My Favorite Japanese Gyoza Dumplings | Kenji's Cooking Show

Here is my full gyoza recipe, free on Serious Eats: www.seriouseats.com/the-best-...
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Here is an older video showing how to make hanetsuki gyoza (dumplings with wings): • Dumplings with Crispy ...

[@karentheyang]

I like to imagine myself as a little rat sitting on Kenji’s head during the gopro shots and we’re doing a reverse ratatouille where he’s teaching me how to cook 🐀

[@thestuffmikedoes2309]

Wholesome!

[@munjee2]

This is Remy's real back story

[@Elithrae]

This is my new Kenji-headcanon. THANK YOU!!!!

[@Elithrae]

@@munjee2So what you're saying is: Kenji is the real hero of Ratatouille?

[@someshwarrao42]

Head Rat Gang 🙌

[@subnormality5854]

"Tumescent to flaccid" is not a phrase I thought I would ever hear in relation to cabbage, but here we are.

[@WastrelWay]

"There are a couple of ways you can go about squeezing ... (ahem) ... your cabbage" and here we are.

[@cherylj7460]

Yeah! And “turgid”! That’s what I thought- then I remembered he has a book about the science of Cooking.

[@majesticpbjcat7707]

Completely apropos

[@gabrielstrong2186]

If the floppy shoe fits..,

[@jvallas]

Add turgid and we have a real word salad today! 🥴

[@chahineboudemagh9596]

This is like the 7th time he's made the video, the 7th time he's told those stories and the 7th time i'll watch the entire thing start to finish.

[@igorhunden]

seven folds in the dumpling

[@stillmoms]

In accordance with prophecy

[@m.theresa1385]

Each time has subtle differences which offers a slightly different flavor (here Kenji added ginger and garlic and used regular green cabbage). For me it’s like cooking any dish (particularly curries). They never taste exactly the same. Once you finally achieve what you consider the absolute perfect balance of flavors, it’s still difficult to replicate exactly. Magic doesn’t always happen. I like to add some finely shredded carrots to my dumplings, and I experiment with my sauces. 🥟 Lots of great recipes in his book.

[@henrysilver2134]

😮​@@igorhunden

[@CODE14464]

​@@m.theresa1385carrot would make it to sweet so i would probs avoid the sugar part

[@TyranicalBanana]

This brought back memories of my childhood. I'm 100% white, but we liked to cook as a family and were poor, so every time the wrappers would go on clearance, my mom would buy them and the cheapest ground pork and we would all sit around watching TV and folding pot stickers.

[@jj3665]

Can absolutely confirm that The Wok is incredible, gorgeous, and worth every penny.

[@koskettaja609]

sad that where im from gas stoves are very rare, cant really wok with induction stove😢

[@jj3665]

@@koskettaja609 You can! You just have to adjust your technique. He may have a video on it.

[@antoniohatch5170]

home blow torch for the wok hei flavor!@@koskettaja609

[@redbeard36]

Absolutely. It's on the goto cookbook shelf upstairs mear my kitchen. I use it at least a couple of times a month.

[@greenhat7618]

So did you take it to Poland?

[@cesteves6882]

Love seeing when your quality assurance food tester is on set as the tail shows how passionate he is about the food.

[@blacksorrento4719]

Loved how the dog waited patiently, hoping he would get a tidbit….pleased Kenji didn’t forget 🐾

[@nickjanszyn8342]

I’ve gotta say… I love this video for two big reasons. 1. It tastes excellent. 2. The way you’re able to explain complex processes as simply as “balls of yarn being roughed up a bit through kneading and detangling, allowing them to kind of mesh together” actually provides context that you can apply to other recipes. Thank you for that.

[@thelelanatorlol3978]

I don't agree with 2. Just because the processes are nanoscale *does not* make them complicated or hard to explain simply.

[@Nick-dc6ix]

Also disagree with number 1, this video is very difficult to eat, would not recommend

[@racheljacob8973]

Ha! I use a potato ricer to squeeze my shredded onion and potato mixture when I make latkes! It's so much easier than other methods.

[@whomakesthelaw]

Brb off to make some latkes

[@debrabryer8240]

That's so funny! While he was showing it I was thinking, "I wonder if?..."

[@joshnordin4043]

Shabbat Shalom, ya Mothas ya Fatha!

[@kevinhu162]

I really enjoy Kenji's anecdotes of his childhood along with the stories of the dishes, as another immigrant who cherishes my food memories with my parents, it's so heartwarming to hear the similarities and differences in stories that still lead to delicious dumplings!

