HOW TO COOK FROZEN GYOZA PERFECTLY

Learn how to cook Frozen Gyoza PERFECTLY !
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• How to Cook Frozen Dum...
• 1 Dollar Dumplings (3 ...
• Make Your Frozen Dumpl...
• Perfect frozen GYOZA d...

[@chadwithporsche]

Wow! One 5 minute video and I went from only ordering gyoza at restaurants to only making it at home. This is a great method.

[@asakusa-tokyokitchen]

Hope you enjoy🤤🎶

[@ar-sithf.austin3744]

Way cheaper to make at home and eaay

[@WairimuMurigi]

I love how she shows how to build a meal at the end! Thank you so much for this

[@asakusa-tokyokitchen]

So glad to hear you enjoy the last part 🥰🎶

[@tabithabarham9610]

Everytime I tried to make frozen gyoza they always end up sticking and tearing. Using your video was the first time I've been able to successfully cook them with the crispy bottoms I love. Thanks so much!❤

[@asakusa-tokyokitchen]

Glad I could help!

[@wrx2hot4u]

i followed this and it did what you said, they stuck

[@hosunchoe9831]

Exactly the instructions I needed. Thank you!

[@asakusa-tokyokitchen]

🥰👍🏻🎶

[@mananghilawwalihgnanam9661]

thanks for the info ❤

[@saborafusion]

Your videos are always very useful. Thanks

[@asakusa-tokyokitchen]

Thank you so much 🥰🎶

[@VzMightyMousezV]

It looks soooo good! So crispy

[@asakusa-tokyokitchen]

Yep 👍🏻!

[@zatoichi101]

Thank you for this video!!!!

[@asakusa-tokyokitchen]

You are very welcome 🥰🎶

[@jameshenry5274]

Great video. Worked a treat. Thank you.

[@asakusa-tokyokitchen]

Glad it helped 😊🎶

[@chickie171]

This worked so well! Thank you!!

[@asakusa-tokyokitchen]

Glad it helped🥰

[@catherinelynn5120]

I make these atleast once a week now.. they are great

[@mikimiki5672]

deserved like, really work , thank you

[@asakusa-tokyokitchen]

Thank you 💖🎶

[@airampg5031]

perfect instructions!!!

[@asakusa-tokyokitchen]

Thank you 😍🎶

[@francescacesario4910]

Thank you for the amazing tutorial😚

[@asakusa-tokyokitchen]

You’re welcome 😊

[@sharonfernandes4296]

Turned out very good. Thanks

[@asakusa-tokyokitchen]

🥰👍🏻🎶

[@econrathe]

Wow, this method is fantastic. ❤ thank you so much ❤

[@asakusa-tokyokitchen]

You are very welcome 🤗

[@AkuaEbony]

Thank you

[@Randomona]

I've tried it and it works really well! Thank you ☺️

[@asakusa-tokyokitchen]

Great to hear!

[@Ohushi]

I really appreciate the quality of this video.

[@asakusa-tokyokitchen]

Thank you 🥰🎶

[@lornabennet2514]

Thank you, and well done - I love your video. It made cooking gyoza easy if you follow the directions. I did and my gyoza was perfect the first time I tried. 🙏

[@asakusa-tokyokitchen]

Glad you liked it🥰🎶

[@g3rbl]

Oh Yoshimi, they don't Believe me. But your gyoza method will save me from the hungry robots. Itadakimasu!

[@asakusa-tokyokitchen]

🤣🤣🤣Enjoy !

[@Garylee2283]

I got to try this! Looks awesome

[@asakusa-tokyokitchen]

You should 🤤🤤🤤!

[@boycub]

Im so excited to have found your channel !!

[@asakusa-tokyokitchen]

I'm so glad you found me 🥰!

