HELLO LOVELY VIEWERS! I hope you enjoy this video! If you have any questions be sure to watch the whole video and read the written recipe on the website (linked above) and your question might be answered there. If you still have questions you can post it here for the community to answer, but if you want to ask me, you can post it to my Facebook page, Tweet me, or refer to the contact page on my website. (Please don't send Instagram DMs.) I may not get to questions in the comments due to the large volume. Thanks you! CHECK OUT MY MOST POPULAR DUMPLING RECIPE: Shumai (Siu Mai) Shrimp & Pork Dumplings th-cam.com/video/huzsAas9plo/w-d-xo.html
Hi Pailin. I just made a vegan version of this recipe by substituting the meat with a combo of tempeh and shitake mushrooms. I used a white organic tempeh because its the best flavor IMHO and with the shitake, I just rehydrated dry mushrooms in hot water and finely chopped. They were so tasty.
I used to work in a Japanese restaurant- I learned a good tip there for making gyoza. Basically, you put fewer of them in the pan at once but arrange them in rows instead of in a circle, touching backs to fronts. Then just before you add the water and cover, you sprinkle them in a little potato starch, letting some of the starch fall directly onto the pan. If you do this, then when you flip them you'll get 羽付き餃子 (hanetsuki gyoza), or 'gyoza with wings', the extra crispy layer you end up with not only looks amazing, but also tastes great and makes a perfect flat surface for adding toppings or decoration. A simple addition takes a good homemade gyoza and makes it top-quality restaurant style gyoza.
@Tan Cheng Ngin Yes, precisely. The flour will touch the pot directly, crisping up beautifully in patterns connecting the gyoza to each other by the bottom.
As a dumpling / pierogi enthusiast and maker - all I can do is to congratulate you. This is absolutely the best gyoza filling possible. No room for improvement. I am a sucker for all the tricks that prevent loss of flavor, on every stage of preparation and cooking - here, sauteing cabbage parts (separately) is so right up my alley. Perfection.
I love how you give credit where credit is due, which speaks volumes to your beautiful character. I can't wait to try this recipe. Thanks for all the hidden gems you shared (cooking the cabbage stems separately is a game changer). The fact that you don't edit out the minor mishaps in the kitchen is part of the reason I subscribe to you because it's part of cooking even if you're a professional. I love your channel so much!! I hope you and your little family is doing well.
Every recipe I tried was always delicious. My partner always compliments me how good I am at cooking Thai food and he prefers it to Thai restaurants! Pailin is truly a gem 🎉
@@PailinsKitchen New subscriber who's very excited to have found your channel. Thank you for sharing, I have saved this recipe, and will definitely make it. 😋
Dear Pailin, you are a truly queen of the Asian cuisine. I absolutely love your way of explaining: clear, accurate and very accessible to everyone. I’m experimenting with the Asian dumplings for a few years now, developing my own recipes, playing with the colour of dumpling skin and discovering new fillings (dashi powder is my little trick too). Thank you for sharing your knowledge and kindness with us.
I love how imperfect this video is. You don't try to make it sound like you know everything, have a great personality, and I'm sure everyone who watches this video can see! Just don't forget to turn the heat down BEFORE you add water!! Hahahaha great video!!!
Just made these for the first time. Ground our own pork shoulder and included plenty of fat. My husband and I assembled the dumplings together, which was actually very easy and fun. The finished gyoza were scrumptious! Honestly, better than any we've had in restaurants. Thanks for sharing this great recipe!
I love the trick with sautéeing the cabbage so as to keep the nutrients, increase flavor, and let the liquid in the vegetable evaporate. Great idea. Thank you.
This was so AMAZING! I’ve tried many gyoza recipes, but this beats all of them 100%. Just One Cookbook’s used to be my go-to but I always found it dry despite me using fatty pork. All the small improvements in technique here definitely led to an amazing, amazing dumpling. My in-laws who are hard to please even said it tastes better than their favorite restaurants’ dumplings! The only change I made was substituting dashi for chicken powder. And also making my own wrappers. Definitely must try!!
These turned out so amazingly well! I showed the video to the lady that owns the Asian market near me and she set me up with perfect stack of frozen wrappers. Worked just as you showed. All the tips made for a wonderful dinner for my son and I. He loved helping!! 🥟
Hi Pailin! I just did this exact recipe today. Perfect!!!! They were so tasty, lots of umami! My family loved it, gobbled it up! They're so much better than the ones I get at a restaurant. Thank you for your generosity in sharing this wonderful recipe. I appreciate you so much!
Thank you so much for this video and sharing your secrets. I made last night (2.14.21) and while the gyoza didn't turn out quite like I imagined, they were still pretty good. I had left over filling and no wrappers (and was not going to run out and get more), and I made two patties. And boy so good!!!! I think I'll just make these and skip the gyoza wrappers, because you are right the meat with all the seasonings and herbs make for tasty patties. Thank you again!!!!
I like the ginger garlic saute technique. I sauteed/panfried mine in sesame oil until the garlic turns golden brown and the ginger usually is a little less brown. FLAVOR IS SO DEEP.
I can’t believe I now have restaurant quality home made gyoza! The filling is super moist and first first time wrapping them, I am proud of myself! Used beef To make them extra healthy: I Sub corn flour for Arrowroot starch Sugar for honey Then followed everything else step by step! I was avoiding frozen ones for sooooo long since they contain MSG and preservatives Now I have my healthy ones❤thanks chef!
I made it and it came out AMAZING. My son gave me hugs and high fives. 😂 He loves dumplings and I'm so proud I can make them for him. Thank You So Much.
Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen
OH MY GOD ADDING STARCH MADE SO MUCH SENSE!! Immediately after watching this video I made momo and added some cornstarch into my meat mixture and NEVER IN MY LIFE HAD I TASTED A DUMPLING SOOO JUICY
Omg my mouth is watering, this is insane I just got done making egg rolls and now I have to run out and buy these rappers to do the same thing but now I have buy dumpling wrappers..!!! oh my God you're killing me I love it keep them coming...
Pailin I am not one who comments ever but I wanted to thank you for this recipe. Hands down the best dumpling recipe that was easy to follow and I am an Indian! I omitted the Hondashi and swapped the tapioca flour for rice flour and it still tasted absolutely delicious even better than the ones I have eaten from restaurants! My family’ cravings were satisfied for sure! Thank you😊
Great recipe! I made the dumpling filling with your tips, and added chopped water chestnuts to the mix too. However, I wrapped the filling in rice paper instead of Gyoza wrappers, and made flat, rectangle-shaped dumplings. They turned out super juicy and sort of reminded me of Ham Sui Gok!
I've loved Asian dumplings and dim sum ever since I was a child (about 55 years ago now). I just happened upon this video and thoroughly enjoyed the wonderfully entertaining presentation. It's been a few years since I've made my own dumplings (with chicken rather than pork), but now that I've learned your "secrets", I believe it's time I stock up on the necessary ingredients and give these gyoza a try. Thanks so much for sharing your dumpling knowledge and your special tips with the rest of us.
This recipe was a hit! I added more salt because I did use low sodium soy sauce. I added scallions and grated carrots to the filling too. We loved them. It made 40. We cooked 20 and froze 20 of them because it’s only two of use. My husband ate 12! They were delicious and very filling. Oh and I made my own dumpling wrappers from scratch because I accidentally bought won ton wrappers lol oops. Anyway I’ll be making them again! Keeping this recipe.
Omg I’m so glad I already practice all of your secrets! Instead of dashi powder, I use chicken boullion powder, oyster sauce, and sometimes dried shiitake and its soaking liquid to bump umami to the max. Gotta love all of the MSG in diguise😆
Hi Pailin, made the dumplings as per your recipe….when I asked the kids if they were going to give it two thumbs up. They said, no….five thumbs up!!! Thank you so much for such a great recipe!!!! I am going to try my hand at making the skins/wrappers at home next time!!
Hi I'm from Philippines. But I'm working here in dubai. I enjoyed watching you. This is my first time watching you. Thank you for sharing your recipe. God Bless
This looks amazing! A little tip on developing the meat I learned from souped up recipes, "stir" the meat in one direction for a few minutes. This untangles the molecule chains in meats and makes the texture even better!
Hey there Pailin I have a technique that I use when chopping garlic chives, onion tops (since I am harvesting white onions in Australia at the moment). I fold them up, no secret there but I then put an elastic band around one end so that when I am chopping it stops them exploding everywhere when you readjust your grip on them. I have a load of small elastic band that the postman puts on the letters on a knife stand just for such a purpose. I am also enjoying green tea with pandan leaf, I had it in a local Vietnamese restaurant and thought it was vanilla and had been looking for ages for a vanilla tea then the penny dropped. Great videos, with a Thai wife who is a chef it is good to see recipes explained as she is a blur when she is in the kitchen and I don't always follow what she does.
Stumbled upon your video because I'm having dumpling problems(!) and omg I'm so glad for it! You're so engaging and fun to watch, and most importantly so, so educational! Thank you so much for sharing!
This is the first video I've seen of yours and I definitely subscribed. You're a delight to watch and I love your humor. Great teaching! My husband and I are obsessed with all things Thai so I'm sure I'll be checking out allllll your stuff.
I've made this gyoza twice and its sooo delicious. Thank you so much! Wrapping dumplings is somewhat relaxing to me so its such an added bonus😊 Watching again before I make a fresh batch today. Happy dumpling wrapping, everyone!
This is awesome, watched this, made this tonight. I had to substitute chives with spring onion and it’s still good, am sure with chives the flavour will be even better. Love it, I always wanted to do this rather than buying frozen packs which you know the fillings are always minimal. Thank you so much, it’s my dream come true. Yummy!
