When the world needed him the most, he returned! Welcome back, Adam

I love how straightforward and no-fuss you are, Adam. First video in a year, and nothing more than a simple hello we're back. And then you go back into it, like you never even left. Icon. Happy you're here again.

Yes, Adam is back! missed your soothing and wonderful content! thank you! 🙏🏽

I literally checked two days ago to see if there’s been any updates. THE KING RETURNS

Great to see ya back, Adam, and with gyoza-great choice, and I love all the extra info you give with the recipe!

So glad to see you back Adam!

Thank you, this series MUST continue!

About 38 years ago I went to a Japanese restaurant for my first time. I had been to Chinese restaurants countless times before. I had eaten a ton of "potstickers" from Chinese restaurants, but had never tried gyoza before. The style that was at the Japanese restaurant was kind of barrel-shaped. It looked odd to me, but when I ate it the juicy explosion of flavor was so good! I appreciate the history lesson on these types of dumplings. It was so interesting to learn how Chinese and Japanese cuisine influenced each other and how the two cultures regard each others style of cooking. Before watching this I always thought that potstickers (with "wings")were Chinese and gyoza (barrel-shape)was Japanese. So funny to me that in my area they both used opposite styles of dumplings to represent their own culture's versions.

I'm so glad you're back!

So pleased to have you back!

Ridiculously challenging to get into the nuances of Japanese v Chinese. You do it well and pay respect to both sides. Thank you for that.

Bro, I want to say how much I love your cooking channel. I moved to Japan in December and having your videos to help me learn to cook Japanese food has been a blessing. Having lived in America for 35 years it was a shock on how much I needed to adapt to cooking with some many new and different ingredients over here. But luckily I can find everything really easily in your videos. I’ll try making the skirt for gyoza this weekend hopefully with some fresh pre made gyoza from my local grocery store before I move on to hand made ones. Thanks so much. Stay awesome.

THIS THE ONLY MAN IN THE ENGLISH SPEAKING WORLD THAT DOESN'T UTTERLY MANGLE ASIAN FOOD.

I am SO grateful that you’re posting again!!! Your Ramen series gave me the courage and confidence to actually make a ramen. Thank you for coming back!!!

You keep me glued to the screen with your way to explain and cook. My next gyoza will have their skirt on

A treat to have him back indeed

I love the consideration you have for the viewer. Not only is the video so calming and the process broken down in such a way that we are left feeling so confident and comfortable, but the consideration of problems that one might have in making something as seemingly as minor as the pleats. But the significance from a cultural and tradition standpoint is so vital. Love the detail you have for what you do. Passion is so evident ❤

Welcome back man. We definitely missed you!

So great to see a new video from Adam after so long. Glad to see you doing well and love the dumpling school series. Please keep them coming!

Thanks for this episode Adam you make Adelaide proud, fantastic level of detail here, I love Gyoza 👍😆 The music in this episode was beautiful....

Yes! So glad to see you. Thanks for returning.

Yes, thanks for another great video, I hope you could put out more videos

Great video Adam I’ve been waiting for you! And thanks for helping to spread our culinary culture around the world! When I make my Gyoza, I always add the regular cabbage instead of Chinese cabbage as it tends to get sweeter than the other one when cooked, and I also add a few rehydrated dried shiitake that are minced up, along with a bit of its soaking juice to add another layer of umami. Just another version of Japanese Gyoza.

Just the video I needed! Love how you go into the history and differences of the dumplings. Gotta love a good dumpling recipe!

So happy to have you back & to be back with this series! Looking forward for the next uploads to come. 😁

Subbed to this channel just after watching this single (and for me first) video just because how apparent his love and respect for cousine is.

I couldn't be happier to see you back Adam. Thank you. Beautifully filmed and edited as always.

Welcome back Adam :) been waiting for so long for your next video

Adam is back, finally *Cries tears of joy* Welcome back Adam, can't wait to try this recipe!

So good to have you back. I'm actually making those now...starting video, but I get a hot oil/butter, then get it hot, add 1/3 cup water, or just above lower edge, and boil till dry...then flip. Yummm

Echoing all those who are glad to have you back! You make such great and informative videos, many of which I return to.

Those look perfect Adam ⭐️ Glad you are back x

That feeling when dad goes out for cigarettes... and actually comes back

Your videos have been missed! Still learning thru your other videos.

Welcome Back, Adam! I’m so glad you’re making videos again.

Yes welcome back! Yummy dumplings and as usual production quality is second to none !

