If a recipe says "3 cups of flour, sifted" it means sift 3 cups of flour, whereas "3 cups of sifted flour" means to measure flour after it's sifted. Some folks don't know this.
You are also supposed to spoon flour into a measuring cup so you don't compress it too much. This is just one example of why I much prefer cooking by weight for absolutely everything.
In Japanese, a word doesn't change between singular and plural, so "gyoza" for the plural as well. Also, a trick I learned while living in Japan to remove oil/grease from a pan (like you're doing with the gyoza) is to use a pair of chopsticks to hold a loosely folded paper towel and then mop up the grease with the paper towel.
There is western and eastern cuisine. We have to respect cultures and the history of each country in cooking and clothing and aknowldge it , and sharing it is okay and encouraged but we shouldn't erase the history of each country with food and culture and language and pretend there is no history of cooking . There is a big difference between an Arab dish and an Asian one and a British one and that's okay and I love watching different recipes and I enjoy recreating them.
Hey Jamie, you were never a tool, not even in your early videos. The premise of your channel back then was that you were just an ordinary guy learning how to cook and you showed us everything, flops and all. Today, mission accomplished! You have tackled recipes from Julia Child and others that can be very intimidating, but you keep trying and always Order Up with something awesome! Keep up the great work!
Morimoto is probably my favorite Iron Chef of all time because of how he’s been willing to push the envelope for how far he’s willing to hone his skills. He may have had a lot of flack in the past back in his native Japan but now his techniques are seen as something that predicted the rise of fusion cuisine.
Yeah I really love how he always seems to be thinking of how he can incorporate the flavors and techniques of other cuisines he likes into his own Japanese background.
I just went looking for the recipe, and this might be helpful to some (it's another person's version of Chef Morimoto's recipe): "Also, if the lid to your skillet doesn't have a vent for steam, the water won't evaporate. If you find that your water is not evaporating, just cook with the lid ajar and/or remove it completely for the final 2 to 3 minutes of cooking. There will be some splattering, so be careful!" Basically what Jamie did, I'm just explaining the why of it.
I like to use the pasta machine for rolling out the dough then you can go really thin and all are consistent in thickness and you can adjust to suit the filling
I've always cut chives with scissors. Used to cut them out of my grandparents' garden (and every garden since!) When cutting for a recipe, I don't even bother aligning them (or if being precise, I first trim the stragglers.) Has been my method for 50 (at least 😆,) years! Thanks for the fun and games Jamie!
I love that you keep it true and very real in your kitchen. I love to cook and have been since I was 10 yrs old, 40 years of cooking. Not a pro, just a southern home cook. I appreciate the new ideas and more. Keep up the great job!
I think he has a degree in film….. it shows. His editing and use of music and pacing to tell his “story” stands out way above the average TH-cam-er …not that I am an expert- just a fan!
I ate at his Philadelphia restaurant once. Epic. I also have that book. Haven't had the nerve to try making anything out of it yet. You encourage me! :)
my mom and I literally get together every three to six months and make large batches of gyoza to freeze and make when we get the craving. so good and I know why you were obsesed!
I like to add a spoon of flour and spoon of starch to a slurry and dump it in the pan w my gyoza to make a little lacy layer at the bottom that gets super crispy and sticks then all together
A good hack to ensure consistent uber-thinness is to use the pasta machine to roll out the dough into sheet, then use cutter. Scraps can be run through the machine again and again.
Jamie... may I recommend that instead of trying to spoon out the excess oil, get a paper towel, fold it up and "sop" up the excess. That way you run less of a chance of spilling or splashing hot oil.
Check out Brian Lagerstrom..he has a huge catalog of the most recipes you’d actually want to cook. Not “Gold foil wrapped lobster tongue and eagle fricasee”..lol..
