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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