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@minhuang8848

4 ай бұрын

How is the recipe not included in either the description or this comment

As much as I love Frank, I love that he's acknowledging that "for home you can just use store-bought wrappers"... which is honestly a lot more reflective of how we home cooks watching *actually* cook. Thanks Yuji!

@KyleBaran90

Жыл бұрын

Saul is really big on making his own wrappers. In general, most pro chef channels I've seen just say to use store bought phillo/puff pasty for baking, it's not usually worth the effort of making it yourself hahaha

@wraithvendeta

4 ай бұрын

I buy wrappers for gyoza but I make my own dough for perogi.

@everythingsalright1121

4 ай бұрын

@@wraithvendeta to be fair perogi/pelmeni dough isnt the same texture as dumpling wrappers. Its a lot thicker and chewier

I'm such a huge fan of Yuji! I love Okonomi and Osakana in Brooklyn. I once told him I'm obsessed with the Okonomi pickles and he gave me a small to-go container. He's so sweet!

Really enjoying the Japanese content with Chef Yuji and the Mexican content with Chef Saul. More entries into passport kitchen please and thank you!

I love the chef Yuji content. I’ve been trying to eat more balanced in my daily life and chef Yuji sharing these Japanese recipes are a great inspiration.

Had the pleasure of learning how to make gyoza when i was stationed in Japan. Such a great and humbling experience. And good af too, better than the frozen ones.

I love this new series Passport Kitchen! I hope you can cover foods from other parts of the world as well. Looking forward to see Indonesian foods episodes because those foods are so underrated 😊

grating the mushroom.... what... that is on a whole different level. who knew

@darkylinky288

Жыл бұрын

trader joes sells an umami spice mix that has mushrooms powder in it, including shittake. I put that stuff on near everything savory.

Now I want gyoza lol

@deadfr0g

Жыл бұрын

Can… can I tell you guys a secret? I think I never _stop_ wanting gyoza. Sometimes I frighten myself.

Welcome back Yuji! Thanks for sharing!

Loving all the Chef Yuji content!

Yay another Yuji video! Thanks for sharing different style gyoza recipes

All 3 variants looked mouthwatering 🤤❤

MORE OF CHEF YUJI! I love it. Lived in Japan 6 years and learned a lot just now. I love how he explains stuff and his voice

Bro they look so good i just want to eat them all at once

The dried shiitake grating is a game changer. Defo using that in other applications… so simple

I love these series. Pls do more Japanese dishes

I can't be the only one who first learned about gyoza on a cooking mama game 😅😅🤣🤣

I’m definitely going to have to make these!

YUJI is so amazing and talented and now I'm so hungry 🥰

Love Yuji!!!!!!!!!

Wow.. I made these and the addition of the dried shitake mushrooms took it to the next level.. I had used rehydrated mushrooms and fresh ones before but the dried ones really gave it that intense umami flavor. I added some other things but I mostly stuck to the recipe. So absolutely delicious. I wrote this one up and put it into my google folder!

@minhuang8848

4 ай бұрын

check out dried mushroom powder if that was a revelation to you

I lived in Utsunomiya for 3 years and I feel so spoiled from all of the delicious types of gyoza I got to try! I often went to the restaurants in the basement of MegaDonki to try many different kinds of gyoza. My favorite is yaki gyoza!

I have had to learn how to make gluten free and egg free dumpling wrappers from scratch because of my kids’ food allergies, and it’s so good fresh.

as a gyoza fan, I appreciated this video a lot!

It looks so good

The first time I ate a Gyoza in Japan was in Utsunomiya. It was so good I over ate- I become sick but it was all worth it. Also had to take a photo of the gyoza statue in front of the station

Chef Yujis tip of grinding a shitake mushroom is such a good tip. I have been using it not only for this fiiling but for other dishes.

Thanks, Yuji!

Thank you.

My mouth it's watering ¡¡¡

What a great video. Now im hungry.

good gyoza tastes amazing

Petition to keep Yuji and Saul forever in these videos

I will say that homemade wrappers make a huuuge difference. Gives the dumplings a much nicer texture

I could eat these all day 🤤

Trying this for the first time now! I'll be back when I'm done. Edit: It turned out pretty great actually. Could be better of course, but for my first time I am happy! Still have leftovers!

2:03 I live in Colorado Springs, and scallions grow wild in my front and backyard.

chef: "Utsunomiya is the world capital of gyoza." all Chinese watching: "HOLD UP"

... Interesting ... Outstanding ... Thank you ...

Food look good

FYI. Every first week of November in Utsunomiya, there will be a "Utsunomiya Gyoza Matsuri". a festival of Gyoza.

Utsunomiya is an amazing little city and if you are going to Japan it's worth the train ride up there for the Gyoza. I spent 2 days in Utsunomiya and eat so much Gyoza. I was in love. But please don't go there and ruin that wonderful city. There is not much to see and if you are a bad tourist then stay in Tokyo....Love that city.

Maybe you could do layered dip?

thank you chef!

Padu choi dia buat karipap

Ohhhh I am here early...love from Ethiopia

餃子が大好き。。。おいしそう。

0:17 Mind Pulp intro?

What meat would you recommend to try instead of pork? I don’t eat pork because of my spiritual practice. I’m wondering what would be the closest. Ground veal?

@netchay9701

Жыл бұрын

You can use chicken.

Impulse bought an Oroshigane Grater

Hey guys, It's not necessary to put music all the time, the videos will be more clean

W

If yall dont know haraguchi used to be a drifter

Hi

Early af

So I come to a recipe on how to make gyoza, and there’s everything except making the actual gyoza ?

That first method with only 5 at once in a pan seems very annoying when making it for multiple people... All of the variations look delicious though!

@Hayleymo

Жыл бұрын

That was just for the demo, I usually fry 20 at a time (for two of us!) and it works absolutely fine.

@mola5445

27 күн бұрын

@@Hayleymo but I don't know about the water in cast iron.. doesnt It destroy the seasoning?

MSG is natural it´s a salt.

don't know but those yaki gyosas look raw

*If you love Japan, so I'm sure that you will love my music too! 😊*

Good video but I can't get over big chungus being played in the background

This video is literally a copy of Joshua Weissmans Gyoza vs Chinese Dumpling Video

As someone who has ancestral ties to Japan, and specifically Shizuoka, I must strongly protest your GYOZA statement about Utsunomiya and its connection to Gyoza. I know for a fact that in fact Hamamatsu in Shizuoka is the Gyoza capital. Your city is merely an inferior imitation. Bow to the land of tea and gyoza. No but really, I challenge you to a gyoza off. Whoever makes 1000 Gyoza the fastest and also the most delicious wins.

My dude removing a vein from a shrimp 😂, i eat my shrimp whole with the skin and the head everything

@Sushibites160

Жыл бұрын

But… it’s dirty and had poop 😵‍💫