For the gyoza wrappers hack: use the pasta machine! Just go as thin as you like, than use the cutter as normal, exactly as pasta. Is the normal way? Hack no. But is efficiently and saves time and patience! ✨🥹 Thanks for the invitation, Jamie, and till next time! Always appreciative of our time together! 🔥
I lived in China for 2 years specifically in Beijing and no one makes their own gyoza wrappers however they do buy them freshly made at any little corner store or even big supermarkets. I did take a class however at the Hutong (shout out to them they are an excellent cooking school in the center of Beijing if you ever have the opportunity) we did make them there. Then I went on to purchase them the rest of the time I was there.
I love Chef Morimoto! I’m so glad you’ve picked him for your guest 😃 This preparation is making me wonder what it would be like to prepare ravioli in this manner. Crispy bottom, cheesy filling and soft top. With both of those sauces.🤤
“Gyoza” is already plural in Japanese, but only because plurality is determined by context in Japanese. You don’t make a word plural by adding “s”, but if you’re treating “gyoza” as an English world, adding an “s” is fine. So either way!
Getting the gyoza to stick together with that crispy skin is a bit of a todo. I have reverse engineered it watching some Japanese diner videos. Gyoza in Japan come heavily floured, and as they sit in the water, that forms a slurry which crisps up into a skin. If you make a quick water and flour slurry and use that to steam them, then once the water evaporates you are left with the skin. This trick works with storebought frozen gyoza as well.
If you want your gyoza wrappers thinner, run it through your pasta machine for a lasagna sheet and then cut it out with your circle. I'm pretty sure I've seen you use a pasta machine in the past. Love your videos. I came for the Julia recipes but have stayed for the rest of the delicious chaos. I'm still working on my rudimentary bowl teleporting skills. I'll perfect it some day.
This looks soooo good. I've been meaning to try pot stickers for a while, but I haven't gotten there yet. I like how in this video you take us back to your humble beginnings and then show us how much farther you are now in the pot stickers game. Well done.
Morimoto is actually S tier chef. What he did on iron chef Japan was nothing short of genius and I think he was the winningest chef. Surprise fact he is also a TH-camr with his son and had a great channel.
With all due respect to Julia, of all the chefs whose recipes you've made, these look the most delicious to me! I can't wait to make these!! Looks so balanced and unique and incredible!
Good job! My Asian friends tell me that the best way is to roll the wrapper dough into balls of whichever weight you've determined, and then smush it in a tortilla press for perfect circles. Smarter, not harder!
Potstickers are my fav.. they are pretty forgiving to cook too... just make sure you have your oil and water in there cover till water is gone as he said atleast 5 mins or more then once the water is gone wait for the bottoms to brown... yummmy!
I love pot stickers and the two sauces seemed strange to serve with them. Your enthusiastic approval changed my mind! Make lots of them, freeze individually and quick meals for future you! Nicely done!
Jamie just saw you overcook a very expensive duck by yourself a probe thermometer it’s changed my animal protein cooking amazingly really enjoy your show. Just ordered Mary Moto‘s cookbook because you made his potstickers. Can’t wait to try. I love when you really really enjoy something you’re eating your face just says it all keep up the great work.
Hi Jamie! When I make gyoza wrappers, I pass the dough through my pasta roller, laminate a couple of times, use starch to prevent sticking, let the long thin sheets of dough rest a bit, cut with round biscuit cutter. Done with a bunch in factory time! There's no way I would roll each, one at a time 😉
A coffee break sounds absolutely lovely, thank you Jamie! And those potstickers do too! I make every, single thing from scratch for my family, so most meals take half of the day. Well, if you include the feeding of the animals, the processing, the planting the veggies, and the weeding, well...all I do is cook. It's my job. BUT...I've never made homemade potstickers. I did make homemade pita's last night. I make my pasta fresh with my own El Chromeo, and I did spend last weekend making 30lbs of fresh, pork sausage...so, let's do both! Stickers for dinner tomorrow night (I've already made an egg salad from the eggs leftover from my gallon of pickled eggs, and we're having it with bacon in the leftover pitas...yep. Bacon I made) and coffee for right meow! I love six year old Jamie. When I found you, I binged your channel and have seen almost every episode.
