How to make GYOZA w/TheSheChef, part 2

Live Cooking with TheSheChef

How to Make GYOZA from scratch - PART 2

click here for part 1 (filling)
http://www.youtube.com/watch?v=1ovXYgo7jmU

click here for part 3 (how to fry regular or traditional style)
http://www.youtube.com/watch?v=DNdZg6jzO6c
Click here for part 1 (recipe)
http://www.youtube.com/watch?edit=vd&v=1ovXYgo7jmU

don't forget "OIL and BOIL"

SheShe dipping sauce

2 tbsp soy sauce
1 tbsp vinegar
1 clove garlic
chili flake or chili paste
squirt of sesame oil

Category:

Howto & Style

Tags:

• how to make gyoza
• theshechef
• afroprepper
• gyoza
• potstickers
• dumplings
• prepping
• food storage
• scratch cooking
• recipe
• asian appetizers
• easy dish

[slobomotion]

I was thrilled with your treatment of chicken (or pork) for fried rice. It takes some learning to learn how to do this, fried rice! Once you know how to deal with the wok and day old rice, this is leftover useage supreme and you feel like royalty eating this stuff fresh. The French have no idea how to do Asiatic cuisine! Thank you for this recipe. Dumplings take awhile to get used to but wow they are so delicate and filling, such comfort food!

[TheSheChef]

@slobomotion I'm going to make a "how to make wonton wraps" video...it's not fair to folks who don't have them easily available. Truth be told you can use an egg noodles dough and make wontons out of that.

[CuteCatFaith]

@TheSheChef I have never seen an egg noodle dough here! They sell very thin Arab breads here and I could not figure out how to use them. I think I was neglecting to moisten them correctly, first. It is not indicated on the package. They are supposed to be good for poached eggs but I make buckwheat gallettes instead for those. Kids love to cook! It is good for them! They have energy to spare and it is educational! xo

[TheSheChef]

@CuteCatFaith the arab/mideast/moroccon style doughs are normally rolled out to rectangles, then rolled downward like a nylon, then looped in a circle, pressed once and then rolled to tortilla size. It's like a quickie way to get the layers in there like mille feuille.

[TheSheChef]

@CuteCatFaith egg noodles is roughly 1 egg, 1 1/2 c flour, 1/3 cup water and a tsp of salt, hand mixed and kneaded into a dough, divided, rested then rolled. That's the general ratio.

[gianmarie]

Aha! so, that's the trick... oil and boil! you are my Gyoza sensei:) I love these things and I tried to make it twice but the skin always gets shredded in the process, so I gave up:( lol

[TheSheChef]

@gianmarie Yeah Moms friend showed me the way of being a Gyoza Ninja...Oil and Boil! Catchy huh! I bet your house is gonna have a gyoza festival! Try Moms style with the ground beef, cream cheese and jalapeno - those jokers are so good!

[CuteCatFaith]

@TheSheChef These are sold dry in packets, about ten to a huge packet, and I am not giving up. I have to snag a local Arab female and get her to show me how she uses them. They keep insisting these are great to use to cook an egg inside but they come out dry and tough. They may need to be wetted down and set on tea towels to moisten. A lot of the Arab type cooking here, you have to get someone to show ya. Such as couscous, the hand method, usually done by men!

[slobomotion]

@TheSheChef I sure hate making that sort of thing but yeah, a lot of places don't sell the wrappers! I learned Chinese cooking from various regions in the '80s. It's a life skill, really useful whether you use it very often or not. Asiatic food is dreadful in France. There is no point going to a restaurant here. The next worse things here are coffee, tea and pizza. Yecch! I don't care they are so bad with sodas and chips, that stuff is no good anyway. Forget ice cream, too!

[skybirdbird]

looks soooo gooood!... but i have to admit.. i think i would rather eat them than make them...

[Skudgeboy]

Looks YUMMY!!

[gianmarie]

Shoot me an email with nanay's recipes.