wrappers on the to wet it. It works best when you don’t have super thin wrappers like Babish does. The second to last (thinnest) setting works best for the manual pasta machine we have, since the dumpling won’t be as delicate and be easier to pan fry.
That's basically what we do at home! Except I don't have dark soy, so I add a bit of molasses with regular soy. That, and I don't do pleats. Just roll em thin, filling in the middle, grab the edges all at once and squeeze. Makes cute little knobs on top that you can use to pick em up.
Please do a *Don't Starve* episode, there's so much potential from the Crock Pit recipes! Monster Lasagna, Moquecia, Honey Nuggets, Taffy!
Oooooo! I agree with you!
Don’t lie, Sohla showed Babis the crispy skirt trick
My money would be on Kendall
Yea! I saw her do it in one of those food52 videos and now it’s here? Suspish 😂
Haha my thought too
@@celiazamarripa3375 It was a BA video, sadly.
@@DuyNguyen-yx2vd I thought it was a NYT Cooking video?
I’m just here to tell you to accept Ordinary Sausage’s challenge
Bimbish would gain so much from that
2nd reply
@@cawashka it would be a peak of he career
Replying so he sees this
Yes yes yes yes YES
My friends and I do dumpling nights pretty regularly. I make a chicken pesto dumpling with mozzarella and cherry tomatoes. We drizzle some balsamic reduction over the top and they are insanely delicious. We always have some traditional dumpling too and like to try out new funky recipes as well. It always makes for a great night especially if you have a bottle (or 7) of sake.
I totally screamed when Andy did the LITERALLY same dipping sauce that i made!!! is awesome!
The additional portion of this video was brought to you by sohla’s love for dumpling skirts
I love that I know this is Sohla's favorite way of having dumplings.
I just realized that he just makes hand motions on screen and doesn’t talk lol
I also make the wrappers with a pasta maker and a cutter, it's easier and quicker than rolling them one by one. I roll and cut a portion and then wrap the leftover dough into a damp paper towel and plastic wrap and let it rest for a while, this helps the dough get its moisture and pliability back and you can use the whole batch of dough.
A trick in making these fillings (for almost all kinds of dumplings) is called "shang jin“ which is basically before you add anything to the pork grind, stir it in one direction constantly and slowly adding in water until a smooth paste is formed, then mix in the veggies and other stuff. This makes the cooked filling to form a single ball and have a better texture.
Truly incredible that I watch almost every single one of Babish’s videos but have zero intentions of ever making any of it
When in a rush I'll heat some of these up with a bowl of leftover rice, pour some gyoza and sweet/sour sauce over top and just eat.
That sounds soo lovely
wait people eat dumplings with rice? i just eat them by themself
"this is **your** dumpling sauce, dont let anybody tell you otherwise"
this is gonna be my senior yearbook quote i-
Keep this format Andrew. I love it. Its straightforward and very nice
I live in China and those dumplings are as Chinese as you can get, besides the fact that we normally boil the dumplings or fry them after we make them. And usually, the dipping sauces are varied so much from person to person, but I'd normally use balsamic vinegar. The entire dish was so delicious. Thank you.
1:41 “Now that everyone’s in the van it’s time to get to where we’re goin” -Babish 2021 Folks!
0:33
“No dry bites”
~funny man who gets spoiled by his chat
Potstickers... more like roof-of-the-mouth-stickers, when you eat them right out of the pan. Totally worth it though ;)
i like your profile picture :)
@@musicjunk1000 Grumpy is my soul animal ;-)
@@Greem85 🥰
Once you get the pleating down they really are quite easy to make! My wife and I love potstickers and when we found out we could make them at home she stopped sleeping with the guy who owned the Chinese restaurant in my town! Thanks babish you saved my marriage!
Awesome re-use of the bao buns filling recipe. I made a vegetarian version with cabbage, carrots and red miso paste
Where the dorohedoro fans at??
This could have been an episode about the "Obah Gyoza" from the anime Dorohedoro
Ah, I see you're a man of culture as well
You should do the gyoza from Dorohedoro on Binging.
these are gyoza.
