How to make Japanese gyoza dumplings (potstickers) – 餃子(ぎょうざ) – COOKING WITH CHEF DAI RECIPE

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  1. Happy that you're back! You think you could do a video on Tamago, Chef Dai? I'm trying to perfect it and I think learning from you would be great! Thank you and take care!

  2. Hi
    I had put comments in your very old, 2015 video on how to clean and fillet mackerel. In that video, you used a Japanese knife which I liked. Could you please let me know what brand is that. Brand name is in Japanese which I of course can't read. I would like to know from where to buy that. I am from India by the way.
    Thanks

  3. I just used your recipe for pork shogayaki a couple of days ago, always fantastic. I started to crave gyoza, and wished how you would still post videos. What a dream come true! Haha. Welcome back Chef! Hope you continue posting!

  4. My goodness ! , Missed you and your channel so much ! It's good to have you back!
    Definitely one of the best cooking video out there.
    Hope you're fine and and stay safe.

    From… your fan (Thailand)

  5. No explanation nothing for your subscribers??How about giving us some updates instead of going straight into dumplings lmao cmon man you've been absent for two yrs have some respect for your loyal subscribers

  6. I know Hong Kong/Cantonese people sometimes like to add wood ear fungus (the chewy black ones) and sometimes shrimp. enhances the flavor of the pork dumpling filling like that! esp the wood ears

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