How to Make Yaki Gyoza (Fried Dumpling Recipe) | Cooking with Dog
100 Comments


Hi, I am Francis, the host of this show “Cooking with Dog.” Today, we are making Yaki Gyoza, fried dumplings with crispy outside and deliciously juicy fillings. Let’s prepare the ingredients for Gyoza. Cut the cabbage leaf into strips. Chop them into small pieces. Shown here are about 1/8 inch pieces. Slice the onion wedge but leave the root part attached. Chop the onion into small pieces. These would also be 1/8 inch pieces. Chop the garlic chive stems first. Next, cut the leaf parts in half and chop them into fine pieces. Grate the garlic clove and the ginger. Let’s make the filling for Gyoza. Knead ground pork in a bowl until a bit gooey. Add soy sauce, sugar, pepper, sake, sesame oil, potato starch, grated garlic and ginger and oyster sauce to the ground pork. Knead the mixture thoroughly. This thickness is ideal for giving the filling a juicy texture when cooked. Add chopped cabbage, onion and garlic chives to the mixture. Lightly stir until evenly mixed. Cover the bowl with a plastic wrap. Keep the mixture in a fridge for 30 minutes, so the pork and vegetables blend well together. Let’s wrap the fillings. Sprinkle some flour on a baking sheet. This will also give gyozas extra crispiness. Scoop the fillings and spread onto gyoza skins. Wet the edges of Gyoza skins. Fold the skins in half and begin forming pleats only on one side. Place Gyozas on the baking sheet. This is one example of how to wrap the fillings and you can arrange it as you like. Let’s make Gyoza sauce. Put black vinegar and soy sauce in a bowl. Stir lightly. Let’s cook Gyoza. Heat sesame oil in a frying pan over medium heat. Line up half of Gyozas in the pan. Pour over boiling water until they are half covered. Put a lid on and cook over medium-high heat for about 5 to 6 minutes. When the water has evaporated and Gyozas start to sizzle, Add some more sesame oil between the gyozas and replace the lid. Cook for 1 to 2 minutes more. When the bottoms of Gyozas become golden brown, remove the Gyozas with a spatula. Serve Gyozas bottom side up on a plate. This recipe can be a great side dish for Ramen noodles. Add rayu or sesame oil to Gyoza sauce according to your taste. Gyozas are cooked crispy and delicious! Uncooked filling will easily go bad, so do not leave in the fridge for a long. Good luck in the kitchen!

100 thoughts on “How to Make Yaki Gyoza (Fried Dumpling Recipe) | Cooking with Dog

  1. I made thse gyozas yesterday while watching this video! it was really fun thanks to you and it came out well after the third try! haha thank you so much! keep going!

  2. ชอบค่ะ สุดยอดเลย แปลซับไทยให้ด้วย ขอบคุณ ค่ะ. ติดตามอยู่ นะค่ะ😘😘💖💖💖💖💖

  3. So unhealthy. Dog should not sit on top of a working table. The highlight is food. Not the dog I suppose

  4. OMG this was so delicious and relatively easy. It's like an O in the mouth. Usually I see the dumplings fried first then steamed so I was worried to reverse it but it finally came out the way I like Gyoza, so tender and the filling ingredients make it so juicy inside too.

  5. I love you guys and i think surely you have all figured out through but it would be an amazing help knowing how much time is going to take preparing your recipes. I mean i've prepared a fairly ammount of your dishes and some of them took longer than i thought

  6. I ate Gyoza once and it was very bad (it was from Chinese people) … Seen this video made me rethink on trying, because the one I ate doesn't looked like that AT ALL … no even the flavor of some of those ingredients could be felt.

  7. The fuck..? “Garlic Chives”? No bitch.. that was Green Onions.. you can even call them Scallions… but NOT garlic! And not chives..! lol and the knife skills in the video were so hard to watch.. it was all atrocious.. please stop!

  8. These are among the best cooking videos I have ever seen! Thank you. The narration and presentation is perfect! I have subscribed.

  9. so the sauce is made from vinegar, soy sauce, n sesame oil ???? i don't think vinegar will taste much good tho, but idk what else to substitute it too, a much amount of vinegar, i just cant handle the smell of it. so, what should i do? cz i dont like any alcohol product too like sake

  10. I love Chef’s Pyrex bowls!
    That floral design is so cute and perfect for kitchen
    💕🌼🌸🌷🌻🌺🌼

  11. I see other recipe is cooking it with vegetable oil→water(boil and steam)→sesame oil order. So which one gets the most crispiness?

  12. シェフさん☆こんにちわ☆今回具材の野菜が少しちがいますが調味料と焼き方など 見させていただき☆とてもおいしい餃子ができました✨ありがとうございます🌺

  13. Looked up this video to make gyoza this weekend. It’s ten years to the day that it came out! Thank you to Francis(RIP), Chef and her husband for giving so much of their hard work to bring us these recipes. I miss this show so much but I’m so glad I had the opportunity to experience it the first time around. Happy Ten Years Yaki Gyoza! Arigato gozaimashita!

  14. Vídeo: Cooking with dog

    dog just stands there doing nothing and not understanding a shizz of what’s going on

  15. 突然おすすめに出てきたのですが…餃子は美味そうだけどこれは真面目な動画なのですか?w
    10年前の動画なので判断しかねます🤣
    低評価があるのも納得↓

    ネギ系を切ってるそばに犬を置くな
    料理してる時に毛が入る

Leave a Reply

Your email address will not be published. Required fields are marked *