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!
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Posted By: Mark Sisson
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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!
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.
Guess it’s time to find some real Tamari sauce! All ever seem to be able to find is garbage.
this is the one I use because I seem to be able to find it in most stores…. but if you can’t, here’s a link to amazon.
http://www.amazon.com/Tamari-Sauce-Wheat-Free-Organic/dp/B0001FI4BQ
This definitely goes in my “entertaining” file. What great finger food when company’s over!
I enjoyed the special appearance by Ethan
you should have seen him before I edited this thing… he’s all over the place.
That looks absolutely amazing!!! now I know what I’m having for dinner
wow so I’m making these right now, and I’ve definitely already eaten 3!!! sooo good! You need to win!
I’m so making these! Thanks for the wonderful recipe Chris!
Chloe did a good job too!
Yummmmmmmmmmmmmmmm… I love gyoza. Definitely a recipe to put in the arsenal for later!
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!
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.
I am so making these this weekend. FAB! Thanks for the great recipe
Two thumbs up for this recipe video!!
Great job Chunster495;)
0.54 LOL
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!
Looks yummy. I can’t wait to try this recipe out at home.
Great submission. Definitely a serious contender.
Love your recipe. Great video, best video so far.
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