Mondu is one of the items that has been at many Korean weddings. The other things usually are bulgogi or galbi, white rice, about 20 different side dishes, fresh fruit that has been cut and few traditional Korean sweets. For a large wedding of 450 guests the mondue I helped make was made 1 month before the wedding of a friend of mine. There were 7 different mondu: beef bulgogi, beef, pork, chicken, shrimp and vegetables mushroom and vegetable tofu version. Each type of mondu we made 500 pieces. We even made the wrappers. I have made the same mondue at home to prep for parties and may have some in my freezer pre-made up to 3 months prior. I have never had anyone say my family's mondu was not delicious which we made thousands of and froze. I grew up in the restaurant business and the mondue we served tasted way getter than any Asian restaurant within 500 miles because we did not by factory fabricated mondu they made with whatever quality produce they get. Ours always was with with the highest quality ingredients without blemish and made them in the time honored tradition of my family going back as far as the 14th or 15th century. If you freeze mondu wrappers they should be starched and a small piece of wax paper between each then wrapped in plastic wrap 3 times and put in a ziplock bag before putting it in a airtight container to freeze. If you are going to freeze pre-filled mandu it has to be frozen until firm on a cookie sheet with a silicone mat or wax paper dusted with starch. When firm have a airtight container and line it with plastic wrap so that you will have enough also to fold over the top of the mondue once it is filled. I find having the silicone muffin cups handy to keep them separated on the same layer then wax paper between layers. The top layer after putting on the wax paper should have the plastic wrap that was placed in it wrapped over the top of them before placing on the lid. Be sure not to mash them in the container. You want them to keep shape and not crack. You can keep these in the freezer up to 3 months. When you go to use the wrappers keep them in the container and put in the refrigerator at least overnight to thaw to use. Do not thaw them at room temperature as that will cause any yeasts to become active. Yeasts are in the air we breathe any of the wild yeast that got into your wrapper dough while making it will alter the taste of it if not thawed out properly. Must use any thawed mondue wrappers within 24 hours. Frozen pre-filled mondue you can deep fry from frozen. Skillet fried mondu best if not completely frozen and cooked by putting oil in a skillet to just coat the bottom well and place in frozen mondue and fill with boiling water about and 1/2 inch and place a lid on it until it has steamed abd the bottoms have become browned. For steam mondue you can place them in the steamer after thawing in refrigerator overnight. Use any thawed pre-filled dumplings within 24 hours. Give it a try and make at least 100 mondue in one sitting. Also, cooking for a large family of 23 it becomes second nature to make as many as possible to pre-fill abd freeze. With an average of 7 mondue per person with their rice and the normal 5 side dishes alone makes 161 just for one dinner. Also, kimchi was made at most twice a year in over 50 big crockery that a human could fit in just for family.
Just made this and it was so so delicious!! Love the usage of dashi powder. Been trying various dumpling recipes and this was exactly what I was looking for (taste wise) so thank you! (Also Lisa for the brilliant cabbage technique!)
I always do 1 part soy sauce and 3 parts vinegar for my dipping. I like it super tangy. This looks amazing, will try to cook off some garlic and soften veggies before wrapping them. Thank you.
I wanted to stop by and tell you that I just made these and they were absolutely amazing! My family loved them and I can’t wait to make them again. All your tips made all the difference in the world! Thank you again. You’ve got yourself a new follower ❤
I had something to celebrate on friday so I decided to make these, the spring rolls and the salad rolls following your recipes. It was a resounding success considering it was three first tries. Thank you for your videos, you have broadened my culinary horizons and consistently get me to try new stuff. Your enthusiasm is contagious!
Thanks for the secrets. I’ll have to try dashi. A secret my mom taught me is when needing the meat, pick up he meat and throw it in the bowl. It breaks down he meat and make it in a paste and smoother.
Very true, being raised a Cantonese myself I would make any kind of dumpling with the meat filling kneaded. The same principle applies with fish cake. Kneading meat or fish makes it bouncy and elastic (彈牙). It also makes funny sound when the blob of meat hits the pan lol.
I couldn’t find Dashi so I substituted with chicken bouillon and a little bit of liquid smoke. This came out AMAZING and I LOVE LOVE LOVE THIS RECIPE. Thank you
Thank you! I’ve been saving this and finally made it today. Absolutely delish! Where I am it’s impossible to find anything but lean ground pork in a regular supermarket so I added a bit of shortening and that worked out fine.
Thanks for that shortening suggestion Ruby (I have the same issue with grocery stores selling only *lean* ground pork). But I’m thinking of trying to find a butcher to get fatty ground pork OR trying to grind a pork shoulder in a food processor.
Just found your channel and subscribed right away I love how you made it seem so real and didn’t try to be so serious going to make this with my daughter thank you! ❤
Hi Pai, I have made a few rounds of these pork dumplings. It's fresh and yummy! 😋 No more buying the ready-to-cook frozen dumplings for my family. Your steps showing the wrapping of dumplings were 👍. Much appreciated, 🙏.
I love that you nerded out on the different local names of garlic chives! Also, you might find it cool that chinese chives are also called "kuchay" in the Philippines. Love your show Pailin! :)
I just made this. I had to do alot of subs but came out very well. The technique was amazing. I ate about 3/4 lbs of meat worth of dumplings and now I can't lay down. Thank you. Big fan of your channel. I make version of your curry fried rice at least once a week.
Thank for you for all the valuable tips for the potstickers; my absolute favorite snack. I'm really interested in making juicy pan fried pork buns, too. I'll search your archive for a recipe.
@Pailin's Kitchen, I tried your gyoza recipe today,but without hondashi and i replace scallion instead of nira because there is no nira near my place.This is flavorful and aromatic.It's very delicious looks like I'm a pro - chef.Thank you so much for sharing 🥰
Thanks for the great demonstration! I've made gyoza a couple times now and I found a nice way to wet the wrapper is to keep a plate with a paper towel and a bit of water and just drop the wrapper on the damp paper towel for a second.
Hi Pailin! We love your channel. My 10-year-old daughter thinks you’re the best thing ever! Since tomorrow is International Dumpling Day, we’re going to make these spectacular looking gyoza. Very much looking forward to eating them after having watched the video so many times!
Hello there, I really like many of your recipes and have been following you for a while now. You recipes and techniques are very good and very natural. Congratulations....you make us proud! Thank you for the knowledge you are giving me. 👍👍👍🙏🙏🙏 Looking forward to watch more of your show.
Hi Palin, long time viewer of your channel and wanted to express my gratitude on this very video. I've been making dumplings from traditional recipes and your tips had 'tipped' me over in areas to optimize the dumpling experiences for my friends and I. Thank you!
Cool tip to precook the veg, I'll try it! I remember my grandma used to just dab her finger onto her tongue to taste the raw filling, but that's one tradition I will not be carrying on lol!
