Placeholder Image

Subtitles section Play video

  • (tense music)

  • (all eating loudly)

  • - Wow! - Bliss!

  • -It's like I got a one-way ticket to Flavorville!

  • This is really good, too, y'know.

  • (all eating loudly)

  • - Hey, what's up, guys?

  • Welcome back to Binging with Babish,

  • where this week, we're taking a look

  • at the pizza gyoza from the 2012 iteration

  • of the Teenage Mutant Ninja Turtles animated series.

  • First thing we gotta do is figure out how to put

  • some pizza flavors inside of these gyoza wrappers.

  • I'm thinking of flavorful medley of about six ounces

  • of whole pepperoni that I'm cutting up into one-inch chunks

  • and processing in a food processor

  • until it resembles little chunks of pepperoni,

  • and then I'm gonna add eight ounces

  • of full-fat low-moisture mozzarella,

  • along with about a half teaspoon of oregano

  • and a small handful of tore up fresh basil leaves.

  • Then we're gonna pulse this mixture together

  • until it forms a rough paste with still visible

  • big ol' chunks of mozzarella.

  • It should clump together when pressed lightly

  • and taste pleasurable when put into the mouth.

  • So there's our gyoza filling,

  • now we just have to contend with making gyoza.

  • If you want to see a more comprehensive tutorial

  • on how to make gyoza wrappers and fold 'em up,

  • click the link in the upper right-hand corner right now.

  • But generally speaking, we're taking about a tablespoon

  • of filling, placing it in the center of a wrapper,

  • wetting one side with water,

  • and folding decoratively into gyoza.

  • As you can see, these ones aren't perfect, but I'm not here

  • to reinforce unrealistic gyoza standards.

  • The last thing missing in our pizza gyoza equation is a dipping sauce.

  • So into a small saucepan, I'm combining one 28-ounce can

  • of whole San Marzano tomatoes that I've pureed,

  • a couple of sprigs of fresh basil, a couple of cloves

  • of garlic, kosher salt and freshly ground black pepper

  • to taste, and a teaspoon of dried oregano.

  • Bring everybody up to a simmer, let it cook maybe, like,

  • 20 minutes until the flavors have mellowed out a little bit

  • and it's thickened, set that aside, and keep it warm

  • whilst we prepare our dumplings.

  • Couple of tablespoons of oil and a large nonstick or carbon steel skillet.

  • Get it nice and hot, plop in our little dumpers,

  • let them sit there for one to two minutes

  • until they have a nice brown crust,

  • pour about a half a cup of water over top, cover 'em up,

  • and let them steam until the wrappers are soft and the fillings are heated through,

  • anywhere from three to five minutes, depending on, I dunno, stuff.

  • Let the water fully evaporate and these guys should lift right off the pan.

  • Inspect their bottoms to make sure that they are burnished,

  • and just like that, it's time to serve.

  • I don't know why I'm using my hands to plate these up instead of chopsticks.

  • Hindsight is 20/20.

  • Ladle some sauce into a bowl, and there you have it,

  • pizza gyoza, about as easy to make as they are good to eat.

  • That is to say, very and very.

  • A little bit of crisp on the bottom is great

  • and very necessary when you've got all these sort of

  • gummy cheesy components, but I'm wondering if we can't

  • incorporate more of that pizza crisp,

  • not to mention flatness, so I think that our answer

  • lies in a gyoza skirt.

  • Basically, we're prepping our gyoza the exact same way,

  • but when it comes time to add our steaming liquid,

  • we're using a slurry of a half cup of water

  • tiny whisked together with one teaspoon of cornstarch

  • and a half teaspoon of all-purpose flour.

  • This ghostly concoction we'll make a starchy gooey web,

  • ensconcing the crispy bottoms of our gyoza.

  • Once we've let them steam for two to three minutes,

  • it's time to let excess moisture boil off,

  • about another two minutes,

  • allowing the delicate lacy remains to crisp up and brown.

  • Then we're inverting this guy onto a plate

  • for a crispier and prettier presentation.

  • And then this gave me the idea to basically

  • treat the gyoza skirt like a pizza,

  • but the holes in my first iteration

  • were a little bit too big and doily-like.

  • So here comes some steaming liquid with double the flour and corn starch,

  • which I hope will reward us with a more substantial skirt.

  • And at first, it looked a little creepy and ectoplasmic,

  • but in the end, it did yield the skirt with smaller holes.

  • More of a sheer rather than a fishnet.

  • I know that you knew that there was a clothing

  • analogy coming, It just took me a while to get there.

  • So anyway, now that we've got our nice flat skirt,

  • we're gonna reinforce it with some Parmesan cheese,

  • hit it with some of our tomato sauce,

  • spread that nice and evenly using an offset spatula,

  • load this guy up with shredded low-moisture

  • mozzarella cheese, and of course, roni peps.

  • I've got this on an oven-safe plate that I'm gonna place...Into the oven.

  • 400 degrees Fahrenheit for about five minutes,

  • until all the cheese is melted, and, not ideal looking,

  • but it's about as close as I'm gonna get to an actual gyoza pizza.

  • But how's it taste? And the answer is, well, drippy.

  • Pretty oily, pretty cheesy, still surprisingly crisp,

  • little spicy from the pepperoni,

  • with a nice thin chewy wrapper.

  • I'd like to imagine that I was channeling Mikey.

  • This seems like something he would have dreamt up.

  • Along with touching the still very, very hot plate.

  • And here's the part where Raph makes fun of me

  • and Splinter gives me a ninja life lesson.

  • (smooth music)

(tense music)

Subtitles and vocabulary

Click the word to look it up Click the word to find further inforamtion about it