I got inspired to write this recipe during my last pregnancy. I was so craving the gyoza I used to enjoy so often. It dawned on me that I could simply pick out the insides of the dumplings, leave the potsticker-dough behind, and maintain paleo-compliance. But that would be just plain rude table manners.
Here was my solution.
“Gyoza”
1 head cabbage shredded/chopped and steamed/sautéed. Toss with sesame oil, tamari (or soy sauce), pepper of choice, and sesame seeds. Set cabbage aside.
In a large bowl, mix together:
1 lb ground pork
3 green onions finely chopped
1 tbsp minced garlic
1 1/2 tsp of peeled, grated, fresh ginger
1 egg beaten
2 tbsp soy sauce
1 tsp sesame oil
salt and pepper to taste
Mix these ingredients together. Form meatballs. Sautée over med-high heat until done, or bake at 375 for 15 -20 min.
Sauce:
1 C chicken stock
4 tbsp arrowroot (or 2 tbsp cornstarch)
2 tbsp honey
4 tbsp tamari or soy sauce
2 tbsp white vinegar
1/2 tsp cayenne
Whisk sauce ingredients together. Over medium heat, bring to a simmer, stirring often until thick.
Serve over the bed of cabbage, drizzle the sauce over them, and garnish with cilantro and lime juice.
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