My husband said i have the best dumplings ever,,,thank you so much Ma'am PAILIN for sharing ur wonderful recipes been making this for almost 1 year...❤Godbless you
Hej Pai, I just want to say that I made these yesterday according to your recipe and tips. They are just awesome. I'll never buy any prefab frozen anymore I can tell you. Delicious. The dip also. I managed to find all ingredients here in the stores. Even the rays oil which is great. Thanks again for letting us having a peak in to your secret kitchen.
I really like all your secrets ...i knew most of it but i liked the way you cooked the napa cabbage....it's looks delicious and i am crazy about this kind of foods any day any time ,....thanks
I made a batch of these and froze them as per your instructions. We had these for dinner and they were amazing. Soft juicy filling with tons of flavour. The only thing I didn’t do right was make more. Next time I’ll make several batches. Yummmmmmm
9:47 It's not uncommon in Germany to eat raw ground pork or raw ground beef. As a matter of fact, a lot of people love to eat so-called "Hackepeter" (raw pork) or "Tatar" (raw beef) with onions, herbs and spices. So to me, as a German, I have no issue to taste the uncooked filling, whereas when my Japanese girlfriend saw me doing that for the first time, she wanted to call an ambulance.
The fear of trichinosis really doesn't apply to modern commercially raised meat. If I ground it myself, I wouldn't be worried but store bought ground meat is not something I would eat raw.
@@gotshpilkes Hey got! I referenced both www.pork.org/news/new-usda-guidelines-lower-pork-cooking-temperature and www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures for my info - so seems safe enough at least here in NA? Thanks and cheers! Adam
Hi Ian! Adam here, and I'd say "sure" myself :) ... but if you want to ask her that one directly (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers and have fun! Adam
Pailin, Thankyou for this wonderful recipe and truly engaging presentation of method. I thoroughly enjoyed making the dumplings, I need more practice with the pleating as mine did not look as neat as yours. It really has inspired me to try making different foods. Thankyou so much
I'm making these as we speak and I've got a dumpling press for Christmas, its so quick and my grandson loves to 9help me! Thank you for this video, I have a feeling there going to be delish!😁
![Korean Dumpling Recipe: COMPLETE 🥟 Tutorial For Beginners [SMALL🥟BATCH Mandu RECIPE] 맛있는 고기만두 만들기](http://i.ytimg.com/vi/HzX5Fq9ubEs/mqdefault.jpg)
HELLO LOVELY VIEWERS! I hope you enjoy this video! If you have any questions be sure to watch the whole video and read the written recipe on the website (linked above) and your question might be answered there.
If you still have questions you can post it here for the community to answer, but if you want to ask me, you can post it to my Facebook page, Tweet me, or refer to the contact page on my website. (Please don't send Instagram DMs.) I may not get to questions in the comments due to the large volume. Thanks you!
CHECK OUT MY MOST POPULAR DUMPLING RECIPE:
Shumai (Siu Mai) Shrimp & Pork Dumplings th-cam.com/video/huzsAas9plo/w-d-xo.html
Hi Pailin. I just made a vegan version of this recipe by substituting the meat with a combo of tempeh and shitake mushrooms. I used a white organic tempeh because its the best flavor IMHO and with the shitake, I just rehydrated dry mushrooms in hot water and finely chopped. They were so tasty.
Imiz dumplings
Love it thanks
That's potsticker dumpling. Even the chilli sauce is not japanese.
This is my second mail. Can I use regular cabbage instead of the one you used
I used to work in a Japanese restaurant- I learned a good tip there for making gyoza. Basically, you put fewer of them in the pan at once but arrange them in rows instead of in a circle, touching backs to fronts. Then just before you add the water and cover, you sprinkle them in a little potato starch, letting some of the starch fall directly onto the pan. If you do this, then when you flip them you'll get 羽付き餃子 (hanetsuki gyoza), or 'gyoza with wings', the extra crispy layer you end up with not only looks amazing, but also tastes great and makes a perfect flat surface for adding toppings or decoration. A simple addition takes a good homemade gyoza and makes it top-quality restaurant style gyoza.
Thank you!
i usually just put a teaspoon of starch/flour into the water to use for steaming
@Tan Cheng Ngin Yes, precisely. The flour will touch the pot directly, crisping up beautifully in patterns connecting the gyoza to each other by the bottom.
Create a video pls with dough recipe Ty.
@@gena137 Thank you for sharing.
As a dumpling / pierogi enthusiast and maker - all I can do is to congratulate you. This is absolutely the best gyoza filling possible. No room for improvement. I am a sucker for all the tricks that prevent loss of flavor, on every stage of preparation and cooking - here, sauteing cabbage parts (separately) is so right up my alley. Perfection.
One possibility improvement is the egg white for me.
I also make the wraps myself, which is a lot better than store bought, and very easy to make.
I love how you give credit where credit is due, which speaks volumes to your beautiful character. I can't wait to try this recipe. Thanks for all the hidden gems you shared (cooking the cabbage stems separately is a game changer). The fact that you don't edit out the minor mishaps in the kitchen is part of the reason I subscribe to you because it's part of cooking even if you're a professional. I love your channel so much!! I hope you and your little family is doing well.
This lady needs to be on TV ..she's got it 👍
Thank you!
@@PailinsKitchen and beautiful
Every recipe I tried was always delicious. My partner always compliments me how good I am at cooking Thai food and he prefers it to Thai restaurants!
Pailin is truly a gem 🎉
Don't you say.
