Page 1 of 2 12 LastLast
Results 1 to 10 of 15

Thread: Skinless Gyozas with Dipping Sauce page

  1. #1
    Chunster495's Avatar
    Chunster495 is offline Member
    Join Date
    May 2009
    Location
    Long Island, NY
    Posts
    37

    1

    Primal Fuel


    Skinless Gyoza

    1 lb ground pork

    3-4 stalks of scallions, chopped

    3-4 cloves of garlic, chopped

    1 tbsp chopped ginger

    head cabbage, chopped (the finer the better)

    Jalapeno (optional, use as many or as few to your liking)

    You can also add any other fresh vegetable chopped to gyozas

    2 tbsp tamari wheat free soy sauce

    2 tbsp sesame oil

    After chopping all ingredients, set aside 1 tsp of scallions, garlic, ginger, and jalapeno for dipping sauce (see below)

    Hand mix pork, scallions, garlic, ginger, cabbage, and jalapeno with soy sauce and sesame oil

    Form oval, gyoza shapes with meat mixture and set aside

    Using olive oil as needed in heated pan, cook gyozas for 2 minutes on each side (or until thoroughly cooked)

    Makes about 40 to 50 gyozas (depending on how big you form the gyozas, I use about 1tbsp 1 tbsp pieces,.. I guess my hands are small)


    Dipping Sauce

    1 tbsp tamari wheat free soy sauce

    1 tbsp balsamic vinegar

    1 tbsp water

    1 tsp each of garlic, scallions, ginger, jalapeno (save from above already chopped)

    Mix all ingredients together

    Enjoy with above gyozas


  2. #2
    maba's Avatar
    maba is offline Senior Member
    Join Date
    Jun 2009
    Location
    Pittsburgh
    Posts
    489

    1



    Thanks much!


  3. #3
    PrimalGoddess's Avatar
    PrimalGoddess is offline Junior Member
    Join Date
    Jul 2009
    Posts
    9

    1



    oh yippe in Print!!! thank you!

    I have a hard time writing it all down while watching the video! thanks I want to try these soon xoxo Darlene


  4. #4
    maba's Avatar
    maba is offline Senior Member
    Join Date
    Jun 2009
    Location
    Pittsburgh
    Posts
    489

    1



    I made these for dinner, they were simply amazing!! I made the first batch with bacon grease...delicioso!! The subsequent batches were made with CO, I think I'll stick to EVOO in the future. I replaced the balsamic vinegar with rice wine vinegar in the dipping sauce. Thanks for this keeper of a recipe Chunster!


  5. #5
    PrimalGoddess's Avatar
    PrimalGoddess is offline Junior Member
    Join Date
    Jul 2009
    Posts
    9

    1



    does the dipping sauce make enough for all them gyoza's or should I make extra?

    xoxo Darlene


  6. #6
    maba's Avatar
    maba is offline Senior Member
    Join Date
    Jun 2009
    Location
    Pittsburgh
    Posts
    489

    1



    Darlene, I don't think I measured 1 T of all the ingredients when making the dipping sauce, I just eyeballed the amount, probably close to 2 T each but I have lots of sauce left.


  7. #7
    PrimalGoddess's Avatar
    PrimalGoddess is offline Junior Member
    Join Date
    Jul 2009
    Posts
    9

    1



    ok cool gonna make them this weekend...can't tell my family they are pork though lol

    or they all go ewwwwwwwwwwwwwwwww

    crazy non primals..............xoxo Darlene


  8. #8
    maba's Avatar
    maba is offline Senior Member
    Join Date
    Jun 2009
    Location
    Pittsburgh
    Posts
    489

    1



    I made them AFTER dinner last night and I still ended up eating 15 of them!!! Btw, I got 47 small gyozas for a pound of pork and 1/2 lb of cabbage.


  9. #9
    Helen's Avatar
    Helen Guest

    1



    I made a variation of this. I did follow the recipe, did not put in the jalepeno because I did not have it, so I put a generous teaspoon of chili pepper sauce. I then just browned this whole mixture in olive oil. I also steamed some broccoli on the side and when they were done, I tossed them into the same skillet. It was delicious and a fairly quick, one skillet meal.


    This is a keeper recipe!


  10. #10
    Annika's Avatar
    Annika is offline Senior Member
    Join Date
    Aug 2009
    Location
    Vermont
    Posts
    370

    1



    Has anyone besides maba fried these in coconut oil or bacon grease? How does it compare to olive oil?

    My blog: Pretty Good Paleo
    On Twitter: @NEKLocalvore

Page 1 of 2 12 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •