Dumpling School #7 | Japanese Gyoza (including the "Skirt") | 餃子

[@AuraXv]

When the world needed him the most, he returned! Welcome back, Adam

[@michellec9353]

he is probably busy with his own cooking show on SBS - The cookup! Should definitely go check it out!

[@GatekeeperGuardian-wv3cd]

@@michellec9353 Is that why he has once again abandoned the channel? I mean, I'm not complaining (that much). I'm mostly just glad he's still cooking.

[@abrrrl]

I love how straightforward and no-fuss you are, Adam. First video in a year, and nothing more than a simple hello we're back. And then you go back into it, like you never even left. Icon. Happy you're here again.

[@hollybradbury5820]

I literally checked two days ago to see if there’s been any updates. THE KING RETURNS

[@xOGxSE7ENx]

Yes, Adam is back! missed your soothing and wonderful content! thank you! 🙏🏽

[@ianlee9821]

So glad to see you back Adam!

[@TanukiSC]

Ridiculously challenging to get into the nuances of Japanese v Chinese. You do it well and pay respect to both sides. Thank you for that.

[@lowcarbforlovers]

So pleased to have you back!

[@ellastephens5268]

I love the consideration you have for the viewer. Not only is the video so calming and the process broken down in such a way that we are left feeling so confident and comfortable, but the consideration of problems that one might have in making something as seemingly as minor as the pleats. But the significance from a cultural and tradition standpoint is so vital. Love the detail you have for what you do. Passion is so evident ❤

[@Ryan_F.]

Great to see ya back, Adam, and with gyoza-great choice, and I love all the extra info you give with the recipe!

[@fabioconsonni3232]

You keep me glued to the screen with your way to explain and cook. My next gyoza will have their skirt on

[@suvendroseal1724]

Thank you, this series MUST continue!

[@pourattitude4206]

About 38 years ago I went to a Japanese restaurant for my first time. I had been to Chinese restaurants countless times before. I had eaten a ton of "potstickers" from Chinese restaurants, but had never tried gyoza before. The style that was at the Japanese restaurant was kind of barrel-shaped. It looked odd to me, but when I ate it the juicy explosion of flavor was so good! I appreciate the history lesson on these types of dumplings. It was so interesting to learn how Chinese and Japanese cuisine influenced each other and how the two cultures regard each others style of cooking. Before watching this I always thought that potstickers (with "wings")were Chinese and gyoza (barrel-shape)was Japanese. So funny to me that in my area they both used opposite styles of dumplings to represent their own culture's versions.

[@ThePongzilla]

Bro, I want to say how much I love your cooking channel. I moved to Japan in December and having your videos to help me learn to cook Japanese food has been a blessing. Having lived in America for 35 years it was a shock on how much I needed to adapt to cooking with some many new and different ingredients over here. But luckily I can find everything really easily in your videos. I’ll try making the skirt for gyoza this weekend hopefully with some fresh pre made gyoza from my local grocery store before I move on to hand made ones. Thanks so much. Stay awesome.

[@azhp42069]

Recommend papadesuyo777 for authentic Japanese dishes with english subtitles! He recreates tons of chain restaurant style dishes that are a staple of the Japanese diet, you want it you can find out how to make it on his channel. Cheers!

[@Maplecook]

Hey! I did what you did, 30 years ago!! Cheers, man! (I lived in Hyogo.)

[@ThePongzilla]

@@Maplecook Thanks. I live Ibaraki so totally different parts of the country. Finally fill like I’m getting the hang of Japan. Culture shock and homesickness melt away a little more each day.

[@Maplecook]

@@ThePongzilla I am a teacher in Canada now, and one of my past students moved to Ibaraki right after graduation! Small world! I would love to try that big donburi you have there, based on Mt. Tsukuba.

[@ThePongzilla]

@@Maplecook I’ll have to look for it. I live in the shadow of Mt.Tsukuba actually in Shimotsuma.

[@khyoune8500]

So great to see a new video from Adam after so long. Glad to see you doing well and love the dumpling school series. Please keep them coming!

[@shankcooky]

I am SO grateful that you’re posting again!!! Your Ramen series gave me the courage and confidence to actually make a ramen. Thank you for coming back!!!

[@dingmongu]

Welcome back man. We definitely missed you!

[@ianpin5068]

THE GREAT RETURN!!!! WELCOME BACK KING

[@madeleinemorris3158]

So glad you're back!!!

[@johnfogerty-id]

Hello 👋 did you try the recipes?

[@MrsRoper2015]

I'm so glad you're back!

[@liprose1395]

A treat to have him back indeed

[@WoodworkingDaddy]

This series of Dumpling School videos is exactly what I needed to improve my dumpling-making skills. Thanks!

[@platinumclaw]

Return of the King

[@shashwatasamanta7358]

What a morning. Adam Liaw, and Alex has returned!

[@QuietTom]

Yes! So glad to see you. Thanks for returning.

