---
title: 'Christmas Eve & Chill - Pork and Cabbage Gyoza'
source: 'https://youtube.com/watch?v=jFEkUMHDiow'
video_id: 'jFEkUMHDiow'
date: 2026-06-30
duration_sec: 6530
---

# Christmas Eve & Chill - Pork and Cabbage Gyoza

> Source: [Christmas Eve & Chill - Pork and Cabbage Gyoza](https://youtube.com/watch?v=jFEkUMHDiow)

## Summary

The video is a casual Christmas Eve live stream where the host prepares pork and cabbage gyoza (dumplings) from scratch. He also starts a sous-vide pork shoulder for carnitas to be eaten the next day. The stream focuses on the step-by-step process of making the filling, wrapping the dumplings, and cooking them, interspersed with viewer interaction and Q&A.

### Key Points

- **Sous-Vide Pork Shoulder for Carnitas** [1:43] — The host starts a sous-vide pork shoulder for carnitas, seasoning it with salt, garlic, onion, cinnamon, bay leaves, cloves, cumin, lime zest, and orange zest. He plans to cook it at 175°F for 7-8 hours.
- **Using Store-Bought Gyoza Wrappers** [11:41] — The host uses store-bought gyoza wrappers for convenience, noting they are inexpensive and easy to work with.
- **Preparing Cabbage for Gyoza Filling** [14:01] — The host salts thinly sliced cabbage and lets it sit to draw out moisture, then squeezes it dry before adding to the filling. This prevents soggy dumplings.
- **Kenji's Ginger Mincing Technique** [22:17] — The host demonstrates a technique from Kenji López-Alt for mincing ginger: slice it crossways and then smash it with the side of a knife.
- **Sous-Vide: Useful but Not Essential** [33:18] — The host discusses that sous-vide is a useful tool for make-ahead meals but not an essential piece of equipment for every cook.
- **Mixing the Gyoza Filling** [31:04] — The host mixes ground pork with the prepared cabbage, ginger, garlic, scallions, salt, and a small amount of Shaoxing wine. He also adds grated carrot to half the mixture for sweetness.
- **Wrapping Gyoza** [44:50] — The host demonstrates the wrapping process, emphasizing not to overstuff and to use water to seal the edges. He shows both a traditional pleating method and a simpler 'cheater' fold.
- **Cooking Gyoza: Pan-Fry Then Steam** [90:08] — The host cooks the gyoza by pan-frying them in oil until the bottoms are crispy, then adding water and covering to steam for about 3 minutes, and finally removing the lid to let the water evaporate.
- **Simple Gyoza Dipping Sauce** [42:35] — The host makes a simple dipping sauce of soy sauce, rice wine vinegar, and sesame oil.
- **Freezing Gyoza for Later** [86:34] — The host explains that leftover gyoza can be frozen on a tray and then transferred to a bag for easy future meals.

## Transcript

yo
what's going on everybody
i believe we are live let me know
if you guys can hear me hopefully one
hopefully everyone's doing good
we're live yo what's going on everybody
what's going on ralphie
joe you had a dinner plan with rib roast
in 15 hour potatoes and your wife had a
root canal oh man sorry to hear that
yeah my my surname does come from poland
and i
do i do make pierogi i just dropped the
pierogi video yesterday
but i already i have a bunch in the
fridge so i'm not gonna make make
make them again i've literally got
like probably 30 in here
so decided not to uh not to do that but
actually another thing that we're going
to do in this stream is actually
get um carnitas started so i'm doing
some carnitas but i'm sous-viding it
so it's literally just i need to throw
stuff in a bag and that's actually
kind of gonna be the main for uh what
we're eating tomorrow
um for no other reason then i was
feeling
like i wanted some mexican but yeah
hopefully everyone's doing
good happy holidays is your candle
christmas scented yes
it is gingerbread cookie scented
um it doesn't doesn't smell quite as
good as like fresh baked cookies but
it gets the job done i suppose
but yeah so one thing that we do have to
do quickly
is just uh it's just get this in the
sous-vide so this is just a
just a piece of a boneless pork shoulder
and i mean what is nice about suv is you
literally just
throw stuff in a bag and then drop it in
the water and we're good to go
uh do you think it's a big difference to
use russets versus yukons in the
perogies um
you're it's definitely a different
texture but it's not it's not like a
deal breaker
one way or the other like i wouldn't say
like oh this one's just
terrible versus if you use russets or
something it's it's fine if you use both
it's not a
i mean it's you know it's carbs and
butter and stuff like no matter how you
shake it it's going to taste pretty good
but generally i do like yukons
over russet but i've used russet plenty
of times
russet or russet work very well as
take this little netting off
and then obviously i'm just salting this
for
you know so it gets seasoned while it's
in the sous vide
and i mean i'm gonna let this go for
probably like 12 hours though
maybe not quite 12 hours
let me get a bag
wash the old hands and then i'm just
gonna throw in some
some spices and stuff in with this
so pretty basic stuff though garlic i'm
gonna do a little onion i'm gonna throw
a cinnamon
stick in there
oh yeah no we're not this isn't really
part of the stream
the this is just something that i'm
prepping for tomorrow that i thought i'd
might as well do on stream
so this i'm literally just going to be
throwing in
a cinnamon stick i'm just going to break
it up
some a couple of bay leaves
a couple of cloves
yeah we'll go with we'll go with six
cloves
and then some cumin seeds
i don't know that's maybe about a
teaspoon ish maybe a little more than a
teaspoon maybe a
maybe two teaspoons um
garlic
just bash this guy
uh that was like four individual
you know it doesn't really matter if the
skin's off or not because
i'm just going to crush them up so that
gets out
so that's in there
then i'm just going to throw like a
fourth of an onion in here
and some lime zest
you'll definitely watch the full stream
as well yeah it won't be 12 hours it'll
probably be like an hour and a half or
two
but yeah um andy thank you for the super
chat merry christmas to you as well
happy holidays everybody
um and also i know i mentioned i think
it was steve who
who super chatted earlier i i messaged
him before the uh
thing started he donated so steve if
you're still here
thank you i do do appreciate that
um where is
my microplane so i'm gonna throw in some
orange zest in this as well
man the orange zest smells unbelievable
also i'm of the notion that if you slice
up
or cut cut oranges into little cubes
it's like a top three fruit
if you leave them like whole with like
the outside tastes good but texture-wise
not that great
but when you cut them into little cubes
unbelievable
and then doing this upside down like
just collects it all there so it doesn't
really fall there i mean
it doesn't really matter that much but
is a little useful
useful tip if you are using a microplane
for something like zest
yo scott thank you for the super chat
much appreciated no message but
i hope you are having a good holiday
what what temper you running the uh
souvie at
we're gonna do um i think like 170 or
one
probably 170ish something like that and
then
i'm just going to let it go for
i haven't really decided yet i may do
like 175 and then just run it till i go
to bed tonight
so that'll be like seven or eight hours
and then
i'll take a look at it if it doesn't
seem like the pork's falling apart i
mean this isn't a huge piece of pork so
seven hours should be pretty good
actually compared to like if this was an
actual
full shoulder it's just a small piece
so i'm just throwing this back here um
in this guy
and i have too much water in there so
let me take some out
we're going to be overflowing
and also a really a good tip for sous
vide like bigger stuff
um is if you have like paper clips or
clips just to clip the bag against the
uh
the basin or whatever you're using so
i'm
actually just gonna weigh this down i'm
just gonna throw a uh
a spoon on top of it just so it kind of
sits down
in the uh make sure it's sitting down in
the water
and then yeah like i said we're just
gonna we're gonna let this go
at like 175 for probably like seven or
eight hours whenever i go to bed tonight
you know before santa claus comes
so we'll do yeah we'll do 175.