Oh...learn how to ferment some foods, dear. Start with sauerkraut. It's very easy. Salt and cabbage. My family prefers curtido. Salt, cabbage, carrots, onions, oregano and red pepper flakes. Adding fermented foods (made at home) to your diet daily can really help with milk issues. After six months or so, you may even be able to enjoy drinking your fancy gravy without taking pills first.
Fun tip: per 4 cups flour throw in 1/4 tsp tapioca starch to it. Cover with wet ring out warm towel set aside 1 hr knead warm towel set aside 1 hr and it will be perfect
Since you are using a cutter to make the wrappers, why not use your pasta roller to speed the process. The wrappers will be a uniform thickness for even cooking,
I make pot stickers all the time and there's a WAY easier method for the wrapper. Use a pasta roller that's wider than the sticker, so for yours 4 inches or larger. This allows for consistent thickness, I go to the second lowest setting, and stops the shrinkage issue.
as an asian who regularly makes wantons when jamie said "would it have been better if i just got the prepackaged (dumpling wrappers)" i immediately said "Yes" 😂 gyozas/wantons etc are considered quick & easy meals in our households and no one will judge u for using premade wrappers. plus we can never get it as thin as the factory made ones😂
I’ve been making Leo tomato sauce for almost 2 years now and I do enjoy a good duck breast now and again I’ll definitely time the two better next time and try duck fat in my sauce
Good to see Jamie happier after last week’s egg depression
The egg show was brutal.
Oh I missed that one 😮
If a recipe says "3 cups of flour, sifted" it means sift 3 cups of flour, whereas "3 cups of sifted flour" means to measure flour after it's sifted. Some folks don't know this.
@@darkjudge8786 Wow. You're so tough with folks you'll never meet. You also don't know anything about baking, so please take your bullshit elsewhere.
@@darkjudge8786No? Flour clumps, especially if you pack it into a measuring cup
And thats why no reasonable cook and especially baker would measure things in cups...
You are also supposed to spoon flour into a measuring cup so you don't compress it too much. This is just one example of why I much prefer cooking by weight for absolutely everything.
@@darkjudge8786speak like a civilized human being
In Japanese, a word doesn't change between singular and plural, so "gyoza" for the plural as well.
Also, a trick I learned while living in Japan to remove oil/grease from a pan (like you're doing with the gyoza) is to use a pair of chopsticks to hold a loosely folded paper towel and then mop up the grease with the paper towel.
Great tip
@@majbrat Thank Ishikami-san for showing it to me. 🙂
I know nothing about western cooking , but your videos are soothing after along day of work .
Im an arab and i mostly cook syrian cuisine
Food is meant to be shared and bring people together. There is no western cooking or eastern cooking, there is only cooking.
There is western and eastern cuisine.
We have to respect cultures and the history of each country in cooking and clothing and aknowldge it , and sharing it is okay and encouraged but we shouldn't erase the history of each country with food and culture and language and pretend there is no history of cooking .
There is a big difference between an Arab dish and an Asian one and a British one and that's okay and I love watching different recipes and I enjoy recreating them.
@@charlibrown7745 Of course there are regional cuisines wtf lol
Hey Jamie, you were never a tool, not even in your early videos. The premise of your channel back then was that you were just an ordinary guy learning how to cook and you showed us everything, flops and all. Today, mission accomplished! You have tackled recipes from Julia Child and others that can be very intimidating, but you keep trying and always Order Up with something awesome! Keep up the great work!
Yeah. I was like, hey don't talk about my old friend that way. He was sweet. All versions of Maine are sweet.
I could watch this guy make a peanut butter and jam sandwich. I'm addicted.