@@PailinsKitchen New subscriber who's very excited to have found your channel. Thank you for sharing, I have saved this recipe, and will definitely make it. 😋
Dear Pailin, you are a truly queen of the Asian cuisine. I absolutely love your way of explaining: clear, accurate and very accessible to everyone. I’m experimenting with the Asian dumplings for a few years now, developing my own recipes, playing with the colour of dumpling skin and discovering new fillings (dashi powder is my little trick too). Thank you for sharing your knowledge and kindness with us.
You are so welcome!
E
I love how imperfect this video is. You don't try to make it sound like you know everything, have a great personality, and I'm sure everyone who watches this video can see! Just don't forget to turn the heat down BEFORE you add water!! Hahahaha great video!!!
I loved that so much I added her to my Patreon.
I love it to LOL its so cute
That cabbage technique is genius. I always hated squeezing the water out of the cabbage anyway. Can't wait to try this.
Just made these for the first time. Ground our own pork shoulder and included plenty of fat. My husband and I assembled the dumplings together, which was actually very easy and fun. The finished gyoza were scrumptious! Honestly, better than any we've had in restaurants. Thanks for sharing this great recipe!
I love the trick with sautéeing the cabbage so as to keep the nutrients, increase flavor, and let the liquid in the vegetable evaporate. Great idea. Thank you.
This was so AMAZING! I’ve tried many gyoza recipes, but this beats all of them 100%. Just One Cookbook’s used to be my go-to but I always found it dry despite me using fatty pork. All the small improvements in technique here definitely led to an amazing, amazing dumpling. My in-laws who are hard to please even said it tastes better than their favorite restaurants’ dumplings!
The only change I made was substituting dashi for chicken powder. And also making my own wrappers. Definitely must try!!
18:15 the happiness growl makes the dish 6 out of 5 stars 🌟 everytime
Such a beautiful, charming, smiling and funny cook. I will definitely try the recipe.❤❤❤❤❤❤❤❤
These turned out so amazingly well! I showed the video to the lady that owns the Asian market near me and she set me up with perfect stack of frozen wrappers. Worked just as you showed. All the tips made for a wonderful dinner for my son and I. He loved helping!! 🥟
I love the tiny commentary on the screen especially when she flattened the filling. “Ow ow ow.”
Awwww looks so yummy. Thanks for sharing. Can you give the recipe please. Cheers 😍
Hi Pailin! I just did this exact recipe today. Perfect!!!! They were so tasty, lots of umami! My family loved it, gobbled it up! They're so much better than the ones I get at a restaurant. Thank you for your generosity in sharing this wonderful recipe. I appreciate you so much!
Thank you so much for this video and sharing your secrets. I made last night (2.14.21) and while the gyoza didn't turn out quite like I imagined, they were still pretty good. I had left over filling and no wrappers (and was not going to run out and get more), and I made two patties. And boy so good!!!! I think I'll just make these and skip the gyoza wrappers, because you are right the meat with all the seasonings and herbs make for tasty patties. Thank you again!!!!
I like the ginger garlic saute technique. I sauteed/panfried mine in sesame oil until the garlic turns golden brown and the ginger usually is a little less brown. FLAVOR IS SO DEEP.
I can’t believe I now have restaurant quality home made gyoza! The filling is super moist and first first time wrapping them, I am proud of myself!
Used beef
To make them extra healthy:
I Sub corn flour for Arrowroot starch
Sugar for honey
Then followed everything else step by step!
I was avoiding frozen ones for sooooo long since they contain MSG and preservatives
Now I have my healthy ones❤thanks chef!
I made it and it came out AMAZING. My son gave me hugs and high fives. 😂 He loves dumplings and I'm so proud I can make them for him. Thank You So Much.
These look delish I will try to
Make these and share this with my fam for my bday!
How can anyone not be inspired by this lovely woman to try her recipe?
Thanks!
Thank you so much for your kind support! And just in case you haven't heard about it, you can also support us directly on Patreon where you will be able to get perks in return for your generosity. If you're interested, please check it out here: www.patreon.com/pailinskitchen
Just two minutes into this video and I immediately subscribed to your channel... your way of explaining make everything so clear!
I subscribed from the first 30 seconds , she cook well.
OH MY GOD ADDING STARCH MADE SO MUCH SENSE!! Immediately after watching this video I made momo and added some cornstarch into my meat mixture and NEVER IN MY LIFE HAD I TASTED A DUMPLING SOOO JUICY
Omg my mouth is watering, this is insane I just got done making egg rolls and now I have to run out and buy these rappers to do the same thing but now I have buy dumpling wrappers..!!! oh my God you're killing me I love it keep them coming...
Pailin I am not one who comments ever but I wanted to thank you for this recipe. Hands down the best dumpling recipe that was easy to follow and I am an Indian! I omitted the Hondashi and swapped the tapioca flour for rice flour and it still tasted absolutely delicious even better than the ones I have eaten from restaurants! My family’ cravings were satisfied for sure! Thank you😊
Pai, you're the best. You are nothing but wisdom and cheerful positivity. And these gyoza look amazing
I like the way u speak so clear and straight ,,I enjoy watching ur videos...
หยิบครกออกมาตำเครื่อง 3 เกลอสไตล์ญี่ปุ่น เปลี่ยนจากรากผักชีเป็นขิง ทำตามเคล็ดลับทุกข้อ ออกมาแซ่บมากค่ะ แฟนบอกว่าอร่อยกว่ากินที่ร้านเกี๊ยวซ่าชื่อดังแห่งโอซากาอีก ขอบคุณมากค่ะสำหรับ recipe ดีๆแบบนี้
Great recipe! I made the dumpling filling with your tips, and added chopped water chestnuts to the mix too. However, I wrapped the filling in rice paper instead of Gyoza wrappers, and made flat, rectangle-shaped dumplings. They turned out super juicy and sort of reminded me of Ham Sui Gok!