and then this is just going to hang out
in the corner
um it might need to be refilled with
water because 175 is pretty high so that
is gonna
that is gonna happen
oh i missed i missed some super chats
here we got who we got who we got
um alex love your channel thanks for all
you do i appreciate that i hope you have
a good holiday
and i do appreciate the super chat um
and then everett
appreciate your vids what you have been
watching in bed
oh you're sick ah that's a bummer well
i'm glad you uh have been able to find
something to watch i know i hate i hate
being sick i haven't been sick in a
long time knock on wood um
but yeah i i can't stand being sick
i'm trying to think like the last time
i've been sick was it it's been a long
time
and i've been really lucky the past
couple years
all right but now we can get back onto
the main event
which is our gyoza
or dumplings whichever
whichever term you may prefer is fine by
me
actually i'm gonna slice up i think some
of that to snack on
and i'm not actually making the dough
because
like let's be honest these cost like a
dollar fifty from like an asian grocery
store like a japanese grocery store
and i mean they're so easy to work with
like it just it's just really super easy
if you just if you can buy these
so yeah um
lucas with the four uh the five dollars
been watching your vids for a while love
it
especially your tips for kitchen
organization hey i like those videos too
i really do enjoy the uh the kitchen
organization videos
because they're i feel like it's
something that's not
talked about too often um when it comes
to like
uh teaching people like how to cook or
whatever because it is it's i mean it is
very different
for for each person depending on what
their kitchen looks like what
how much space they have and all that so
i really like making those videos
because i i find that they're very
helpful
but happy holidays to you as well
and then so for the uh the dumpling
filling i'm just gonna do a very basic
pork and cabbage so traditionally
napa cabbage would be used um i had some
leftover
regular green cabbage that i needed to
use up and actually when i went to the
grocery store the other day they didn't
even have
uh they didn't have napa so i was like
well it's fine
we'll just use regular but what we are
going to do is slice this super thin
and salt it and and then get the
moisture out of there
prior to mixing up with the ground pork
and stuff
so i'm just gonna slice this really thin
you know i don't want like big chunks in
the mixture
and i see though i see a couple more
super chats i will
i will get to them don't worry let me
just chop this really quickly and get it
salted
because yeah what saltine does and like
massaging it is releases
all that moisture because if you have
excess moisture
in them i mean it can it can take the
moisture for sure but it could
they could kind of separate apart if you
are like
expelling moisture as it's cooking like
if a bunch of like
loose liquid is coming out so that's why
you may want to take the extra step of
getting rid of that extra liquid
and we'll be able to see all this liquid
that comes out of this kind of wild how
much uh
how much cabbage actually does cook down
okay so pinch of salt
and massage it let me get to these
questions
um bella bella uh funny channels but i'm
absolutely amazing for you find a broke
out of your wedding for the first time
got really good results
that i am happy to hear that i love
i love when people are getting sharp
knives
one of my favorite one of my favorite
things in the kitchen is having a sharp
knife to cut through
things like this so always happy to hear
that
you are sharpening your knife and you
had some fun doing it
um normal love from japan love your
channel smash those gyozas
you're having a christmas dinner with
friends tonight and we'll get takeout
nice i dig it yeah you probably have
access to
pretty good gyoza in japan i would
wager to say
but hopefully have a good uh good
christmas day with your friends
joe uh go read brainipass comment so he
can ask his crush out
what
um can someone can someone link it
um
wait what what's going on with brain is
he is he asking someone out or something
i wish you all the all the all the best
if you are but if someone can re-link
the comment i don't know where it is
okay so i'm just gonna let this sit and
then this is go i mean it's already
starting
to like not a ton but
see there's a little drip there see it's
already starting to like all this
liquids
coming out of it hopefully you guys can
see that but basically that's what we're
gonna do we're just gonna let this sit
and then um
more of it will uh
more of it will just keep releasing from
there and i'll do that in a towel
wait let me hear this uh
yeah uh what is this uh coco you enjoy
the editing sound think you're
criminally underrated as youtube i
appreciate that that we're
definitely on the come up now so i
appreciate that
uh michael why are there so many great
food youtubers from the philly area
um go birds next year yeah i feel that i
feel that
um i don't know yeah i think um
originally mike from pro home cooks is
from
philly area or like slash pennsylvania
so yeah i don't know maybe
it's just the it's the it's the spot but
yeah the birds this year oh
my goodness we'll see what happens next
year
okay so what else we need we need my
pork
need some ground pork
um and then yeah i think this is all my
seasoning so
we got some ginger some scallion
i don't need that onion we've got the
gyoza wrappers we need some garlic
let me get a couple hunks
and also i was thinking about messing
around and throwing a little bit of uh
sichuan peppercorns in just a little bit
of the mixture after i mix it
so i'm gonna get those out as well i
think those i have stored away
because i don't use them too often this
is the uh
my kind of bulk spice
uh container a lot of good stuff in here
but stuff that i don't use
well some of it's just like to refill my
other spice containers like
cumin seeds stuff like that the other
part of it
is stuff that i don't use super often
um where are my sichuan peppercorns
though
[Applause]
huh they don't seem
to be in here
where do these guys get to
[Applause]
all right they've got to be in here
somewhere
gotta be
where are they
this one isn't super organized compared
to the rest of my kitchen just because
it's uh
everyone needs one of those containers
or drawers where you just kind of throw
everything in and not worry about
what it looks like or how organized it
is
this is that jar for me um
sumac yeah it's just flat not in here
huh
well maybe we won't be throwing sichuan
peppercorns in there which
that's okay thought we'd have some fun
with it
but in the meantime we will get this
away
um did i miss anything let me see
okay i didn't miss any big chats i know
you guys have questions i'll try to
answer them
as i go um but yeah so we're gonna do
ginger
scallion just salt um
the cabbage ground pork um
you know you could throw in some other
things i'm just gonna do salt
um what else do people use for these um
you could use white pepper um
i don't think i have any white pepper
otherwise that would be a
good addition
and then i was who posted this oh yeah
kenji posted this the other day
for his like uh i think for walk his
like walk book or something
um but basically like the easiest way he
says to like
mince quote-unquote mince ginger is to
credit
or cut it crossways and then just
slam it like you do with um garlic like
a lot of people do this with garlic
but then you do that and then you have
minced ginger which is pretty cool
see a cool little cool little tip from
uh
the man kenji always has cool things
like that
and then look simple
all right i'll get that little piece too
and then you could i mean you could give
this a rough chop but honestly like it
kind of already is
like perfectly minced
and if you wanted it super fine too i
mean i could put this in the mortar and
pestle like that'd be another good way
um to use it just depends on what you're
going for if you want it to kind of melt