Morimoto is probably my favorite Iron Chef of all time because of how he’s been willing to push the envelope for how far he’s willing to hone his skills. He may have had a lot of flack in the past back in his native Japan but now his techniques are seen as something that predicted the rise of fusion cuisine.
Yeah I really love how he always seems to be thinking of how he can incorporate the flavors and techniques of other cuisines he likes into his own Japanese background.
I just went looking for the recipe, and this might be helpful to some (it's another person's version of Chef Morimoto's recipe): "Also, if the lid to your skillet doesn't have a vent for steam, the water won't evaporate. If you find that your water is not evaporating, just cook with the lid ajar and/or remove it completely for the final 2 to 3 minutes of cooking. There will be some splattering, so be careful!" Basically what Jamie did, I'm just explaining the why of it.
À transparent lid is good too. So you can see the amount of water left, if any.
Hi! Could you link the recipe please? I just can't find it and really want to make these! TIA!!
"I'm just gonna keep it warm while I figure out my life" is a tee shirt.
Lolol that is a good one!
A hoodie, surely.
I laught at this too. 😂😂
Needs to be on a sweater.
I was thinking , if that was me, I'd still be keeping it warm in 2034.
I like to use the pasta machine for rolling out the dough then you can go really thin and all are consistent in thickness and you can adjust to suit the filling
I've always cut chives with scissors. Used to cut them out of my grandparents' garden (and every garden since!) When cutting for a recipe, I don't even bother aligning them (or if being precise, I first trim the stragglers.) Has been my method for 50 (at least 😆,) years!
Thanks for the fun and games Jamie!
I love that you keep it true and very real in your kitchen. I love to cook and have been since I was 10 yrs old, 40 years of cooking. Not a pro, just a southern home cook. I appreciate the new ideas and more. Keep up the great job!
I love the editing style of this channel beaming shit in and out. Idk how you do it (im not a video creator) but it's both fun and simple.
I think he has a degree in film….. it shows. His editing and use of music and pacing to tell his “story” stands out way above the average TH-cam-er …not that I am an expert- just a fan!
I ate at his Philadelphia restaurant once. Epic. I also have that book. Haven't had the nerve to try making anything out of it yet. You encourage me! :)
Let all of us know when you give it a try!
my mom and I literally get together every three to six months and make large batches of gyoza to freeze and make when we get the craving. so good and I know why you were obsesed!
I really need to do this. I love gyoza and buy them frozen. But would love to learn to make them and do just what you said.
@@ScottRoche while homemade wrappers are great, do yourself a favor and just buy premade gyoza wrappers.
Ah I love the ending. I’ve always wondered what “the girl who stays in ~that~ room” thinks of the food.
Hi Jamie, I hope the foods from each country can have a comeback in your channel, also Marcella Hazan😊 I love your videos.
My favorite day of the week is when you post your latest receipe.
I like to add a spoon of flour and spoon of starch to a slurry and dump it in the pan w my gyoza to make a little lacy layer at the bottom that gets super crispy and sticks then all together
A good hack to ensure consistent uber-thinness is to use the pasta machine to roll out the dough into sheet, then use cutter. Scraps can be run through the machine again and again.
Morimoto is a genius Chef. Everything he makes is fantastic. I think you will enjoy all of his recipes and yes, he is very precise on his recipes.
For another chef series, can you consider A Very Chinese Cookbook? There are some amazing recipes in the book.
For the gyoza wrappers I would have used Cromeo to get the thinness and then cut them out. Seems like it would be much faster.
What is Cromeo? I’ve never heard of it. I’ve googled it but I’m getting a rock band called Chromeo.
@gerardacronin334 it's the name of Jamie's Pasta Roller lol
@@xanadu117 Oh thank you, I missed that!
@@xanadu117😂😂😂😂
Jamie... may I recommend that instead of trying to spoon out the excess oil, get a paper towel, fold it up and "sop" up the excess. That way you run less of a chance of spilling or splashing hot oil.
current favourite youtube chef, you´re getting me interested in cooking more complicated stuff. Big respect to you sir.