[@TobyChidolueT]

Honestly just love how you throw in accurate scientific jargon in your videos, for that reason alone I'll follow

[@DAISNAID214]

Just made this (plus the dipping sauce from the recipe link). OMG it's so good. After the 15th or so dumpling the crimping became really easy and I started to realize how the folding worked and how much water to use. Definitely making this again. Got 28 frozen in the freezer still (made 12 for dinner tonight so 40 total). So easy and so good.

[@karungkarung]

I really appreciate that each video on this channel includes ample time explaining _why_ we're taking specific steps, along with a high-level explanation of underlying food science. I am learning things that help make me a slightly better cook, instead of memorizing a recipe. Having some more foundational understanding makes experimenting less intimidating, and the failures less frustrating. So thanks, Kenji! You've given some great recipes, and more confidence in the kitchen.

[@johncspine2787]

I like to quickly stir fry the cabbage along with other stuff like shredded carrot, green onion, sesame oil and shiitake mushrooms, add some five spice powder, and Sherry , then let cool and add to the pork and whatever else..that way you evaporate the water and concentrate the flavors. I’ve tried adding egg as well..egg doesn’t improve the filling much if at all if you have the proper amount of pork. Good sauce base is half soy, half vinegars..you can sizzle some garlic, ginger, red and black pepper w sesame oil then drop in the soy/vinegar.

[@Rudude55]

I've made this recipe of kenji's before and freeze the leftovers to have any time. I love it. I recommend adding pretty finely grated carrots to the cabbage. Sesame oil inside is really delicious too. One of my favorites of Kenji's even though I can't fold the dumplings for the life of me.

[@moodist1er]

I use carrots and sesame oil too, and my skins also ride the struggle bus.

[@amtra1778]

if you like juicy dumplings (soupier), don't' drain the cabbage and add the dipping sauce into the filling itself!

[@agentk4332]

Try a pirogue press. We make lots of pirogues, and have also used the pirogue press to make pot stickers.

[@carolgiffen8203]

Yes to the carrots and sesame oil! Yakimandu in Korea.

[@Zelmel]

Kenji consistently seems not only extremely knowledgeable and capable, but like someone who even if you'd have a personality clash or whatever in person, you'd at least respect and like because he has integrity. More to the point of this video, man do I need to make gyoza again. It's been years and maybe my kids will at least try them this time.

[@thomaspeterberry]

They're just dumplings, if you get this excited about them then good for you.

[@Zelmel]

@@thomaspeterberry Think before you post. Try not being an ass for no reason.

[@Leopardfoot01]

Guys and gals and nonbinary pals was so unexpected but so very welcome! Signed, a new nonbinary subscriber

[@booon-booon]

jamón tail at 9:42 awesome

[@ThreeWarmAndWildEyes]

I mentally insert the Jaws sound effect whenever I see the tail lurking

[@imnotsure1961]

I'M NEW TO THE CHANNEL, HIS NAME IS JAMÓN???? THAT'S ADORABLE 😭😭😭😭😭

[@booon-booon]

@@imnotsure1961 yes jamón is amazing. If you check out the older videos you'll see shabu shabu as well (rest in peace)

[@imnotsure1961]

@@booon-booon oh poor thsng, msy shsbu shsbu rest in peace :(

[@bierbrauer11]

7 pleats reflect the seven virtues of Budo: jin (benevolence), gi (honor or justice), rei (courtesy and etiquette), chi (wisdom, intelligence), shin (sincerity), chu (loyalty), and koh (piety) Edit: autocorrect originally had it “judo”, updated to “Budo”

[@MrAqr2598]

@JKenjiLopezAlt 9:23~ Yes, a potato ricer is a Class 2 lever. Class 1 is a seesaw, Class 3 is your arm. 19:08~ 19:39~ Yep, they're called in Japanese _hane-tsuki gyoza_ (羽根つき餃子, gyoza with feathers/wings).

[@nikiTricoteuse]

Thanks. Now l'm curious. Why is an arm class 3 please? Is it because of the elbow and shoulder joints?

[@MrAqr2598]

@@nikiTricoteuse Your shoulder's the fulcrum, your upper arm is where the effort is applied, and your hand is the load.

[@nikiTricoteuse]

@@MrAqr2598 thank you. 🙂

[@necoconecochan]

every once in a while, instead of using just water I'll use left over kimchi juices to steam. I don't know that it makes a huge difference, but I absolutely love the smell

[@HappyNBoy]

Nothing screams "professional Chef's personal kitchen" more than the fact that you almost never have a lid that fits the pan you're using.

