Best gyoza’s I ever had! | Fine dining oxtail gyoza dish

[@n00bc4k3z]

This is the most underrated cooking channel on YT. Exceptional work Jules! Keep it up :)

[@JulesCookingGlobal]

Appreciate it! Means the world. Have a good one

[@JohnSmith-dd5ji]

you know when one of Jules's videos is 10 minutes long, the recipe is going to be exceptionally intricate.

[@JulesCookingGlobal]

Haha yeah I also thought it was long... But like I always say, good things take time.

[@burke1789]

Recently found Jules' channel. Just unbelievable technique, taste and food you want to make and eat. So inspiring.

[@sammybran9000]

Hope u the best chef... the best teacher ever i had learn from...i enjoyed every single dish u had made....

[@JulesCookingGlobal]

Thank you so much! Means the world

[@playboy3307]

So sad that you're vids a not watched by millions because this is amazing.

[@lbourrou]

There are 2 things that make me proud to be human. The Apollo program and cooks like you :)

[@赤い糸-f8z]

Your video always amazing Love your channel From Thailand 🇹🇭

[@chit9601]

Absolutely stunning dish! I love all the attention to detail, as well as the tasting at the end. Great job chef, I aspire to be someone like you one day.

[@JulesCookingGlobal]

Thanks a lot! Means the world, glad I can be a small part of you amazing journey! Have a great day

[@donjay3736]

I have been anticipating this for so long bro you are the best ever

[@JulesCookingGlobal]

Thank you so much! Appreciate it!

[@sarahdoerksen254]

Jules, you're just the best! Really looking forward to executing your recipes, this looks delicious!

[@JulesCookingGlobal]

Thank you Sarah!

[@ruben-ml6rh]

This dish looks great! Which balsamic vinegar do you use?

[@alexisdifferent1775]

Insane recipe I’m hungry

[@barbzinciong9426]

A diff.filling for gyoza🤗i'm impressed😍

[@siciliandonkey8191]

bedankt once again for this amazing recipe’s

[@iamthatisnt]

Jules!!! I can't believe how delicious this looks. Wow possibly my favorite savory dishes. I wish you all the luck with your channel and anxiously wait for my next favorite dish, which is pretty much every video. Utah, USA

[@JulesCookingGlobal]

Appreciate it! Means the world. Have a good one

[@mauricioromero2013]

Thank you for sharing the knowledge!! Keep it up!

[@ParkerHallberg]

Great looking dish, like the flavor combination.

[@JulesCookingGlobal]

Great to hear!

[@TurkicFalcon]

amazingggg video!!!! your review and insight at the end of the video was also really informative and interesting, hope you can implement more of this in your future videos!! :)

[@JulesCookingGlobal]

Glad you liked it, definitely more coming

[@MK-wy2lb]

Jules love your channel chef. As a fellow chef, I love how you demystify high end, gourmet cooking. It's such a joy to watch. I also love all the luxury equipment you use.

[@JulesCookingGlobal]

Thanks a lot! Glad you like it

[@thorstenreitz7302]

Yeah like the green egg 🥚

[@RuijsNL]

But still the recipes seem completely doable at home for the average homecook, which is also really important!

[@jkl998]

the green egg inside is a big move, love your videos Jules, keep it up!

[@JulesCookingGlobal]

Haha yeah you only life once right

[@jamesboos9031]

Love your videos. You typically go at just right pace and give enough detail for even us beginners. I have seen some of yours on Gronda as well. Thank you!

[@JulesCookingGlobal]

Thanks a lot! Means the world

[@superyachtchef752]

Your dishes look amazing! Keep them coming! Also, where do you get you plates? They look very secy

[@rephaelrusso8122]

Genius ! amazing!!!!

[@JulesCookingGlobal]

Thanks!

[@jonnitm7370]

The departure from single use plastic scores huge points. And that's after all the points scored from the cooking. Big kudos!

[@JulesCookingGlobal]

Thanks! Trying some new things, definitely more coming

[@tizer214]

YOU GOT THE SKILLS;

[@jimmy6083]

you are amazing 👏 I love this channel thanks mate

[@JulesCookingGlobal]

Thanks a lot! Appreciate it

[@ahmederfan1937]

Brother you're really doing great and am waiting you all the time.

[@JulesCookingGlobal]

Thanks a lot!

[@Selfdi]

Can i make the Gyozas and freeze? Thanks for the awesome recipes! Keep it all up

[@JulesCookingGlobal]

You definitely can, works great as well

[@boujeebrandz2707]

Great recipe! Thank you! I started to make this two days ago. I wondered what brand your beautiful plates are and where do you get them?

[@ONTHEPASSWITHMAX]

Huge fan of this one! 👌

[@JulesCookingGlobal]

Great to hear!

[@chefmikemakefoodborneo9292]

Replace the alga powder with cornstarch will do for thickening right

[@ruckus2439]

This just looks and sounds otherworldly delicious. For sure taking inspiration from this some time!

[@JulesCookingGlobal]

Awesome to hear!

