6 Secrets to Juicy Pork Dumplings (Perfect Gyoza!)

Video is a couple of days early in case some of you still need recipes for Chinese/Lunar New Year! These dumplings would be perfect :) Whether you call them potstickers, gyoza, or dumplings, this recipe takes it to the next level with 6 secrets! These maybe-unexpected ingredients and techniques all make a difference in maximizing flavour, and keeping all the juiciness in.
Lisa Lin's Instagram / hellolisalin
00:00 Intro
00:45 How to prepare gyoza filling
03:21 Cooking vegetables for dumpling filling
05:58 Choosing the right pork for dumpling filling
10:40 How to wrap gyoza/potstickers
13:19 How to cook gyoza with crispy bottom
16:55 How to make gyoza dipping sauce
WRITTEN RECIPE: hot-thai-kitchen.com/pork-dum...
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com

[@PailinsKitchen]

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 kzbin.info/www/bejne/nqbdpHSXqJ6jotE

[@Peter-cm8vi]

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.

[@michzcodilla3171]

Imiz dumplings

[@momdoan]

Love it thanks

[@donaldlineker6140]

That's potsticker dumpling. Even the chilli sauce is not japanese.

[@kemiidowu3052]

This is my second mail. Can I use regular cabbage instead of the one you used

[@Freddie7010]

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.

[@HappybdD_mash5-24]

Thank you!

[@laukdaun114]

i usually just put a teaspoon of starch/flour into the water to use for steaming

[@Freddie7010]

@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.

[@gena137]

Create a video pls with dough recipe Ty.

[@ThelmaGCastro]

@@gena137 Thank you for sharing.

[@Bg-bl3kg]

I love the tiny commentary on the screen especially when she flattened the filling. “Ow ow ow.”

[@roanapo3339]

Awwww looks so yummy. Thanks for sharing. Can you give the recipe please. Cheers 😍

[@seroun17]

That cabbage technique is genius. I always hated squeezing the water out of the cabbage anyway. Can't wait to try this.

[@MrDarren6868]

This lady needs to be on TV ..she's got it 👍

[@PailinsKitchen]

Thank you!

[@MrDarren6868]

@@PailinsKitchen and beautiful

[@maggiepp7997]

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 🎉

[@ashleytkl3036]

Don't you say.

[@marypoppins1313]

@@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. 😋

[@justinw.7407]

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!!!

[@peterlangendorff9846]

I loved that so much I added her to my Patreon.

[@mw12349]

I love it to LOL its so cute

[@mybrownbeauty1324]

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.

[@dominika_sq7541]

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.

[@wgmaze2038]

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.

[@emhaley]

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!! 🥟

[@lisahinton9682]

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.

[@alicemonet7396]

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!

[@izumimustang]

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!

[@aritin5259]

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!!

[@heatherramirez4650]

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.

[@thehighsandluos]

So delicious! We just made our dumplings this weekend for Chinese new year! We'll have to try these too!

[@myrnam5000]

I like the way u speak so clear and straight ,,I enjoy watching ur videos...

[@lisamolinar4224]

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...

[@shanagordy539]

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!!!!

[@williamlee7782]

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!

[@lenaf4368]

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.

[@PailinsKitchen]

You are so welcome!

[@soesantisusanti4252]

E

[@kelly1231231]

the splattering pan part was funny!!! i loved it😂😂 you know we all been there

[@pelineO]

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!

[@sammendez5623]

The best is her set of clear instructions and tips makes me watch it time and again,not fake like Marion's kitchen

[@philiputley9873]

These are absolutely, stunning! Thank you! The depth of flavor and juiciness is unrivaled!

[@sokuntheavlog862]

I’m just about to make the dumplings this Friday and you’re posting at the right time :). Thanks for sharing delicious recipes 😍

[@kurzhaarguy]

I am trained like Pavlov's dogs: as soon as I hear, "dum, dah-dum-dum," in your intro song, I begin to salivate.

[@PailinsKitchen]

Hahahahaha I'm glad to hear!

