I think most of it is that he's talking to us like he's teaching us these recipes/techniques in person, and even admits that you can take shortcuts (like buying pre-made gyoza/potstickers) if you don't wanna go through the hassle of doing everything homemade and/or don't have the time. He's the anti-Josh Weismann IMO.
Something as simple as a go pro pov minimally edited style cooking show gave us some of the most engaging enjoyable content in 2020 Thank you based KLA
Love that you name dropped Sohla. I know many food youtubers do, but Sohla name dropped you yesterday over on Food52 in a chicken wing video. Love seeing all the interconnectivity between all the awesome cooks and chefs on TH-cam.
@@alexchangsteryo They didn't work *together* but at the same company, yes. Kenji explained elsewhere that their paths didn't quite cross(I think at that point, Kenji was already on the west coast).
Imagine being out for a walk in the neighborhood and you look over to see a man standing at the window with a camera strapped to his head happily enjoying a plate of dumplings
Gosh Kenji, I'm loving what I'm seeing of the new kitchen. My wife is in the military so I get to go to culinary school in France and I'm excited but I'm almost more excited for when she gets out and I can start getting a kitchen together that we won't have to move away from every three years. I'm taking mental notes.
Funny... Ive been craving perogi lately and found a wonderful channel called "Polish your Kitchen "and she is a perogi witch. Magical. And yes. I will be trying this crispy wings thing as well with some perogi. Eat well!
Been a while since I was able to watch a video since I'm working in two kitchens so I hadn't seen your new setup. It looks great, my man! Love how bright it is with all that sunlight and the white cabinets and counters. Will have to try this recipe at some point. Always enjoy your videos. Happy for you, kenji!
You sir, are a gentleman and a scholar, and I applaud that. J. Kenji Lopez alt keep up the fundraising it really makes the world a better place, and proliferation of knowledge for us that are more fortunate hopefully inspires people to do the same.
I just bought a frozen bag of those yesterday for the first time after watching Ethan's video. And who is better to watch preparing them than kenji. Thank you brothet for your amazing content and thank you for pointing me to chienes cooking demystefied channel. As a middle eastern I used to think of chinese cooking like something too exotic for my taste but lately I have been loving it !
Love the stuffed dinosaur at 1:03! I’ve been on a dumpling kick since December-starting with wontons, potstickers, momos, homemade whole wheat flour wrappers, etc. I agree with Kenji. I tried pan frying/steamiing in a cast iron pan and it was a disaster. Use a non-stick pan.
Just tried this and it was amazing!! Make sure to really salt the slurry mixture, so tasty. You're definitely gonna think you're doing it wrong but have patience, it turns out so well
I think the first time I had this style of dumpling was at Ippudo ramen in Singapore when they opened there in 2010 or whenever it was, and I couldn’t get enough of it. And then when living Seoul, one thing I really miss is Friday night date nights with my wife. We rotated date nights between either a ramen shop or an Izakaya next to her office for like 7 years, both of which served this style of dumpling (or third, a fried chicken place). Cheers to my wife, our 8th anniversary coming up in 2 weeks!
I am just happy to see Kenji using the soy sauce and black vinegar mixture for dumplings. It is my favorite dumpling sauce but it doesn't seem that common in the US.
This is a coincidence !! I just saw an episode on Izakaya Bottukari about crispy wings gyoza and now your video appears on my TH-cam feed. 🙏🙏 Thank you
Kenji, I love watching your cooking show. I was wondering if you could ever do a cleaning show one day. I feel like a very inefficient cleaner, and I would love some tips/tricks on how to clean more effectively in the kitchen.
Always baffles me how someone so smart and clever as Kenji hasn’t taken the time to fix the little hinge on his salt cellar, drives me crazy! (Not really, but yes really)
Yes, his gyoza recipe on Serious eats explains a bit more about cooking dumplings this way (fry in oil, add water to steam, then second fry when water evaporates leaving the oil behind)
I love how he started cooking this for his wife and then immediately started destroying them by the dining room window... he probably went back and sat down by his wife all casually... "Honey, did you make my dumplings?" "Yes. Yes I did." "Where are they?" "Well..."
quick tip: if your using a non stick pan you dont need the spachula to seperate it from the pan, just shake the pan up a litle bit and itll seperate itself! if its still sticking then its not crispy and not ready, just leave it in a bit longer
@@Cornan1980 I ordered from Amazon, set to arrive a few days after the re-stock. So I think the total arrival time is about 3 weeks. I looked into it a little to see about buying direct from the company, but apparently Amazon is what makes distribution easiest for them, so they just sell everything through there. Fwiw the pepperstick also looks awesome and I'll maybe get one once I've got a restaurant, but I guess the classic will be more practical for home use.
