How A Japanese Chef Makes Gyoza (3 Traditional Styles) | Passport Kitchen | Epicurious

hi I'm Yuji I'm from utsunomya of Japan utsunomiya is a world capital of Kyoto there are lots of gyoza restaurants in autonomia I don't even know how many girls at restaurants we have over there I just grew up with it I thought it was normal I'm very excited to share the Gilda that I grew up with [Music] so ideal over Japanese style dumpling is you have more vegetables as part of the filling rather than a lot to meat which actually makes Japanese yields a little bit more unique compared to other dumplings a lot of Japanese food are influenced by Chinese culture Yoda are from China and then I think Japanese Chef turning around a little bit more catered to Japanese customers so the first thing I'm going to do is to cut another cabbage I'm going to add salt to the Napa cabbage that I cut so what it does is it will take all the excess water out from the Napa cabbage let it sit for like 5-10 minutes so this is just normal like tiger shrimp filled the shell out of it and then you're gonna devein it yeah if you see black vein you just use one of those like toothpick and then you take it out so now stream to opening I just need to chop it up [Applause] it's gonna get messy yeah so it's a ground pork I'm gonna mix it with a shrimp right now you don't usually combine fish and then meat as a one thing in other types of Japanese Cuisine so I think it's trying to make a very like nice complex flavor by mixing all different ingredients this is called the Mira in English it's called the Chinese child without tanira Imon videos and I'm gonna add it to here so I'm gonna move on to Australia textures are very similar but uh scallions won't have as much strong Aroma compared to uh it's important to have a sharp knife when you do meijing otherwise the vegetable gets just smashed smash smash and you're gonna have too much water now the Cabbage has been rested long enough so I can squeeze the water out of it because you don't want to have too much moisture in the filling because if you make dumpling with more moisture that's going to make the wrapper kind of like soggy perfect balance of everything overall it's good so this is dry shiitake mushroom so I'm gonna just grate the dry and I'm making two powder and then mix the whole thing the liquid in the vegetables and the meat will rehydrate this dry mushroom and then we'll add extra umami he actually works kind of like us like a natural way mystery powder right so that's good nice the tool that I use to make the mushroom powder is called the oroshigane in Japanese but it has very sharp teeth it goes in opposite directions so it makes the grading super super fine when you use this one you want to go around it so that all the fiber will be broken up very finely garlic and then that's gonna do the same thing nice smells amazing the ginger garlic Nita by just looking at it this is a good balance between vegetables and then the meat so to me this is looking like a perfect feeling representing utsunomia 100 and I don't want to keep squeezing too much if you blend it too much I don't think it's gonna be fluffy because you kind of want to have a little bit of air so that when you eat it it's so fluffy that you can I like lots of gyoza foreign restaurant usually they make their own a wrapper but at home you can just use a store board wrappers so Gilda wrapper doesn't have front door back so you can just do any side it's very important that you start little and then if you feel like you need more you can add more if you over stuff it the goza will open up while it's cooking so you don't want that what I'm looking for is the shape so it has to have uniformed shape so it's easier when you close it so make sure you don't too much of it so it's going to get only harder to your clothes and then you have plain water the water will close the wrapper well because the wrapper will stick to each other and I start usually from the top to close and then as I go down I try to squeeze the airs out of the wrapper so you don't see any like air bubbles and then you want to have the same space or around it so if you see too much filling you try to push it back like I'm trying to like measure with my thumb so or around it after that I usually do one two [Music] three or four times yes foreign types of having autonomia style gyoza one is esteemed the other one is fried and the most common one is gonna be this one it's called the Yaki yoza Yaki yoza means Palm fried the first step is you're gonna heat up the pan and once it's hot I'm gonna put a sesame oil and then put five yoga and then after it's cooked and then the bottom is crispy I'm gonna add water and then close the lid and then kind of steam the inside after it's completely reduced I'm gonna open it and I'm gonna add a little bit more sesame oil to make the bottom more crispy when the field is fully cooked you can see that the wrapper becomes more translucent happened because there's a remaining starch from the water but that will mix this extra crispy so I want to always be careful when I do this [Music] these look perfect the bottom is crispy filling is all cooked so the dipping sauce is going to be combination number three ingredients soy sauce rice vinegar and in our life which is a spicy sesame oil so you kind of make your own dipping sauce so this is the kind of crust that you're looking for the bottom should be super crunchy the wrapper will be super soft translucent and to me this is a great example of what Yaki Yoda should be like so the next skill that I'm going to make is called suiyoza soyuza literally means water dumpling see yoza is a popular way of eating gyoza at gyoza restaurants it's very unique to autonomia so what I'm going to do is I'm going to steam gyoza in a bamboo steamer and then I have just regular saute pan with a water so I'm just waiting until the water will be like a boiling temperature and then meanwhile I'm lining another cabbage in this bamboo steamer so that the dumpling won't stick okay and I'll just close it and then just wait until they are fully steamed so this will take about five minutes or so all right so nice very good I'm gonna pour a hot water into here and I'm gonna add dumplings I'm adding some blanched bok choy I'm going to add salt this is called taberulayu in Japanese which is literally translated as an edible life is made from chili with a sesame oil next skills that I'm going to make is called again means fried dumpling fried dumpling is I think more unique to a restaurant style the temperature I'm looking for is right around 350. it's important to have a thermometer to check the temperature but also whenever I find stuff I always use little scraps of the girls are wrapper to test the temperature of the oil when our temperature is high enough whatever I put inside will float to the surface and also you start seeing these bubbles yeah this looks good so I'm going to start cleaning the gyoza the method is very simple all you have to do is put one gills at a time make it nice and crispy as it starts cooking the gyoza will float to the surface you want to just add a little bit of sesame oil to add extra flavor this is actually looking very good nice and golden brown no gyoza got exploded that's good I seal the girl that well secret ingredient is cubie manual this is not how you get it at the gyoza restaurant they don't give you ketchup and the mayonnaise this is my kind of favorite start of eating okay gyoza but traditionally served with vinegar soy sauce and then like you [Music] all three kinds of gyoza from mutsunomi are done now it's time to taste the way you're gonna eat suyoda is you're gonna have gyoza put on this little then a little bit of your soup [Music] Just Like Home the flavor is a really good combination a lot you have really nice Crunch and a flavor everything soft in silicosa but this crunch really helps to have a different texture okay gyoza I like to eat with the fingers foreign wow that's good then I'm gonna go to the most traditional style which is a Yaki gyoza very good yeah having these three varieties on one table is really utsanomia gyoza dining experience I don't usually have this much time to make these three things so I really feel like I'm back home I hope you get to make this at home with your family and then fill up your freezer pretty good

Channel: Epicurious

Views: 192,694

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Id: E3x-dSHAJO4

Length: 10min 36sec (636 seconds)

Published: Tue Dec 13 2022