I've loved Asian dumplings and dim sum ever since I was a child (about 55 years ago now). I just happened upon this video and thoroughly enjoyed the wonderfully entertaining presentation. It's been a few years since I've made my own dumplings (with chicken rather than pork), but now that I've learned your "secrets", I believe it's time I stock up on the necessary ingredients and give these gyoza a try. Thanks so much for sharing your dumpling knowledge and your special tips with the rest of us.
This recipe was a hit! I added more salt because I did use low sodium soy sauce. I added scallions and grated carrots to the filling too. We loved them. It made 40. We cooked 20 and froze 20 of them because it’s only two of use. My husband ate 12! They were delicious and very filling. Oh and I made my own dumpling wrappers from scratch because I accidentally bought won ton wrappers lol oops. Anyway I’ll be making them again! Keeping this recipe.
The best is her set of clear instructions and tips makes me watch it time and again,not fake like Marion's kitchen
That was the best dumpling recipe and tips I’ve seen. Thank you
I watched this while folding maangchi’s dumplings. Definitely trying this next time! I love how you explain everything.
Omg I’m so glad I already practice all of your secrets! Instead of dashi powder, I use chicken boullion powder, oyster sauce, and sometimes dried shiitake and its soaking liquid to bump umami to the max. Gotta love all of the MSG in diguise😆
You’re ahead of the game!
Tran I was going say that I’ll just use straight MSG because I already have it on hand!
I really appreciate the way you took the time to explain why you're doing it this way, i was skeptical of the saute at first but i was quickly sold
Hi Pailin, made the dumplings as per your recipe….when I asked the kids if they were going to give it two thumbs up. They said, no….five thumbs up!!! Thank you so much for such a great recipe!!!! I am going to try my hand at making the skins/wrappers at home next time!!
Hi I'm from Philippines. But I'm working here in dubai. I enjoyed watching you. This is my first time watching you. Thank you for sharing your recipe. God Bless
This looks amazing! A little tip on developing the meat I learned from souped up recipes, "stir" the meat in one direction for a few minutes. This untangles the molecule chains in meats and makes the texture even better!
I always come back to watch this video and its still brings me so much joy no matter how many times I watch
Hey there Pailin I have a technique that I use when chopping garlic chives, onion tops (since I am harvesting white onions in Australia at the moment). I fold them up, no secret there but I then put an elastic band around one end so that when I am chopping it stops them exploding everywhere when you readjust your grip on them. I have a load of small elastic band that the postman puts on the letters on a knife stand just for such a purpose.
I am also enjoying green tea with pandan leaf, I had it in a local Vietnamese restaurant and thought it was vanilla and had been looking for ages for a vanilla tea then the penny dropped.
Great videos, with a Thai wife who is a chef it is good to see recipes explained as she is a blur when she is in the kitchen and I don't always follow what she does.
Smart trick with the elastic! Thanks for sharing!
I use the postie's elastic bands also, they add some desirable bounce to the meatballs 😁
Great chopping tip dude, and going to the Red Pearl super Asian market to find that Padan leaf too! Thanks soooo much for sharing great tips Mike.
Stumbled upon your video because I'm having dumpling problems(!) and omg I'm so glad for it! You're so engaging and fun to watch, and most importantly so, so educational! Thank you so much for sharing!
the splattering pan part was funny!!! i loved it😂😂 you know we all been there
This is the first video I've seen of yours and I definitely subscribed. You're a delight to watch and I love your humor. Great teaching! My husband and I are obsessed with all things Thai so I'm sure I'll be checking out allllll your stuff.
I've made this gyoza twice and its sooo delicious. Thank you so much! Wrapping dumplings is somewhat relaxing to me so its such an added bonus😊
Watching again before I make a fresh batch today. Happy dumpling wrapping, everyone!
I am so happy to have found this channel!! Gyoza are my favorite appetizer... and whoever said you need to be on TV is absolutely right!
This is awesome, watched this, made this tonight. I had to substitute chives with spring onion and it’s still good, am sure with chives the flavour will be even better. Love it, I always wanted to do this rather than buying frozen packs which you know the fillings are always minimal. Thank you so much, it’s my dream come true. Yummy!
this video is so underrated! I love your sense of humour and all of your secret tips! They all make sense!
So delicious! We just made our dumplings this weekend for Chinese new year! We'll have to try these too!
اليوم قمت بتجربة الوصفة اتبعت كل خطواتك اشكرك جزيل الشكر فعلا طعمها راااائع لذيذة جدا
I was always scared to fix Gyoza. You made it look much easier. Thank you!
Even if I don't make these it's always informational and fun to watch. Great editing and comments.
Now you have revealed the secrets haha. Thank you. Greetings from Scotland! Have a lovely day.
