How To Make Gyoza

[GwendolynRaine]

Cool! I'm going to try this when I make them tonight. And yes, I am going to be hardcore and make my own gyoza skins :)

[MasterSysop]

when i worked at the all you can eat chinese place in Seattle. we used a for for the crimping cuase this doing it traditional just took too long. You press the 3 times, flip it over , press 3 times, and rub it with your thumb to make the crimp look nice.

[BabyK18316]

GOOD LORD YOU ARE HANDSOME SIR~!!! And have a wonderful voice :D

[richelle8888]

i love his hand and his voice also ~_^

[Nictofever]

I love his hands!!

[heartshapedkisses]

vid is very helpful :D

[macNtires]

You've got really nice hands. lol

[eggrollman24]

i love making dumplings hey question what is your dumpling filling made of ? 

[homemades71]

thank you for the video, very nice to see a man with lovely hands cooking something delicate like that. love it!

[xdeathisrighttherex]

My dream husband, English accent, and is capable of allowing me to have a half asian child <3 so adorable, OH AND ALSO HE CAN COOK.

Where are these kind of guys in america?

[stiffenxd]

@xdeathisrighttherex you have to go to england?

[danielasuarez208]

hahah gonna have to agree with the nice hands, british accent and asian looking.... lol...

[IoEwe]

Excellent explanation of the process. Also, the way you say gyoza gives me a girl boner.

[shibani155]

Excellent. Simple clear and easy to understand. Thank you

[ejenglin]

Like a little sweat shop worker. OMG! Funny. Love the accent!

[Chowder7116]

Lol i had these on my trip to japan!!!!

[itchyb00]

I don't think any of us want to be "hardcore" =)

[glorialhs]

you've got nice hands!

[aartman01]

erm... you didn't say how to make the mixture OR how to cook them. .. ahem!

[beccatigger]

@aartman01 You can cook them in a bit of oil for a few minutes then pour water on top and cover, cook for about 5 mins. You can fill them with whatever you like - pork & cabbage works well, as do prawns....

[Vladislau666]

hate this player!

[hotfreshrider]

ponzi pyramid based sauce ^_^ seriously dude your cooking skills should be brought to TV. I think your voice would carry well.

[kasonyaj1]

lol harcore and make your own

[ncol1223]

After a long search, I found the perfect guide... Thank you (you should try more of these!)

[tsemeiroquai]

you know if u ever get bored of your day job, do consider doing your own cooking show. pretty please?

[EveryoneLovesMagic]

Good job

[xdeathisrighttherex]

Bloody hell, Asian with an English accent, And you know how to cook..

Absolutely brilliant :)

[TheSnakeGuy1]

@xdeathisrighttherex haah i was going to say the exact same thing. lol

[danielasuarez208]

@xdeathisrighttherex totally agree

[ceyewind]

@xdeathisrighttherex Obviously, he is not asian.

[eccabelle]

Thanks so much! I've been making these dunplings for ages, knowing my technique is not correct - now I know the right way to do it. I'm going to try them tonight :)

Thanks heaps!

[Portubella12458]

thanks alot for the tips BUUUUUUUUUUT... I'd like to know how you actually make the skins for the gyoza....and I'm not much of a white-bread girl so I use wholemeal flour etc... Can anyone help me here PLEEEEEEEEEEEEEEEEEEEEEEEEEASE­?

[hannahinjapan]

I'm sure it'd be easy enough to find a recipe just by typing that into google.

[dinerroll]

Where can you buy/get a recipe for ponzi sauce? I'm reasonably sure thats what the take-out places in NY serve with their "dumplings"

[beccahoo]

bah had to sign in to post a comment

BUT This guy is really worth it!! - very funny :) i'm completely taken!

[abyaradia]

Thanks for this- now I know how to get the shape right ^_^

[misskaty314]

thank you for the help! very useful.

[userss00]

thanks!!! u r a cutie

[nosmint31]

nice...equating making two gyoza in a row to a sweat shop worker.