KAIMAN AGREES
The other person's right. Gyoza is just a regional term for dumpling. But there were a lot of mushroom dishes and I think they actually listed some of the ingredients of the mushroom pie that they made during that one episode.
@@RayDayPlays I'm aware, but in the show there's an actual recipe of sorts guiding you through how to make minced pork gyoza.
Helped pleat a handful of dumplings for New Years Eve and it's so hard! I am reinvigorated to make more of my own now thanks to your video
A youtuber that goes straight to the point.... I'm stunned
Can you make Cod Sandwich from Hilda episode, The Draugen
You should make veitnamese crepes from The Boys, Bánh xèo.
They’re usually called Vietnamese pancakes I reckon. But yes, it would be nice to see Andrew recreate that 🤩
"Shaggy" ball of dough? "Van"? Will the next episode be the infamous Scooby Snack?
This was my favorite activity when I visited my grandma as a young child
FYI: There are 3. parties that makes dough hooks for Kitchen Aid that pushes the dough DOWN into the bowl instead of lifting it. Should check it out 👌
All you can eat Chinese buffets always have the same dumpling sauce
*and I am obsessed with it*
what are the odds i'm literally in my kitchen right now preparing the filling for gyozas!! First time making them as well haha
babish never fails to make my mouth water
THE INTRO GIVES ME LIFE EVERY TIME
these have been my obsession lately, I like the store bought frozen ones but have been craving a recipe for the filling to make them fresh. Cheers!
I love potstickers so much, every time I get near them it's really *wonton destruction!*
Terrible. But I definitely laughed!
**Wanton... destruction* !!!!!!!!!!
*To the early squad reading this : sending virtual hugs to all who need it . stay safe and happy...*
thanks, needed a bed time hug :p
To you as well. Stay safe and healthy!!!
Between a pandemic and a coup, we all need hugs 😩 Thank you for making my day
4:18 Happy Kaiman noises
Usually the storebought wrappers are not as elastic as homemade, but definitely save a ton of time lol. When my family makes them we don't actually need to use water because the dough naturally sticks together, but definitely use water with storebought wrappers!
:O When you are mixing your meat filling you need to mix only in one direction. You can still do it with your hand, just mix around and around in one directions instead of kneading it. It makes the texture better and you might not even need an egg because it binds so well on its own. I know it sounds hokey and a lot of people write it off as folklore but if you look closely at the strands of meat fibers you can see it in action!
Still waiting for the day he does A pizza stuffed inside a turkey, deep fried, and dipped in chocolate
I'm still waiting for him to stop ducking all of Ordinary Sausages allegations. at this point, I'm convinced Bimbish is a coward AND a hack.
@@Mrbird321 uh... what?
You're thinking of that epicmealtime dumpster fire.
@@rdcL don't know what that is
Bruh that sounds positively disgusting
You could legit make an entire streaming service out of just Babish vids
You can't keep ignoring the sausage master forever, Babish
make the sauce by blending dry roasted tomatoes with spices (similar to chutney but a bit more slurry) and use onion garlic paste along with minced pork , you will get yourself a "pork kothey momo".
Generally making these fried dumplings is easier if they are first cooked in steam and then fried in high temperature oil.
To enhance the onion flavor you can also fry the stuffing before wrapping them.