Hey Kenji, I haven't seen Shabu or Jamón in your most recent videos. Not that it is any of my business, but do they not come in the kitchen anymore? Very nice video btw.
I think I had too much water in my slurry or the heat too high, by the time it boiled off the starch sheet was blackened and stuck on, but the parts I was able to get off the pan were delicious. Going to try again soon, thanks for sharing!
I think I'll finally try cooking the bag of dumplings that have been in my freezer for 6 months! Kenji one of your recent vids mentioned you had moved to PNW! Welcome!!!! Not sure if you are in the Seattle Metro (even if you were if you would even want to specify that, family/privacy convers are respected) but I'll hold out a little hope of running into you at Pikes Place or Bothell Fish Market haha
Man i wondered why i haven't seen your content in awhile. I was unsubscribed from your channel for some reason (excuse you, youtube?). I'm glad my feed showed your text post! Instantly resubbed and rang that bell. Glad to be back!😎
'So, one of my viewers actually made that kitchen mat and sent it to me. [laughing] It was a gift from a viewer.' ten7.com/podcast/episode/j-kenji-lopez-alt-life-fortunate-accidents#:~:text=KENJI%3A%20Right.,destined%20to%20have%20uncomfortable%20feet.
just tried this out and i think i used too much mixture, ended up burning a bit but it works! ill get it next time i think, shoulda watched the video again before attempting.
Have you / anyone in the comments tried using some thing like vodka instead of water for the batter? I remember a good eats episode featuring tempura. Alton brown used vodka, and I was surprised/ horrified , but the science makes sense. He said that alcohol doesn’t activate gluten, thus resulting in a more delicate texture. I’m going to try it!
Hi Kenji! This is my go-to method with dumplings. I was curious about trying to troubleshoot an issue my partner and I run into when we try this technique. We sometimes run into an issue where there is a large amount of "goo" from the cornstarch+flour mixture. If we allow the mixture to fully evaporate we find that burning occurs before crispiness happen. We just can't seem to get a consistent result everytime.
I'll have to try this and compare against just shallow frying those store brought frozen ones in some hot avocado oil, from the sounds of it this may give about the same amount of crisp and make less of a mess frying a frozen dumpling in hot oil lol
And there’s me thinking that the crispy wings were in the dumplings. Blimey...
I'm with you...
I wasn't paying attention and wondered why the video ended so quickly without showing off any wings
Literally came here for the same reason. Thought it was some weird fusion stuff. Then I realized that he just meant lattice.
Haha same here for a sec
I thought kenji had gone all uwu
For whatever reason this guy just has a soothing effect on anyone that watches
I think most of it is that he's talking to us like he's teaching us these recipes/techniques in person, and even admits that you can take shortcuts (like buying pre-made gyoza/potstickers) if you don't wanna go through the hassle of doing everything homemade and/or don't have the time. He's the anti-Josh Weismann IMO.
Something as simple as a go pro pov minimally edited style cooking show gave us some of the most engaging enjoyable content in 2020
Thank you based KLA
So true one time I watched a video that was like 30 mins long and didn't realize how long it was until I finished the video lmao
Until he starts chewing
@@zrobeast I like Josh but hate the ingredients in his recipes
Love that you name dropped Sohla. I know many food youtubers do, but Sohla name dropped you yesterday over on Food52 in a chicken wing video. Love seeing all the interconnectivity between all the awesome cooks and chefs on TH-cam.
Probably because they used to work together on Serious Eats!
We never worked together actually! But I am a fan.
@@alexchangsteryo They didn't work *together* but at the same company, yes. Kenji explained elsewhere that their paths didn't quite cross(I think at that point, Kenji was already on the west coast).
Love both you and Solha....but yes, Kenji, try the vinegar next time..Soooo good!
I noticed that too!!!