[@greatlion9721]

Very good instructions, mine came out perfect

[@asakusa-tokyokitchen]

Great to hear that 🥰🎶

[@salma1414]

The best way 👍🏻👍🏻👍🏻thank you

[@asakusa-tokyokitchen]

😊🎶

[@FreShaVocaDo0]

This worked perfectly

[@asakusa-tokyokitchen]

Awesome 🤩 👏

[@SimplyMeYc]

Tried your method and it turned out so tasty. Crispy outside juice inside. Thank u so much!!❤

[@asakusa-tokyokitchen]

Glad to hear it helped !

[@aleksandartonev8472]

thank you!

[@asakusa-tokyokitchen]

You're welcome🥰

[@elwwp5162]

Thank you, you are so nice 😊

[@asakusa-tokyokitchen]

So nice of you😍

[@mysticstorms1492]

Thanks a lot for the video! My gyoza turned out great :)

[@asakusa-tokyokitchen]

Great to hear!

[@myaharker8034]

They came out perfect!! Amazing, simple instructions. Thank you so much! ❤️

[@asakusa-tokyokitchen]

You are so welcome!

[@khushighosh2780]

Thanks much! This video is a savior! ✨🎀🤌🏾🥰😍❤️🙏🏾

[@Netist_]

Adding oil and water at the same time and starting it with the heat off isn't something I've seen before. I'll have to try it!

[@asakusa-tokyokitchen]

No need to worry about when to add water 😉🎶

[@geoffsaunderson5766]

Absolutely best way to cook crispy bacon, water renders the fat, let water steam off then continue to fry 👍

[@ar-sithf.austin3744]

Try adding water after the oils hot and see how that turns out 🤣

[@ar-sithf.austin3744]

​​​@@geoffsaunderson5766 best way to get bacon is just fry it, absolutely no reason to use water... Water in it? No... Or foil on a baking sheet and cook more at once in the oven. If you're not saving your bacon grease for other cooking your living life wrong. You don't want water in any of that. When you start seeing micro bubbles of grease appear on your bacon you've got perfect crisp bacon.

[@ar-sithf.austin3744]

But yes you can steam and fry at the same time

[@markomenalan]

Very good tutorial

[@asakusa-tokyokitchen]

Thank you💖🎶! Cheers!

[@diggingmystyle]

Perfect instruction. Thanks!

[@asakusa-tokyokitchen]

Glad it was helpful!

[@The_Migster]

Tried these exact instructions and then ate these with the most amazing chili crisp and it turned out beautifully and tasted amazing! Thank you so very much for the awesome tutorial! If there is one for soup dumplings I would definitely wanna try that one next!

[@asakusa-tokyokitchen]

So glad to hear it worked 🥰🎶

[@amandad6104]

Beautiful

[@asakusa-tokyokitchen]

Thank you!

[@DereC519]

thanks

[@asakusa-tokyokitchen]

You're welcome!

[@docsav1331]

Looks Very Good, i will give this a try. Domo Arigatou!

[@asakusa-tokyokitchen]

Hope you enjoy 🤤🎶

[@eclectricgay]

Just how I like them. They are okay steamed, but if they are crispy they are so much better. I'm about to try a dipping sauce for the first time that is 3/4 cup bonito stock, 3 tbsp soy, 2 tbsp mirin. First time I tried making the sauce myself. I'm curious to try a few variations. BTW you have a great voice and affect for presentation. Your voice is very clear and enunciated. Some chefs talk really fast, garbled and often away from the direction of the camera. I can't wait to watch more of your videos!

[@bernadettesison5979]

Thanks

[@asakusa-tokyokitchen]

🥰🎶👍

[@okibrian]

I just tried this and it was perfect gyoza.

[@asakusa-tokyokitchen]

Glad to hear that 🥰🎶

[@67race]

Best frozen gyoza I have ever made! I added too much water during the boil/simmer phase, but I removed the excess water after the 5 minutes was up.

