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

As someone who has ancestral ties to Japan, and specifically Shizuoka, I must strongly protest your GYOZA statement about Utsunomiya and its connection to Gyoza. I know for a fact that in fact Hamamatsu in Shizuoka is the Gyoza capital. Your city is merely an inferior imitation. Bow to the land of tea and gyoza. No but really, I challenge you to a gyoza off. Whoever makes 1000 Gyoza the fastest and also the most delicious wins.

Love Yuji!!!!!!!!!

Good video but I can't get over big chungus being played in the background

Maybe you could do layered dip?

Welcome back Yuji! Thanks for sharing!

Really enjoying the Japanese content with Chef Yuji and the Mexican content with Chef Saul. More entries into passport kitchen please and thank you!

Padu choi dia buat karipap

小日本连饺子都要偷？要不要脸？

If I want to eat traditional dumplings I would not go to a Japanese restaurant. There is nothing traditional about it.

The dried shiitake grating is a game changer. Defo using that in other applications… so simple

Thanks, Yuji!

chef: "Utsunomiya is the world capital of gyoza."
all Chinese watching: "HOLD UP"

餃子が大好き。。。おいしそう。

My mouth it's watering ¡¡¡

Impulse bought an Oroshigane Grater

Yay another Yuji video! Thanks for sharing different style gyoza recipes

All 3 variants looked mouthwatering 🤤❤

MORE OF CHEF YUJI! I love it. Lived in Japan 6 years and learned a lot just now. I love how he explains stuff and his voice <3

Petition to keep Yuji and Saul forever in these videos

I lived in Utsunomiya for 3 years and I feel so spoiled from all of the delicious types of gyoza I got to try! I often went to the restaurants in the basement of MegaDonki to try many different kinds of gyoza. My favorite is yaki gyoza!

FYI. Every first week of November in Utsunomiya, there will be a "Utsunomiya Gyoza Matsuri". a festival of Gyoza.

It looks so good

MSG is natural it´s a salt.

Chef Yujis tip of grinding a shitake mushroom is such a good tip. I have been using it not only for this fiiling but for other dishes.

I love these series. Pls do more Japanese dishes

If yall dont know haraguchi used to be a drifter

Wow.. I made these and the addition of the dried shitake mushrooms took it to the next level.. I had used rehydrated mushrooms and fresh ones before but the dried ones really gave it that intense umami flavor.

I added some other things but I mostly stuck to the recipe. So absolutely delicious. I wrote this one up and put it into my google folder!

Utsunomiya is an amazing little city and if you are going to Japan it's worth the train ride up there for the Gyoza. I spent 2 days in Utsunomiya and eat so much Gyoza. I was in love. But please don't go there and ruin that wonderful city. There is not much to see and if you are a bad tourist then stay in Tokyo....Love that city.

Trying this for the first time now! I'll be back when I'm done.
Edit: It turned out pretty great actually. Could be better of course, but for my first time I am happy! Still have leftovers!

So I come to a recipe on how to make gyoza, and there’s everything except making the actual gyoza ?

Japanese ingrendients and recipes overrated as F*

I could eat these all day 🤤

as a gyoza fan, I appreciated this video a lot!

Where can I find Recipe ?
You should include it in text as many other videos do.

gyoza aka the wonton

Can i use brocoli instead of cabbage

oooh the lid on while steaming on the pan is so smart! imma try that next time 🌸

That folds ....hmm I'm not sure

Jennie Camp

Jerde Parkways

Bruce Square

Coleman Crossroad

Trycia Road

Senger Station

Delaney Road

If you have too nuch moisture in your dumpling it becomes a dampling

Who else came for Jujutsu Kaisen season 1? 😂😂 jk. Edit: "Salmon Roe"

No recipe