away or if you want like a little bit
bigger chunks in there
um who else does with this with garlic
there's some chef that does this with
garlic like all the time
he just literally just like mashes it
which i i think it doesn't work quite as
well with the skin but
because like the skin i feel like kind
of gets caught in there and then you
kind of
i don't know i feel like it's not for me
it's not quite the same uh
quite as good of as a result as using it
for ginger
still pretty good though
see like these little little pieces of
skin get in there that like i thought i
got out but i didn't actually get them
out i feel like that always happens when
i try that
oh yeah and with these gyoza basically
i'm just gonna freeze a lot of them so
i'm just going to make a bunch and then
freeze them so these are great things
that you can make ahead of time
maybe i'll do a video on these um
they're kind of similar to like the the
mcdonald's hash browns in that way where
like
yeah you need to spend a little bit of
time up front but
i mean then you can literally put them
in baggies or like freeze them on the
tray then like put them in baggies
and like make have like single serve
um dumplings at like a moment's notice
like you just throw them out they'll
probably take
they probably take less than 10 minutes
if you already have them frozen like
they do not take long
um isaac tubes yes yes yes
that's that's who i saw it from that's
correct brian thank you for the super
chat
happy holidays to you as well you've
really stepped up your smash burger game
i'm glad to hear that
you know i have not had a smash burger
in a long time
long for me it's probably been at least
a month um
yeah it's been a while since i've
actually made just a proper smash burger
for myself
though that is one of my goat that is
funny enough
smash burgers are one of my go-to meals
when i'm actually like trying to um
go on like a little uh a little cut or
something
just i i find myself always making smash
burgers with um
like 90 93 lean beef
um put it on a bun maybe cheese maybe
not cheese
usually cheese um and i think they come
out to around like 400 450 calories pair
that with like a little salad or
something
and that's a great little uh great
little meal with some a lot of protein
in it
so i definitely will be doing that next
time i
go on a little cut but right now it's uh
right now it's holiday season so i'm
just i'm just eating everything
man garlic and ginger together oh one of
the best smells
uh john you made progy yesterday stored
in the fridge we stuck together oh yeah
they will get a little stuck um together
for sure
in like the fridge and whatnot um
yeah i should have mentioned probably
that if you are storing them in the
fridge
you probably should like lay something
in between them or make sure
they do have some they have a least
amount of surface area so like if you
put them upside down on each other
versus the flat sides on them
that's usually a good way to go
um kays thank you for the super chat
much appreciated much much appreciated
um robert you made the christmas cookie
because they came pretty hard
should that happen or did something hmm
they shouldn't they shouldn't be hard
they should actually stay quite soft
as long as they're in like a a container
likely what happened is you just cook
them a little bit too long that's
that's usually the culprit of cookies
like and
and that's the thing the tough thing
about cookies i think is
they can go from these look really good
um to not like
kind of hard and and chalky
um just like overcooking them by like
two or three minutes
um so if i had to guess i think that
would be it would be you just cooked
them a little bit too long
because they were probably gooey to
start and then if
that's the thing with like overcooking
cookies they they do quickly get hard
so like because i think when i pull mine
at 175 like they're very
gooey like you couldn't you couldn't
pick them up and like eat them like they
would like fall apart
they need the they need the cooling time
to actually kind of firm up a little bit
to get that like kind of perfect amount
of firm but still very gooey so if i had
to guess that would be it
okay so we got this this um scallions
i wrote down what else i was going to
throw in there forget
do do do
also not gonna lie big bummer that i
can't like play christmas music
because i would be i would be jamming
out to it right now
but copyrights and and stuff you know
yeah i i just i popped him back there
just because i didn't want him like
running over the wires and stuff
it says a little nervous we're watching
a friend's dog so i put him back in the
back room just because i was a little
nervous about like
wires and whatnot
um what else do i need here the
scallions
oh a little bit of sugar too
okay that's it
you know what i may throw some grated
carrot in some of this as well
for a little bit of sweetness you could
also add sugar a lot of people add sugar
but some grated carrot is actually a
nice way to
incorporate some some natural sweetness
get a little bit more veggies in so
we'll probably do that for half of it
okay so that looks good enough for me
toss this in here
and then this is just ground pork
um you can definitely do this with other
i mean you could do this like with beef
and stuff i think pork is the best
because it's a
it's a more neutral kind of flavor as
opposed to beef
um but again i mean you could absolutely
do this or you could do this with
you could do this with ground chicken
ground turkey
you know use use whatever you want to so
i'm going to do
1.5 salt so this is 454 grams
just because i know 1.5 salt is
about good for me because it's the
typical ratio i'd say use for like
sausage making
so it's going to be six grams
all right there we're good
and just using a scale like you guys
know you guys know i i'm all about the
scales
um when when it's helpful to kind of
take the
take a variable out that you need to
control
merry christmas to everyone say merry
christmas i'll try to get to everyone
but yeah hopefully everyone's having a
good christmas
you're making the cookies right now
they're in the oven hell yeah
okay so that's gonna go in there
these guys are gonna go in
um i probably should
drain out that cabbage before i mix the
rest of this
make sure i didn't miss anything from
earlier
oh yes i did gage
yes i missed gages okay is sous vide you
over hype got one and i'm curious to
know your opinion
on it um over hyped i think it depends
on um
it depends on what you got it for and
what you expected it to do
for me i mean i know a lot of people say
like yo it's
it's like the greatest thing ever i
think it is a very useful tool
for making food ahead of time
so like this like me being able to just
throw this in here
and not have to worry about an oven or
you know whatever just like slowly cook
this like i can just let that go
it's hands off you know we're hanging
out we're doing whatever
um versus like an oven where
if what if i need to like cook other
things and and things of that nature and
then obviously the slow cooking i mean
slow cooking is a
a great way to get super tender to break
down you know connective tissue
and and all that so in that vein yeah i
mean it does it does everything it says
it does
is it like an absolutely essential piece
of equipment
no i wouldn't say it is it i mean it
could be depending on how you cook but
yeah i mean
people are definitely gonna have
different answers for me is it essential
no
is it a very useful tool depending on
the situation definitely
so hopefully that answer your question
um who do i miss here john scott john
i'm not sure
what language that is but i appreciate
the super chat
if someone can help calculate um
or uh translate rather is using a
possible order to make uh gyoza wrapper
doable yeah it definitely should be i
wouldn't see
as long as you can get it a thin enough
it shouldn't be a problem
1.5 the weight of the meat you made
bellish for christmas eve yo
ramon i i respect it i haven't i i kind
of want to make bellish now