Mondu is one of the items that has been at many Korean weddings. The other things usually are bulgogi or galbi, white rice, about 20 different side dishes, fresh fruit that has been cut and few traditional Korean sweets. For a large wedding of 450 guests the mondue I helped make was made 1 month before the wedding of a friend of mine. There were 7 different mondu: beef bulgogi, beef, pork, chicken, shrimp and vegetables mushroom and vegetable tofu version. Each type of mondu we made 500 pieces. We even made the wrappers. I have made the same mondue at home to prep for parties and may have some in my freezer pre-made up to 3 months prior. I have never had anyone say my family's mondu was not delicious which we made thousands of and froze. I grew up in the restaurant business and the mondue we served tasted way getter than any Asian restaurant within 500 miles because we did not by factory fabricated mondu they made with whatever quality produce they get. Ours always was with with the highest quality ingredients without blemish and made them in the time honored tradition of my family going back as far as the 14th or 15th century. If you freeze mondu wrappers they should be starched and a small piece of wax paper between each then wrapped in plastic wrap 3 times and put in a ziplock bag before putting it in a airtight container to freeze. If you are going to freeze pre-filled mandu it has to be frozen until firm on a cookie sheet with a silicone mat or wax paper dusted with starch. When firm have a airtight container and line it with plastic wrap so that you will have enough also to fold over the top of the mondue once it is filled. I find having the silicone muffin cups handy to keep them separated on the same layer then wax paper between layers. The top layer after putting on the wax paper should have the plastic wrap that was placed in it wrapped over the top of them before placing on the lid. Be sure not to mash them in the container. You want them to keep shape and not crack. You can keep these in the freezer up to 3 months. When you go to use the wrappers keep them in the container and put in the refrigerator at least overnight to thaw to use. Do not thaw them at room temperature as that will cause any yeasts to become active. Yeasts are in the air we breathe any of the wild yeast that got into your wrapper dough while making it will alter the taste of it if not thawed out properly. Must use any thawed mondue wrappers within 24 hours. Frozen pre-filled mondue you can deep fry from frozen. Skillet fried mondu best if not completely frozen and cooked by putting oil in a skillet to just coat the bottom well and place in frozen mondue and fill with boiling water about and 1/2 inch and place a lid on it until it has steamed abd the bottoms have become browned. For steam mondue you can place them in the steamer after thawing in refrigerator overnight. Use any thawed pre-filled dumplings within 24 hours. Give it a try and make at least 100 mondue in one sitting. Also, cooking for a large family of 23 it becomes second nature to make as many as possible to pre-fill abd freeze. With an average of 7 mondue per person with their rice and the normal 5 side dishes alone makes 161 just for one dinner. Also, kimchi was made at most twice a year in over 50 big crockery that a human could fit in just for family.
Just made this and it was so so delicious!! Love the usage of dashi powder. Been trying various dumpling recipes and this was exactly what I was looking for (taste wise) so thank you! (Also Lisa for the brilliant cabbage technique!)
I always do 1 part soy sauce and 3 parts vinegar for my dipping. I like it super tangy. This looks amazing, will try to cook off some garlic and soften veggies before wrapping them. Thank you.
I will have to make this using chicken. My roommate can't eat pork. Thank you for the recipe Pai! Btw, Happy Chinese New Year!
Great! Chicken will work, but please see the website post for a tip for using chicken!
@@PailinsKitchen Okay, I will checkout your website. Thanks!
my workplace uses chicken in the Gyoza. I work at a Hibachi, Sushi and Thai restaurant.
I wanted to stop by and tell you that I just made these and they were absolutely amazing! My family loved them and I can’t wait to make them again. All your tips made all the difference in the world! Thank you again. You’ve got yourself a new follower ❤
I had something to celebrate on friday so I decided to make these, the spring rolls and the salad rolls following your recipes. It was a resounding success considering it was three first tries. Thank you for your videos, you have broadened my culinary horizons and consistently get me to try new stuff. Your enthusiasm is contagious!
Thanks for sharing i make these all the time, your tips will help raise the level. Sauce: soy sauce with chilli oil [La-Yu] my favourite
Thanks for the secrets. I’ll have to try dashi. A secret my mom taught me is when needing the meat, pick up he meat and throw it in the bowl. It breaks down he meat and make it in a paste and smoother.
Steph and Chris on Chinese Cooking Demystified do this technique all the time! They say it's called "da".
Very true, being raised a Cantonese myself I would make any kind of dumpling with the meat filling kneaded. The same principle applies with fish cake. Kneading meat or fish makes it bouncy and elastic (彈牙). It also makes funny sound when the blob of meat hits the pan lol.
I couldn’t find Dashi so I substituted with chicken bouillon and a little bit of liquid smoke. This came out AMAZING and I LOVE LOVE LOVE THIS RECIPE. Thank you
Thank you! I’ve been saving this and finally made it today. Absolutely delish! Where I am it’s impossible to find anything but lean ground pork in a regular supermarket so I added a bit of shortening and that worked out fine.
Thanks for that shortening suggestion Ruby (I have the same issue with grocery stores selling only *lean* ground pork). But I’m thinking of trying to find a butcher to get fatty ground pork OR trying to grind a pork shoulder in a food processor.
I made these today and my husband and I LOVED them!!! So good!!!
Just found your channel and subscribed right away I love how you made it seem so real and didn’t try to be so serious going to make this with my daughter thank you! ❤
Hi Pai, I have made a few rounds of these pork dumplings. It's fresh and yummy! 😋 No more buying the ready-to-cook frozen dumplings for my family. Your steps showing the wrapping of dumplings were 👍. Much appreciated, 🙏.
I love that you nerded out on the different local names of garlic chives! Also, you might find it cool that chinese chives are also called "kuchay" in the Philippines. Love your show Pailin! :)
Hey Pai add that to the list! :) Adam
I just made this. I had to do alot of subs but came out very well. The technique was amazing. I ate about 3/4 lbs of meat worth of dumplings and now I can't lay down. Thank you. Big fan of your channel.
I make version of your curry fried rice at least once a week.
Thank for you for all the valuable tips for the potstickers; my absolute favorite snack. I'm really interested in making juicy pan fried pork buns, too. I'll search your archive for a recipe.