[@asakusa-tokyokitchen]

Glad to hear it worked 🥰

[@madjoondisease39]

as someone who doesn't cook, and cooked gyoza for the very first time, it was scary but a mission success. i halved the tablespoon amounts for like 7 gyoza. also i accidentally added a full tablespoon instead of half after my water was gone so the oil went everywhere. that's my fault. the gyoza turned out delicious and the texture was great. i was super unsure about the oil and water mixing thing but it was literally nothing to worry about. tbh the oil when all the water was gone was the scariest part, and that's just like frying something normally. super great and easy to understand. 10/10

[@asakusa-tokyokitchen]

So glad to hear that the video helped 🥰🎶

[@kristinamercado5737]

❤You are lovely & I really like your kitchen too. Thank you for showing me how to do this

[@asakusa-tokyokitchen]

Thank you so much 😊!!!

[@anchan15]

Gyoza + rice combo ❤

[@asakusa-tokyokitchen]

🤤👍🏻🎶

[@daxterrack]

Yussss

[@kornisonkiseli3248]

Thanks, I just got these for the first time and had no idea how to cook them properly.

[@asakusa-tokyokitchen]

Hope you enjoy 🥰🎶

[@Faruhs]

Liked just for the iittala plate alone :D

[@asakusa-tokyokitchen]

🤣

[@Yourfavouritemidget]

1 year ago and this recipe still works really well :)

[@asakusa-tokyokitchen]

Great to hear!

[@Thegaoat]

lol it's not going to change. 😂

[@kevincarlson668]

This is similar to Cooking With Dog's method.For even more flavor I replace veg oil and water with sesame oil and sake.The sake cooks off faster than water,and the alcohol kills off any bacteria..Sliced scallion and toasted sesame scattered over adds interest,too.Also,if you don't have chili oil a few drops of Sriracha or Gochujang work fine.

[@homebasedpinay28]

This makes much more sense. I followed other recipes where you add water after frying and mine becomes saggy 😅

[@asakusa-tokyokitchen]

🤤👍🏻🎶

[@michaelwalker552]

Wish i had a neighbour who cooks food that looks this good

[@asakusa-tokyokitchen]

🤣💖

[@nickleturtle]

Thank you so much for this! Every time I make frozen gyoza they would end up either under cooked or stuck to the pan. I think adding oil the second time is what really saves it

[@asakusa-tokyokitchen]

Glad it was helpful!

[@lisakashtan8922]

You're so pretty! Thanks for this video

[@asakusa-tokyokitchen]

Thank you so much!!

[@Tanluthmatts_biggest-fan]

I’ve been trying to get a good crisp on my gyozas for a while but I just can’t seem to get it. Thanks for the help.

[@asakusa-tokyokitchen]

Glad to help 🎶

[@carlahampton1103]

Now I know what to make on Friday night!

[@asakusa-tokyokitchen]

🤤👍🏻🎶

[@carriesakerr7479]

Were can I get it

[@cas_hewnut]

I burnt my gyoza lol GREAT VIDEO THO I think I messed it up myself

[@thedeeprot]

Can you use extra virgin olive oil?

[@asakusa-tokyokitchen]

I wouldn’t but as you like.

[@jefff3756]

What type of cookware are you using? Is the bottom a certain type? Gyoza looks fantastic!

[@asakusa-tokyokitchen]

It’s just a regular IKEA non-stick 🤪

[@jefff3756]

@@asakusa-tokyokitchen ha - thank you for letting me know!

[@neilpastilan2355]

Sugoi, arigato guzaimasu...

[@yukuhana]

Does it matter if the dumplings came already cooked or not?

[@asakusa-tokyokitchen]

It doesn’t😉🎶

[@paskajuzzy]

Look at that! You are using Iittala plates! How did you end up with Finnish plateware? 😊

[@asakusa-tokyokitchen]

Iittala and Arabia are both very popular here 😍🎶

[@paskajuzzy]

@@asakusa-tokyokitchen Cool! Learn somenthing new everyday! Btw, cooked frozen gyoza today for the first time and it turned out fantastic! Thanks for the great video!