uh greetings from austria i wanted to
try defran and walk lately but you own
electric stove with a glass tops you're
kind of worried about efficiency
any suggestions and opinions um yeah i
would just try it so
just just use a thermometer like a big
thing with deep frying is using a
thermometer so
throw your wok on throw it on see if it
is able to hold temperatures
and then just do something small like
you don't need to do a big batch like
commit to something you can do something
small
um maybe just like one chicken cutlet or
something like that
so i say give it a shot um breathing
nerdum
merry christmas man uh do you think
czechoslovakia and other european types
of food are underappreciated compared to
italian and greek
food yeah i think they're um yeah i just
i think they're not as like people just
don't know
as much about them um i mean
me myself like even even in a family
like
that has like polish and czechoslovakian
roots
um i don't know that much about the food
as well
like you know we did things like pierogi
holushky
and a couple a couple different things
like that but there's so much more than
that like
we also you know kabasa but there's so
many varieties
even within each of those things and
then there's so much more
just other food in general that i don't
know about um
but yeah i agree it's it's something for
me that i think is it's
much less explored than other cuisines
um
you know like italian mexican
um greek
or you know the dif different asian
cuisines japanese chinese like i feel
like there are really good
um you know cookbooks and and they have
been
pretty well explored by a number of
people but i i feel like those
kind of other like central european
countries don't have
um as much representation
because i know for myself i really wanna
like i've said it a couple times like uh
poland is on my list
to uh places to do kind of like a
three three month four month thing and
kind of stay there learn about the food
and all that
so i'm gonna add actually one more
to this guy and we'll squeeze this and
just get the moisture out
when you go out to eat do you bring the
pickled onions with you to the
restaurant absolutely
you know i gotta have a little little
side jar in your in your pocket
all right so just gonna toss the cabbage
in
and then that should be it i'm also
going to grate up the carrot
before i messy up my hands
and we'll throw the carrot in half
oh can i microplane this
yeah kind of definitely not the most
efficient
but it'll get the job done i don't want
a bunch anyway maybe about half this
um amir you make the pizza recipe at
least once a week it's perfect
glad to hear that i'm thinking about
doing a uh
a pizza series um in the next couple
months where
i kind of want to explore um kind of the
pizza i guess from the home cooking
scene and making like a
three or four episode series like
exploring
different doughs right now i'm thinking
different
uh not different different doe hydration
so
60 versus 70 versus 80
which i've kind of touched on in some
other videos but just showing the
differences between the two
um and then
other than that doing different um
flowers
so there's you know people like have
specific blends for pizza doughs like
pizza flour or double
double o o flour for like uh i believe
neapolitan uses uh double zero
um or like just regular all-purpose or
bread flour
so i think it'd be a fun way to explore
and then also trying out different
cooking methods
so um obviously i love the uni
but you know not everyone has an uni so
uni or like what are the best methods
for in the oven
baking steel versus baking stones
um you know
cast iron like on the stove top like
that's that's a very reasonable way to
do it as well
so thinking about uh getting a series
going for that
okay let's mix this
the smells of this are incredible too
i mean garlic and ginger like added to
anything
yikes
all right did i miss i didn't miss
anything okay
no super chats um ralphie what's up uh
tyson in chat chat yeah you can
absolutely do some in chat chat rules
yeah just i mean cover the general stuff
like obviously you know be respectful
all that good stuff
king arthur has a great pizza dough
conditioner makes much i have seen that
i have seen that that is an example of
something that i want to test out and be
able to like show the differences
um between all these different things so
then
hopefully people can just be like all
right that sounds good
i'll do that or it'd be like yeah not
that big of a difference i'll do it
or the other way or something like that
because yeah i'm always interested to
see
the actual like differences in results
between things
at least for me that's uh that's kind of
a very
core component of what i like to look at
oh you know what i'm gonna add one more
thing
why put it i don't know why i put it in
here but i know i did
i'm gonna add a little bit of uh
xiaojing
cooking wine if anyone has seen
chinese cooking dismissed or demystified
you can uh you can hear it in uh chris
chris's voice
just a little bit
definitely don't want to overdo it with
that just to get like too much moisture
in there
and then i'm also going to make a little
dipping sauce just uh
just literally soy sauce sesame oil
and some rice uh rice wine vinegar
okay
so
and this is also another thing i mean
you could it's like say if you were like
wanted to make
this later like make them fresh later
you could absolutely just package this
up or if you like wanted to do with
people like and you're going over
someone's house
just package this up put it in a
container then bring it over then you
guys can like hang out and make
make dumplings together this is
definitely a very
versatile way to use this and then i'm
going to throw
our carrot in there that vibrant orange
and again that'll give it some sweetness
i probably should have thrown some sugar
or something maybe in that
but it'll be fine and this is going to
be nice and orange kind of look cool
okay so we've got our fillings
now we just need to start wrapping them
and i'm going to take it by this carrot
uh where do you get the plastic yeah so
these are just deli containers um
you can get them on amazon that's
something that i need to add to my
description actually i need to get an
amazon link for that
so that is a fairly common uh fairly
common ass
yeah they're just if you look up deli
containers on amazon
you should be able to find some i'm
going to
cut this a little thinner
there we go so all our wrapped ones will
go there
i don't need both all these right now
start with one
and then i'm not a pro wrapper by by any
stretch
but the only way you get better at
wrapping
is by practicing
really it's not gonna
okay
and like i said you can get these at i
mean i guess
big grocery stores in certain areas may
have these um
i had to go to
i had to go to like a japanese grocery
store nearby
to pick these up my regular grocery
store did not have any
that i go to that's closer
but well worth it in my opinion
um fletch how much do you need to pay to
get a high quality dutch oven
um
i still need to get one um
i haven't had mine for the past six
months i i accidentally left it at my
parents house and just haven't gotten it
back yet
um i think the one i have is like 95 or
100
you definitely don't have to go like
crusade expensive like you definitely
don't need to
um on specific brands i'm not sure
though
um i forget what i forget what mine is
that i have
but it's very it's it's good i think it
was around a hundred dollars
okay so we had a little bowl of water
to also help dip dip hands and help like
moisten it
and then we'll see if we can pleat these
bad boys
um burhan appreciate the super chat much
appreciated
hope you have a good holiday my friend
and then a big part with these is um to
try to not
not overstuff them right away
that is definitely i feel like the hard
part because this isn't a super
like
it's not like a super extensible like
stretchy dough like um like the
pierogies for example a little bit more
stretchy so
like i wasn't too like i try to fill
them up as much as possible