[@dcassis3051]

YES!!! Thankyou for returning Adam I only found your channel recently and was so bummed you weren’t posting anymore!

[@davidperkel4808]

Echoing all those who are glad to have you back! You make such great and informative videos, many of which I return to.

[@lauramathews3151]

missed you so much my good man glad to see your smiling, warm, friendly face again!!!!

[@johnfogerty-id]

Hello 👋 did you try the recipes?

[@lauramathews3151]

@@johnfogerty-id fillings, but purchased wrappers,

[@ChanceTheChancenator]

welcome back, Adam! Seeing you back on KZbin makes me very happy.

[@mrbxv]

Welcome Back, Adam! I’m so glad you’re making videos again.

[@seanmilk]

Adam is back, finally *Cries tears of joy* Welcome back Adam, can't wait to try this recipe!

[@LolMcFlannigan]

Yay! Thanks for coming back Adam!

[@italiana626sc]

Welcome back!! The over-your-shoulder angle was brilliant; it really helped to be able to see it if we were folding it. Thank you!

[@robertwolstenholme-x1n]

I love it when these videos are so wonderfully well explained

[@llewdis]

SO GLAD YOU ARE BACK!!!

[@Cuca33]

You certainly are back! 😀

[@Armymum13]

So glad you are back!!!! I've missed these so much!!!!

[@nautifella]

In January 1970 my father was transferred to Japan after his first tour in Vietnam. We met him there soon after. One of the first things we learned about Japanese food was Gyoza. What an experience. Our housekeeper taught us how to make them and we always had a few *pounds* in the freezer. We would have a _Gyoza Day_ where we all took part in making about a truck load. After Gyoza came all the other amazing dishes. I can honestly say I've never found something I didn't like. Fifty-years later my pantry always has a lot of Japanese staples.

[@MrTempura65]

Yes, in China most likely focused on the filling with meat quantity n And dry more of a thicker skin wrap. In Japan focused more on have a filling with veggies meats as well as having more deeper taste.

[@edwardfletcher7790]

That's a really good analysis 👍😆

[@awesometv6464]

Yes welcome back! Yummy dumplings and as usual production quality is second to none !

[@Cupcake4me]

Those look perfect Adam ⭐️ Glad you are back x

[@GoldVP...]

So good to have you back. I'm actually making those now...starting video, but I get a hot oil/butter, then get it hot, add 1/3 cup water, or just above lower edge, and boil till dry...then flip. Yummm

[@kharnethebetrayer4125]

Its been so long. Glad to have you back. I discovered my love of dumplings because of you. I now have a passion for them.

[@cadaver76]

Welcome back Adam, been missing your Video`s. and now you return with the best one "Dumpling School" :-)

[@edwardfletcher7790]

Thanks for this episode Adam you make Adelaide proud, fantastic level of detail here, I love Gyoza 👍😆 The music in this episode was beautiful....

[@RegionalFoodJapan]

Great video Adam I’ve been waiting for you! And thanks for helping to spread our culinary culture around the world! When I make my Gyoza, I always add the regular cabbage instead of Chinese cabbage as it tends to get sweeter than the other one when cooked, and I also add a few rehydrated dried shiitake that are minced up, along with a bit of its soaking juice to add another layer of umami. Just another version of Japanese Gyoza.

[@ExecutorQ3]

Subbed to this channel just after watching this single (and for me first) video just because how apparent his love and respect for cousine is.

[@Dovvik]

Thank you for this one Adam. Happy to see you again, I missed your videos a lot.

[@slade9372]

So glad dumpling school is back!

[@monkeymind4912]

The world needs more Adam! Please make more videos, your channel’s content is unrivaled!

[@eliasblessing2554]

So good to see you back on KZbin Adam! I'm really happy to see you uploading again!

[@PC-gs7pv]

The zen of KZbin cooking tutorials. Thank you Adam!

[@froilanreyes7393]

Well, well, well, look who's back ! What a wonderful sight! Welcome back Adam, a surprise this early morning in Canada and mmm gyoza for a start, Thanks so much 💕

[@arieljosephnipas1796]

Welcome back Adam :) been waiting for so long for your next video

[@mozzarellinogaming6703]

So glad to see you back on KZbin, with another banger vidéo as well!

[@Bigtimber905]

I couldn't be happier to see you back Adam. Thank you. Beautifully filmed and edited as always.

[@harrygthang7389]

Welcome back Adam and keep up the good work, the show must go on.

[@robertwolstenholme-x1n]

I love it when these videos are so wonderfully well explained mouthwatering

[@JerryKosloski]

This is a welcome sight in my notifications! Glad to see a new video!

[@sirsprinter]

Great to see you back brother, such amazing content as always

[@creamymac3592]

I am overjoyed that you are back. Hope you are doing well!!!!!

[@zelmabotha1880]

The best Gyoza video.

[@stevenhicks7613]

HE'S ALIVE! Glad to see you back on the Tube

[@jefflin9230]

Glad to see you're back making videos!

