Gyoza (Pot-Stickers): 5 Rookie Mistakes
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- Gyoza (Japanese Pot-Stickers): 5 Rookie Mistakes
Learn how to make great dumplings at home
00:50 Filling
03:05 Shaping
07:30 Freezing
07:52 Dipping Sauce
08:22 Cooking the Dumplings
Makes about 40 dumplings
Filling:
100g napa cabbage leaves with stems (about 2 large), coarsely chopped
2 scallions, coarsely chopped
1 garlic clove, coarsely chopped
1/2 inch ginger, thinly sliced
2 Tbsp cold unsalted butter, cut into 4 pieces
1/3 cup water
1 tsp sesame oil
1 Tbsp soy sauce (tamari style if possible)
1 Lb (450g) ground pork
2 tsp Diamond Crystal Kosher salt (1 tsp table salt) = 5.7g salt using a 0.01g precision scale
Freshly ground black pepper to taste
Put cabbage, scallions, garlic, ginger, water, sesame oil, soy sauce, and butter into a food processor and pulse until very finely chopped (but not pureed). Combine with all the other ingredients and knead with your hands or mix with a large spoon until ingredients are evenly distributed.
Shaping:
1 package gyoza wrappers (potsticker or dumpling wrappers work too)
A small cup of water
Foil or parchment paper covered baking sheet
Work with 2-4 wrappers at a time. Keep the rest covered with a damp paper towel. Place 1 Tbsp of filling into the center of each wrapper. Dunk your finger in water and use it to moisten the edges of the wrapper. Connect the edges together in the middle, then pleat the remaining wrapper toward the middle. Set the gyoza in a single layer on the prepared baking sheet.
Sauce:
1 Tbsp lime juice (or lemon juice or rice wine vinegar)
2 tsp ginger grated on a microplane zester
1.5 Tbsp soy sauce (tamari style if possible)
A splash of sesame oil
Mix all ingredients together.
Cooking:
Grapeseed, safflower, canola or some other high heat oil
Set a large non-stick pan over medium heat. Add enough oil to make a thin film on the bottom. When the oil starts to shimmer, add gyoza in a single layer. Try not to let them touch or they’ll stick together. Cook until they brown on the bottom, 1-2 minutes.
Have a lid handy. Add enough water to create a 1mm thick layer on the bottom (1/3 cup for 10” skillet, 1/2 cup for a 12” skillet). Immediately, cover tightly with a lid. Let dumplings steam for 3 minutes (6 minutes if frozen), then remove the lid. Continue cooking, swirling pan frequently until the water has fully evaporated and the dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate, turning them crisped-side-up. Repeat with remaining dumplings. Serve with sauce.
Freezing:
Uncooked gyoza can be frozen for several months. Put the baking sheet with gyoza into the freezer just until they are hard (about 2 hours). Then move them into a ziplock bag. Cook straight from the freezer.
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“Take what i say with a grain of salt” So take it with 2 grains of Diamond Crystal Kosher Salt? Am I doing this Right? 😂
Yes, I think so! 😁
or only 1 grain for all other salt's, including morton's.
No 1/2 grain of cosher
Thank You Helen, I'm not sure how many of your recipes I've made for my wife and I since being quarantined, but I can tell you every one of them is outstanding. I feel like I can make ANYTHING in the kitchen as long as you have done a TH-cam tutorial video on it that I can follow. I think my wife is getting jealous though. Every time she tastes the meal she says in her sarcastic voice, "Did HELEN teach you to make this?" Thanks again!
"Just think, with a little bit of work, all the juice could be in your mouth."
Naughtier words on TH-cam have never been spoken.
Thanks Helen...I love that you are a Chef John fan as well.
Oh I love chef John too
I love how you commented on ground pork in American supermarkets not being fatty enough. Helen, please please visit Hawaii; the local and Asia-based supermarkets (Foodland, Don Quijote) have *very* fatty ground pork knowing the local Hawaii cooks prefer a higher fat content. This is the reason why, in Hawaii, I do not go to Safeway (a US mainland-based grocer) for ground pork, it’s just not fatty enough. Love the vid!
