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Unwrapped Gyoza

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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Tags: paleo appetizers, paleo asian recipe, paleo gyoza, paleo japanese food, paleo takeout food, primal japanese food, primal takeout food, simple asian meatballs

Comments 8 Comments
Categories Appetizers & Dips, Dinners, Recipes

Beef Bulgogi

28 Mar

Go ahead and double this recipe, then pop one bag of marinating meat in the freezer!

2 lbs sirloin tip roast sliced paper thin
1/4 c soy sauce
2 finely chopped green onions
3 tbsp honey
1/2 tsp garlic powder
1 1/2 tsp freshly grated ginger, or 1/4 tsp dried ground
2 tbsp sesame oil
1 tbsp sesame seeds
1/8 tsp pepper of choice

Mix all marinade ingredients in a ziplock bag. (If the meat is going on the grill, leave it whole, and slice after cooking. If you are going to sauté the meat in a skillet, slice it in 1/2 inch strips ahead of time.) Add meat to the marinade, and marinate–preferably overnight.

Grill or stir-fry in skillet with marinade…this cooks really quickly so watch it carefully…a little pink is okay!

Serve over thinly shredded cabbage. I sautéed mine in coconut oil, then seasoned it by tossing in a few shakes of soy sauce, 1-2 tsps of sesame oil, and about 1-2 tbsp sesame seeds.

Garnish with limes and cilantro, and some red pepper flakes if you desire!

: Beef Bulgogi

**My grocery store labeled the meat as for “Rouladen.” Basically it is sirloin roast sliced paper thin. You can see more awesome Bulgogi how-to photos here. This recipe was given to me by my friend Amy.

Enjoy!
Leigh