[@ragnarokhead19000]

So happy to have you back & to be back with this series! Looking forward for the next uploads to come. 😁

[@danblair8606]

So glad to see you back.

[@smokinghare4566]

So happy to see you back!!

[@YsabetJustYsabet]

Thank you so much! I was in Japan for a little while but was far more interested in *eating* the food during that time than *cooking* it. And I've been trying to make gyoza like I had it there and failing-- they've still been edible (and pretty good, truthfully) but that beautifully browned 'skirt' is what's been missing, and now I have to go make an entire new batch of mushroom-cabbage-pork dumplings so I can play with this. Again, my thanks!

[@anarchyripper2251]

Love watching your videos so soothing and informative!

[@TimoRepo]

Wonderful to have you back! 👍💪🇫🇮

[@CaveMan72]

So glad to see you back

[@careshare5170]

Glad you're back! Wonderful!

[@jollyfish84]

Yay! So nice to see you back! I often make Gyoza, but so many tips here for improving them. I look forward to making my next batch.

[@katerynapankieieva9209]

we were waiting for you!

[@shagun2105]

You actually saved my life, I love you, thank you for the enlightened dumplings. Papa bless.

[@Dexterity_Jones]

Oh man! Am I so happy to see you back!

[@mels2829]

I have a Chinese textbook used for training cooks in China, published in 1981. The instructions to cook potsticker include adding flour water mixture, then a bit of extra oil to create crispy skin at the bottom.

[@coljar100]

so nice to see you again Adam

[@lukasmihara]

Good to see you again, Adam! I haven't had Gyoza in a while... Great recipe :)

[@brianphillips1864]

Adam, thank you for the over the shoulder camera angle on the gyoza folding. A light went on. Gratzi.

[@WokandKin]

Just the video I needed! Love how you go into the history and differences of the dumplings. Gotta love a good dumpling recipe!

[@no_one3249]

Its good to see you back!!!

[@shiawaseninare8287]

Welcome back! Glad to see another video ^^

[@taiseikawasaki3279]

I am a Japanese. I like "Gyoza", and cook it frequently. In my recipe, I use garlic chive instead of spring onion, and don't add garlic, but add ginger a lot.

[@domwinter02]

I am so happy to see your content again :-) Thanks for being back.

[@bemusedindian8571]

The nuances between Chinese and Japanese methods is most interesting.

[@annerichmond4263]

That was a great lesson, thanks so much!! I am a hobby cook and have been cooking chicken gyoza quite differently. I am making them tomorrow and I will try your technique! 🎉

[@johnfogerty-id]

Hello 👋 did you try the recipes?

[@annerichmond4263]

@@johnfogerty-id hi there, sorry no, I make new recipes almost every week and had a huge pile to go through that I'd saved...I've sent it "to do" and hopefully I'll get to it soon.. thx for the reminder!! I'm retired and have time to cook to my hearts content but my freezer will only take so much! Your video was very clear and concise, so thanks for that! Bye for now 👋 Chef

[@johnfogerty-id]

@@annerichmond4263 great 😊 it's such an exciting feeling to see such feedback.

[@johnfogerty-id]

What dish can you prepare best?

[@annerichmond4263]

@@johnfogerty-id hi there. Well that's almost impossible to answer! I love all kinds of cuisine and I'm not afraid to go fusion. Here are just a few that I find really well cooked...Kung Pao Chicken/Chicken Shawarma with tzaziki , sweet sour cucumber, grilled veg, lettuce, red onion, homemade wraps, Indian rice. / Beef,onion and dried Chinese mushroom stir fry / Italian Ragu (a very slow cook) / Slow roasted lamb knuckle in homemade curry sauce . I cook Indonesian food often because I live in The Netherlands and the ingredients are easy to find..so making spicy sauces are my speciality. So u see, hard to decide! Greetings, Anne

[@mikeanson8550]

Love your videos. Straight 🔥🔥🔥🔥🔥

[@MyNameIsAhalya]

So glad you are back!!!

[@eclipsedigi]

dorohedoro! My first time seeing Gyoza was in that manga. So cool to see this characer in real life!!

[@kaaaien]

Welcome back!

[@aritin5259]

Never thought I’d see my feed have you again! Delightful surprise

[@alexramage1]

So happy you’re back

[@Jo-dx5kk]

Welcome back!! I missed your videos and recipes. Looking forward to try this one 😃

[@vegitax]

It's nice to see you making videos again!

[@AHG1347]

Perfect time to watch this video while eating Gyoza right now. I love the recipe and technique breakdown.

[@voided5788]

Another awesome video from Adam! I must admit I found myself longingly clicking on your page from time to time to "check" if there was a new video up haha

[@johnsonnguyen1374]

Yes, thanks for another great video, I hope you could put out more videos

[@AuntieEmmers]

Your videos have been missed! Still learning thru your other videos.

[@AntonioDeSarlovl]

Glad to see you're back, chef!

[@Elazul2k]

Oh man this looks so good. Welcome back!