(to me) The only overlooked tip I could share based on my time living in Japan is to use about a third of the volume of your cooking liquid to be sake - diluted the rest with water. But folding styles and thickness of wrappers are definitely regionally varied. Where I lived on the western coast of Honshu (Kanazawa and Toyama region) they tended to be even thicker than the 'Chinese' style shown in the video and were cooked in plump, crispy round shapes all stuck together-not the classic crescent.
No criticism from this old First Sergeant [who worked helping his yard boy at his Baozi stand in Beitou, Tai Wan back in 1969-70] You are precisely correct; delightful to watch; and one of my most favorite chefs! Many thanks, Dear Lady!
Japanese gyoza emphasize on the crispy bottom after you cook them. Sometimes they add like a starch flour slurry to make it extra crispy. I think it’s called “ha-ne”
Ooooh! Great tip! Thank you 😊
Yeah that's their different (albiet very minor) version of it- hanetsuki (feathers/wings+roots/base) gyoza is when you cook them to be melded together at the bottom with a base; when you break them apart you break off the "wings/feathers from the base/roots" of the dish.
When you buy gyoza/dumpling skins, check for tiny black dots. The dots are mold.
I'd never have thought to put butter in, but it makes perfect sense! Thank you for being so awesome!!
Helen, I doubt you'll see this.. but when you mentioned Russo's, I nearly cried.. since you made this video, I know you know that Russo's closed.. I ADORED that store. I moved out to the Berkshires from Boston years ago, and always made a trip to Russo's whenever I came back. such a huge loss!!!!
Attempted dumplings last weekend. First mistake: tried to make my own wrappers. Got quantities wrong . Started too late. Ended up with 100 dumplings (between 3 people) we ate at 10pm and most of them were only borderline cooked.
Putting everything into a food processor is already pretty authentic
And excellent tutorial. Or should I say, ANOTHER excellent tutorial. Thank you again for your thorough care.
Ohhhh, myyyy. Thank you, Helen!
Definitely trying these! Thanks Helen!
I love it “I do whatever it take”!
Thumbs up for the Chef John reference!
Just came across your channel. Am so delighted with your delivery style and teaching videos. Appreciate you explaining why you choose to add butter or limit water, etc. Many thanks for sharing!
Great!!! Enjoy them tremendously !
Well thanks for the diy! Looks 👍🏻 great!
I love your videos! You explain it everything so well. I'm tempted to fly to Boston just to take a class!
mouth watering now
Thank you for the tips and video. Pot stickers are my absolute favorite !!!
Yummy food - sharing the love 😍
I love Pot Stickers..Thank you.
It looks like delicious!
Great tips! I have been making hot water dough dumpling for years - the dough is much sturdier but very labor intensive. When I use dumpling wrappers I always have problems with the seals. I never knew about pleating one side only and the moisture on the work surface issues!!!! Just thought I wasn't good at these - about 20% would open on me so then I would short on the filling. I can't wait to try these with your tips I'm sure I'll have success. Thank You.
Great demo of the folding technique
Thanks Helen as always great instructions 👍
Thanks for sauce recipe more, simple and tasty
Yum! I need to try these!!
You have the absolute best videos! So glad I stumbled across your channel. Can’t wait to try your version of gyoza!
YAAAASSS!! IVE BEEN WAITING FOR THIS!!!
Hey Helen, give this a shot...
In mortar and pestle... 1 clove garlic, equal or slightly more ginger, red chili flakes. Grind them, add a few dashes of sesame oil. Keep grinding, add 1 tbsp mirin, keep grinding and add 2 tbsp low sodium soy sauce. Pinch of sugar if guest has a sweet tooth. Could also add sliver or red onion. ...whatever at that point, but that's the base I started doing and it beat the heck out of what I was seeing online.
I've cooked gyoza a couple of times now, even making the wrappers from scratch after watching countless tutorials! This video was really helpful.. I haven't made gyoza in a while but now I definitely want to soon! :)
Can you share a good video on how to make perfect gyoza? I have been searching and trying but skins are not turning smooth and silky, they are turning kinda hard and chewy. Help please!
Fantastic!!
Hi Helen,
Huge fan of your channel! Well-made gyoza is one of my favorite comfort foods. I have had it while travelling in Japan, and I have had it outside of Japan.