whereas these i'm really not trying to
do that
as much
and then let's see if we can
remember how to do this
so you just want to pleat one side
let's see if we get our pleat on and you
just want to keep
keep the filling down in there as you
are pleated
it may take me a couple to get
in the swing of things here i literally
do not remember how to do this
been so long
we might need a pleat tutorial i mean
you can do the cheater way
which is to just like fold it in half
and then
pleat this way
i mean cheater meaning just you only
really
need to do it one way which is easy
it's like that
and i definitely need some water in this
because this is not sticking for me
every time i uh do dumplings i'm always
just
more amazed at how i don't know if
you've like ever been to a restaurant
where like you can see them working on
the dumplings
but it is astonishing to me just how
fast i can do this
so like this one i mean that's not you
know
this is kind of like the uh the cheater
way i would say
like you just you bring it together and
then just go
again i mean it's not going to taste any
different but obviously like with the
more traditional way this is all pleated
as well
um you bought the uh the oh you bought
the toshiro yo
i'm glad to hear it yeah getting new
knives
oh what a great feeling mad sharp and
just
one of my all-time favorite feelings
i'm glad i hear it's working for you
uh you love cooking but sometimes you
get frustrated that you're slow with
mies and plus you have any
any tips um yeah i mean
like i mean you can only get faster by
practicing so
for me like you you know we are going to
be slow when we when we start out with
all this stuff
so i mean i think just practicing and
then just thinking about
your kitchen setup too is is also really
helpful
so thinking making sure you know where
everything is and you're just
comfortable
like you you don't really think when
you're reaching for stuff like you're
just like oh i need to move this way
like i
like for me i need a knife like i just
naturally go over here like i don't
actually
consciously think about stuff anymore um
or like
if i'm thinking spices i immediately go
here
like i don't i don't like think oh where
is it is it here is it there
it's like i think setting up your
kitchen is is very uh
is a good place to start making sure
um you do have that good setup in place
is a very good is a very good way to
start
we will become a plea master by the end
of these we also may be here for a while
i also never know how to finish these
like
well not the best but we're uh we're
moving on
let's dip a little more in here and
already like for some reason i just love
throwing so much in there but really it
you need like if you want to do the
the pleat you can't use a ton
all right let's get a little little dip
of water
put it along the edge to help it stick
this will be my my towel
and now we become master
master pleaders
and then so as i'm trying to do this all
i'm trying to do is like keep this
make sure it's like tight and not like
the uh the pork isn't
pushing up through maybe we should
go to some uh i could probably switch my
other camera on and
get a little bit closer so you guys can
see better
coming along three down a
lot to go hopefully uh hopefully
everyone's uh
on board um
what are your favorite toppings for
neapolitan pizza a bit too heavy or
light crust
um for me i
like so it's weird it's funny the older
i've gotten the less toppings i like on
my pizza
i used to like love to just load stuff
on it but
now i i try to use less ingredients so
i mean one of my all-time favorites is
literally the sauce you make with
roasted garlic and red pepper like
heavy on the roasted garlic and red
pepper
and then and then just and then just
mozzarella and then after it comes out
great on some fresh parm like that is
one of my all-time favorite pizzas like
just
plain cheese but the sauce is garlicky
and it's it's the like the garlicky
spicy weekday sauce like that's the
that's the one that i just like i can i
can eat that entire thing
um other than that i like keeping it
very simple like i'll do
italian sausage and then like some kind
of greens i really like
so it could be broccoli rob or
maybe you throw arugula on arugula on
after it comes out of the oven
um but yeah the more
i i've gotten older i just i like less
i like less toppings
um one of my all-time favorites is
i love pepperoni and like uh green
peppers
or like ham and green peppers on a pizza
also another one of uh my favorites for
sure
but yeah especially for like neapolitan
i definitely tend to keep it pretty
simple
and just do a couple a couple
ingredients
and then big thing with these like you
just really want to make sure that you
uh
that that it is sealed you don't want to
come open
you know during cooking or anything like
that
i think i underestimated how much uh
how much filling this is like this is
going to make a lot
quite a bit but we'll have a lot to
freeze
uh ralphie these rules no bullying text
and racism
yep
sounds good to me my friend sounds good
to me
all right let's get another question
you like onion pepperoni or onion and
extra cheese
yeah onion onions onions are great my uh
my younger brother gabe
like even when he was growing up like
fairly young
like maybe you know nine eight nine ten
like he would literally
only eat onion pizza not only eat it but
that was by far his favorite pizza which
is kind of funny because like i feel
like for most young kids it's like
you know it's like pepperoni or cheese
only
but he was he was all about the onions
this one i definitely over filled
definitely did
yeah we're gonna run into issues with
this one because because i over
overfilled it
but loose loose crimp at the end there
for sure
you can see i you can see i went
downhill there at the end
oh it's gonna yeah just kind of gave up
on it
because you need space obviously to to
get the crimp in
so if you overfill it you don't give
your you don't give yourself much of a
good shot to do so
probably overfill this one too but it's
okay
uh what are your streaming schedules
yeah don't have one don't have one
um i'm gonna try to
uh i'm gonna try to get some semblance
of a schedule in
obviously with the holidays i was trying
to do things around thanksgiving or do
things around christmas and whatnot
um
so but after hopefully in the new year
uh that'll kind of start and we'll maybe
do it
every like monday or tuesday night and
i'll try to get it out a decent time
amount ahead of time like a day or so so
that you can kind of be
be ready for it if you do want to tune
in
gabe here i love onions yo
what's up gabe and mom and dad hopefully
you guys are uh
having a good uh christmas did you guys
make your hoagies
any mustache care tips um
i i i couldn't tell you i don't i don't
i honestly don't do anything for mine
maybe i should but yeah i honestly don't
do anything for mine i just uh
i just take showers
and uh yeah that's about it
let it grow that's i just let it grow
you never know what your mustache is
going to look like until you let it grow
how cold is it back east um i don't know
um i think it's pretty cold though i
think my
my parents were saying they got well
they got snow like a big snowstorm in
philly or not in philly in pennsylvania
um like four or five days ago
i don't know if like that stayed around
or not
but i'm in california so it's actually a
quote-unquote colder day
um here i mean it's still i think it was
still like mid-50s or something
but it was a a kind of colder day
yeah this one overstuffed again i
haven't learned yet
like this one i just under stuffed there
we go
all right i've got i've got good
feelings about this one
a little bit better
i'll have to do a video someday with
like a uh
a dumpling rolling master
so i can learn the best technique
i think not even the best but i think
just being able to do it faster
would be nice too
because it is definitely that kind of
slower process but
i mean sometimes that is kind of fun the
fun of it
too just like relax throw on some music
or a movie throw on a live stream