Check out Brian Lagerstrom..he has a huge catalog of the most recipes you’d actually want to cook. Not “Gold foil wrapped lobster tongue and eagle fricasee”..lol..
For the gyoza wrappers hack: use the pasta machine! Just go as thin as you like, than use the cutter as normal, exactly as pasta. Is the normal way? Hack no. But is efficiently and saves time and patience! ✨🥹
Thanks for the invitation, Jamie, and till next time! Always appreciative of our time together! 🔥
I came here to say exactly this! 😂
Cool idea 💡
My Asian friends use a tortilla press, because perfect little circles and quickly, too!
Whoa, this is a legit life hack! I haaate rolling out dumpling wrappers, but I love dumplings 😂
I lived in China for 2 years specifically in Beijing and no one makes their own gyoza wrappers however they do buy them freshly made at any little corner store or even big supermarkets. I did take a class however at the Hutong (shout out to them they are an excellent cooking school in the center of Beijing if you ever have the opportunity) we did make them there. Then I went on to purchase them the rest of the time I was there.
i like how the room frames him
You have come a long way baby!!
I love Chef Morimoto! I’m so glad you’ve picked him for your guest 😃 This preparation is making me wonder what it would be like to prepare ravioli in this manner. Crispy bottom, cheesy filling and soft top. With both of those sauces.🤤
I know it’s not possible, but I wish long-ago Jamie could watch a current-day Jamie video. I think he wouldn’t believe it.
I don't think of 6 years ago as being very long. Then I see your flashback video and realize 6 years ago was 1993.
Wouldn’t want to ride in your time machine.
@@AlistairGaleEpic response…… well done 😂
I wouldn’t know what 1993 was like.
@@elizabethbriana it was like 1994 but 1 year earlier
@@elizabethbrianaless inflation, more freedoms.
“Gyoza” is already plural in Japanese, but only because plurality is determined by context in Japanese. You don’t make a word plural by adding “s”, but if you’re treating “gyoza” as an English world, adding an “s” is fine. So either way!
Somehow my mind wondered back to the video on Abroad in Japan where they had a giant gyoza, it was one dumling but at the same time multiple.
They have these in Korea too; some of the best street food I’ve ever had were hand-made gyoza (she called them mandu) outside Osan AB
Really enjoying the jazzy music in the background!
Getting the gyoza to stick together with that crispy skin is a bit of a todo. I have reverse engineered it watching some Japanese diner videos. Gyoza in Japan come heavily floured, and as they sit in the water, that forms a slurry which crisps up into a skin. If you make a quick water and flour slurry and use that to steam them, then once the water evaporates you are left with the skin. This trick works with storebought frozen gyoza as well.
If you want your gyoza wrappers thinner, run it through your pasta machine for a lasagna sheet and then cut it out with your circle. I'm pretty sure I've seen you use a pasta machine in the past. Love your videos. I came for the Julia recipes but have stayed for the rest of the delicious chaos. I'm still working on my rudimentary bowl teleporting skills. I'll perfect it some day.
This looks soooo good. I've been meaning to try pot stickers for a while, but I haven't gotten there yet. I like how in this video you take us back to your humble beginnings and then show us how much farther you are now in the pot stickers game. Well done.
I just ate lunch, but watching you enjoy that so much leaves me craving pot stickers
Morimoto is actually S tier chef. What he did on iron chef Japan was nothing short of genius and I think he was the winningest chef.
Surprise fact he is also a TH-camr with his son and had a great channel.
Sorry. Iron Chef Dad on TH-cam isn’t Chef Morimoto…. It’s Susur Lee who was on Masterchef Canada for a long time. Both very talented and entertaining.
Morimoto is Japanese
Lee is Chinese
👌
This is how you a good Sunday morning starts!
You've come a long way, Jamie! That recupeis a winner. Finally a chef who can write a recipe.
