Gyoza Gone Wild! Making Morimoto's Recipe with a Twist
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Published 2024-07-28
Iron Chef Morimoto's Pork Gyoza with a Rustic Tomato Sauce and a Bacon-Cream Reduction from the New Art of Japanese Cooking cookbook.
My old gyoza video: • Gyoza “Potsticker” Dumplings
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Recipe from 'The New Art of Japanese Cooking' by Morimoto
Will post s
All Comments (21)
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If a recipe says "3 cups of flour, sifted" it means sift 3 cups of flour, whereas "3 cups of sifted flour" means to measure flour after it's sifted. Some folks don't know this.
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Good to see Jamie happier after last week’s egg depression
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I just went looking for the recipe, and this might be helpful to some (it's another person's version of Chef Morimoto's recipe): "Also, if the lid to your skillet doesn't have a vent for steam, the water won't evaporate. If you find that your water is not evaporating, just cook with the lid ajar and/or remove it completely for the final 2 to 3 minutes of cooking. There will be some splattering, so be careful!" Basically what Jamie did, I'm just explaining the why of it.
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"I'm just gonna keep it warm while I figure out my life" is a tee shirt.
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I was taught that if your dough springs back while you are trying to roll it out, just wait 5 minutes then continue rolling. The springing back means it needs to relax a few minutes more. You did an awesome job as usual.
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In Japanese, a word doesn't change between singular and plural, so "gyoza" for the plural as well. Also, a trick I learned while living in Japan to remove oil/grease from a pan (like you're doing with the gyoza) is to use a pair of chopsticks to hold a loosely folded paper towel and then mop up the grease with the paper towel.
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For the gyoza wrappers hack: use the pasta machine! Just go as thin as you like, than use the cutter as normal, exactly as pasta. Is the normal way? Hack no. But is efficiently and saves time and patience! ✨🥹 Thanks for the invitation, Jamie, and till next time! Always appreciative of our time together! 🔥
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I know nothing about western cooking , but your videos are soothing after along day of work . Im an arab and i mostly cook syrian cuisine
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I like to use the pasta machine for rolling out the dough then you can go really thin and all are consistent in thickness and you can adjust to suit the filling
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i like how the room frames him
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“Gyoza” is already plural in Japanese, but only because plurality is determined by context in Japanese. You don’t make a word plural by adding “s”, but if you’re treating “gyoza” as an English world, adding an “s” is fine. So either way!
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I love that you keep it true and very real in your kitchen. I love to cook and have been since I was 10 yrs old, 40 years of cooking. Not a pro, just a southern home cook. I appreciate the new ideas and more. Keep up the great job!
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Morimoto is probably my favorite Iron Chef of all time because of how he’s been willing to push the envelope for how far he’s willing to hone his skills. He may have had a lot of flack in the past back in his native Japan but now his techniques are seen as something that predicted the rise of fusion cuisine.
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I ate at his Philadelphia restaurant once. Epic. I also have that book. Haven't had the nerve to try making anything out of it yet. You encourage me! :)
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I don't think of 6 years ago as being very long. Then I see your flashback video and realize 6 years ago was 1993.
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This is how you a good Sunday morning starts!
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I could watch this guy make a peanut butter and jam sandwich. I'm addicted.
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A good hack to ensure consistent uber-thinness is to use the pasta machine to roll out the dough into sheet, then use cutter. Scraps can be run through the machine again and again.
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For the gyoza wrappers I would have used Cromeo to get the thinness and then cut them out. Seems like it would be much faster.
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You have come a long way baby!!
