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sylvacoer — Let's Cook: Gyouza -Tut.3of3-
Published: 2009-07-04 15:30:48 +0000 UTC; Views: 2316; Favourites: 29; Downloads: 29
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Series: Let's Cook! Cooking TutorialsLesson 1: Gyouza - Part 3: Cooking
I think the next recipe should be fried rice - we almost always have mix left over, and it makes frickin' fantastic fried rice.
Until the next lesson!
Lesson 1: Gyouza - Part 1: Preparation -> [link]
Lesson 1: Gyouza - Part 2: Assembly -> [link]
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Comments: 95
Yay, I'm glad the recipe turned out for you! I was worried it wouldn't be of use to anyone, or worse, lead to bad food! ^_^;
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my family boils the jiaozi. that's one of the main differences. the point on frying them, origianlly, was to be able ot preserve them for a londer time..... or mebe my sources are just wrong,
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Gyouza came to Japan via China, and the Portuguese introduced the frying element (I think... ) - either way, it's one of my favorites!
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i dont rly ate gyoza with rice xDD jiaozi(chinese words for gyoza) and gyoza sounds verryyy similaaar xD
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Well, yah - just look how much of China's culture Japan imported and integrated into itself over the couple of thousand years.
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Yay! I love these things! And I know what you mean about having an army to fold them, otherwise it takes forever!
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oh my goodness this looks absolutely delicious. How many does this recipe typically make?
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somewhere in the realm of a hundred+. 
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Loved the art and the idea. Hmmm I think I know what to make next week!
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forget the fried rice, do tempura!
uber hungry now... mmmm gyoza
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hm, i'm not that good at tenpura. we'd have to ask grandma to teach us again.
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*gasp* =O why are you not good at it?! maybe you could do the sushi rolls or spring/egg rolls?
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i can make it alright, but it turns out soggy or clumpy - I've only ever seen grandma's technique 3 times, but never from beginning to end!
makizushi are okay, i guess - that could be the third project. i just have to convince my mom to do them with me, since she's really the master.
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oh you poor thing.
what's your second project? well tell her it's for the good of the people. lmao
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fried rice - it's a continuation of the first, really, since there's always mix left over from when i make gyouza. and it's a flexible, quick recipe that many people just don't know how to do.
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fried rice?! weak! what else are you going to do?
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depends. maybe apple pie. and hey, don't knock fried rice - that be awesome shit right there.
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i thought you were doing asian food.
meh it's ok. oooh you could do yakisoba?
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naw, why limit myself? Hey, don't go knocking fried rice if you want me to do yakisoba! that stuff is one level below fried rice insofar as technique required!
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yakisoba is better!!!!!!!!!!
who cares whether it's harder. nobody cares pfft
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Oooooo, I always like to see what other people put in their fried rice! You should totally do a recipe for okonomiyaki! XD (Or croquette... that's probably easier ^_~)
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eh, i only ever made okonomiyaki once at home - i actually made takoyaki more times, and I prefer that.
.... oooooo....
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Should have seen the skillet coming
I'm going to try this out, and that pattern should aslo work for empanadas, so thanks for the tip
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That is by far the cutest recipe I have ever seen! Plus, I love gyouza and, if I can hunt down the skins needed, I'm definately giving this recipe a try. Can you recommend a soy sauce brand? Every one I try in the stores never tastes the same as the restaurants. Looking forward to future recipes
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the one my family most often uses kikkoman, which i'm pretty sure what most restaurants use.
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....I'm gonna try this out one day
If I find gyouza or won-ton skins X3
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you should find won-ton skins easily enough, they tend to be in the frozen-food section of any major grocery store. but i would highly recommend tracking down a local asian foods store to buy things that are specific to japanese cooking, if you can.
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Okay XD
Only thing is; I live in Holland, and I don't think they're easily found in any grocery store here
...Oh well, I know a good asian foods store :3
Thanks for the info XD
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ooooohhh... where in holland? I remember amsterdam being pretty international when i visted. but at least you can get to an asian food store.
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Somewhere up North in villages (Oldeberkoop/Oudehorne)
I go to school in Heerenveen (Friesland) where the asian food store is...somewhere I know how to get but can't explain the road to
When you search 'Heerenveen' with google maps, you can find it easily :3
And to the West of it you can see Oldeberkoop and Oudehorne XD
Maybe there are gyouza or wonton skins here, I never really looked for them or something :3
And maybe we are very international here, but I grew up here; I don't know the difference between international and not X3
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I am printing these out. They were so frickin' cute and made me giggle. Seriously. Epic love.
Okay my requests:
Fried Rice
and other stuff. Whatever you want to teach me, I'm so willing to learn!! WOWZA. GIMME A COOKBOOK LIKE THIS. PLZ.
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it would be a fun project... so, fried rice it is! :3
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do you know how to make ramen? as in the non-instant kind? i would love to try to make it....
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oh lordy, i WISH i knew how to make the noodles. thing is, when i lived in hawaii, they sold raw noodles in the grocery store, so you could make your own broth and everything!
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ahhh! it sounds so good ! D=
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...
I admire you skill in flipping O.O I have problems with that...;_;
Please, next time fried rice! My mom makes DEMON fried rce..*shudder* She puts too much 'healthy' herbs in it.
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it takes practice... as my sister's expression can attest!
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michy+lid=cuteness!!!!
seriously helpful and adorable comic/instructional cooking aid??
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We avoid the boiling oil/water problem by putting the water in WITH the oil to start with. Instructions go: put oil down, put gyoza down, put in water. Cover, boil the water off, remaining oil fries the bottom of the gyoza. works great! Dunno how it will do for homemade, but worth a try, yes?
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But if you have to have oil in the pan to start with, even when you add oil-mixed water, isn't there still backlash? 
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um, no. here's what you do. While the pan is cold, put in oil. then put in gyoza. then put in water. Then heat. No backlash.
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oooo, but then you don't get the gyouza as crispy, right? and you really can't cool the pan down between batches so that the oil is cold every time you add water...
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Hm, that's true. We're a smaller family, so we don't do more batches than one at a time...But no, the gyouza is still the same crispy. You'd be amazed.
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