[@Bob_just_Bob]

I too am someone who makes dumplings very often. I'm an American who has been living in China for 26+ years, married to a Chinese from the northeast part of China where this is a traditional food of this region. We make Jiaozi at home on a very regular basis and they are one of my favorite foods in this world. We normally make our own Jiaozi skins and we often make Pork and Celery, Cabbage, scallions or Leeks. I'm not really a fan of Beef Jiaozi but sometimes we will mix beef and pork together. We've even experimented with minced lamb which has turned out quite nicely. Dipping sauces? I never use Soy sauce. A dark rice Vinegar with a drop of Sesame oil, together with homemade Chilli Oil with Chillis, and minced garlic makes a perfect dumpling dipping sauce. A little chopped cilantro on top is great too.

[@ratiquette]

I've done this twice now and I'm really enjoying it. I stuck to the seven-pleat method and am starting to feel pretty proficient after about 150 dumplings. I found that going very fine with the cabbage was critical to getting an easily-workable filling texture. The thicker of two skin brands I've tried has proven easier to work with overall. For my latest batch, I set up a dumpling station at my desk and pleated while I watched a movie with friends over voice chat.

[@jondo821]

At 14:37 there are four completed Gyoza and 14:55 there is only one!

[@z3lda808]

Continuity?!?! 😂

[@cristinafrusi7271]

Right? And what did the poor gyoza do to get basically punched ? Ahhah

[@smartzambie7559]

Your knowledge of cooking and food science always fascinates me. Your description of proteins and sausage particularly blew my mind! Thank you for always crafting such detailed videos and sharing with us! Also, I love your background stories too!

[@ImKoduh]

I recently got The Food Lab as a christmas gift and I can honestly say its one of my favorite things to pick up and just start reading. That being said, I look forward to getting The Wok once I've made what I can from your first book. I've been following you for years and have loved every second of it, thank you

[@cobyhoff]

Hey, me too! Even though I had to outright tell my wife I wanted one of Kenji's cookbooks, she was just very happy to finally have something to buy me for Christmas. I'm tough to buy gifts for, apparently.

[@BubbleGumPlant]

My sauce for this is 3 parts vinegar, 3 parts sugar, mix until sugar is fully diluted, 1-1.5 parts light soy sauce. Then either finely chopped ginger if you like ginger (you are going to bite into these tiny ginger pieces) or grated ginger using a microplane for a more mellow taste. Make the sauce before wrapping the dumplings to give time for the ginger flavor to really come out. Add a tiny bit of Thai chillies if you can take heat. Also, for extra crispy dumplings, only add like 5 drops of water before covering tight and when you add the water add it on the side where it won’t wet your dumplings. You just want to lightly steam and not wet your dumplings. Too much water will make it difficult to get that crunchy texture, it will end up more chewy. Enjoy! These are my favorite dumplings and that sauce is impossible to get at a restaurant. It’s all about homemade and wrap those dumplings with your family!

[@xxPenjoxx]

Nice, which kind of vinegar do you use? thanks

[@BubbleGumPlant]

@@xxPenjoxx just white vinegar but rice vinegar will work just as well.

[@xxPenjoxx]

@BubbleGumPlant excellent, I have both of those. Thank you, I'll give your ratios a try 👍

[@redbeard36]

When I lived in the Central District in Seattle there were a couple of very tough looking guys who would show up occasionally with meat they'd sell out of the back of their cars. I was pretty broke back then and bought a lot of meat and NEVER asked any questions.

[@user-jk5zk7ne2t]

With realization of ones own potential and self-confidence in ones ability, one can build a better world.

[@JKenjiLopezAltofficial]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@elizabeth1234..]

Mandu wrapping is such a core memory for me. I would visit my mom and on holidays all the women gather and wrap dumplings. Grandma would fry them up as we folded. Now we're all trying to recreate her mandu

[@user-tp9ql2yd5q]

I like how you show the homely setup of cooking which always has a touch of imperfection. Would also love to have some bloopers at the end.

[@jsho12]

A potato ricer to squeeze the cabbage is genius. Thanks!

[@Chocoholic1337]

Yessss! Been excitedly waiting for this video!! Thank you.

[@Newodat]

Watching you pleat gyoza is just so satisfying.

[@ToolNumber19]

I love the scientific perspective and explanations for things, it helps me learn the concepts behind the cooking, incredibly helpful stuff

[@VegaP6]

thank you for showing folding techniques that are easier! my motor skills are really poor, so i've never tried to make dumplings before because i knew i'd get frustrated, but these look really doable

[@gambit5216]

the guys gals and nb pals makes me happy. ik it may not seem like much but it means a lot to be included. much love

[@AllHandlesTaken91]

Kenji, the way you explain your methods is so perfectly executed. I feel as though I cannot possibly fail making a delicious recipe when I am blessed with your guidance.

