Why I always have homemade Gyoza in my freezer.

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Today we will be covering the basics of gyoza, or potstickers, or dumplings. We'll walk through the basic equation including substitutions, cover 3 different folding methods, how to store them in the freezer, and how to cook them

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▪   • How To Make Dumpling/Gyoza Wrappers/Skin F...   - Flavors of Asia gyoza wrappers

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INGREDIENTS LIST

Pork and Cabbage Gyoza Filling
454 g (1 lb) ground pork (or turkey, chicken, beef)
200 g cabbage, finely sliced then diced
1 scallion, thinly sliced
knob of ginger, grated
2 large cloves of garlic, grated
1 serrano, grated **(optional)**
6 g salt
3 g MSG **(optional)**

To wrap
Gyoza wrappers (store bought or home made)
Water for wetting edges

Dipping Sauce
3 part soy sauce
1 part rice vinegar
.5 part sesame or chili oil (optional)
Minced scallion (optional)

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0:00 Why I always have gyoza in my freezer.
0:25 Intro
0:50 What are gyoza?
1:38 The gyoza filling equation
4:24 Three methods for folding gyoza
6:46 How to cook gyoza/potstickers
7:51 Taste test & closing thoughts


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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro

Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](http://amazon.com/) and affiliated sites.