and make some dumplings let's do some
questions
slow chat is very slow what's up gamers
gamers
um yeah dylan i'm uh
i'm uh
i'm happy to do it yeah i mean like i
said i'm like i'm not doing anything for
christmas eve this year either so
i was like you know we'll do we'll do a
live stream instead of like a video or
something
um that'll be fun it'll be a little bit
longer people can hang out and do
whatever
throw it on the background
make it along but yeah tips um
yeah the i mean the general process
you know i'm not i'm not great at it but
the general i understand the general
process which is
put your meat in and then we're
basically going to put a little water
on this edge
to help it seal when we when we bring
them together and then you're only
you're only like crimping one side of it
so like i'm leaving this side flat and
then this is actually the side that i
that i crimp on
and then you just want to keep the uh
the filling
as much to the bottom as you can while
you're crimping so
like when i say i'm crimping one side
this like this this side on the bottom
is the uh is the side when i'm doing it
in reverse too
so i'm going to start from this end
and crimp over
and then just kind of tuck it underneath
and just do it the best you can
i would suspect there's not many master
um
dumpling crimpers out there
but we will learn from one one day for
sure
any alternatives for
making sauces when it requires a stick
blender but you don't have one
um yeah i mean you could i mean it
depends on what type of sauce i would
say but i mean
say a tomato sauce for example like you
could just throw it in a regular blender
um or you could try cooking it down more
and just like mashing it up with a fork
obviously it's not going to be as
smooth or third option
if you have neither of those or you do
want it fairly
fine you can throw it through
a strainer like this and basically like
for a tomato sauce like i've actually
done this um in the uh
in the butter chicken video if you go to
my my channel so i put these sauce
through here and then
strained out everything and then left
behind like a bunch of pulp and stuff
and then just the sauce actually fell
through so
i mean it depends on the type of sauce
for sure but yeah there's definitely
many ways
to do it
uh what's your go-to dipping sauce for
these um
i i normally just keep it pretty basic
so i'm gonna do
soy sauce rice wine vinegar
and soy sauce rice wine vinegar and
sesame oil which i forget where i put it
i actually just had to pick up some
oh yeah popped it no did i not pop it in
here
i don't know where i put it away
baffled
did put it in here
and uh yeah sesame oil
i like keeping it pretty simple but i
know um what other good
uh sauces some people use like black
vinegar
um for sauces and stuff or i mean you
could you could chop up things
in it like you could put in garlic or
ginger
or um you know
chili's or something make it spicy chili
oil
yeah i usually just like um doing
something so salty
acidic and then usually some type of oil
to help give it a little bit of
like a glossy feeling a little bit of a
like a certain mouth feel on it
that's a good way to do it
they pop this window a little bit
catch the last of the sunlight coming in
how many did we do we got like 12 not
bad
i'm gonna think i'm gonna move to do
some carrot ones next
do some carrots
[Music]
all right we're gonna go we're gonna go
back to the uh
the cheater way
or i should say the more faster the more
efficient way
for my skills at least
come on come on
this actually reminds me of oh what are
those i forget what those little guys
are called
they're like shrimp um they're like mini
dumplings
like very small what are they called
forget
when did you start having passion for
cooking um pretty early on
um like both my parents cooked
um like they always did home-cooked
meals and things like that
so through that like naturally i just
wanted to
you know to cook myself so i'd start
helping out with
dinners or or doing various things that
basically i just want like dishes that i
like that i wanted to like cook myself
so i could make them and not have to
wait for someone else to make them so
like
an example is my grams uh my gram's like
bun recipe
and her bellish recipe like those are
dishes that
we really liked but we literally only
had them when uh
you know when she like came to visit or
like we'd be like hey like you
like make sure like she'd always make it
for us um
so like learning how to do those was fun
because
then i could make it like whenever i
wanted to you know
so that's kind of when it started so
like
and and for me cooking's always been
something
that like it it's been a
you know it's something that i want to
do like i i find it relaxing
um you don't have to worry about too
much you just you just sit back and cook
and do whatever
so for me like i've always wanted to
cook so i did that all throughout like
college cooked all my meals
um except my freshman year because i had
to
i had to get a dorm so we weren't
allowed to do stuff but
actually at my dorm i initially wanted
to get like a hot plate so i could cook
stuff but
they weren't allowed so so that wasn't
allowed
but then so yeah in college i cooked all
meals like basically every meal
um you know also a very good way to save
money too
and then obviously something i just
enjoyed and then
[Music]
yeah and then after graduation obviously
you know i was working and i was
traveling a lot so i wasn't
being able to cook as much which is a
big bummer for me so like i was gone
monday through thursday like literally
every week
which is very cool because
you know your your fresh graduate
like you're going to you're going like
for my first product was in new york
city so i got to travel to new york city
you know monday through thursday
which is you know awesome like you know
you're not you're not paying for
your own food you're not paying for your
hotel like it's it's all through the
business
which is sick and like you get to go to
restaurants and all this stuff
but i still miss cooking actually and
actually on that project is funny i
i booked a hotel room um what is it
called
i think it's element i think like the
element in times square
but i could book a hotel room with a
little kitchenette so it had like two
sto it had two burners
and a sink and stuff and the one night
um
it was after i think it was right after
thanksgiving one of my co-workers
had gone home for thanksgiving they like
went hunting and he
he uh they got they got a deer so they
had venison
so he brought venison to new york city
and then um and then we cooked it in my
hotel room one night we made
we made venison with like uh a red wine
sauce
and then um like potatoes and i think we
did
some like pan fried brussels sprouts
in my hotel room in new york city like
it was you know
like a blast
but like things like that like i've
always really enjoyed doing
and then from there like that's when the
you know
like i i i was missing the cooking
so like i decided to start the youtube
channel about a year in
um to me working and i was just like
yeah i'm just gonna
so it's like something for me to look
forward to to to like on the weekends
and like get me in the kitchen
and also at the same time like help me
become a better cook
because like if you're trying to teach
other people how to cook
it's going to make you a much better
cook yourself because you actually need
to figure out
the best way to like how how does how
did i learn it or how to how was
how what explanations worked for me
which ways of cooking techniques and
what
worked best for me when i was learning
and still am learning obviously
and so yeah that's kind of that's kind
of my story of my
circle of cooking if you would say very
long-winded answer
also our our output is going through the
roof now that we have switched to
the other method
we are eligible for a pay raise for sure
so for these like i'm literally just
we're making a taco
and then i and then i just pleat off
this i'm pleating one
two three
kind of four pinching pinching pinching
pleating
one
two three
