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Home Chef Seattle
United States
Registrace 1. 05. 2020
Alessandro Bruxel - Home Chef Seattle. Welcome to my channel, where I will be sharing with you some of my favorite food recipes, plating techniques and garnish ideas.
Pork GYOZA With Crispy Skirt Recipe
Follow this recipe to make the most delicious Homemade Pork GYOZA with a crispy lattice skirt.
GYOZA:
1 package of store bought gyoza wrappers (about 45)
1 Lb of ground pork 15-20% fat
4-5 leaves of Nappa cabbage
1 large or 2 small garlic cloves
1 inch piece of freshly grated ginger
3 sprigs of scallions
1 tsp of toasted sesame oil
2 tsp of soy sauce
1 tsp of sake
pinch of salt
fresh ground black pepper
vegetable oil for frying
CRISPY SKIRT:
1 tbsp of all-purpose flour
1/2 tbsp of corn starch
2 tbsp of vegetable oil
pinch of salt
1/3 cup of water
GYOZA SAUCE:
1 tsp of freshly grated ginger
1/4 cup of soy sauce
1/4 cup of rice vinegar
2 tsp of chili oil
1 tsp of toasted sesame oil
1 sprig of scallions
Enjoy!
GYOZA:
1 package of store bought gyoza wrappers (about 45)
1 Lb of ground pork 15-20% fat
4-5 leaves of Nappa cabbage
1 large or 2 small garlic cloves
1 inch piece of freshly grated ginger
3 sprigs of scallions
1 tsp of toasted sesame oil
2 tsp of soy sauce
1 tsp of sake
pinch of salt
fresh ground black pepper
vegetable oil for frying
CRISPY SKIRT:
1 tbsp of all-purpose flour
1/2 tbsp of corn starch
2 tbsp of vegetable oil
pinch of salt
1/3 cup of water
GYOZA SAUCE:
1 tsp of freshly grated ginger
1/4 cup of soy sauce
1/4 cup of rice vinegar
2 tsp of chili oil
1 tsp of toasted sesame oil
1 sprig of scallions
Enjoy!
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Super ❤
Thank you!
Genius ❤❤
dig the recipe and glad you mentioned the sour dough bread toast --i'd think that apple cidar vinegar in recipe would taste great with avocado toast and rind recipe. And great accent! it reminds me of a great friend in college who's from Brazil..an instructor and now a gym owner in Dallas.. More recipes segments to come i hope!
Glad you enjoyed the recipe! Well, I'm originally from Brazil as well, hence the accent that reminds you of your friend. Cheers!
@@HomeChefSeattle Wow,... Brazil! Cheers!🌎
Deve ser ötimo para nossos dias de inverno❤
thanx 3:06
Omggggg the photos of food at the beginning made me subscribe. Looks delicious
Thank you! Please check out my Instagram @homechefseattle plenty of food pictures there! Cheers!
Mali
استاد بسیار عالی و زیبا ممنون از آموزش زیبا و جذاب و خوشمزتون 🙏🌹❤
Happy you have enjoyed the videos and recipes! 🙏
Can you use corn starch?
Potato starch works best for this recipe.
Your food has a certain enchantment to it. Although I admire your efforts, I was wondering if you could show "K.h.A.l" viewers a video of you cooking.+.😍 😍😍😍 ===================================
Apply the gel a bit on the face it helps in tightening the skin and reduces marks. Don't leave it long...rinse well and you will have soft subtle skin. Chips and pretty face with this recipe ❤❤
Very interesting! 👍
👍🏼👍🏼👍🏼
Thank you. Very nice. Trying it. I am from Mumbai. Watermelon with rinds are available here. Trying tomorrow
Hope you enjoy! Cheers!
Was heißt 1/3Tasse Wasser??
Ingredients: 1/3 cup of water (79ml) 2 tablespoons of vegetable oil (27 grams) 1 heaping tablespoon of all purpose flour(10grams) food coloring
Geht Sonnenblumenöl auch?
Yes sunflower oil works!
👍🏼👍🏼👍🏼❤
This is a very old Indian Sabudana papad receipe
Thanks brother 🤝
You are very welcome…most recently I have been just quickly blending a can of San Marzano tomatoes with some fresh basil and a pinch of salt…simple, easy and a delicious sauce. 👍
@@HomeChefSeattle will try that next time thankyou it was very nice 🙏
Great
Thank you!
This is beautiful. Not sure how nobody else has commented but holy hell. Well done!
Thank you!
I have a real dehydrator and would like to use it instead. Will the process be different?
You need the initial backing for this process. Alternatively you can cook the slices in a simple syrup before de placing them in a dehydrator. Similar method as the video on the link but using the dehydrator to dry them. czcams.com/video/eAMbCbm0-s8/video.htmlsi=HfbHHS-nyNzOxvLY
What is if I actually use a dehydrator? How will the process differ? 🙏
please no freedom units in the recipes
Ingredients: 1/3 cup of water (79ml) 2 tablespoons of vegetable oil (27 grams) 1 heaping tablespoon of all purpose flour(10grams) food coloring
とてもきれいだ。ドライオレンジを飾りにしたチーズケーキを出すカフェに行ったのを覚えている。食べられるなんて知らなかった！捨ててしまったことを思い出すと悲しくなる。家でも作ってみたいです！インスピレーションをありがとう！ 東京から愛と平和を送ります❤
Can I use olive oil? and without food coloring?
Yes, you can! 👍
Can we switch the flour with potatos flour?
I’ve never made them with potato flour, so I’m not entirely sure. Potato flour is more starchy and because it lacks gluten I’m have my doubts that it would work.
Rich
Can this be used for ice cream topping, such as lemon ice cream
Good 👍
Thank you! Cheers!
Sauce is too runny
Chef, you dont live in our world, thank you
Sexy
Sweet recipe and presentation
Glad you liked it! Thanks 🙏
From Ghana and I want the name of that liquid
From art, to fart. Beautiful ❤
Beautiful! But I laughed at the orange addition. That is so strange for a european. Valeu cara!
Why is the pan burning
Hello ! Can i conserve it in the fridge ? or will it become soggy ?
I love your videos. They are easy to follow and get to the point.
Glad you like them! Thank you!
You got me hooked. I went through your videos and bookmarked a lot of them. Thank you for simplifying things, Alessandro. I remember my grandmother making these and it seemed to take her hours.
Wow ❤❤❤ I'm wondering how caloric is that...
very nice! I have also posted some techqniues in this vide: czcams.com/video/r9IJRBCDVTs/video.html would love you hear from you! ☺
Woww beutiful u igredien u makeng
Thank you!😊
Excellent video. Looking forward to trying. A fan from Seattle!
Hope you enjoy it! Thank you!
This dish came from the African population in Brazil. Why aren’t you giving them credit for it?
que genio.
O G my mouth was watering!! Can u be my chef?🎉
Great demonstration
how can I store these pear chips for one day before use
They need to be stored in an airtight container and away from humidity, preferably with a food safe desiccant pack. I like to keep them between layers of parchment paper. They tent to soften and become more of a fruit leather texture when stored.
GORGEOUS!
Thank you!