Best Japanese Pork Gyoza

[@Maplecook]

Watching this again, because I'm in gyoza mode this week. This really is an outstanding video, even for those of us who already know how to make it! Thanks again for teaching me how to make gyoza, man. I love them the way you love karaage, so it's no exaggeration that the experience changed my life.

[@RninjaNR]

😃🥟💗

[@NoRecipes]

That's so awesome man, and when you explain it like that (i.e. karaage) I get it! 👊🏼

[@andersonomo597]

I've been making gyoza for years but the idea of boiling the cabbage plus letting the filling sit overnight are neat new tricks that I'm definitely going to try. These look so good and so healthy too! Thank-you and cheers from Oz!!

[@RhubarbAndCod]

I love the idea of leaving the cabbage unsqueezed so it retains all that amazing, flavoured broth! All such great ideas here Marc! What a wonderful recipe!

[@NoRecipes]

Thanks Susan, this was the game changer for me. Hope you have a chance to try it sometime.

[@leavesandcherries]

I just tried this recipe and it’s SO GOOD! Followed the steps down to the T and they’re honestly the best gyozas I ever made. Really restaurant quality and I can’t believe i managed to recreate that. One thing I thought to highlight is that I think as per Marc’s recommendation, it makes a world of difference if you leave the meat to marinate overnight. I steamed a bit of filling right after I just combined all of ingredients together and it tasted a bit flat, but the next morning it was amazing. Thank you once again for sharing this!

[@TioPandaTech]

Hey when you ate it I felt the flavorrrrr, nice videossss

[@NoRecipes]

Thanks!

[@Oddzilla51]

You had me at "drip with porky goodness." Those look very tasty! And looks so simple! I will be trying these! Thanks, again!

[@NoRecipes]

You're welcome! It does take a bit of time to make, but there's nothing complicated about making these and these are rewarding enough that I think the time is well spent.

[@nicolenadia1]

I just made this and it’s incredible! My toddler loves gyoza and could eat it everyday. Thank you for sharing your culture with this Irish American!

[@NoRecipes]

I'm so happy to hear your family enjoyed this! I had my daughter in the ktichen helping me wrap these when she was 3. It's a fun (but messy) project to do with kids.

[@weiava1]

Hey Marc, how much gyozas can be folded in your recipe of 350g of minced pork?

[@kathcares]

Hi! Marc's recipe calls for 80 gyoza wrappers, but it depends on how much filling you put in your dumplings. I'm not that good at wrapping them, so I use less filling in each one, and I usually get more like 100. Gyoza are supposed to be about the filling, but it takes a lot of practice to get them really full. I'm still learning!😅 Good luck with yours!

[@weiava1]

@@kathcares I usually do about 100 with 400-500g minced That's why I wanted to know about Marc's, but thank you for your reply

[@NoRecipes]

Sorry for the slow response. It really depends on the size of wrappers you use and how much filling you add. I tend to like to pack them pretty full so I usually get 60-70 with this amount of filling.

[@manueldiaz5661]

Gracias por traducir sus vídeos y que todos entendamos sus fantásticas recetas.

[@Pocket.Maai.57]

Thank you Marc, no other channels I watched did that same way you did in the cabbage, will definite try it your way. 😊

[@NoRecipes]

You're welcome, I hope you enjoy it!

[@emilkytea]

10:43 bahahaha it's so funny how it tastes so good and he's so happy that he starts "wagging his tail" like a puppy 😂 can't wait to try making this, it looks amazing

[@NoRecipes]

😅

[@jangardener7731]

I am definitely going to try these. They look fabulous and I think you are going to be my “go to” channel in the future. Keep up the good work. 😋 YUMMY

[@NoRecipes]

Thanks for the kind words Jan! I'm here to help if you have any questions about my recipes.

[@vl2809]

Your content is simply amazing. Thank you. As helpful and insightful as usual!

[@NoRecipes]

Thanks, I'm happy to hear this was helpful!

[@Maplecook]

To anyone reading this: I've tasted these in real life. Marc's gyoza really ARE the best in all of Japan, beating any and all restaurant gyozas I have ever had.

[@NoRecipes]

Thanks for the vote of confidence! There's nothing wildly new about my recipe, but it's the little subtle tricks like boiling heck out of the cabbage and not squeezing it that elevates this.

[@Maplecook]

@@NoRecipes Dude, that night at your house when you made that big pile of them, maaaaaaaan, I was in heaven! hahahaha

[@meriahaiello]

Great recipe! I will definitely try your direction! Love your enthusiasm!! 😊

[@NoRecipes]

Thanks Meriah! I hope enjoy these!

[@kathcares]

Yes!😊 Now I can FINALLY learn to make these. This is the BEST video on making gyoza on KZbin! Your wife is amazing! Great comedy timing only letting us in on the switch after she appeared!😂 You are a Comedy Ninja!