[@DavidFerreira-yi6vw]

Your videos are amazing. Just found your channel instant subscribe

[@krzysztofbak3977]

Jules amazing as always. Would you prepare dish some like Wiener Shnitzel?? Im very courious how could you interpreate this 😉 best

[@ph1lus]

Gr8 as always

[@TheWizardKing15]

so much fun watching your videos! can i have a link for this particular piping bottle?(:

[@perseusmarangos8714]

wow. incroyable.

[@markdrost7734]

Wow.

[@TedjuhvanEs]

Hi Jules, nice recipe! What is the brand of saucier you are using?

[@jesseweijn3458]

Hi Jules, amazing recipe! I am planning to make it this weekend but couldn’t find kumquat, is it possible to replace it by something else?

[@bluecruiser3790]

Amazing dish Jules!! And props to you for ditching single use plastic 👊🏻. Smoked cumquat🧐……how do you come up with this stuff? I wish I had that imagination. To follow this recipe I’d really like to see something with beef shank, an underrated cut imo.

[@JulesCookingGlobal]

Thanks! Great to hear, over here beef shank is still quit populair. I'm doing a blade steak next week though

[@beezalbub7325]

Lol, he didn't ditch single use plastic, what do you think he wrapped the dough in. Virtue signaling.

[@bradjones5266]

Hi Jules, do you have a link to the stainless steel trays that you use. Thank you

[@lch6963]

May i know what is the purpose of brining the oxtail first before searing it for the stock?

[@JulesCookingGlobal]

It will make the meat more moist, more flavorful, tender and the color will stay intact

[@theolangovender5916]

All your dishes are amazing. Would it be possible to see an Indian dish turned fine dining

[@krouchenka]

What kind of flour is good for the dumplings? I tried plain flour and it’s very soggy

[@leploeo7145]

👌👌👌

[@jackduk]

Jules I couldn't find this recipe on your website. I've got some time off coming up and I'm dying to try one of your dishes. With things like a 12 hour cook, there's obviously an order that things need doing in. Would be useful in your recipes to break down tasks in a sort of T-countdown to serving. So T-2 days, buy some decent plates for serving. T-1 day, cook the beef shin etc. What's your inspiration for your dishes?

[@JulesCookingGlobal]

Thank you! I've just uploaded it, hope it helps. I did something like that in the past for my latest Christmas menu. I'll have a thought about it, thanks for the suggestion! Yeah inspiration... I guess a lot of experience, love doing what I do and love creating things in general, not only with cooking. I get ideas from ingredients, experiences, memories, anything really

[@Ivar2x4]

hey Jules, wat goed dat je geen plastic spuitzakken meer gebruikt, je gyoza zien er mooi uit!

[@JulesCookingGlobal]

Dankjewel!

[@kareemdavis5084]

Did you come up with this from scratch?

[@MrChefgiannis]

Nice frying pan. I like the exterior Cooper

[@JulesCookingGlobal]

It's great 🔥

[@stefanvandeegraaf]

Lovely dish! However I tried it with 5 grams of agar powder like mentioned in the recipe and the gel came out way to stiff, I will try to use less next time

[@farhatkadirov701]

🔥

[@JulesCookingGlobal]

Thanks!

[@mitsler11]

I use a pasta machine to role out the dough and using a cookie cutter to cut the rounds out.

[@muratgulcek7528]

👏👏👏👏👏👏👏👏

[@jackypackham7666]

❤

[@stevehelpmechef1372]

Just a small comment. it is sprigs of rosemary and sprigs of thyme not springs :)

[@cool-lz7um]

Waar koop je dat mooie bord ?

[@JulesCookingGlobal]

Bijna al mijn borden zijn van j.l.coquet

[@brunetyannick1174]

Really nice recipe ! 2 gyozas and 25 mL broth looks a bit sad though xD. I understand it's meant to look nice, but 4-6 gyozas in a plate and broth in a bowl would just look heartier imo ^^.

[@nirajbudha5974]

❤️

[@FahkinMohron]

Juuuuuuules wanneer mag ik komen eten?

[@stavroslorentzos1081]

ΟΜG!!BRAVO!!Please the recipes down of the videos..

[@JulesCookingGlobal]

Thanks! Find a full written recipe on my site www.julescooking.com

[@lerrynhawke3375]

Must be time to invest in some soft materials/audio absorption for the room you record in.. will make your videos more clear.. also a lapel mic would help.. sing out if you need help

[@JulesCookingGlobal]

Thanks for the advice. I've been remodeling the whole space for months now and it's completely empty, that's why it sounds so hollow. In the past I did use a lapel mic, but I really hated it. I had a super expensieve one, but after a lot of effort it just didn't work for me. Just one more week and then the remodeling is done. It's going to be such a massive difference

[@KhanhNguyen-wq4dr]

i will videos for chef

[@veruj_bratu]

can u cook serbian food

[@goncalotrindade8025]

vegan food chef

[@mattdangerpaul]

Using a barbecue indoors doesn't seem like a great idea.

[@JulesCookingGlobal]

Then take it outside, the result will be just as delicious

[@eneijpikel180]

Mf has an inside grill