Japanese Home Cooking: Gyoza (potstickers) | Makiko Orser | Skillshare

Japanese Home Cooking: Gyoza (potstickers)

Makiko Orser, Illustrator/Graphic Artist/Portrait Photographer

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7 Lessons (14m)
    • 1. Trailer

      1:58
    • 2. Ingredients

      2:06
    • 3. Make Fillings

      1:17
    • 4. Wrapping Gyoza

      3:03
    • 5. Flying Gyoza

      1:59
    • 6. Time to eat

      0:55
    • 7. Thank you

      2:29
12 students are watching this class

About This Class

This class is for anyone who wants to make Japanese style potstickers called Gyoza at home. 

Gyoza is one of everyday food for Japanese people, and it is quite simple and easy to make, not to mention it is yummy! Also you can learn how to adjust recepi for your own favorite taste. For bonus at the end, there are a few tips for what to get at a Japanese market.

Transcripts

1. Trailer: Japanese home cooking goes up in this class, I will show you how to make Japanese style pot stickers called Gaza At home. This is very common. Almost every Japanese families know how to make one. But interesting thing is each family got their own recipes. Some people use cabbage over Napa cabbage, more Golic or non Golic. And so so, as I share my family recipe, I will give you some ideas to adjust ingredients to make your own recipes for your favorite taste. I will use guilt rappers that you can buy at Japanese grocery store or agent market to save time. Since robbing gyoza could take a long time. If this is your first time I used to make goes with my mom when I was little, it was a Sunday activity and so much fun. I've lived in United States full close to 20 years. When I miss home in Japan, the closest things to home is to eat familia tastes and my daughter's love eating Gilda. So hope you will try your own and experience a little taste of Japanese cuisine. Please upload pictures to class Project section. I love to see and hear how you go. The making experience was like also at the end off the videos. I'm including a few tips of shopping at the Drop news grocery store. Let's get started. 2. Ingredients: ingredients. Quarter or half Napa cabbage, cabbage, whichever you like. I used knepper cabbage here. One scallion or a few green onions, £1 of ground pork If you like, you can use ground chicken or even shrimps. If you are vegetarians, you can substitute. Meet with toe Who and admiral vegetables of your choice. One. Pack up girls, a rapper, which contains 64 wraps. This can be found at frozen section of a Japanese market or pretty much any age in markets . It is frozen, so I know Molly. Move it from freezer to refrigerator a day before making gyoza. One tablespoon of sack A one tablespoon of soy sauce, one tablespoon of sugar. Now you don't have to buy a huge bottle up. Suck a no matter itself small bottle about phones or cooking Zach. A in 500 millimeter bottle. And that's more than enough. In addition, one teaspoon of ground ginger, one teaspoon of sesame oil and if you like Golic, you can add one teaspoon of ground or chopped garlic. My mom never liked Golic very much, so my family recipe doesn't have a garlic in it. I buy a cheaper ground ginger from Japanese market. But these days I can find a nice and bigger tube of fresh ground ginger from regular grocery stores at vegetables are solid section. It's very useful and quick because I use it so much. Okay, now ingredients are ready to go way will make feelings in extraction. 3. Make Fillings: make feelings. First, let's chop up. Never cabbage. It will be hard to wrap if pieces air too big. So chuck really well in the meanwhile. Boy watering a pen Once the water is boiled, add chopped in Napa cabbage and boiled full about a minute. Do not overcook Napa cabbage. I'm doing this on Lee to make never cabbage a little softer and get rid of extra water after a minute or so, draining it. Run cold water over it so it won't be too hot to squeeze. Squeeze extra water and it looks like this Next in the ball. Put ground poke sack a soy sauce, sugar ground ginger and mix well, then at Napa cabbage, chopped scallion or green onion. And at that, too, then makes again. It will look like this rest in the refrigerator for about 10 minutes. 4. Wrapping Gyoza: rapping gyoza. This'll is really fun. Part of all, it may look complicated, but it really isn't. When I was a child, I could interrupt gyoza as well as my mom did. But still, I enjoy helping Mom and Vampire Waas. After fine gyoza and time to eat, everyone looked full. Who made which gyoza? So if you have kids, this could be, ah, fun family activities to dinner. First, lay out some gyoza wrappers on cutting board, then get the filling out of refrigerator and scoop up about one tablespoon each and put in a metal up. Rappers do not put too much feelings. Then you would have a hard time wrapping. So about one tablespoon full or less is about right amount for this side's rappers, then pick up each wrapper with feeling. Put water around the filling so it will stick together staff from Meadow, then fold one side of circle making. Please make sure you pinch Robert together so it will stick. If the robber isn't stick, it's going to open up when you cook after folding, it's good to put down for a second on the cutting board to flood in the bottom of gyoza like this. - If this is too difficult against simplify like this, just less, please continue. And they're all the rappers are used and all feelings are gone. If you have some feelings loved over, which sometimes happens depends on how much ingredients you put on. You can use the same feelings to make soup. I over make egg drop soup. I'd have leftover feelings first, boil some chicken stock or vegetable stock and throw one spoonful of feelings at the time at the end. Job, a few eggs and what on a job soup, which also go with Rosa. Also, you can freeze some of them for other time like this. Next up flying gyoza. 5. Flying Gyoza: buying gyoza. First, heat up a regular flying Bannon high heat at vegetable oil to cover the bottom of the pan. They goes out in a pan like this. If you're using gas stove, the pan may get too hot in short time, then turned down towards medium heat. Mine has numbers, so I stood up with high heat and trying Teoh 807 As I cook, cook goes out and threw bottom of Gaza. It's golden brown like this next year and add about 1/4 cup of water to the pan. Be careful. Steam will come out and it will be really hot quickly a couple of the pan and turned down the heat to medium steam. Gyoza like this and you feeling is fully cooked. When you see most of water is gone, add a little system, the oil full flavor and also both crispy. Finish when you see all the what is gone and bottom up. Gaza has 50 brown. It's ready 6. Time to eat: kind teak. Now let's talk about goes Esso's. Sometimes you can find goes Assoc at Gombe, a grocery stores, but you can make your own easily, and it's quite simple. I only use soy sauce, rice, vinegar and rye you now value. It's spicy system the oil, and I only add a few drops. My daughters only used soy sauce. If you like, you can add some ginger, green onion, garlic and little bit of sesame oil in soy sauce mix. Joseph is not only easy and delicious for everyday dinner, but also good for sharing with friends and family. Get together. 7. Thank you : Thank you for watching my beauteous hope. You enjoy it and try your own gyoza years. We kept up my recipe. Now I will show you a few things I opened. Get at the Japanese market goes the raps founding frozen section. This is about under $2. You This is a hat system. The oil I mentioned before You only need a few drops at a time. You can use it for guilty source. You can add to agent style soup or stare Fight as well Ground ginger. This is fresh ground ginger in a tube. I used ginger for my cooking very often. It's so easy and quick to have it like this. That's the rice wine, and this one is necessary for cooking. But it's a good size and slightly taste better than cooking second. So I always pick this one. So I so you may not need this huge bottle, but I dio so I know my they get this one man. Okay, I didn't use marinades with this crap. But one thing I always buy after living in the United States almost 20 years it's This man is here, tastes very different from Japanese. Manage I think Japanese mayonnaise has a lot more vinegar tastes, and I'm so used to that taste, and I like it better. I can probably make entire your class about different recipes using this mile, but I will say that full another time. If you have a chance to go to a Japanese grocery store, don't hesitate to ask for some help, as I wouldn't mind if someone comes up to me and say, Hey, what should I get? Thank you Gamble watching Look for senior pictures.