[@NoRecipes]

🤣 thanks! Looking forward to hearing how they turn out!

[@joshyayes4561]

Made them the other day and they were sooo good! But my pan apparently is not the best for it. Will have to get a pan, do you suggest ceramic or regular non stick?

[@HunterS.Catson]

I can certify that this recipe tastes superior to all others. Having the juicy cabbage makes them 1000% more flavorful. They taste amazing without a dipping sauce. So simple to make too, and you can just freeze a bunch of them for whenever you want them

[@vivih2236]

Thank you for sharing your best gyoza recipe. Everything about this video and detailed instructions are excellent as always! I will definitely be making this!

[@NoRecipes]

You’re welcome! I hope you and your family enjoys them!

[@kmiller6002]

Marc my mouth is watering. My daughter is turning 21 next month and she wants Asian food for her meal.... These will DEFINITELY be on the menu 😋🤗🙏 Kendra

[@NoRecipes]

Happy early birthday to your daughter! 21 is a big milestone! Good luck and let me know if you have any questions.

[@kmiller6002]

@@NoRecipes can I make the dumplings ahead and how long will they be good in my fridge?? Thanks Marc 🙂🙏 Kendra

[@NoRecipes]

@@kmiller6002 Hi Kendra, sorry I missed this. Gyoza wrappers will absorb moisture form the filling and get soggy and unusable after a few hours. If you want to stuff the dumplings in advance, you need to freeze the gyoza (on parchment paper on a baking sheet). Otherwise I recommend keeping the stuffing and wrappers separately in the fridge (for up to 2 days) and wrap them when you're ready to cook them.

[@kmiller6002]

@@NoRecipes Thank You Marc

[@lenapawlek7295]

They looks delicious! Ill have to use this recipe the next time i want to make dumplings

[@NoRecipes]

Thanks Lena, I hope you enjoy them!

[@keganwallace8753]

Wow those sure do look amazing! 👍🏻

[@NoRecipes]

Thanks Kegan! 😃

[@theyouth2000]

Awesome recipe! Gonna try it out. I was admiring the wrapping part, was thinking... wow... you have such beautiful manicured hands. Then you mentioned your wife wrapping the gyoza. 😆👍

[@NoRecipes]

Hahaha yea, the inconsistency seems kinda weird and I went back and forth on how to shoot it, but I don't have a camera operator so it's hard to get the nice closeup shots from different angles when I'm shooting it myself.

[@LarrysFishing]

Oh Yeah, can't wait to give these a go with your sauces. Wife did say there will be no flipping LOL Awesome job once again and thanks for sharing Marc!

[@NoRecipes]

Thanks Larry! Yea, the flipping does tend to splash oil, so you really have to be careful. You can achieve the same with a spatula and flipping them onto the plate in batches. The key is to not have the crisp side on the bottom or they'll end up soggy by the time you get the plate to the table because the filling is so juicy.

[@LarrysFishing]

@@NoRecipes Cheers, looks like we are trying them tomorrow night for dinner. Wooo Hoooo can't wait!

[@NoRecipes]

@@LarrysFishing Awesome! Enjoy!

[@jakerirenef7034]

I am going to make this.

[@NoRecipes]

I hope you enjoy it!

[@suzu9404]

Hey Marc, I’ve been using your website for recipes for years, and happened to stumble across your YT channel. Good stuff, you’ve got a new subscriber!

[@NoRecipes]

Thanks for being a reader of the site, and welcome to the channel!😊

[@Anja_9]

Geweldig, ga ik zeker maken ❤❤❤❤❤ thank you

[@NoRecipes]

You're welcome, I hope you enjoy it!

[@claudycp]

Thank you so muchhh

[@NoRecipes]

You're welcome!

[@defaultmysq]

MARC GETTING MORE HANDSOME EVERY DAY!! GREAT RECIPE I WILL TRY THIS NEXT TIME AND I'LL CATCH UUUUUUUU IN THE NEXT ONE

[@NoRecipes]

Thanks for the kind words! I hope you enjoy these!

[@nickmorales8146]

Hi there Marc how are you doing today. I absolutely love this recipe this videos awesome you make it look so easy and you do it by yourself me I have helpers I have my granddaughters and my daughter they're my prep Cooks they helped me out in the kitchen anyways brother I hope you and your family are good health and good spirits I'm always in good spirits so are my kids and grandkids so I guess I'll catch you on the next one as always your friend in southern Nevada Nicholas 😊

[@NoRecipes]

Hi Nicholas, that's great that you have your family help you out! I always enjoyed helping my mom in the kitchen, and now that I have my own family, making gyoza is usually a family affair. Have a great week!

[@nickmorales8146]

@@NoRecipes Thank you I will Brother you take care and I'll talk to you next weekend as always your friend in southern Nevada

[@jamillerafaelneug5438]

how do you make the sauce?