Imagine being out for a walk in the neighborhood and you look over to see a man standing at the window with a camera strapped to his head happily enjoying a plate of dumplings
*Walking dog*
*Looks in window*
*Dog walking intensifies*
I want to learn the recipe, but the GoPro perspective is setting off my motion sickness so badly ...
Love having you back Kenji! Greetings from Germany 🇩🇪
Love the Kuckucksuhr at the end🇩🇪
Guten tag!
@@JKenjiLopezAlt HAHAHA :D Guten Tag Kenji
@@IAMaEffect thx
Selim napiyon kanka
Gosh Kenji, I'm loving what I'm seeing of the new kitchen. My wife is in the military so I get to go to culinary school in France and I'm excited but I'm almost more excited for when she gets out and I can start getting a kitchen together that we won't have to move away from every three years. I'm taking mental notes.
"You started eating without me, again!!?..."
"Honey...it was for the video..." 😬
I love how we're basically rats sitting on his head 😂
Haha we're reverse ratatouille, Kenji is teaching us rats how to cook
I think we’re poking our heads out of a little door on Kenji’s delightfully filigreed top hat.
"You can do this with any kind of dumpling"
*reaches for perogis*
Funny... Ive been craving perogi lately and found a wonderful channel called "Polish your Kitchen "and she is a perogi witch. Magical. And yes. I will be trying this crispy wings thing as well with some perogi. Eat well!
@@redhousepress lo
I have attempted this with frozen pelmeni and it works out haha. I also have steamed pelmeni and pierogi in a bamboo steamer, which also works great.
My polish soul is proud
Dumplings in any culture is delicious.
I like to add a little bit of sesame oil after the wings start to form to give them a bit of extra nutty flavor
I sometimes wonder if Kenji’s old neighbour misses watching him eat food next to his open back door
For me, this is the single best food video of the year so far. Bringing crispiness to frozen dumplings brings me such joy. Thanks, Kenji.
the cuckoo clock was a delightful surprise!
Right on cue!
Been a while since I was able to watch a video since I'm working in two kitchens so I hadn't seen your new setup. It looks great, my man! Love how bright it is with all that sunlight and the white cabinets and counters. Will have to try this recipe at some point. Always enjoy your videos. Happy for you, kenji!
Finally! A recipe I can actually try! I got all this stuff, imma give it a go for dinner.
Tell us how it went
It took me until 7:00 to understand that the crispy wings were, in fact, not chicken wings.
Lmao glad I wasn't the only one
You sir, are a gentleman and a scholar, and I applaud that. J. Kenji Lopez alt keep up the fundraising it really makes the world a better place, and proliferation of knowledge for us that are more fortunate hopefully inspires people to do the same.
Made these tonight and they came out perfectly -- love the crispy texture this adds!
I finally gave these a run today. Incredible. Absolutely incredible.
My fiance: what's the dinner plan?
Me: don't know yet, waiting to see what Kenji uploaded today.
Good one Kenji, thank you from Canada...!
This man's got a mouth of steel, just popping in a freshly cooked dumpling like that! Pretty sure I burned the roof of my mouth just by watching.
When he went mmmh wah...it wasn't because it was tasty. It was steaming hot.
Delicious!! Such an easy and significant upgrade preparing them this way. Just takes patience!
You have no idea how happy your NB pals outro makes my partner and I. So refreshing to be voluntarily acknowledged.
Made some of these last week! The extra crunch is A1 😍
Thanks for the gyoza advice. I was eating these constantly, as they're a tasty, quick, and surprisingly healthy dish to make for work.
Perfect sound effect for that frying sound!
Well cool technique, and your new kitchen is looking nice!
The go pro on the forehead makes this like a virtual reality cooking show
so sweet making this for your wife.. for me ... its that cute giggle of pure joy at the end
Looking good rockin' that quarantine cut Kenji!
I just bought a frozen bag of those yesterday for the first time after watching Ethan's video. And who is better to watch preparing them than kenji. Thank you brothet for your amazing content and thank you for pointing me to chienes cooking demystefied channel. As a middle eastern I used to think of chinese cooking like something too exotic for my taste but lately I have been loving it !
Always wondered how to get dumplings crispy like this. Great vid Kenji!
Love the stuffed dinosaur at 1:03!
I’ve been on a dumpling kick since December-starting with wontons, potstickers, momos, homemade whole wheat flour wrappers, etc.
