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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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August 26, 2009

Skinless Gyoza with Special Dipping Sauce

By Mark Sisson
27 Comments

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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27 Comments on "Skinless Gyoza with Special Dipping Sauce"

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Shelley
7 years 1 month ago

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!

Chunster495
Chunster495
7 years 1 month ago

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.

Grok
7 years 1 month ago

Guess it’s time to find some real Tamari sauce! All ever seem to be able to find is garbage.

Chunster495
Chunster495
7 years 1 month ago

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

Bourgogne
Bourgogne
7 years 1 month ago

This definitely goes in my “entertaining” file. What great finger food when company’s over!

kevin
kevin
7 years 1 month ago

I enjoyed the special appearance by Ethan

Chunster495
Chunster495
7 years 1 month ago

you should have seen him before I edited this thing… he’s all over the place.

fishergirl
fishergirl
7 years 1 month ago

That looks absolutely amazing!!! now I know what I’m having for dinner 🙂

fishergirl
fishergirl
7 years 1 month ago

wow so I’m making these right now, and I’ve definitely already eaten 3!!! sooo good! You need to win!

maba
maba
7 years 1 month ago

I’m so making these! Thanks for the wonderful recipe Chris!

MP
MP
7 years 1 month ago

Chloe did a good job too!

FlyNavyWife
7 years 1 month ago

Yummmmmmmmmmmmmmmm… I love gyoza. Definitely a recipe to put in the arsenal for later!

Ariana
Ariana
7 years 1 month ago

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!

Chunster495
Chunster495
7 years 1 month ago

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.

Cher
Cher
7 years 1 month ago

I am so making these this weekend. FAB! Thanks for the great recipe 😀

clayberg
clayberg
7 years 1 month ago

Two thumbs up for this recipe video!!
Great job Chunster495;)
0.54 LOL

Jennifer
Jennifer
7 years 1 month ago

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!

Liss
Liss
7 years 1 month ago

Looks yummy. I can’t wait to try this recipe out at home.

Ginger
Ginger
7 years 1 month ago

Great submission. Definitely a serious contender.

sandra
sandra
7 years 1 month ago

Love your recipe. Great video, best video so far.

Matt
Matt
7 years 18 days ago

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

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[…] Traditionally, the sweetness comes from sugar or corn syrup, usually half a cup or more. Thanks to Christian Chun, who submitted a fruit-based marinade for Korean-style short ribs to the Primal Blueprint Cookbook […]

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[…] and booze. I think that covers it. I think. Anyway, I had some ground pork on hand. I have made Skinless Gyoza in the past, and they are delicious, there is no doubt about it. Even though they are well worth […]

Shar
Shar
4 years 11 months ago

Made these last night! AWESOME sooo GOOD!… you should call them NAKED GYOZA!!! : )

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[…] I came across the Skinless Gyoza video on Mark’s Daily Apple (link to text recipe), I was very intrigued!  If you […]

Chaser
Chaser
4 years 8 months ago

These… are FANTASTIC!

MO_NUFF
MO_NUFF
4 years 6 months ago

These sound scrumptious. Eager to try them. If I plan to freeze some is it best to freeze them cooked or raw?

Cheers!

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