[@NoRecipes]

kzbin.info/www/bejne/hpC7nntsdpxji9k

[@papacita]

This is a delicious video indeed. But how to make Gyoza skin from scratch please ? Thanks a lot Chef.

[@kathcares]

I asked Marc about this. Because he lives in Tokyo he's never tried making them. It's too easy to get good ones in the store. I have tried to make them. The issue is getting them thin and even. Even with a pasta roller it's challenging, so I went back to buying them. The dough is just flour and water. I found a recipe online. Good luck!☺

[@papacita]

@@kathcares Merci beaucoup👍

[@NoRecipes]

There are a lot of recipes out there, and it's one of those things that takes a fair amount of practice. I might do it someday, but it's unlikely to be anytime soon 😅

[@NoRecipes]

@kathcares thanks! this is exactly was I was planning on saying 😆

[@papacita]

@@NoRecipes 返事してくださって、どうもありがとうございます。

[@haniestefane1960]

Looks delicious Marc. Could you please send the recipe for the sauce ?

[@NoRecipes]

Hi Hani, it's my last video, there's a link at the end of this video.

[@TheFedster18]

How many hundreds do I need to make before I can close one that does not look like it went through a wood chipper?

[@kathcares]

It only took me one batch once I had these instructions. I had been trying to learn this for years. The trick for me was thinking about making a crescent shape instead of a half circle. Try with four pleats, then try making five. This recipe made like 80 gyoza for me, so that was plenty of practice!😅 Good luck!🤞

[@NoRecipes]

@TheFedster18 it does take a little practice, but it's like riding a bike. @kathcares has some good tips. For me it was figuring out that you're only pleating the top layer of wrapper (not both sides). The idea is that one side of the gyoza should be flat and you pleat the top side to make it bulge around the filling.

[@nuggers23]

Quick question - I make my filling much less watery and squeeze out the air while folding gyozas yet they puff like crazy when steaming... what am I doing wrong? 😃🤷🏻‍♂️

[@kathcares]

Because the filling is less juicy it might have more air trapped in it, and that air expands when you cook them. I make them exactly like the recipe says and I never have them puff up.🤷

[@nuggers23]

@@kathcares ok, this totally makes sense, my thinking was different but apparently wrong 🙃thanks!!

[@NoRecipes]

Sorry for the slow response. What @kathcares says is a likely possibility. These will puff if you boil them in water to make suigyoza so it's important to keep the water at a simmer if you're cooking them that way. But if you pan-frying/steaming they should not puff up.

[@zillyg21]

Hi. I have just come across your channel and have subscribed. I would like to know if you can make these with other meats or fish as my husband is Jewish as certain ones are forbidden to him and I would like us to enjoy these pillows/pockets of chewy goodness together. I was thinking freshly minced and cooked chicken would be a good substitution. How much would the recipe have to be adapted to accommodate these changes?

[@NoRecipes]

Kosher ground beef might be the easiest substitute. Ground chicken will work, but you'll need to make sure you get enough fat in the mix.

[@sunnykarmacharya]

i hope the algorithm circulates the videos from this channel like wildfire.

[@NoRecipes]

Thanks Sunny! 😄

[@NoRecipes]

Thanks Sunny! 😄

[@faville]

Living and learning. My other gyoza recipe says to blanch a napa cabbage or just cut as is. I tried this and boiled a napa cabbage for 15 minutes and it came out rather….disgusting. Next time I will stick to a regular cabbage and maybe not 15 minutes. I don’t know though-not sure I like the idea of a “soup” in the gyoza.

[@kathcares]

I make this recipe frequently and I love it, but I always follow the instructions. You really should try following the recipe as instructed before judging it or changing it. Or stick to your other gyoza recipe and not try to combine them. The cabbage is like a sponge, holding in the juices until you "squeeze" it by biting into the gyoza. It needs to be the thicker kind of cabbage to work. If this isn't something you would like, this recipe probably isn't for you. Good luck finding a recipe that you like.

[@faville]

In the written recipe he says napa cabbage will work as well, so I was following instructions, just using what I was used to since it was given the "OK". I suspect that napa maybe needs a different approach than regular cabbage? The napa turned into a soggy mess. Once I had it chopped I couldn't bring myself to add it to the other ingredients. I'm trying again with a regular cabbage.

[@kathcares]

@@faville I'm so sorry; I didn't realize that Marc had said you could substitute napa cabbage. It's usually very delicate and leafy, so it probably needs a lot less cooking time. I've always used the regular cabbage and even red cabbage following this method and it comes out well. I really hope it turns out for you! I just made 120 of them and I froze them. It's so nice to have them waiting on a busy day. They stay so nice and juicy in the freezer, too. Again, best of luck!

[@NoRecipes]

Yikes, I'm sorry about that. We generally use regular cabbage in gyoza here in Japan. Napa cabbage should work, but you would definitely need to reduce the boiling time or it will turn to mush.