How to Cook Gyoza - Regular and Traditional Style

[SupaFlyFatGuy859]

Nice "behind the finger flip" at 3:09 LOL

[TheSheChef]

@SupaFlyFatGuy859 LOL Shhh I'm tryin to keep my poker game tight! haha.

[jOilEdrKsCORPIo]

this looks sooo good i have seen a couple recipes for gyoza but never the oil and boil method... my stomach is starting to growl just talking about it lol ... ...but i have a question do you know how to make nata de coco?? for the longest time i thought that it was a fruit lol cuz i would eat it in the canned tropical fruit cocktail or this filipino dessert...but just recently i found it was aged coconut cream o.O

[TheSheChef]

@jOilEdrKsCORPIo LOL girl- that nata decoco is a science experiment. And it's made from buko juice - aka coconut water. I think my sister knows how to make it...she once made kaong in bio class and some coconut rum. Effin McGuyver.  Oil and Boil is how I was taught - coz the old schoolers don't like teflon yanno?

[jOilEdrKsCORPIo]

@TheSheChef wow so didn't know that lol b4 i was going googling like hardcore for "nata de coco plant/tree" rotfl... somethings i'm just really slow like coconut water that i thought was cream lol,but anyways that's why i love having older friends cuz they have the o.g recipes & tricks ya know.... like i know this is going to sound silly but mashed potatoes... i didn't know that you could reheat them over the stove w/ more cream and butter they are even better than the first time you have em!

[TheSheChef]

@jOilEdrKsCORPIo you better keep hanging out with old chicks like me. LOL. As soon as my schedule opens up - I'm doing videos on pancit canton, lumpia regular and lumpia shanghai.  I bet your brothers will never leave you in the kitchen ever AGAIN!

[jOilEdrKsCORPIo]

@TheSheChef OMGOSH I SOOOOOOOOOO CAN'T WAIT FOR THOSE VIDS.... growing up my bfs are filipinos... and i would go to their house and their Ni would make pancit... adobo and menudo and this beef stuff that was cooked in orange juice and some other stuff... omgosh gurl you are takin me back.. .and you are soo not old you can prolly twerk better than me lol... oh and i'm on a cooking strike... when i don't feel appreciated i stop cooking lol so yeah i haven't cooked in awhile i know i'm so mean lol

[TheSheChef]

@jOilEdrKsCORPIo LOL if you are doing the cooking you are allowed to be mean - that orange beef stuff is Afritada - Filipino Stew - did it have potatoes, bellpeppers and garbanzos? And everything was cut in big cubes?

[jOilEdrKsCORPIo]

@TheSheChef yeah that's the trippy thing it's not cooked over the stove top the juices from the oranges and lemons/limes "cooked" the meat

[TheSheChef]

@jOilEdrKsCORPIo lol that's kilawin - you must have been drinkin with the Uncles

[jOilEdrKsCORPIo]

@TheSheChef lol no i wasn't drinking with her Uncles lol... thanx for giving me the name though i couldnt think of it for anything

[TheSheChef]

@jOilEdrKsCORPIo lol...it's not anything you can really google. LOL. Some might call it Filipino Ceviche

[willkaren4ver]

ok I must be hungry because everything I've watched today looks way to yummy, I'm about ready to lick the computer screen too!!!!!

[willkaren4ver]

I'm cajun and french descent and I love vinegar and garlic together together, separate...lol

[AuntDuddie]

I am licking the 'puter screen!

[TheSheChef]

@AuntDuddie lol

[CuteCatFaith]

Thank you for showing the fry and boil method. I would have totally feared that! I can be a total cooking wimp, fearing the mess. I wish more Belgians would share their frying methods. They have got it down there. They only eat a little of that per day, as a side side. It sings! I never had a croquette until in Belgium.  They even fry the parsley as a garnish! Uprated this.

[skybirdbird]

yum!

[gianmarie]

How many times to I have to volunteer to be the deluxe taster?! lol now I'm craving for these! so true about the vinegar and soy dip:)

[modoc42]

Mukhang masarap !

[TheSheChef]

@modoc42 LOL u might as well just move in and hang out with me and AFro!

[modoc42]

@TheSheChef Hey, that's the best offer I've had in... well,... ever! I'll pack my bags and be right over!! hehehe

[BaByGoTtHeRuNz]

Those look so good. I can't wait to make 'em! Thanks for sharing the recipe!

[katzcradul]

Looks good. I do mine almost the same way, but I force all the water out of my cabbage by salting until the water sweats out, and then squeezing the cabbage dry. (I use Nappa cabbage.) This really help with the moisture content. I could smell them as you were cooking them. Wish I had a dozen of them right now!

[rondygal]

Thos elook really good. I am commenting for all three on this ineone, but I did watch them once they reappeared..lol I like the crabmeat and cream cheese rangoon thingys the laocal chineese restaurant sells, even the kids love em. I guess I will have to make a trip to the "big city", my local store doesn't carry the wrappers. while I'm there I think I'll get some ingrediants for Titamisu. Oh that means a trip to the liquor store, what fun! Thanks for sharing!

[TheSheChef]

@rondygal : rondy...if you really can't find the skins you can just use egg noodle dough and roll it out with a pasta roller or by hand. just put a dusting of potato starch or corn starch between layers.

[rondygal]

@TheSheChef Thanks, I might try that. I know where they sell them, it is just about 45 mins from where we live, and I hate to go there..lol I was wondering if I could use the pasta machine to make something comparable, and you must have read my mind! I think I'll rollout and make, then rools somemore. I like the way the dough feels whenit is freshly rolled..kind of silky feeling. Thank you!

[alleyway2]

that looks good!!