[robble69]

i literally gave a little lol

[Yuskai02]

a good tip is sifting some flour on the surface of the tray. It will prevent gyozas form sticking, and when yu cook them they will get more brown and crisp on the bottom. Great vid.

[J1N50KU]

wow thanks a lot mate i really appreciate it :D

[fgherger]

Crappy looking gyoza. And even didn't show what is in the filling... Using manufactured gyoza skin is also lame.

[cunningklobe]

Lame? I dont know about that. Arent gyoza wrappers hard to make?

[rikhurley]

hi mate, Your video is very helpful, I embedded in my blog post, and credited you of course. Let me know if you mind or not.

[Nikki123x]

can you use wonton wrappers?

[chefcommons]

Nice work, we liked your video very much so we embedded it on ChefCommons . com w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)

[emilyhf3]

I can only get around 4 or 5 folds. I'm wondering if there are different sizes of skins. What is the diameter of the ones you use? Mine look like they are around 3" in diameter.

[r0p4nG]

very helpful !!

[LannaFloretta]

Great demonstration!

My gyozas don't look as nice as yours. I think I need more practices. (",)

[sedicirich]

very good, thanks

[PipeIsh]

Very helpful. Thanks mate!

[Zatoichi444]

Those look good enough to throw in the toilet!!

[jmlv20]

Thanks so much!! After searching and seeing almost 15 videos your the only one that actually showed how to form the shape. Everybody else just folds them in half. They came out nice. I always wanted to learn this. Thanks dude!!!

[rabbiteh]

is the skin the same as egg roll skin?

[srzy]

no lol, just go to the asian supermarket and find pot sticker skin.

[mukwah1111]

Gorgeous Gyogs !!! Thanks !!

[jin455]

great vid! more coming soon?

[redbarbarella]

Really really useful clip.

[emiliaschrijver]

you got my respect, really pretty gyoza

(hahaha omg -___-" stupid me)

[patoplush]

I am a gyoza addict. I lost my family, truck and dog due to gyoza addiction. Be warned, you cant stop at just ten. Making them and eating them will consume your life.

[oishitomoro]

^-^ that is pretty sad. I like gyoza but not that much~!!

[ninjitka]

you obviously havent had the real stuff

[nastroarab]

Wow - you little Ripper! Thanks so much for posting - I saw some of these skins in my asian supermarket and will try these tonight!! yum!

[themoritzhof]

gyoza is actually originate from china,they call it zhiao je, in korean also they call it mandu

[hayato000]

really helpful!!!

domo arigato ^_^

[NoAction08]

Watching this video really helps me know how to pinch up those darn things. I'm tempted to try again after my first failure batch.

[themoritzhof]

dear yong fok, thanks for sharing this tipps...i suppose gyoza is the same like zhiao je (chinese dumpling) isn`t?

[54spiritedwill54]

this was very useful! :) thanks

[massuka4saruka]

thank you

pleeeeeeeease...how we make gyoza skin?

it is not available

[chibomato78]

they carry wrappings in the grocery stores but they are called dumpling wrappers- there usually in fresh veg and vegan section in american stores or just go to any asian grocer and ask for Round Dumpling skins.

[massuka4saruka]

thanks ^-^

[tawava]

suge ^^

[teamescape06]

This is going to be the only positive youtube comment I ever make so...great job on the video. I'm making gyozas for the first time this weekend for a dinner party and this video is immensely helpful! Keep it up pal.

[warriorboy1984]

very nice, thanks for your clip, i leanrnt it well

[collegebrett]

interesting method. a great video and explanation on the folding technique. for anyone in a hurry, i bought a goyza maker for around 2.00. put a won ton wrapper in, add filling, apply egg wash or water, press. it produces the creases and a tight seal. i also use it for ravioli. yum, spinach and cheese ravioli - home made.

[casiajain]

Great video and voiceover! Thank you.

[admenocal]

Thank you so much for this video. I was browsing your OpenSource Food page and saw the link. Great work, very instructional.