I agree with Kenji. I tried pan frying/steamiing in a cast iron pan and it was a disaster. Use a non-stick pan.
Tried it, totally worked the first time.
I love that we are blessed to see what this food God sees.
Oh nice, I was literally planning on making Gyoza tonight, I'll give this a try.
Just tried this and it was amazing!! Make sure to really salt the slurry mixture, so tasty. You're definitely gonna think you're doing it wrong but have patience, it turns out so well
I love your self-attributed foot mat in front of the sink
@Kenji, looks like you're missing the link to donate to No Kid Hungry that you referenced at the end of your video. Just a heads up!
I think the first time I had this style of dumpling was at Ippudo ramen in Singapore when they opened there in 2010 or whenever it was, and I couldn’t get enough of it. And then when living Seoul, one thing I really miss is Friday night date nights with my wife. We rotated date nights between either a ramen shop or an Izakaya next to her office for like 7 years, both of which served this style of dumpling (or third, a fried chicken place). Cheers to my wife, our 8th anniversary coming up in 2 weeks!
Just watched a dollar tree ground beef video and this has bleached my eyes. Thankyou!
Yes Kenji, I could hear that flavorful crunch half way across the country this evening! -Bob...
That was a lot easier and simpler than i thought it would be. Def trying this next time i make dumplings
I was just about to use some frozen dumplings tomorrow! Your timing is immaculate :)
Cuckoo clock strikes noon just in time to eat! Love it!!!
I've been making these ever since Sohla showed me how, so good!
I kinda love that you're cooking and go "Eh, let's wear the helmet to show what I'm doing". Excellent video as always.
I was just thinking about buying some to try. I thank you
I'm going to try this next time I get my hands on some dumplings. They look so good.
Oooo I can’t wait to try this!
Sohla- Mentions kenji on Food52
Kenji- Mentions sohla on his channel
Love to see this interconnectivity :')
Food TH-cam seems relatively well connected compared to other youtube genre circles.
I'm going to try it with my low carb gyozas, but use tapioca starch.
Looks so good 🤤
Kenji's transition game at 3:33 was MASTERFUL
I am just happy to see Kenji using the soy sauce and black vinegar mixture for dumplings. It is my favorite dumpling sauce but it doesn't seem that common in the US.
This is a coincidence !! I just saw an episode on Izakaya Bottukari about crispy wings gyoza and now your video appears on my TH-cam feed. 🙏🙏 Thank you
Love you brother. I need daily videos!
Imagine having this man cook you lunch each day
Kenji, I love watching your cooking show. I was wondering if you could ever do a cleaning show one day. I feel like a very inefficient cleaner, and I would love some tips/tricks on how to clean more effectively in the kitchen.
Always wondered how my local dumpling spot did this web of goodness, thanks for the info!
Hurray for more Kenji
This looks really good :>
Kenji out here with the majestic mane love it
Always baffles me how someone so smart and clever as Kenji hasn’t taken the time to fix the little hinge on his salt cellar, drives me crazy! (Not really, but yes really)
OMG! going to do this. BTW i love the cookoo clock❤
The way he mentioned Sohla and then reluctantly mentioned BA was 👨🍳💋
Love the cuckoo clock in the background. I was surprised when we got one how much I don't mind the ticking. Quartz wall clocks drive me crazy.
Hey Kenji, Do you typically add oil at the bottom of the pan when you first put in the dumplings?
Not kenji but I see the oil sheen.
Yes, his gyoza recipe on Serious eats explains a bit more about cooking dumplings this way (fry in oil, add water to steam, then second fry when water evaporates leaving the oil behind)
Yes :). I had the captions on and in the beginning was a note saying to add oil to the pan
Yes a little!
memories of staying in japan with my grandparents and eating hanetsuki gyoza. im hungry.
I love how he started cooking this for his wife and then immediately started destroying them by the dining room window... he probably went back and sat down by his wife all casually...
"Honey, did you make my dumplings?"
"Yes. Yes I did."
"Where are they?"
"Well..."
got like 12 frozen dumplings from my gfs mom in the freezer, doing this tonight
quick tip: if your using a non stick pan you dont need the spachula to seperate it from the pan, just shake the pan up a litle bit and itll seperate itself! if its still sticking then its not crispy and not ready, just leave it in a bit longer
❌ Guy
❌ Gal
✅ Nonbinary pal
Thanks Kenji!