[@missiejin]

I always come back to watch this video and its still brings me so much joy no matter how many times I watch

[@UndecisiveAngel]

18:15 the happiness growl makes the dish 6 out of 5 stars 🌟 everytime

[@gabsradience1]

Love seeing this done in a home kitchen! Can't wait to try this out😍👏🏾!! Love Pailin!

[@mgtupload3836]

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!)

[@carpeadventure8283]

I was expecting for this to be very difficult but wanted to give it a shot anyway. We doubled the recipe and in just over an hour we had amazing gyoza! Everything worked just as you said/showed - thanks so much for making this so easy! They were delicious!

[@tpn1110]

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😆

[@PailinsKitchen]

You’re ahead of the game!

[@peterlangendorff9846]

Tran I was going say that I’ll just use straight MSG because I already have it on hand!

[@tKoQ]

You answered all my questions I had about the “from frozen gyozas” thank you

[@JABenson82]

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!

[@thaoha4777]

this video is so underrated! I love your sense of humour and all of your secret tips! They all make sense!

[@GianJurado]

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!

[@DrBrunoRecipes]

Now you have revealed the secrets haha. Thank you. Greetings from Scotland! Have a lovely day.

[@mello2365]

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!

[@nastaranhabibi527]

Thank you for this recipe. It was perfect in every way. I regularly make dumpling and freeze them to make it easy for me when I don’t have time to cook. I didn’t make any changes and didn’t even tasted before wrapping because I have a lot of confidence in your recipes and I knew the measurements were fine.

[@rosecosio-clark3095]

I absolutely love this video! I love the fact that you didn't edit the funny stuff! It made me laugh so much. I just finished making the filling and am getting ready to make the dumplings (which I've never done before). Thank you for sharing your knowledge. You are such a delight!

[@saraivasquez74]

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! ❤

[@kevinwilford1971]

The losing track on the secrets were killing me 😂😂. Looks really delicious 😋!

[@kaylanoto4378]

I made these today and my husband and I LOVED them!!! So good!!!

[@susanng7298]

Just cooked it tonight and it was superb. I tried the flour and water thingy and it created a lovely crust. Thank you, Pailin, for sharing.

[@lucaciprian8923]

Just two minutes into this video and I immediately subscribed to your channel... your way of explaining make everything so clear!

[@Potencyfunction]

I subscribed from the first 30 seconds , she cook well.

[@s10belowu]

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.

[@jayhuang3962]

Fantastic in depth guide! Love the detailed explanations of each and every step

[@monicamelgar3825]

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 ❤

[@tina8796]

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.

[@sciencebunny]

Pailin's reaction to the spattering is hilarious! Makes me feel better when I do the same thing. LOL!

[@angelicamanlunas1779]

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!

[@justaboutanything1398]

Love the way you cook and tell things technically. Good Job Pailin!

[@rtongcn]

Absolutely making these this weekend!

[@ruby11]

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.

[@HRHDMKYT]

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.

[@laurabethgrover6806]

I love your personality! So funny, fun and positive! Can’t wait to try this recipe

[@luzkessler9314]

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!

[@mrhubertlouis1]

I love the multilingual garlic chives session 😂

[@igglewiggle6649]

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!!

[@EACode-wi5hq]

I love the way how to make the dumplings. It encouraged me to make my own dumplings. I’ll do it tomorrow. Keep doing a great job! Much love here 😍

[@Rodowsky]

Oh my god ! I just made these today. Absolutely sensational flavour. Thanks so much for this wonderful recipe. I will definitely be making these again and again. 🙏🏼 😊

[@jadebethj4807]

The cooking part was so adorable 🥰🙂

[@Potencyfunction]

Yes indeed is just like making love . Just google her web site for more, recipes.

[@k.l.u.b6960]

I am a vegan and love your tips! will definitely do this for those juicy mushrooms ❤️!

[@q9269]

You are the best. Soooo easy to watch, so happy and so clear! Love how organized and simple you make it! Thanks so much for your hard work and content.. A real mood elevator! Cheers.

[@chefgskitchen]

I love the way you express your self so easily ❤

[@LBean-us7nn]

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!

[@juicyneli89]

Dumplings are so addictive 😋

[@Potencyfunction]

They are addidictive because they are healthy and taste good. They dont even give you headeche in the cooking proces as they are easy to cook.

