6 Secrets to Juicy Pork Dumplings (Perfect Gyoza!)

Video is a couple of days early in case some of you still need recipes for Chinese/Lunar New Year! These dumplings would be perfect :) Whether you call them potstickers, gyoza, or dumplings, this recipe takes it to the next level with 6 secrets! These maybe-unexpected ingredients and techniques all make a difference in maximizing flavour, and keeping all the juiciness in.

00:00 Intro
00:45 How to prepare gyoza filling
03:21 Cooking vegetables for dumpling filling
05:58 Choosing the right pork for dumpling filling
10:40 How to wrap gyoza/potstickers
13:19 How to cook gyoza with crispy bottom
16:55 How to make gyoza dipping sauce

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

[PailinsKitchen]

HELLO LOVELY VIEWERS! I hope you enjoy this video! If you have any questions be sure to watch the whole video and read the written recipe on the website (linked above) and your question might be answered there.

If you still have questions you can post it here for the community to answer, but if you want to ask me, you can post it to my Facebook page, Tweet me, or refer to the contact page on my website. (Please don't send Instagram DMs.) I may not get to questions in the comments due to the large volume. Thanks you!

CHECK OUT MY MOST POPULAR DUMPLING RECIPE:

[Freddie]

I used to work in a Japanese restaurant- I learned a good tip there for making gyoza. Basically, you put fewer of them in the pan at once but arrange them in rows instead of in a circle, touching backs to fronts. Then just before you add the water and cover, you sprinkle them in a little potato starch, letting some of the starch fall directly onto the pan. If you do this, then when you flip them you'll get 羽付き餃子 (hanetsuki gyoza), or 'gyoza with wings', the extra crispy layer you end up with not only looks amazing, but also tastes great and makes a perfect flat surface for adding toppings or decoration. A simple addition takes a good homemade gyoza and makes it top-quality restaurant style gyoza.

[MrCupid]

This lady needs to be on TV ..she's got it 👍

[mybrownbeauty]

I love how you give credit where credit is due, which speaks volumes to your beautiful character. I can't wait to try this recipe. Thanks for all the hidden gems you shared (cooking the cabbage stems separately is a game changer). The fact that you don't edit out the minor mishaps in the kitchen is part of the reason I subscribe to you because it's part of cooking even if you're a professional. I love your channel so much!! I hope you and your little family is doing well.

[seroun]

That cabbage technique is genius. I always hated squeezing the water out of the cabbage anyway. Can't wait to try this.

[JustAnotherDronePilot]

I love how imperfect this video is. You don't try to make it sound like you know everything, have a great personality, and I'm sure everyone who watches this video can see! Just don't forget to turn the heat down BEFORE you add water!! Hahahaha great video!!!

[dominika_sq]

As a dumpling / pierogi enthusiast and maker - all I can do is to congratulate you. This is absolutely the best gyoza filling possible. No room for improvement. I am a sucker for all the tricks that prevent loss of flavor, on every stage of preparation and cooking - here, sauteing cabbage parts (separately) is so right up my alley. Perfection.

[Bryson]

I love the tiny commentary on the screen especially when she flattened the filling. “Ow ow ow.”

[alicemonet]

Just made these for the first time. Ground our own pork shoulder and included plenty of fat. My husband and I assembled the dumplings together, which was actually very easy and fun. The finished gyoza were scrumptious! Honestly, better than any we've had in restaurants. Thanks for sharing this great recipe!

[wgmaze]

I made it and it came out AMAZING. My son gave me hugs and high fives. 😂 He loves dumplings and I'm so proud I can make them for him. Thank You So Much.

[lisahinton]

I love the trick with sautéeing the cabbage so as to keep the nutrients, increase flavor, and let the liquid in the vegetable evaporate. Great idea. Thank you.

[lenaf]

Dear Pailin, you are a truly queen of the Asian cuisine. I absolutely love your way of explaining: clear, accurate and very accessible to everyone. I’m experimenting with the Asian dumplings for a few years now, developing my own recipes, playing with the colour of dumpling skin and discovering new fillings (dashi powder is my little trick too). Thank you for sharing your knowledge and kindness with us.

[emhaley]

These turned out so amazingly well! I showed the video to the lady that owns the Asian market near me and she set me up with perfect stack of frozen wrappers. Worked just as you showed. All the tips made for a wonderful dinner for my son and I. He loved helping!! 🥟

[myrnam]

I like the way u speak so clear and straight, ,I enjoy watching ur videos...

[aritin]

This was so AMAZING! I’ve tried many gyoza recipes, but this beats all of them 100%. Just One Cookbook’s used to be my go-to but I always found it dry despite me using fatty pork. All the small improvements in technique here definitely led to an amazing, amazing dumpling. My in-laws who are hard to please even said it tastes better than their favorite restaurants’ dumplings!

The only change I made was substituting dashi for chicken powder. And also making my own wrappers. Definitely must try!!

[izumimustang]

Hi Pailin! I just did this exact recipe today. Perfect!!!! They were so tasty, lots of umami! My family loved it, gobbled it up! They're so much better than the ones I get at a restaurant. Thank you for your generosity in sharing this wonderful recipe. I appreciate you so much!

[sueullrich]

How can anyone not be inspired by this lovely woman to try her recipe?

[shanagordy]

Thank you so much for this video and sharing your secrets. I made last night (2.14.21) and while the gyoza didn't turn out quite like I imagined, they were still pretty good. I had left over filling and no wrappers (and was not going to run out and get more), and I made two patties. And boy so good!!!! I think I'll just make these and skip the gyoza wrappers, because you are right the meat with all the seasonings and herbs make for tasty patties. Thank you again!!!!

[tpn]

Omg I’m so glad I already practice all of your secrets! Instead of dashi powder, I use chicken boullion powder, oyster sauce, and sometimes dried shiitake and its soaking liquid to bump umami to the max. Gotta love all of the MSG in diguise😆

[sbelowu]

I like the ginger garlic saute technique. I sauteed/panfried mine in sesame oil until the garlic turns golden brown and the ginger usually is a little less brown. FLAVOR IS SO DEEP.