How A Japanese Chef Makes Gyoza (3 Traditional Styles) | Passport Kitchen | Epicurious

Chef Yuji Haraguchi hails from Utsunomiya, Japan— the world capital of gyoza. Watch as he demonstrates his methods for making the gyoza he grew up with.

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Director: Maria Paz Mendez Hodes
Director of Photography: Joel Kingsbury
Editor: Jamie Gordon
Host and Chef / Owner OKONOMI // YUJI Ramen: Yuji Haraguchi

Director of Culinary Production: Kelly Janke
Coordinating Producer: Tommy Werner

Culinary Producer: Jeannie Chen
Line Producer: Jen McGinity
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Camera Operator: Will Boone
Audio: Rachel Suffian
Production Assistant: Rafael Vasquez

Culinary Assistant: Andrea Steinberg
Research Director: Ryan Harrington
Culinary Researcher and Recipe Editor: Liz Tarpy

Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Assistant Editor: Billy Ward
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler

0:00 Gyoza by Yuji
0:20 Making Gyoza Filling
4:00 How To Fold Gyoza
5:27 Cooking The Gyoza
9:26 How To Eat Gyoza



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[epicurious]

Shop for the items Yuji used in this demonstration!

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[janedoeYT]

As much as I love Frank, I love that he's acknowledging that "for home you can just use store-bought wrappers"... which is honestly a lot more reflective of how we home cooks watching *actually* cook. Thanks Yuji!

[harukohayakawa]

I'm such a huge fan of Yuji! I love Okonomi and Osakana in Brooklyn. I once told him I'm obsessed with the Okonomi pickles and he gave me a small to-go container. He's so sweet!

[Chompchomp]

I love the chef Yuji content. I’ve been trying to eat more balanced in my daily life and chef Yuji sharing these Japanese recipes are a great inspiration.

[draco-lily]

Really enjoying the Japanese content with Chef Yuji and the Mexican content with Chef Saul. More entries into passport kitchen please and thank you!

[laerreJ]

Had the pleasure of learning how to make gyoza when i was stationed in Japan. Such a great and humbling experience. And good af too, better than the frozen ones.

[_Toxicity]

Welcome back Yuji! Thanks for sharing!

[summ]

MORE OF CHEF YUJI! I love it. Lived in Japan 6 years and learned a lot just now. I love how he explains stuff and his voice <3

[delavidaebella]

I love this new series Passport Kitchen! I hope you can cover foods from other parts of the world as well. Looking forward to see Indonesian foods episodes because those foods are so underrated 😊

[Sometimes_Always]

Wow.. I made these and the addition of the dried shitake mushrooms took it to the next level.. I had used rehydrated mushrooms and fresh ones before but the dried ones really gave it that intense umami flavor.

I added some other things but I mostly stuck to the recipe. So absolutely delicious. I wrote this one up and put it into my google folder!

[xxPenjoxx]

Yay another Yuji video! Thanks for sharing different style gyoza recipes

[bossman]

The dried shiitake grating is a game changer. Defo using that in other applications… so simple

[joslynch]

I lived in Utsunomiya for 3 years and I feel so spoiled from all of the delicious types of gyoza I got to try! I often went to the restaurants in the basement of MegaDonki to try many different kinds of gyoza. My favorite is yaki gyoza!

[mixeddrinks]

grating the mushroom.... what... that is on a whole different level. who knew

[eridesu]

I love these series. Pls do more Japanese dishes

[kristinnelson-patel]

I have had to learn how to make gluten free and egg free dumpling wrappers from scratch because of my kids’ food allergies, and it’s so good fresh.

[mon]

YUJI is so amazing and talented and now I'm so hungry 🥰

[ntielman]

All 3 variants looked mouthwatering 🤤❤

[lpa]

The first time I ate a Gyoza in Japan was in Utsunomiya. It was so good I over ate- I become sick but it was all worth it. Also had to take a photo of the gyoza statue in front of the station

[aitoriri]

Chef Yujis tip of grinding a shitake mushroom is such a good tip. I have been using it not only for this fiiling but for other dishes.