How A Japanese Chef Makes Gyoza (3 Traditional Styles) | Passport Kitchen | Epicurious

[@epicurious]

Shop for the items Yuji used in this demonstration! Bamboo Steam Basket amzn.to/3UDJXHk Oroshigane Grater amzn.to/3FaFKFH Breville Induction Cooker amzn.to/3FhAqjA When you buy something through our retails links, we earn an affiliate commission.

[@minhuang8848]

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

[@Glaaki13]

love it Im western and other chefs dont tell you why, so I love him

[@janedoeYT]

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]

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]

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

[@everythingsalright1121]

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

[@harukohayakawa3027]

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!

[@Chompchomp123]

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.

[@draco-lily]

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

[@laerreJ321]

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.

[@_Toxicity]

Welcome back Yuji! Thanks for sharing!

[@angelaho6921]

Loving all the Chef Yuji content!

[@delavidaebella]

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 😊

[@Sometimes_Always]

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]

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

[@xxPenjoxx]

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

[@summ8585]

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

[@bossman674]

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

[@ntielman2072]

All 3 variants looked mouthwatering 🤤❤

[@eridesu]

I love these series. Pls do more Japanese dishes

[@mon6745]

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

[@joslynch4924]

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!

[@HelloyouTheSmiley]

oooh the lid on while steaming on the pan is so smart! imma try that next time 🌸

[@rogerlai3340]

Love Yuji!!!!!!!!!

[@mixeddrinks8100]

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

[@darkylinky288]

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

[@pochernyai]

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

[@kristinnelson-patel442]

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.

[@oceanwolfca]

Now I want gyoza lol

[@deadfr0g]

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

[@aitoriri1]

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.

[@parkerstoops6058]

I’m definitely going to have to make these!

[@twenzy_tryq1851]

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

[@lpa5020]

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

[@timmyodaley1411]

Thank you.

[@a.k.i.k.a.g.e.]

It looks so good

[@gina.franco]

My fav food ever

[@TimesRyan]

Thanks, Yuji!

[@davidmilhouscarter8198]

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

[@collarsncolours]

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

[@Ardi_0]

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!

[@whitleyann]

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

[@9210paola]

My mouth it's watering ¡¡¡

[@lasaldude]

What a great video. Now im hungry.

[@davidvasta]

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.

[@asususersupreme]

good gyoza tastes amazing

[@h.malik.s]

I could eat these all day 🤤

[@quentingastaldi9253]

thank you chef!

[@purpleplasma4824]

0:17 Mind Pulp intro?

[@Juitaro]

Food look good

[@DinawanYT]

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

[@remalm3670]

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

[@Echoey_Tracker42]

Maybe you could do layered dip?

[@iman_30]

Padu choi dia buat karipap

[@李豪-n9u]

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

[@kekmitkeks9328]

If you have too nuch moisture in your dumpling it becomes a dampling

[@ZUHALian]

Ohhhh I am here early...love from Ethiopia

[@MsNera4444]

Salt nappa cabbage 5-10 Peel chop Shrimp Chive Scallion Shiitake Garlic Ginger

[@joshdaniels2363]

餃子が大好き。。。おいしそう。

[@shinipai7]

Can i use brocoli instead of cabbage

[@jakegolding8388]

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]

You can use chicken.

[@folkrap12]

Impulse bought an Oroshigane Grater

[@patbrockmann]

Where can I find Recipe ? You should include it in text as many other videos do.

[@july3810]

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

[@Acrews1]

If yall dont know haraguchi used to be a drifter

[@itsmarytp]

W

[@LarryKing-u8f]

Bruce Square

[@TammyONeill-d8p]

Senger Station

[@shalva1257]

Hi

[@공정환-n1q]

Trycia Road

[@PH0EN1XD]

How tf do u rhink Am I gonna find gyoza wrapper in Czech republic

[@RoyalEckardt-j4r]

Delaney Road

[@WalkerBroderick-j9y]

Jennie Camp

[@tzi_music]

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

[@konic40]

gyoza aka the wonton

[@hydeh782]

they are different.

[@konic40]

hardly

[@RumanaKhanom-w6n]

Coleman Crossroad

[@_sty__le7433]

Petition to keep Yuji and Saul forever in these videos

[@EvanNorth-w6x]

Jerde Parkways

[@NighmareCorporation]

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]

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

[@mola5445]

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

[@SuperNikeynike]

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

[@김승훈-c7p]

That folds ....hmm I'm not sure

[@00vargarv]

don't know but those yaki gyosas look raw

[@tetepeb]

MSG is natural it´s a salt.

[@hanman0894]

Who else came for Jujutsu Kaisen season 1? 😂😂 jk. Edit: "Salmon Roe"

[@prod3kills]

Early af

[@ea9757]

No recipe

[@snoresx3]

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

[@haydenbryan1817]

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

[@vistalover9607]

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.

[@flowerofash4439]

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

[@Sushibites160]

But… it’s dirty and had poop 😵‍💫