I'd like to suggest an improvement to this recipe. For me, the best gyoza features cabbage that is texturally distinct from the rest of the filling. The tender, almost-crisp bits are absolute sensory joy. I also think this improves the flavor overall. I've only had gyoza like this in gyoza-specialised diners in Japan and once outside of the country, made by a Japanese housewife living in my country.
I think it's worth the effort, but if you separate the cabbage and process it so that the bits are about as large, maybe a bit smaller, than your pinky's fingernail, you can mix it back into the rest of the filling. This is the main improvement I would suggest.
Helen you are an excellent teacher 👏, thank you. My family wi) be very happy 😊
So helpful thank you !
No nonsense girl!!!!!
I am going to try this. I have always wanted to.
This is the first video I have seen of yours and I loved it and I love you. Looking forward to more funny and yummy tips.
Stumbled across this. Subscribed after a few minutes. She knows what she is talking about besides she is lovely to look at. :>)
oh wild i bought gyoza stuff yesterday
love your videos
I’ve heard about a delicious trick with splashing gyoza with water. If adding one teaspoon of potato (corn) starch to the water, You get very crispy bottom of the dumplings❤️
Love you Helen and I love the fact that you can present us recipes and say I understand mine is not authentic but it is what it is and I make it work for me that's what a recipe should be yes we can celebrate the original recipes but we should also be able to celebrate if I want blueberries creamcheese filled gioza or whatever
Love you 👍🏽😎😁
When I saw you adding butter to the mixture I almost spat out my green tea, LoL But what you say about the needed extra fat makes sense thought!
Water blended in with the ingredients... and blending the ingredients at all... are the first things that make me kind of wonder what's going on here. If your gyoza are too dry, it's because you used too much pork compared to cabbage, which definitely seems to be what's going on here, and presumably why the water goes in. If your gyoza need water, your filling needs to be reworked. And if you're blending your filling, you might want to just start over.
I will say this is definitely one of if not the most accessible, well-presented demonstrations of folding technique I've seen. This is the way I do it as well, and while the "holes are unacceptable" just is not true if you've ever paid attention to the handmade gyoza at decent small restaurants, I also stick to it for my own home production. Though this also points to the issue with your own dumplings failing to be "juicy" if you don't seal them well enough; it's not about leaking, it's about the filling ingredients.
But... lemon juice, lime juice, and rice wine vinegar are interchangeable, just because they're acidic?! Holy crap! No! And gyoza as a main dish isn't something I've ever heard. I get it, but man, you'd confuse just about any Japanese person with that take.
Helen, one of the reasons I love Northeast Asian cuisine so much is my lactose intolerance. I just about cried when you put butter in a dish that I fell in love with due to my inability to eat most pierogi and ravioli recipes because they tend to be so buttery. That said, when I do make gyoza/jiaozi, I tend to just either use 80/20 ground beef, or I get the most fatty cut of beef I can find and go at it with a couple knives until it's fine enough. Instead of butter, I tend to add schmaltz that I skimmed from a chicken broth, or possibly beef fat that I trimmed from a fatty cut and saved, or even skimmed from a beef broth. Neutral vegetable oil is my last resort. Butter can work, but those of you who are lactose intolerant or keep kosher, don't despair -- butter isn't necessary for this.
Also, your dipping sauce looks really good. I like the use of lemon. Japanese dipping sauces tend to use ponzu (soy sauce infused with yuzu) but if you can't find ponzu, I think lemon is a great option! For me, though, Asian dumplings need some dark vinegar. I'm fortunate enough to have access to aged sorghum vinegar, which is the quintessential Chinese dumpling and noodle vinegar. That said, balsamic can also work. And if balsamic could work, perhaps pomegranate molasses could work? I think you simply must try pomegranate molasses in a gyoza dipping sauce and report back. Or else I'll try it in one and report back, if you like?
Also, I personally can't eat gyoza without chili oil (rayu in Japanese) but only because I am crazy about spicy food. But that just goes to show how versatile gyoza can be.
Hey Helen, since you always make such great recipes, I was wondering if you could make the ultimate challah bread recipe! I struggle with making the braid strands stand out nicely yet keeping the dough soft, sweet, and chewy. It seems impossible to balance because the strands show up more when there is more flour and less moisture! Plus, I love the taste of honey in my challah bread, but it seems to kill the yeast. Please make a video that I can always come back to! Thanks Helen for your expertise, wonderful videos, and thorough explanations! :)
Here is Jeffrey Hamelman's challah video. Here is an instructor at King Arthur flour who put out a fabulous bread book. facebook.com/watch/?v=580271012846486 Since I don't care about the braided look, I just make brioche :) My brioche video is on my channel.