With all due respect to Julia, of all the chefs whose recipes you've made, these look the most delicious to me! I can't wait to make these!! Looks so balanced and unique and incredible!
Good job! My Asian friends tell me that the best way is to roll the wrapper dough into balls of whichever weight you've determined, and then smush it in a tortilla press for perfect circles. Smarter, not harder!
Ugh, gyoza are one of my top favorite foods♥
much better cooking skills, much nicer kitchen, same gorgeous antichef.
Jamie, I'd soooo love to get a peek inside your fridge and freezer to see just how much excess stuff you've acquired to use at a later date!😂❤
Yesssss!! Would love a fridge and pantry tour!😍
@@cindywollenschlaeger1073 Fingers And Toes Crossed, We NEED This To Happen!🤞🦶🙏💕😂
Yay! I remember all that left over cabbage ❤ I love pot stickers!
i think this is the first cookbook you've featured that i actually want to try!
Yes! More iron chef please 😊😊😊
That really looks good. Good job, Jamie.
I love seeing how much you've learned, from a guy didn't know a whole about cooking to a giy who knows a lot 😊
One of your best. My mouth was literally watering towards the end.
Jamie, you can make a pot of congee, which is a Chinese rice porridge, and add your leftover pork mixture. It will be delicious!
YAY! Finally back cookin' on Sunday! VERY nice job on the gyoza!
I own the Morimoto book & loved him in Iron Chef.
You did Morimoto!! It’s Fusion +. Well Done, Jamie!
Love your content! Thanks For this ❤❤❤
I bet a tortilla press would work great. I may just try this. Thanks for the inspiration!
Potstickers are my fav.. they are pretty forgiving to cook too... just make sure you have your oil and water in there cover till water is gone as he said atleast 5 mins or more then once the water is gone wait for the bottoms to brown... yummmy!
Gyoza is one of my all time favorite foods. Italian is my favourite cousine. I would probably be in heaven eating this
I've been wanting to try making my own for a long time, and this video has made me want to even more! LOL I'll have to give it a try soon..
I remember that video♥️You’ve grown so much with everything that you do now🥰
WOW 😮 Those were the days!!! You’re doing such fabulous work ❤
The last scoop of a saucy recipe is always the best!
Turned out well. Glad you enjoyed it!
I love pot stickers and the two sauces seemed strange to serve with them. Your enthusiastic approval changed my mind! Make lots of them, freeze individually and quick meals for future you! Nicely done!
Looks absolutely delicious. Can’t go wrong with Morimoto
WHY DO I FORGET ABOUT THIS CHANNEL?!?! It seems like every few months I rediscover your channel, and I get happy all over again 😅
Great job on this one Jaimie; you aced it! 👏👍❤
Jamie just saw you overcook a very expensive duck by yourself a probe thermometer it’s changed my animal protein cooking amazingly really enjoy your show. Just ordered Mary Moto‘s cookbook because you made his potstickers. Can’t wait to try. I love when you really really enjoy something you’re eating your face just says it all keep up the great work.
I took Chinese cooking classes and when we made pot stickers, we used boiling water when making the dough.
Hi Jamie! When I make gyoza wrappers, I pass the dough through my pasta roller, laminate a couple of times, use starch to prevent sticking, let the long thin sheets of dough rest a bit, cut with round biscuit cutter. Done with a bunch in factory time! There's no way I would roll each, one at a time 😉
Keep finished skins separated by a dusting of rice flour
A coffee break sounds absolutely lovely, thank you Jamie!
And those potstickers do too! I make every, single thing from scratch for my family, so most meals take half of the day. Well, if you include the feeding of the animals, the processing, the planting the veggies, and the weeding, well...all I do is cook. It's my job.