[Music]
four i'm just sealing everything up
and then away we go
let me um let me let me throw this
second camera on
forgot i had this setup
[Music]
oh it might need might need some
adjustment though
if i stand here yeah that looks decent
cool let me get this second guy up
yeah and we're back
how much do you bench and how much you
squat um
i couldn't tell you because gyms have
been closed down for a while
and i have not uh i've not been able to
do like bench or squat
let me think though back in
i guess around like i mean
i don't i don't max out stuff anymore
but like i would do
i would do probably like i'd do like
315 for normally like six on uh
on squats like six to eight
um because yeah i just like i'm not
about the uh
the maxin out life um and then bench
i think the most i've ever done on bench
is like
250 maybe not much
but yeah i really do want to get back
into gyms once they're open um
i've definitely been uh missing it um i
mean i've been doing
the best best you can to like work out
or whatever at home but yeah
not gonna lie with gyms
like being close and stuff it's been
been not
not the best it's been kind of annoying
but
such is life this year so
i'll do a little more
that's over stuff for sure
you forgot the carrot no we added the
carrot to half of these
yeah i was only doing half of these
yeah i made sure i made sure we didn't
uh didn't forget the carrot
a little skosh more
also i was thinking about should we do
like a chopped live stream
um at some point where basically
maybe i'll pick up like 10 or 15
ingredients
and then we have you guys pick in the
live stream
what like my like maybe we have maybe
have like
four or five categories like a protein
like
a a grain a cooking fat
or something like that and then like i
pick up like a decent bit of stuff
and then we we pick it live or maybe we
just do a pull ahead of time so i don't
have to uh
well because well it'd be better if i
just if you got if we picked it in
because then i wouldn't have ideas on
what i'd make
ahead of time which i feel like is part
of the fun but i feel like that could be
pretty fun
gotta bump those numbers up big boy yeah
you're right you're right gabe you are
right
not as i'm not as strong as you bud
perogies or gyoza for the rest of your
life which one are you choosing
um i mean i i gotta go pierogies it's
the uh then as much as i do love gyoza
or dumplings
um i think the nostalgia factor for me
is
is probably gonna be the trump card
there
not being able to have that um it would
definitely be a letdown
all right
that is that's definitely a tough
question both very good i've also i mean
like i feel like there's dumplings in
every like cuisine
like everyone's got some kind of you
know
dumpling i know we've i know we've
talked about this with my family like a
bunch
like i mean uh like obviously in asia
cuisine you have like little dumplings
um gyoza
soup dumplings um a bunch of things like
that
a bow are kind of like bun like steamed
buns also kind of a dumpling
then like polish culture you have
pierogies um
italian i guess you could say like
uh like i guess manicotti would probably
be
would probably be theirs but then um
mexican
like empanadas things like that but i
feel like every culture has
when if you're looking at it generally
speaking like if a dumpling is something
that has
something stuffed and enclosed inside of
it everyone's got a very unique
um dish and approach to it
and they're all delicious jamaican meat
patties
oh man actually meat patties are
something i've
never tried to make at home but i think
we should do that at some point
i don't know if anyone else is a big
meat patty fan
oh tortellini yeah yeah you're right or
ravioli
ravioli too completely forgot about
those
um i live in california
so it's about it's about 4 26
now sun is just going down over here
on the west coast
actually might need to bust out light
soon
actually what i think we'll do is i'm
just i'm i'm kind of hungry
so maybe we'll just cook up some and
then uh
then maybe i'll just do the uh maybe
i'll just do the rest later also i don't
know why i did this with this one
didn't plead it but i'm i'm kind of
getting hungry
should we cook some i think i think we
should cook some i think we should do it
all right
yeah i think i think i'm ready to cook
some
because then i can just finish these
later
i won't cook all of them but the idea is
with these too so if you do want to
freeze these
just throw them in like this right in
the freezer
and then let them like let them harden
up
and then you can throw them into like a
container or a bag or something
um you know for uh for that easy access
that easy easy access i'm just going to
wash these real quick
that one's got meat on it so i don't
really want to use that
uh christian what do you do with
nashville hot chicken
sauce after how do you throw it out or
store it
um so this
so the so you're saying like the oil
that you rub on
after um generally what i do for
like what i like to do is just pour out
some of that i fried in then mix it with
cayenne
and i just try to pour out as much as i
need to dip with
so so i'll so like say say this was
filled with my frying
i fried my chicken i'm done it's resting
i'm going to pour some of this into a
little dish
like that add my cayenne or whatever hot
sauce or whatever however you're doing
it
and then basically you only make an as
much as you actually need to season the
chicken
and then with the rest of it then i
store it like i do all my other or
like all my other oil so i put it i put
a paper towel through this
fine strainer let it strain out so it
blocks everything out
just keep it in a container and just use
it for next time so that's what i would
do
okay so let's cook some of these
get this heated i'm gonna need some oil
for sure
[Music]
[Music]
all right so
[Music]
and then process for these guys also i
think i definitely need
lights now i'm gonna swing this
this one over
hopefully not block it out
is this why is that not focusing
all right that should be a little bit
better
so basic process for these is heat oil
put them down in the pan
let them go for like two or three
minutes until they crisp
then water in lid on
lid on top and then uh let them go for
another like three minutes then take lid
off
let it evaporate and uh yeah that's
really that's really all there is
it's pretty easy
and then obviously if they were frozen
you would just have to do
you just need more time
you just made the mat same thing matt
awesome
what are your worst injuries in the
kitchen uh worst injuries are
i like badly cut the tip of my ring
finger
um if you go to one of my sharpening
videos there's a picture of it that one
a thousand percent was the worst other
than that i've just had like little
you know little things here and there
nothing major
um thumbnail looks like i have an afro
yeah i did i
i kind of did that on purpose after i
realized i was like oh this kind of
looks funny so we'll do that
um merry christmas to you well
luke john i'm not sure how to say that i
was not on chef's steps a few years ago
though
that'd be i'd be pretty sick if i was
okay so hopefully you guys can see this
but
let me let me adjust the view
all right
so hot oil
we're gonna put a bunch of these down
uh never mind it's not that hot
apparently
we'll beef it up a little bit
one moment one moment
uh let me adjust the focus on this a
touch
yeah that'll work for now
okay oh yeah so
we're sizzling on there we're gonna let
these go
for
i don't know let's call it 90 seconds
echo
set a timer for 90 seconds
one minute and 30 seconds starting now
by the way you have one new notification
when you see the yellow light ring on
your device it means you have a
notification or message
just say read my notifications
all right
okay so yeah we're gonna let those go
then i'm gonna throw a little bit of
water down
and then you just let them steam up
and it's pretty easy pretty simple
process
switch back to this guy
and then i'm going to make a little
dipping sauce too
so
about i like to do about equal parts of
soy sauce and
vinegar