Yay! Thanks for coming back Adam!

SO GLAD YOU ARE BACK!!!

Welcome back!! The over-your-shoulder angle was brilliant; it really helped to be able to see it if we were folding it. Thank you!

A perfect tutorial on making dumplings. Those look so good. Cheers, Adam! ✌️

Perfect time to watch this video while eating Gyoza right now. I love the recipe and technique breakdown.

Yay! So nice to see you back! I often make Gyoza, but so many tips here for improving them. I look forward to making my next batch.

Adam, thank you for the over the shoulder camera angle on the gyoza folding. A light went on. Gratzi.

Welcome back Adam, been missing your Video`s. and now you return with the best one "Dumpling School" :-)

Love your videos. Straight 🔥🔥🔥🔥🔥

Thank you for this one Adam. Happy to see you again, I missed your videos a lot.

You actually saved my life, I love you, thank you for the enlightened dumplings. Papa bless.

Well, well, well, look who's back ! What a wonderful sight! Welcome back Adam, a surprise this early morning in Canada and mmm gyoza for a start, Thanks so much 💕

So glad dumpling school is back!

Love watching your videos so soothing and informative!

What a morning. Adam Liaw, and Alex has returned!

So good to see you back on KZfaq Adam! I'm really happy to see you uploading again!

Glad to have you back! Please keep posting for us Adam!

Your videos are so calming ❤️ thank you

So happy to see you back!!

So glad to see you back on KZfaq, with another banger vidéo as well!

Welcome back!! I missed your videos and recipes. Looking forward to try this one 😃

So glad you are back!!!! I've missed these so much!!!!

Yes, in China most likely focused on the filling with meat quantity n And dry more of a thicker skin wrap. In Japan focused more on have a filling with veggies meats as well as having more deeper taste.

Its been so long. Glad to have you back. I discovered my love of dumplings because of you. I now have a passion for them.

So glad you're back ! Can't wait for Ramen School to resume :)

The nuances between Chinese and Japanese methods is most interesting.

Glad you're back! Wonderful!

This is a welcome sight in my notifications! Glad to see a new video!

YES!!! Thankyou for returning Adam I only found your channel recently and was so bummed you weren’t posting anymore!

I was so happy to see your video pop up in my recommendations thank you!

Wonderful to have you back! 👍💪🇫🇮

So glad to see you back

Great to see you back brother, such amazing content as always

Thanks for the video Adam, you are an inspiration!

Good to see you again, Adam! I haven't had Gyoza in a while... Great recipe :)

The world needs more Adam! Please make more videos, your channel’s content is unrivaled!

So glad to see a new video and even better it's about dumplings

So glad to see you back.

So happy to see you back Adam! I love seeing your take on Japanese dishes. I hope you are doing well!

Oh man this looks so good. Welcome back!

Glad to see you upload again. Gonna try making this.

Its good to see you back!!!

I am so happy to see your content again :-) Thanks for being back.

dorohedoro! My first time seeing Gyoza was in that manga. So cool to see this characer in real life!!

The zen of KZfaq cooking tutorials. Thank you Adam!

Glad to see you're back making videos!

Glad to see you're back, chef!

So glad you're back!!!

You certainly are back! 😀

missed you so much my good man glad to see your smiling, warm, friendly face again!!!!

Love the history background to this!! Did not know this is more of a Chinese food! Thanks for sharing, much love from Singapore ❤️

Never thought I’d see my feed have you again! Delightful surprise

Welcome back Adam and keep up the good work, the show must go on.

Oh man! Am I so happy to see you back!

so nice to see you again Adam

I am overjoyed that you are back. Hope you are doing well!!!!!

welcome back, Adam! Seeing you back on KZfaq makes me very happy.

Welcome back! Glad to see another video ^^

The world is healing, Adam is back!

Those are some beautiful images, good job!

Another awesome video from Adam! I must admit I found myself longingly clicking on your page from time to time to "check" if there was a new video up haha

THE GREAT RETURN!!!! WELCOME BACK KING

In January 1970 my father was transferred to Japan after his first tour in Vietnam. We met him there soon after. One of the first things we learned about Japanese food was Gyoza. What an experience. Our housekeeper taught us how to make them and we always had a few *pounds* in the freezer. We would have a _Gyoza Day_ where we all took part in making about a truck load. After Gyoza came all the other amazing dishes. I can honestly say I've never found something I didn't like. Fifty-years later my pantry always has a lot of Japanese staples.

You are awesome Adam, thank you for the video.