Just realized that the video I sent you had the dough, but not the shaping. Here is the shaping: facebook.com/watch/live/?v=874671929684405
Maybe you can compromise the last point by adding the honey inbetween the braids of dough instead of mixing it in?
I tried to make Gyoza once, but it just ended up being Varenyky on fry pan. Now that you pointed the common mistakes I want to try again
I don't eat any grains and not big on pork, but enjoy watching and listening to you😍
there are a few non grain recipes for dumpling wrapers out there, but I jet have to try any and am no expert on how the skin of what dumpling is supposed to be like, so I can not recommand a specific one . . .
edit: fillingwise one can go compleatly wild with the concept, prawns and ground chicken, mushrooms and spinach, cabbage with carrots and tofu . . .are just a few of the more commen ones.
Just joined your channel, interesting recipe analysis, see you around, thanks!
Love your channel Helen! Any recipe's for plum sauce to accompany?
I never add salt in mixture, because we use dipping sauce anyway. And we Japanese make dipping sauce at the table, soy sauce, rice vinegar and ra-yu. Each person make thier own. We put 5~6 gyoza next each other, not separate. It's easier to pick them up after cook. And that's the way gyoza should look
Mrs Ronnie, you are a wonderful cook, Have you published a few cookbooks ?
I just watched a video about a Japanese Gyoza master on a YT channel called Eater. He said they originated in China.
Definitely worth watching!
Perfect!
About the butter and not enough fat in the ground pork: Thats why a lot of people grind/chop the meat themselfs and add cubed fat to the meat paste. You have a lot more controll over the texture that way.
Amazing. I buy frozen gyoza from my local Asian market, and within a week both Helen Rennie and Chetna Makan have videos out.
I have made a few batches of Gyoza/dumplings and ALWAYS thought they were dry. Now I know the reason. I'm sure the others must have mentioned the fat ratio, I just didn't pay attention.
Yep! I do at least 30% fatty pork. Another tip nobody talks about is add water to the filling. Its harder to make but the result is more moist filling.
My favourite woman.
interesting sauce! i usually use a sauce with vinegar, soy sauce, garlic, chili powder and some sugar.
I made these for my daughter, they came out perfect & delicious!!!!! Did everything as directed. She liked the dip sauce until she tasted the lemon in it. If I do not add lemon will it still taste good?
So glad you enjoyed the gyoza. Yes, they'll still be great without lemon in the sauce
These are called MoMos in India and there are many styles to fold them also and a regular all purpose flour dough could replace dumpling sheets
#realcomment. This looks very tasty, Helen. Thanks for posting. I'm going to try it. Once you've formed the gyoza, do you have to cover them to prevent them from drying out before cooking them?
Yes, cover them if you are keeping in the fridge and cook within an hour or freeze. When I freeze, I don't cover them so that they freeze faster and as soon as they are hard (1-2 hours), move them to a zip lock bag.
@@helenrennie Thanks!
Gyoza are my exception to not eating meat...love you!
No one cares
Authenticity police 🚨 🚨🚨 😆
Great participatory meal to make with kids and assorted relatives. You will have to act as conductor of a shape-cook-eat-repeat assembly line, but it's fun and worth it. Make at least twice the amount you think you will need. These disapear into little mouth (and bigger ternage mouth) as quick as you can make them. The point about enough fat is very true. We grind our own pork to make sure. And, although maybrle not usual in Japanese gyoza, we prefer the Hong Kong jiaozi style filling of 2/3 pork + 1/3 ground shrimp.
I always thought these were so hard to make, so I never tried. I can't wait to try them now! Thank you for this video!! My favorite restaurant had a little heat in the sauce. Any ideas on what to add for that? #realcomment
chili oil :)
Marvellous! No criticism, great and important tips! Just to say that I agree with Bryan Jensen re adding sake in the water. Cooking sake, because it does not significantly affect the taste (it is not like cooking with wine...) just helps evaporation. Also, I do not believe three is a recipe for filling - say, your caramelised mushrooms and beef (together) would be just as great as any other good idea...