[@eddya9637]

Love how real you are, thnx for your time in showing us this.

[@PailinsKitchen]

I appreciate that!

[@traceyhall5687]

Love love love your presentation and I'm definitely going to use your recipe for the dumpling filling and dipping sauce. Thank you for making the recipes so available and accessible. ❤

[@einundsiebenziger5488]

Love,* love,* love ...

[@kiraosamu8081]

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!

[@MLLL1234]

These look so delicious and love the recipe!!!!

[@ThydaCookingTV]

Delicious

[@philip9569]

Even if I don't make these it's always informational and fun to watch. Great editing and comments.

[@tonyn152]

Boy, those look SO good! I love watching your videos, as you always keep it real and make me smile with your humor. You had me cracking up with the water splatters, as that is something that would defiantly happen to me! Thanks for always making such fun and informative videos!

[@LOWKAN]

YES GYOZA!! Thanks for this!

[@Potencyfunction]

I belive is dumpling gyoza.

[@michaellinahan7740]

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.

[@PailinsKitchen]

Smart trick with the elastic! Thanks for sharing!

[@paultrgnp]

I use the postie's elastic bands also, they add some desirable bounce to the meatballs 😁

[@valleriewhite6164]

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.

[@sappysamurai5170]

That was the best dumpling recipe and tips I’ve seen. Thank you

[@wks123]

You explains soooooooo well all the details and reasons for the steps. Thank you! I will definitely try make this!

[@MartinGraeff]

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.

[@kzpascua1217]

“It doesn’t do this at my house.” 🤣🤣🤣 so funny

[@renamaze1371]

Tried it! Amazing!! Best dumpling I’ve ever had, crunchy & juicy! & sauce was great Thanks so much.

[@bekahpellegrino5143]

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.

[@MichaelJin74]

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.

[@Jodabomb24]

Steph and Chris on Chinese Cooking Demystified do this technique all the time! They say it's called "da".

[@gialuanthang7716]

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.

[@mikr18]

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! :)

[@adamthehtkminion6750]

Hey Pai add that to the list! :) Adam

[@nigl2807]

Love your recipes. Great information and keeping it simple for everything. Awesome and delicious!!

[@gabrieladeuschle3596]

What a great video. So much fun to watch! 😂👍 I also want to say how beautifully you folded those dumplings! It looked like art! 💖

[@avatarnemo1]

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!

[@adamthehtkminion6750]

lol! ... ummm .... good :) Adam

[@Jo-bo1mp]

Haha indeed!

[@SweetandMellow999]

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!

[@PailinsKitchen]

Great! Chicken will work, but please see the website post for a tip for using chicken!

[@SweetandMellow999]

@@PailinsKitchen Okay, I will checkout your website. Thanks!

[@ewq123ify]

my workplace uses chicken in the Gyoza. I work at a Hibachi, Sushi and Thai restaurant.

[@muzaffaramirza12]

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.

[@paconot]

Thanks for posting your instructions are the absolute best on the internet

[@irishpixierose]

These dumplings looks so good! I will definitely be making it for my family.

[@antd6738]

OMG, I love these! It's 1am and I'm dying to make these NOW 😋

[@auraldadgrew6915]

I followed your recipe. I did it today and I could say that this is one of the best dumplings I have eaten. Thanks.

[@casadesabbath]

I love this recipe so much I just keep coming back to it. This is absolute perfection! Xoxo from Brazil! 🇧🇷

[@sunthorn]

I used to do the pretty gyoza shape but when you fold 50 by yourself. You start doing other easier shapes🤫. You know?😅

[@omgwth7567]

I made my own Gyoza​ but​ now​ it's​ time​ to sautee the herb filling. Thanks Pai. 👍😉

[@PailinsKitchen]

It’s revolutionary!

[@sueullrich354]

How can anyone not be inspired by this lovely woman to try her recipe?

[@davidplitt]

You’re an incredible teacher, Pailin. 💯

[@egrace138]

Omygosh this looks amazingly yummy ❤

[@JJC007]

The last time I got obssessed with this channel I gained 20 lbs...🤣

[@partyvr5053]

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!😁