【餃子 Gyoza】Mouthwatering Dumplings: Master the Art of Dumpling Making

[@ail2470]

Looks delicious. Thank you for the recipe.

[@user-JapaneseMomscooking]

Thank you for watching my video .

[@kisaraneko]

Hellooo🎉 what kind of vinegar for the dipping sauce?

[@user-JapaneseMomscooking]

Thank you for watching. I used rice vinegar. I think white vinegar would be delicious too.

[@jz2120]

非常喜欢你的幽默，好学钻研的态度和学习能力！我也要照你这个配方试一下，不过大闸蟹肯定没有了，用罐装的替代😅

[@user-JapaneseMomscooking]

Thank you

[@moonvibes1322]

Hello, so it's better to do a "farce" (i'm french and i don't know the word in english sorry) with the meat and everything than letting pieces of meat ? I've seen a lot of video where they just cut the pork in pieces but not "haché" as you do, and i've gotta say the times i've done it with the meat in pieces the flavour was there but something was off. So i have research how people who master the gyoza does it and just like you they made a "farce", and i think that's the way to go. I'm gonna try your recipe next time and i hope i'll get finaly the gyoza i want. Thank you for your video and putting the entire recipe in description Much love from France

[@user-JapaneseMomscooking]

Thank you for watching my video. I’m sure you can make it well.

[@lexuslexus630]

Please cc correspond a quelle valeur de mesures française ? Merci

[@plowe7981]

I’m going to try this recipe out. I’ve followed other recipes and I’ve felt the filling was under seasoned. I think the oyster sauce will help out. Thanks.

[@user-JapaneseMomscooking]

Thank you for watching my video. I’m sure you cook it very well .

[@teresaruizrubio5845]

No con aceite con agua

[@fusemunk]

You burnt them and the dipping sauce was all wrong - geez a break!