[NancyDrewGameGuides]

My local wallmart doesnt carry gyoza wrappers, only egg roll and wonton wrappers. So im trying to make my own skins, but its hard without a video tutorial...

[DraehBaez]

THANKS! i found so many videos but not many of them were clear on the crimping! Great job!

[beatboxer04]

YAY FOR MOISTEN!

[MIMPIJ]

1. i just wonder, what camera did you use, it is very clear to watch.

2.and can you making an example how to make a gyoza skin? because it is not easy to have it in here.

3.and what the flours? we have kobuchi flours that imported from japan. but when i made the skins, it turn to be a little bit yellow, not very white or plain like i watch in some youtube video.

4.can gyoza in soup? the recipe please?

5.Thank You

[CosmicLights]

Thank you for posting this. Your way of explaining how to crimp the gyoza was a big help to me. Going to try making them again (will be much easier since watching your video) with a chicken mixture. :)

[1littlolo1]

Does the meat have to be cooked and do you have to "crimp" it

?

[Mitsumori]

noo the meat will be cooked altogether with the wrapper.

[Seanuk]

'moisten' vs 'dolop'.. mm who would win?

[SumiCho]

"and then you need to moisten the- dont you just love that word? moisten.."

you're really funny

[Caldev645]

thanks

[PainkillerArg]

oh yeah baby your gyozas really turns me on, im wet

[SumiCho]

wtf.

[iola]

You have pretty fingers!!! And thanks for the video!! Its very helpful!

[SweetHina]

ok, if you're making the skin from scratch (I'm a traditionalist x.x) can you skip freezing & cook it after you have finished all the wraps? or is that what the ppl in japan make gyoza, prepare everything (even wrapping up the stuffing) before hand & refrigerate it until its time to cook?

[applesrHAwt]

instead of water i use the the whites of an egg

u know instead of the yolk of the egg

[frantastic101]

That's awesome! I've never been a good cook, but now's there hope for me....

[caramelo]

Thank you! now looks easy :)

[quietman18]

Most people I have seen making dumplings use a spoon or some other implement to scoop up the filling, not their fingers !!

[humanedomain]

MIX not ix // also, I am not the maker of this video. Just saying what I usually do for the mixture. Experiment! ^-^)b

[littledragonkitty]

Yes, this was very useful! :) I liked your tip on keeping the gyoza skin/shape in tact. Am going to bed now but am inspired to make gyoza this coming week! Thanks and hope to see more of your instructional videos.

[arisy26]

yeah dude whats in the mixture

[humanedomain]

usually: mince pork /boiled chopd cabbage (not hakusei)/ green onion (lots!)/ lil ginger/lil or lot garlic or にら //The sauce：　ix shoyu/soy & vinegar to taste, add ground or not ground sesame seed (goma ごま）// also the oil can have sesame seed oil or garlic oil! yummy! おいしい！ (p.s. sometimes I add a pinch of red chili pepper to mix)

[waternymph18]

what's in your mixture?

[jomammapoonani]

great video i wanna make gyozas now.ive had them nd i love them so now i wanna try it tnx to ur vid

[rickmankwaki]

Sugoii, arigatoo, raishu wa temura desuka

[ShadowVampira]

It's funny how i'm watching this and eating ice cream so my brain is telling me that gyozas taste sweet and then i get molested by a frickin large long legged spider....i like your accent...and i want that gyoza.

[JoulseyCupid]

You sound like a nice person, as opposed to your blog! ahahahhahaah!

[Loserfaces]

yes, i do love the word moisten.

[yongfookoffice]

second part? you mean actually cooking the gyoza? ahhh well everyone has their own way for that, so I didn't record it. Maybe I will do one day!

[Aoishingo]

WOw! Great video! The second part will be uploaded soon?

[klee123]

Nice, I usually use egg to keep the gyoza or Gowgee together. Never thought about using water, I suppose since I'm so used to using eggs to make Wontons, that the idea migrated to Gyoza too. Anyways, nice video!