echo stop okay and then at this point
they should be
a little burnt a little crisp
i mean actually not too bad to be honest
tiny i'd say a tiny
bit too crisp for my liking so we're
gonna throw this in
and then just let them go for like three
minutes
and uh that's it you'll have those
i mean in and then we're gonna let them
off the steam and let it let the water
evaporate
come on and then just a little bit of
the oil and then like i said with this i
mean you could throw in some
you could throw in some herbs i'm going
to throw sriracha in one of these
and kind of do a little bit different
i'm also going to throw in
no i actually don't i'm out of garlic
chili sauce some throw a sriracha into
one of those
yeah pretty simple but good actually i'm
gonna throw
i'm throwing some scallions too
because i got some
all righty
scally scallis
you've always liked my ramekins where
are they from these ones
are from my mom she got them somewhere
for like christmas or something
so i actually don't know
um but
where'd i get these ones so my actual
like dishwasher this is from ikea
and then those little white bowls that i
have these like little ramekin guys
these are actually just from uh these
are just from target they were just like
some
little one that i found all right now
i'm gonna take this off
and these should be fairly cooked
through they look they look decent
enough
and i'm just going to let the excess
water kind of evaporate off
and then we'll toss on a plate
and
i don't know if i have my chopsticks
dang it
eating food is just more fun with
chopsticks but i don't have any
but yeah it's got a tiny over crisp to
my liking but
just a tiny bit some of them are good
some of them are skosh skosh done more
than i would like
uh greetings for poland you're really
good keep it up um
really good authentic yeah i definitely
will plan to do some more uh
polish food um on augme definitely as i
learn
more as well grilling chicken with mayo
blows my mind
yeah that is one of the like that is one
of the like
the things for me like that i'm also
like i'm still like damn like
this is literally so easy to do this way
so i i completely agree with you
so we got the nice crispy on bottom
that one's like perfectly crisp for me
[100:04] that one's another good one that one's
[100:07] good
[100:10] tiny bit overdone
[100:13] ouch tiny bit overdone
[100:20] what i need to fill this with water
[100:22] donut
[100:25] hold please
[100:37] yeah if it goes like below the certain
[100:38] water line it it does that
[100:42] all right
[100:46] pretty good eh
[100:53] well pleated give a little uh
[100:58] little dip
[101:07] [Music]
[101:16] let's give you guys a little i'll do a
[101:18] little a little close up
[101:23] no one's going to focus focus
[101:27] the lighting's bad because i had to put
[101:28] the backlight on
[101:30] a little crispy on this side though
[101:35] cook through do a little dip
[102:14] man i could literally
[102:18] oh my gosh i'm going to eat so many of
[102:20] these over the next couple days
[102:26] again like pierogies a very addicting
[102:29] texture
[102:29] like a little bit crispy like a
[102:32] kind of a chewy meaty interior
[102:36] and the like the the actual like um
[102:38] wrapper itself
[102:50] please send some i got you ralphie
[102:55] you can never spend a full hour and a
[102:56] half really i think i think it's so much
[102:59] fun
[103:00] worth it like especially like i mean
[103:04] so i'm gonna do a bunch more too like
[103:05] but then i'll have these in the freezer
[103:07] like bust them out any time
[103:09] like that's just so worth it in my
[103:11] opinion
[103:16] [Music]
[103:22] you would eat all of them yeah i
[103:24] completely agree
[103:29] there will not be many laughs
[103:49] oh my
[103:55] we should change the stream title to
[103:59] man eats dumplings or eats copious
[104:03] amounts of dumplings
[104:11] [Music]
[104:17] the explosion of juice that is a that is
[104:19] a very good way to put that i completely
[104:20] agree
[104:27] oh man
[104:32] we might have to boot up another plate
[104:33] here
[104:45] remember the clean plate club absolutely
[104:48] you'd honor a babish it it absolutely
[104:51] absolutely is
[104:57] i honestly was going to save like half
[104:59] of those and then uh
[105:02] yeah like i like ate the first one and
[105:04] then uh yeah i was realized that was not
[105:06] gonna happen
[105:12] well damn
[105:15] [Music]
[105:22] and obviously like this isn't too um
[105:26] not very messy either like this is like
[105:30] there's not like a ton of flour or
[105:31] anything especially when you do buy them
[105:33] ahead of time
[105:34] it's pretty easy need some pickled
[105:37] onions
[105:38] honestly wouldn't be a bad touch maybe
[105:39] throw some pickled onions in here
[105:42] or a pickled ginger actually be really
[105:44] good with these like just throw a little
[105:45] piece of pickled ginger on there
[105:55] can you eat those with hot sauce oh yeah
[105:56] absolutely
[105:58] can eat them with anything surprise you
[106:00] didn't dip in mayo pickle onions
[106:03] maybe maybe one day i could fry i could
[106:06] have probably fried them in pickled
[106:07] onion or in mayo not pickled onions
[106:10] but fried them in mayo and then added
[106:12] pickled onions over the top or in the
[106:15] or in the liquid the dipping sauce
[106:18] you'd be good to go
[106:27] um you made the christmas crinkle sent
[106:30] you a
[106:30] few pics for your ig day hey awesome i'm
[106:33] glad to hear that
[106:34] yeah i'll try to see those i don't i
[106:35] don't get to see a lot of dms um
[106:38] usually the ones i see are like the ones
[106:39] mentioned in story but i try
[106:41] i'll try to go through them every once
[106:42] in a while so i'll see if i can see
[106:43] those for you
[106:48] what are your thoughts on uh sichuan
[106:50] peppercorns they're great
[106:52] love them like i said i wanted to put
[106:54] some in the in the filling for this but
[106:56] i couldn't find them i had no idea where
[106:57] those are
[106:58] it's actually going to really bug me
[106:59] that i don't know where they are but i
[107:01] will find them
[107:04] um but yeah i think that's going to wrap
[107:06] it up for the stream everybody
[107:08] hopefully uh hopefully you guys enjoyed
[107:11] you know a little uh
[107:13] little christmas eve hang out for a
[107:15] couple hours i don't even know how long
[107:18] went a little almost two hours just
[107:21] hanging out making
[107:22] some gyoza so video wise
[107:26] um i don't think i'm gonna have a video
[107:28] up for
[107:31] well i mean it's gonna there might be
[107:34] one sunday
[107:36] but i might also just be lazy over the
[107:38] next couple days and not make one
[107:40] i haven't decided yet more often than
[107:43] not i will
[107:44] make one because i'll probably be lazy
[107:47] for like a couple hours then i'll be
[107:48] like uh kind of want to make a video
[107:51] but so we'll see i have no idea what
[107:52] it's going to be yet but we'll get there
[107:54] we'll get there
[107:58] um but yeah merry christmas everybody if
[108:00] you are celebrating
[108:01] or happy holidays in general to whatever
[108:03] you're celebrating
[108:04] or hopefully you're just having some
[108:05] time off and and you know being able to
[108:07] hang out which is cool
[108:09] um but yeah everybody that's gonna wrap
[108:11] it up for the stream
[108:12] i will uh i'll catch you catch you
[108:14] sometime soon in the next couple days
[108:16] um but hopefully he's make some good
[108:19] food this holiday
[108:21] you know i've got pierogies video you
[108:23] can go check it out the cookie video you
[108:24] can go check it out i've had it
[108:26] already a good number of people um
[108:30] uh have made a lot of that stuff which
[108:32] is really cool so
[108:34] that's gonna wrap it up for me everybody
[108:35] i'll catch y'all in the next one
[108:44] peace
[108:49] you