@Pailin's Kitchen, I tried your gyoza recipe today,but without hondashi and i replace scallion instead of nira because there is no nira near my place.This is flavorful and aromatic.It's very delicious looks like I'm a pro - chef.Thank you so much for sharing 🥰
Pailin's reaction to the spattering is hilarious! Makes me feel better when I do the same thing. LOL!
Thanks for the great demonstration! I've made gyoza a couple times now and I found a nice way to wet the wrapper is to keep a plate with a paper towel and a bit of water and just drop the wrapper on the damp paper towel for a second.
The losing track on the secrets were killing me 😂😂. Looks really delicious 😋!
Hi Pailin! We love your channel. My 10-year-old daughter thinks you’re the best thing ever! Since tomorrow is International Dumpling Day, we’re going to make these spectacular looking gyoza. Very much looking forward to eating them after having watched the video so many times!
Awww, that is so amazing to hear!! Thank you!
You answered all my questions I had about the “from frozen gyozas” thank you
We can't pork but it's so nice to see your other recipes. They are simple and refreshing. I have not tried Thai food before but will try few now.
Love seeing this done in a home kitchen! Can't wait to try this out😍👏🏾!! Love Pailin!
Hello there,
I really like many of your recipes and have been following you for a while now. You recipes and techniques are very good and very natural. Congratulations....you make us proud!
Thank you for the knowledge you are giving me. 👍👍👍🙏🙏🙏
Looking forward to watch more of your show.
I’m just about to make the dumplings this Friday and you’re posting at the right time :). Thanks for sharing delicious recipes 😍
Hi Palin, long time viewer of your channel and wanted to express my gratitude on this very video. I've been making dumplings from traditional recipes and your tips had 'tipped' me over in areas to optimize the dumpling experiences for my friends and I. Thank you!
Cool tip to precook the veg, I'll try it! I remember my grandma used to just dab her finger onto her tongue to taste the raw filling, but that's one tradition I will not be carrying on lol!
lol! ... ummm .... good :) Adam
Haha indeed!
My husband said i have the best dumplings ever,,,thank you so much Ma'am PAILIN for sharing ur wonderful recipes been making this for almost 1 year...❤Godbless you
Hej Pai, I just want to say that I made these yesterday according to your recipe and tips. They are just awesome. I'll never buy any prefab frozen anymore I can tell you. Delicious. The dip also. I managed to find all ingredients here in the stores. Even the rays oil which is great. Thanks again for letting us having a peak in to your secret kitchen.
I really like all your secrets ...i knew most of it but i liked the way you cooked the napa cabbage....it's looks delicious and i am crazy about this kind of foods any day any time ,....thanks
The cooking part was so adorable 🥰🙂
Yes indeed is just like making love . Just google her web site for more, recipes.
Your recipe looks great. I am salivating. can anyone tell me where to get dumpling wrappers in London. Thanks.
I am trained like Pavlov's dogs: as soon as I hear, "dum, dah-dum-dum," in your intro song, I begin to salivate.
Hahahahaha I'm glad to hear!
I made a batch of these and froze them as per your instructions. We had these for dinner and they were amazing. Soft juicy filling with tons of flavour. The only thing I didn’t do right was make more. Next time I’ll make several batches. Yummmmmmm
YES GYOZA!! Thanks for this!
I belive is dumpling gyoza.
Mine were more like pan stickers, cast iron pan. Very good though. We made the wraps as well. Thanks for all the details.
9:47 It's not uncommon in Germany to eat raw ground pork or raw ground beef. As a matter of fact, a lot of people love to eat so-called "Hackepeter" (raw pork) or "Tatar" (raw beef) with onions, herbs and spices. So to me, as a German, I have no issue to taste the uncooked filling, whereas when my Japanese girlfriend saw me doing that for the first time, she wanted to call an ambulance.
Lol! Well even underdone pork is fine now ... wasn't once upon a time though ... :) Cheers! Adam
The fear of trichinosis really doesn't apply to modern commercially raised meat. If I ground it myself, I wouldn't be worried but store bought ground meat is not something I would eat raw.
@@gotshpilkes Hey got! I referenced both www.pork.org/news/new-usda-guidelines-lower-pork-cooking-temperature and www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures for my info - so seems safe enough at least here in NA? Thanks and cheers! Adam
Steak tartare was the same way back when. People ate raw ground beef. I cannot get there, but many love it
I've lived in Germany for 22 years, I LOVE raw pork with chopped onions in a crusty piece of bread, YUM!
I followed your recipe. I did it today and I could say that this is one of the best dumplings I have eaten. Thanks.
I love the multilingual garlic chives session 😂
These are absolutely, stunning! Thank you! The depth of flavor and juiciness is unrivaled!
Hi! So you can pan fry that tiny bit of pork mixture to taste for seasoning? Instead of microwaving it? Thank you!
Hi Ian! Adam here, and I'd say "sure" myself :) ... but if you want to ask her that one directly (as she doesn't see the comments on here once the post is more than a week old as per her note above), you can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers and have fun! Adam
I don't have a microwave and pan fried it a bit to taste it. Totally works!
Pailin, Thankyou for this wonderful recipe and truly engaging presentation of method. I thoroughly enjoyed making the dumplings, I need more practice with the pleating as mine did not look as neat as yours. It really has inspired me to try making different foods. Thankyou so much
Hi Pai! Love your channel and cookbook!!!! Can you please make a recipe using soy curls as alternative to chicken? I have heard it is quite good!
I'm making these as we speak and I've got a dumpling press for Christmas, its so quick and my grandson loves to 9help me! Thank you for this video, I have a feeling there going to be delish!😁