I took a notion to make these earlier this week too. Making the wrappers is the easiest cooking endeavor I've ever done
Claim your “here within an hour” ticket right here
ɢᴜʏꜱ ᴘʟᴇᴀꜱᴇ. ɪ ɴᴇᴇᴅ ʜᴇʟᴘ. ᴍʏ ɢʀᴀɴᴅᴍᴜᴍ ᴛᴏʟᴅ ᴍᴇ ɪꜰ ɪ ɢᴇᴛ 400 ʟɪᴋᴇꜱ ᴏɴ ᴍʏ ɴᴇᴡ ᴠɪᴅᴇᴏ ᴛʜᴇɴ ɪᴍ ɢᴏɪɴɢ ᴛᴏ ɢᴇᴛ ᴍʏ “ᴅʀᴇᴀᴍ ꜱᴇᴛᴜᴘ” ꜱᴏ ᴘʟᴇᴀꜱᴇ ʜᴇʟᴘ. ɪ ʀᴇᴀʟʟʏ ɴᴇᴇᴅ ʏᴏᴜʀ ʜᴇʟᴘ. ɪ ʜᴀᴠᴇ ᴛᴏ ᴜꜱᴇ ᴍʏ ᴘʜᴏɴᴇ ᴛᴏ ᴇᴅɪᴛ ᴀᴛ ᴛʜᴇ ᴍᴏᴍᴇɴᴛ ᴀɴᴅ ɪᴍ ᴛʀʏɪɴɢ ᴛᴏ ɢʀᴏᴡ. ᴘʟᴇᴀꜱᴇ ʜᴇʟᴘ ᴍᴇ ᴏɴ ᴍʏ ᴊᴏᴜʀɴᴇʏ. ᴘʟᴇᴀꜱᴇ ᴅᴏɴ'ᴛ ʜᴀᴛᴇ ᴏɴ ᴍᴇ ɪ ᴊᴜꜱᴛ ʀᴇᴀʟʟʏ ɴᴇᴇᴅ ꜱᴏᴍᴇ ʜᴇʟᴘ💜🙏💕😭😭💐
@@JamaarandZack bot
Yo
yep
They had us on the first half not gonna lie
That cornstarch slurry skirt... I recognize that!! That was a Sohla idea, wasn't it? I've definitely seen that in a Sohla video before 😏
Came looking for a comment like that. First thing I thought of, too.
it is called 羽根つき餃子 (hanetsuki gyoza) in Japan, not her original idea. English is 'potstickers with wings'. :)
"I'm cookin up the dumplings." - A Pink Guy.
Aaaand the song got stuck in my head again. Thanks a lot 😂
3:41 My family's habit is we keep 3 little jars that we get out when we have dumplings (often breakfast). One has rice vinegar with a couple coins of lightly crushed fresh ginger in it, one has soy sauce with a couple crushed garlic cloves, and one just a bottle of chili oil. We all just blend to our own tastes.
if you want to support a local business, Mei Mei's street kitchen in Boston started as a food truck, and moved into a cozy restaurant space. their focus has always been on local sourcing and community activism.....and a big piece of what's kept them going through COVID is extending their in person dumpling making classes to online. yea, a Boston restaurant offers dumpling making classes.
if you live in Brooklyn, or China, or anywhere in the world, you can up your dumpling game from real deal pros.
personally i've never taken the class, but i've been fed the before and after...so yea. it's real deal.
This could as well have been an episode of “Binging with Babish: Gyoza from Dorohedoro”
In the OVA they actually showed how nikaido makes them
Yeah, that was really an opportunity missed there...
I’d love to see you make the pizza heart from The Loud House episode, Missed Connection on Valentines Day
This is a way more approachable recipe.
And yet my inner asian grandma is still screaming...
No embedded ad, love it!
Awesome! Been waiting for this day since dumplings!
"i'm gonna discard my first one" my dad when talking about his kids
4:26 I think "delicious-er" is the perfect word to describe this channel
*Amazing* your videos and recipes are stunning. Hope some day I could do something similar ❤
I finally understand what Caiman was talking about. Delicious
According to many of the dumpling videos ive seen,
ive learned that if you stir the meat mixture in one direction only (eg clockwise)for a few minutes,
This stretches the strands of protein in the meat/shrimp and creates a more sticky paste.
This will stop the filling becoming crumbly and breaking apart when cooked.
Its better to do this by hand instead of the processor because its very easy to over-blitz it into a liquidy pulp.
(Also recommended is to ideally finely chop your meat from scratch too instead of buying pre-ground for best texture/flavour.. but you'll need patience and a big cleaver! 😅)