Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
26 Aug

Skinless Gyoza with Special Dipping Sauce

This reader created video was submitted for a Primal Blueprint Contest. Click here to find out how you can participate and win Primal prizes!

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. These look great and I havea lot of cabbage to use up at the moment! I like that you used jalepeno. These look like they would freeze well. Since the recipe makes 40-50 you could make a big batch and then bring them out a few hours before lunch or dinner as needed. Great job!

    Shelley wrote on August 26th, 2009
    • Yeah they do freeze really well, and it’s pretty good after it thaws out… I’ve actually just cooked them straight up without thawing too and they turn out okay as well,… but just remember to have a lid on when you do that cuz they will splatter a lot.

      Chunster495 wrote on August 26th, 2009
  2. Guess it’s time to find some real Tamari sauce! All ever seem to be able to find is garbage.

    Grok wrote on August 26th, 2009
  3. This definitely goes in my “entertaining” file. What great finger food when company’s over!

    Bourgogne wrote on August 26th, 2009
  4. I enjoyed the special appearance by Ethan

    kevin wrote on August 26th, 2009
    • you should have seen him before I edited this thing… he’s all over the place.

      Chunster495 wrote on August 26th, 2009
  5. That looks absolutely amazing!!! now I know what I’m having for dinner :)

    fishergirl wrote on August 26th, 2009
  6. wow so I’m making these right now, and I’ve definitely already eaten 3!!! sooo good! You need to win!

    fishergirl wrote on August 26th, 2009
  7. I’m so making these! Thanks for the wonderful recipe Chris!

    maba wrote on August 26th, 2009
  8. Chloe did a good job too!

    MP wrote on August 27th, 2009
  9. Yummmmmmmmmmmmmmmm… I love gyoza. Definitely a recipe to put in the arsenal for later!

    FlyNavyWife wrote on August 27th, 2009
  10. These look great, they are going on the menu for next week. I’m just wondering have you ever tried steaming them? Oh I bet they would be great in soup as well.

    Thanks for the recipe, I’ll be voting for you!

    Ariana wrote on August 27th, 2009
    • I’ve never directly steamed these before. Steaming raw meat seems tricky to me. I have added water after frying them (2 tbsp) to create a steam effect and closing the lid and then the water evaporates and it frys again… this is the traditional way to make gyozas with the skin(creates a crispy and chewy texture)… however with the skin off,… this method doesn’t seem to change the texture all that much so I just leave that step out and just fry it.

      Chunster495 wrote on August 28th, 2009
  11. I am so making these this weekend. FAB! Thanks for the great recipe :D

    Cher wrote on August 27th, 2009
  12. Two thumbs up for this recipe video!!
    Great job Chunster495;)
    0.54 LOL

    clayberg wrote on August 27th, 2009
  13. I made these today and they are fabulous! Tasted just like something I would get in a Japanese Restaurant… The special sauce was Amazing… I tripled it… and even found myself eating it alone.. :) Great recipe! You get my vote!

    Jennifer wrote on August 28th, 2009
  14. Looks yummy. I can’t wait to try this recipe out at home.

    Liss wrote on August 28th, 2009
  15. Great submission. Definitely a serious contender.

    Ginger wrote on August 29th, 2009
  16. Love your recipe. Great video, best video so far.

    sandra wrote on August 29th, 2009
  17. Made these last sunday night & froze them. Cooked them tonight (Friday)

    Very nice indeed!

    I did however make them a little big. Only got 20 out of the recipe :S

    I fried them to seal & them popped them in the bamboo steamer to finish off

    Matt wrote on September 11th, 2009
  18. Made these last night! AWESOME sooo GOOD!… you should call them NAKED GYOZA!!! : )

    Shar wrote on October 20th, 2011
  19. These… are FANTASTIC!

    Chaser wrote on January 25th, 2012
  20. These sound scrumptious. Eager to try them. If I plan to freeze some is it best to freeze them cooked or raw?

    Cheers!

    MO_NUFF wrote on March 18th, 2012

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