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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. Shop for the items Yuji used in this demonstration! Bamboo Steam Basket https://amzn.to/3UDJXHk Oroshigane Grater https://amzn.to/3FaFKFH Breville Induction Cooker https://amzn.to/3FhAqjA When you buy something through our retails links, we earn an affiliate commission. 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 Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-stor... Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.