And one more "learned addition": it calls for sake (definitely not cooking sake), or beer - there is a very strict law against drinking wine with dumplings ;)
I'm so hungry. Been bin watching your channel for the last two days lol. Weird question on this, is there a machine that makes the dumpling for high volume restaurants? Or do they hire a bunch of people at a processing plant to make dumplings?
You can also use the store-bought gyoza/dumpling skins for pierogi (вареники)
You certainly can, but it's a different texture and thickness.
Hi Helen! For a gluten-free version, could you use rice paper and pan fry them? I realize timing will be different, but curious about your opinion! I hve tried to find GF wrappers before but without much luck...THanks!
That's an interesting idea. If you try it, could you please post an update?
My concern here is sealing them. As long as you can make them perfectly sealed, that works. If they'll start leaking it will be very splattery and potentially dangerous if you are deep frying.
@@helenrennie OK,
thanks! I won't be deep frying, but likely shallow frying...those wrappers actually seal real tight as long as they are not over stuffed.
I've made my own dumplings but the texture of the filling never seemed quite right. After some research, I found that some grind the pork in a food processor until almost a paste, then add the other ingredients. The texture comes out perfect, imo.
Hellooo, can I use any other meat instead of pork? And if yes, how do I make sure the filling is juicy anyway?
After you defrost the wrappers, how do you store leftovers and for how long?
Good job with the gyoza but cabbage rolls, Helen, where's your recipe!?
My frozen dumplings always take 13-18 minutes to cook when frozen. I do make the dough myself, so they're probably a bit on the larger side.
But if I steam them for just 6 minutes the filling is barely 80 degrees
I was cooking store-bought frozen gyoza and the bottoms ended up becoming hard and stale tasting instead of crispy. I fit as many dumplings as I could and cooked them on medium-high in some oil until golden on the bottom. Then I poured in maybe 1/4 cup of water and cooked them for a few minutes until they seemed ready to eat.
I am not sure exactly what I did incorrectly.
Did the water evaporate completely? It normally takes more than a few minutes to pan fry frozen dumplings.
Can I use ground turkey instead? Maybe with more butter?
Yes, you can.
Hey how come the cabbage isn't salted to extract excess moisture? Instead here there's extra water being added.
I love russos! Though the meat prices.....
Don't damp your finger use a small atomizer bottle to spray water out it's better and faster and they seal better
Do you have any suggestions for making it vegetarian?
Duxelles (mushroom puree) might be good in it. Or roasted and pureed butternut squash. I have both on my channel, just google for it.
Oh and caramelized cabbage. also google, I have a video.
I'm going to try dicing some semi-frozen raw pork belly into the ground pork instead of the butter. Not because I don't like butter of course. I use diced pancetta in meatballs but pancetta is cured and I'd rather have plain raw pork.
Why crisp them twice? Why not steam them first then crisp them up one time at the end?
If you end up pinching both sides they look like mini Cornish pasties.
😊
Can i make the rapper at home? What kind of flower is it?
Check out Souped Up Recipes or Joshua Weissman
You should grind your own pork in the food processor.
Why? Then people will have to start worrying about fat content and the cut of pork and removing silver skin and take way more time and spend more money... There’s almost no benefit aside from pointless bragging rights when you can get a similar product more easily. Just because you work harder to get a product doesn’t make it better.
@@ExternusArmy I agree. I considered grinding my own pork in my food processor because ground pork isn't sold in supermarkets here. But then I thought about all of the extra work cleaning, chopping and grinding it. I also considered making it with my hand crank meat grinder but that would also take more time and more clean up.
I'm a toxic perfectionist and I can see it is not worth the extra effort. I will just call a butcher and ask if he has got ground pork.
I believe that gyoza comes from Chinese jaoxi- and it is pretty much the same recipe
Everytime I try to fry frozen gyoza, they stick to my pan and tear. What am I doing wrong??
2:57 : 😂😂❤❤❤
#ForkDontLie @10:20 💜
is the pork kosher?
Why don’t defrost? I had cold undercook gyoza twice at 2 restaurants before... I suspected it was cooked frozen cos the skinning was fried till brown
they'll get soggy if you defrost. as long as you use correct timing, they won't be undercooked.
Helen Rennie Thks Helen