BUT...I've never made homemade potstickers. I did make homemade pita's last night. I make my pasta fresh with my own El Chromeo, and I did spend last weekend making 30lbs of fresh, pork sausage...so, let's do both! Stickers for dinner tomorrow night (I've already made an egg salad from the eggs leftover from my gallon of pickled eggs, and we're having it with bacon in the leftover pitas...yep. Bacon I made) and coffee for right meow!
I love six year old Jamie. When I found you, I binged your channel and have seen almost every episode.
It retracts because you developed too much gluten. I like to add just a bit of whole wheat flour to help with that...semolina also helps.
Oh...learn how to ferment some foods, dear. Start with sauerkraut. It's very easy. Salt and cabbage. My family prefers curtido. Salt, cabbage, carrots, onions, oregano and red pepper flakes. Adding fermented foods (made at home) to your diet daily can really help with milk issues. After six months or so, you may even be able to enjoy drinking your fancy gravy without taking pills first.
this made me hungry, always a good sign! thanks for posting
Fun tip: per 4 cups flour throw in 1/4 tsp tapioca starch to it. Cover with wet ring out warm towel set aside 1 hr knead warm towel set aside 1 hr and it will be perfect
ohhhhhh!, special effects! You are getting all snazzy on us :)
He’s been using special effects for years. He is a professional filmmaker.
Steve the Whiz Kid is my favorite character in this series. I ship him in a triangle with the Christmas spatula and the bowl dropper.
Go Jamie! Great job!!
The way you whipped those chives around both startled me & made me realize things. 🤣
I get you live in New York but is the cop and fire trucks going by like timed 😂😂😂every video
There are A LOT of emergencies in this city
If you live in a large city, it is part of the background noise. Freight trains are my background noise.
@@jjudy5869 I have the train problem for what is a small town
@@antichefMore than they’re used to be.
@@antichefhope everybody’s okay😂
🎉🎉can’t wait to watch! I just bought MTA of FC and am going to attempt some of the recipes you made.🎉🎉
We've graduated from "bowl me" to telling things where to appear..?
Way to level up Jaime 😆
I love watching you figure it out because I'm talking to the video going " let it rest" lol
Good job
Looks awesome
That looks fabulous!
That looks SO GOOD 😋 " I want it now!" said Veruca.
Top notch! You know I’ve got some really good high grade sake here I’m coming over
I enjoy chopping Napa cabbage. It is so good as a salad and in kimchi
Since you are using a cutter to make the wrappers, why not use your pasta roller to speed the process. The wrappers will be a uniform thickness for even cooking,
I make pot stickers all the time and there's a WAY easier method for the wrapper. Use a pasta roller that's wider than the sticker, so for yours 4 inches or larger. This allows for consistent thickness, I go to the second lowest setting, and stops the shrinkage issue.
It may sound silly, but that dough will go through a pasta roller fine. Then you can get a thin and long strip to cut out your circles.
as an asian who regularly makes wantons when jamie said "would it have been better if i just got the prepackaged (dumpling wrappers)" i immediately said "Yes" 😂
gyozas/wantons etc are considered quick & easy meals in our households and no one will judge u for using premade wrappers. plus we can never get it as thin as the factory made ones😂
Can you make an episode with what you make with your leftover ingredients? And make it for your wife or with your wife? Thanks for the great vidz man
Looks very nice. And next, Jamie tries the German version called Maultaschen. Which can also be served with tomatoe sauce. Or in broth. Or fried.
I also absolutely hate the texture of corn starch. But it's so damn handy in the kitchen
That looks fantastic😊
I’ve been making Leo tomato sauce for almost 2 years now and I do enjoy a good duck breast now and again I’ll definitely time the two better next time and try duck fat in my sauce
Excellent video as always. Thank you again for another wonderful video and say hello to Kristy please!
I would just make all the filling into dumplings and just freeze whatever I don't use right away. Always nice to have dumplings in the freezer.
You are such a delight, Jamie!! Please make more cakes. Love you😘
I have to admit, those did cook up much prettier than I expected.
Good job ofc