[@asakusa-tokyokitchen]

Glad to hear the way worked out for you !

[@lilianamariatomaz]

Mine got a little stuck to the bottom, I think it might be the pan but otherwise, great method!

[@asakusa-tokyokitchen]

Glad to hear it worked ok 🥰

[@bobmeylaerts4065]

this video 🙏🙏🙏🙏

[@CoogiMane1996]

My 1st attempt with this just occurred. It was throughly cooked. But no crisp or grill on bottom. It ended up sticking and ripping some gyoza skin. I will study this vid and practice though. My son and I love gyoza as displayed in the Final product.

[@asakusa-tokyokitchen]

Practice makes perfect ✊🏻!

[@wrx2hot4u]

mine did the same, i wouldnt follow this video again

[@sammiem1068]

is this the same for vegetable gyoza?

[@asakusa-tokyokitchen]

Yes 👍🏻

[@GHOST-sf1bj]

I'm sorry this might be a stupid question but can you add butter instead of oil?..

[@asakusa-tokyokitchen]

It’s usually vegetable oil but you could try with butter.

[@GHOST-sf1bj]

@@asakusa-tokyokitchen oh THANK YOU

[@neilpastilan2355]

Oisihi...

[@TheDovahSpartan]

Is it the same for nonfrozen Gyoza?

[@asakusa-tokyokitchen]

Exactly the same 😉🎶

[@neilrandolph9353]

Mine still stuck to the pan, how do I fix this?

[@elwwp5162]

You should use a nonstick pan

[@AllBayEveryDay]

I’ve cooked these a hundred times! The best way is to cook them on a low heat. Add vegetable oil to a skillet and cook on low heat. Once they starting browning then flip them (about 2-3 minutes depending on your stove) Once you flip them add salt and pepper and continue to cook on that side for 2-3 minutes. After that you can flip them to each side that isn’t browned for an additional 1-2 minutes. Once they are browned on all sides, add a table spoon of water to the skillet and cover it immediately to allow them to steam cook. After about a minute remove the lid and turn off the burner. Let it sit for another 1-2 minutes on the burner while it’s off. You will have the most delicious gyoza/potstickers you ever had.

[@lyoko111]

the best way is how sje did it in the video smh

[@nymthetyrant]

I followed the instructions but the bottoms still tore off, I’m kind of disappointed

[@zatoichi4449]

I have job as Kaishaku, i do not have time to fold Gyoza!!! Do not call Zankuro Matsudaira Ieyasu lazy!!

[@asakusa-tokyokitchen]

🥰🎶

[@mathiassack8833]

Absolut desaster 😢🙈

[@ar-sithf.austin3744]

That plate flip I highly recommend you DON'T DO. You're almost guaranteed to recieve a severe burn with no protection on your arm. Not wise at all.

[@PotatoPirate123]

Maybe if you’re a child but this is a perfectly simple procedure with a non stick aluminium pan if you don’t suffer from arthritis

[@ryusuki]

Unless you got Poliovirus, it’ll be fine

[@wallytmoney]

I understand the application for the pan flip, but I would never do it with gyoza, too much oil. This woman's voice is terrifying.

[@lisamichiko9561]

I can’t understand her English. Therefore I missed some of her instructions. How much oil? How many minutes? Where is the written recipe? It would really help if she added subtitles explaining clearly what she’s saying!

[@andytinganyang4706]

2 tbsp oil, 5 minutes. You can turn on subtitles by clicking the CC button, by the way

[@mathiassack8833]

No that doesn't work!

[@mikeoxbig8680]

Deep fried is so much better

[@assmosis4573]

“Using fresh gyoza”. Video says frozen gyoza

[@eugeniomariopazielli8478]

Thank you

[@asakusa-tokyokitchen]

You're welcome😊