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!

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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27 thoughts on “Skinless Gyoza with Special Dipping Sauce”

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  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!

    1. 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.

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

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

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

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

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

  6. 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!

    1. 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.

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

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

  9. 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!

  10. 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

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

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

    Cheers!