[@tk_kaine]

I JUST MADE SOME YESTERDAY. Thanks for awesome video, always a pleasure to watch and learn new tips!

[@akiraishu4453]

always a blast to watch you cook!

[@SenorWizard]

I love Gyoza so much. Absolutely one of my favorite foods. Thanks for sharing how you make them!

[@itspodin]

The production quality is super great! It's a great mix of impromptu cooking and editing.

[@terrywade6172]

Thanks for your shows ! I really enjoy your sous vide information

[@annieclaire2348]

LOVE using the potato ricer for squeezing out the moisture from the cabbage! Fantastic idea!!!!

[@yvonnecusmano7971]

Potato ricer to squeeze cabbage (or spinach, etc…) is a great idea! These look amazing. Just need spicy dipping oil 😊

[@alwoolhouse6255]

Love the way Kenji does this stuff.

[@janeturnquist2942]

I like it! Thank you Kenji for showing us another delicious recipe, loved the commentary too! You’re the best! 🙂

[@davidwright569]

Gonna have to do these for super bowl, thanks Kenji! Your books have always been awesome.

[@swingerofbirches]

Kenji, could we achieve the same result of removing water from the chopped cabbage by sweating it on low heat in the oven? Seems easier than the salt/squeeze method

[@joerichard171]

Made them today after watching your video yesterday… just fantastic, I’ll never buy pre-made frozen again. Thank you 🙏🏻

[@unrelatedshark]

I just recently picked up The Food Lab for an english assignment (somehow?) about education values, societal changes, and differences in opinion. When I was told that cookbooks had, in past years, been effective for students I knew immediately what I was going to read. I may only be into the final pages of kitchen materials, but I already have learned so much from this book. Your books are 100% worth the price.

[@143685753ton22y]

It's a good day when Kenji uploads!! Looks delicous as always!

[@Kitsunesunset]

Wow thank you, Kenji!! I made up a freezer batch of these last night before work and cooked some tonight. Had no idea they were this easy to make and now we will keep a freezer stash of them from now on. Thank you for this video!

[@bauml0s]

I never realized how easy it is to make gyoza. Tried it out and will definitely do it again! Thanks for the video!

[@HandsomeMMA]

Culinary and vocabulary lesson. Love it

[@lisadufresne]

Using the ricer to squeeze, brilliant!

[@wc7568]

for those lacking in the potato ricer department, a citrus press also works great to press the water out of the cabbage :)

[@ToVisitOctober]

My girlfriend and I enjoy making lumpia and empanadas from scratch. Guess we’ll be adding dumplings to our weekly binge. 😂

[@Acrylescent]

I love your videos man. I first started watching you at the peak of the pandemic, I just had a child, life was so out of control. But watching your videos saved me man. I love gyoza!

[@christinabernat6709]

This is soooo enjoyable and informative that I just watched it 2x and will share it with my husband immediately. Thanks!

[@kitaru8558]

its always a good day when you upload !!

[@mohamedkoblawi4175]

The knife sound is just amazing

[@THE_MOONMAN]

Great video! Ive made gyozas for a while now and they alwasy turn out banging, and i still learned a ton from this video! Salting and straining the cabbage is definitely one im gonna do going forward! Ive definitely noticed mine get too much moisture sometimes! Which usually wasnt a big deal, but especially for freezing them, than they keep way better without excess moisture. Not that they ever last that long anyways 😋

[@danm2419]

It looks like dumplings are Jamon's favorite food too! He is usually so timid , but he WENT FOR that potsticker!! Love it. Thanks Kenji! I have always used Chef John's recipe which is similar, but he calls for a LOT of ginger, which I always wondered whether that is traditional or not.

[@LotusHearted]

My obaa-chan uses quite a bit of ginger in hers. It’s not in ALL gyoza, but it’s far from unheard of.

[@Mrslbv]

I made these today and they came out so good. They were legit so easy and so delicious.

[@kodiak536kodiak536]

My name is Hiroshi and my mother NEVER made dumpings, EVER! But then, my mother isn't Japanese, she's Okinawan.😁 I grew up eating Okinawan as a kid but, I grew older eating Japanese and Chinese food eith Amer junk food. I'm going to try your recipes as ingredients are available to me in our nearby stores. My wife love Asian food, but her cooking is mostly Southern cooking and whatever Asian cooking I showdd her.