PS, I just bought a Unicorn as per your recommendation, and I'm excited for it!
Where did you find one? I can only find them out of stock on Amazon.
@@Cornan1980 I ordered from Amazon, set to arrive a few days after the re-stock. So I think the total arrival time is about 3 weeks.
I looked into it a little to see about buying direct from the company, but apparently Amazon is what makes distribution easiest for them, so they just sell everything through there.
Fwiw the pepperstick also looks awesome and I'll maybe get one once I've got a restaurant, but I guess the classic will be more practical for home use.
@@AudreysKitchen Thanks for the info. It's just listed as "unavailable" for me, but I'll keep an eye on it.
yay full go pro video!
also, if you do some merch I'd probably buy a "That looks good" shirt
Hey Kenji, I haven't seen Shabu or Jamón in your most recent videos. Not that it is any of my business, but do they not come in the kitchen anymore? Very nice video btw.
We used to live in a single story home and now we have more than one floor so sometimes the dogs don’t feel like coming down for treats!
Loving the long quarantine hair Kenji haha
This is how they serve dumplings at Din Tai Fung. Will have to give this a try tomorrow.
dat mullet is THRIVING
Looks delicious!
Kenji with the nice hair back again to teach me how to cook
I think I had too much water in my slurry or the heat too high, by the time it boiled off the starch sheet was blackened and stuck on, but the parts I was able to get off the pan were delicious. Going to try again soon, thanks for sharing!
I think I'll finally try cooking the bag of dumplings that have been in my freezer for 6 months!
Kenji one of your recent vids mentioned you had moved to PNW! Welcome!!!! Not sure if you are in the Seattle Metro (even if you were if you would even want to specify that, family/privacy convers are respected) but I'll hold out a little hope of running into you at Pikes Place or Bothell Fish Market haha
Man i wondered why i haven't seen your content in awhile. I was unsubscribed from your channel for some reason (excuse you, youtube?). I'm glad my feed showed your text post! Instantly resubbed and rang that bell. Glad to be back!😎
Got a batch of home made gyoza in my freezer, gonna try this out for lunch this week
Its the ginger vinegar soy dipping sauce that makes gyoza mouth watering !
"People who live in fear are destined to have uncomfortable feet"
Where can I get this mat
'So, one of my viewers actually made that kitchen mat and sent it to me. [laughing] It was a gift from a viewer.'
ten7.com/podcast/episode/j-kenji-lopez-alt-life-fortunate-accidents#:~:text=KENJI%3A%20Right.,destined%20to%20have%20uncomfortable%20feet.
He’s the best!!
I laughed unnecessarily hard when you so casually said "or as I like to call them, dump-wings". Hahahaha.
hey kenji, theres no link to no kid hungry. great video!
Love the mat Kenji!
Man! So cool!
so good!
Could have used this 2 days ago when I made potstickers. Will try it next time
Thanks for the video.
just tried this out and i think i used too much mixture, ended up burning a bit but it works! ill get it next time i think, shoulda watched the video again before attempting.
Have you / anyone in the comments tried using some thing like vodka instead of water for the batter? I remember a good eats episode featuring tempura. Alton brown used vodka, and I was surprised/ horrified , but the science makes sense. He said that alcohol doesn’t activate gluten, thus resulting in a more delicate texture. I’m going to try it!
Lmao, I'm eating dumplings right now while Kenji just uploaded this.
Hi Kenji! This is my go-to method with dumplings. I was curious about trying to troubleshoot an issue my partner and I run into when we try this technique. We sometimes run into an issue where there is a large amount of "goo" from the cornstarch+flour mixture. If we allow the mixture to fully evaporate we find that burning occurs before crispiness happen. We just can't seem to get a consistent result everytime.
i want to know aswell. i have exactly the same issue. just made this 3 days ago and goo like spots at the edge of my gyozas.
Use less starch and go with a little more gently heat.
@@JKenjiLopezAlt thanks! Will the ratio between flour and cornstarch affect my chance of goo? Or is it more about the relation to water?
I'll have to try this and compare against just shallow frying those store brought frozen ones in some hot avocado oil, from the sounds of it this may give about the same amount of crisp and make less of a mess frying a frozen dumpling in hot oil lol