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Let me introduce myself. My name is Mark Sisson. Iโ€™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 weโ€™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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24 Comments on "Skinless Gyoza with Special Dipping Sauce"

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Shelley
7 years 3 months 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 3 months 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 3 months 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 3 months 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 3 months ago

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

kevin
kevin
7 years 3 months ago

I enjoyed the special appearance by Ethan

Chunster495
Chunster495
7 years 3 months ago

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

fishergirl
fishergirl
7 years 3 months ago

That looks absolutely amazing!!! now I know what I’m having for dinner ๐Ÿ™‚

fishergirl
fishergirl
7 years 3 months 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 3 months ago

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

MP
MP
7 years 3 months ago

Chloe did a good job too!

FlyNavyWife
7 years 3 months ago

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

Ariana
Ariana
7 years 3 months 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 3 months 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 3 months ago

I am so making these this weekend. FAB! Thanks for the great recipe ๐Ÿ˜€

clayberg
clayberg
7 years 3 months ago

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

Jennifer
Jennifer
7 years 3 months 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.. ๐Ÿ™‚ Great recipe! You get my vote!

Liss
Liss
7 years 3 months ago

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

Ginger
Ginger
7 years 3 months ago

Great submission. Definitely a serious contender.

sandra
sandra
7 years 3 months ago

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

Matt
Matt
7 years 2 months 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

Shar
Shar
5 years 1 month ago

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

Chaser
Chaser
4 years 10 months ago

These… are FANTASTIC!

MO_NUFF
MO_NUFF
4 years 8 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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