[@w0ahsz]

"I think Hamon just farted" Best ending to a great video. 15/10

[@rafcalvo5]

Jamón*

[@HardwareLust]

Great video Kenji. Dumplings are my favorite food, and Gyoza are my favorite dumplings. I really appreciate the lesson.

[@Flipperbouncer1337]

Every time you upload I know I'm going to have an excellent time.

[@eggpassion]

the wok is the best book on my shelf, i love trying new things out of it. the thai beef and lime leaf stir fry is a favourite!!

[@kgv6483]

Looks easier than I thought they'd be. I will try this delicious recipe!

[@richardfellows5041]

Making these for dinner tonight. Thanks for the instructions. Anyone that knows enough science to mention lever types while cooking gets my enthusiastic approval! Edit: Made them, they were delicious, much better than the frozen ones from the store. And I have extra now frozen for future meals, And I had a lot of fun doing the wrapping with my visiting Cousin Ann. Thanks Kenji for a very memorable meal!

[@rattank1527]

I appreciate that you showed the easy 4 pleat method, because no matter how many times I watch dumpling tutorials, my hands automatically just start doing that one 😄 I think because it's easier for me to control by pinching the center closed first.

[@AGreyson]

Holy crap these were good! Thank you Kenji. Learning to shape the gyoza was a trial, but I got it down after the first 15 or so. The dipping sauce was easy and a great complement. We made them 2 ways, with and without wings. I definitely like the wings best, but I liked it with less starch/flour so the wings are lacier (like he says). This made enough to freeze some, which we'll make up soon as a side to another dinner.

[@garnack1745]

Every Kenji book has upped my cooking game like no bodies business

[@MrGetItIn]

I made this last night and just had it for dinner. 10/10 recommend always keeping a bag on hand in the freezer

[@alets6211]

Nice to hear family stories along with the cook process. Remember my childhood. Greetings from 🇧🇷💙🇧🇼💙

[@fotoboho31]

I use my tortilla press for pressing the water out of the cabbage, it works great for rinsed, shredded potatoes for hash browns as well.

[@arbobs]

I've been waiting for this one!

[@hippityhoppityw]

Really enjoyed the childhood story, could really picture it

[@cynthialong688]

This was a great video. I have looked at many gyoza making videos, and I anoint you the WINNER. Thanks for the tips.

[@erin_ly]

The ending blooper 😂 thank you for including that clip, Kenji!

[@sweetshoez]

Gonna make this, always wanted to. Gyoza are also my favorite food

[@jochenklausberger9076]

Great video and loved the anecdote about stop sign cooler meats. :D

[@chinookpreparedness4949]

THANK YOU SIR, I cannot wait to try my hand at gyoza. really enjoyed your video and am now a new subscriber.

[@garrettisrael]

made these and they were delicious! we also had a blast making them and love having fresh frozen dumplings that we can cook whenever : )

[@Saheryk]

Authentic Polish pierogi are decorated, but we eat them so often that we have machine made pierogi in stores which are often flat.

[@jamesadams8450]

I am looking forward to trying this recipe out 🙏

[@nansanfilippo7035]

Love this thanks

[@williamwatterson8711]

Most instructive. Thank you . . .

[@nancycy9039]

I lived at 125th & B’way! Great memories, great places for learning about food

[@armandfleming2371]

Thank you for the tip of squeezing cabbage in a ricer!

[@tmagaruh8543]

I always add water chestnuts too! Gives it a great crunch.

[@kgs2280]

Thank you; you just saved me a significant step. For some reason, I always thought they needed to be steamed in a basket first then transferred to the skillet for browning (I guess I thought the steaming would lessen the crispiness). This will definitely save some time.

[@prime-mate]

Dude.. I have armchair quarterbacked your show for years.. potato ricer to remove cabbage water.. gold... I make pounds of cabbage at a time.. game changer.. I usually use a salad spinner but think in going to build a deluxe potato ricer for cabbage water extraction!! Whole damn time I'm like, "what's the ricer there for?" 😂😂😂

[@StopTryingSoHard]

An amazing amount of homemade gyoza I've had were only made with meat and cabbage/lettuce - no alliums, no ginger, no spices, no salt, nada. Also similar fun to the half-moon/hangetsu style is the triangle style (square wrapper, folded over filling). Best dipping sauce to try though is raw egg, crazy good stuff.

[@soapforhands]

as always LOVE IT!

[@Magicguy33]

Amazing!!! Thank you sir!

[@borzica]

These videos are the best!

[@Barbarra63297]

We love Gyozas, I make them often, so delicious.