Friday, March 1, 2013
OK so let me rant first ahahaha :) if you are making my recipes can you please give me some sort of credit, if your going to adapt my recipe can you please say that you adapted it from me :) it really keeps me motivated if you guys likes the recipe that I'm making but its really disheartening that someones just gonna tell people my recipe without mentioning me and it will look like that their the one who made the recipe. i would be lying if i will say that i don't want any sort of attention about my recipes, i really work so hard to come up with this and maybe someday someone from the industry will notice it ( haha I'm dreaming) anyways that's my rant today and thank you for all the support :)
now for the gyoza wrapper,. don't expect this wrapper to be like the flour wrapper, you have to remember that this recipe doesn't have gluten in them nonetheless its really yummy. also its better to cook the filling first so you can cool it down before making the dough. enjoy and rock on lowcarb junkies :)
recipe for gyoza wrap:
2 tbsp cauliflower puree ( i made this recipe when i also made a cauliflower puree)
1/4 cup and 2 tbsp almond flour
2 tbsp of whey unflavored protein powder
2 tbsp ricotta cheese
1 tbsp of coconut flour
1/4 tsp of xanthan gum ( it helps the dough to bind while your rolling it)
2 tbsp of physillium husk powder
pinch of salt and black pepper
1 whole egg
1/4 cup boiling water
mix everything together until you get a thick dough divide it in 4 equal balls.
get one of the dough and put it on top of a cling wrap then put another cling wrap on top of it.
start to flatten it using a rolling pin. i was able to get 5 gyoza wraps in each ball. 20 pcs all.
what i did was roll it to my desired thickness, for example as you can see in the picture i used a cookie cutter to get 3 wrapper then the remaining scrap i rolled it again and flatten it so i can get the other two wraps.
for the filling:
you must cooked the filling first before we can put it inside the wrapper! its not your typical gyoza.
6 oz ground beef
1 tbsp of tamari or soysauce
2 oz chopped up cabbage into fine pieces
1/2 tbsp of grated ginger
1 tsp of grated fresh garlic
1 tsp of sesame oil
1 tbsp of chopped green onions
pinch of salt and pepper
just mix everything and saute it then set aside to cool down.
this is the base of my recipe for the filling i think i double or triple this so i can filled all the gyoza. get your filling ready and make sure that's cooled down already. every time you cut a wrapper i suggest to put filling in it and fold it gently then press the edges with your fingers don't overfilled it because your wrapper is delicate, you can also use fork to make it pretty. when everything is filled get a microwave safe container and put your gyoza in it. then put it in another container that has water on it so when you microwave it you will be able to also steam it. make sure that your gyoza is NOT in the water. microwave for 2 minutes then heat a frying pan, i suggest used a nonstick pan. put a little oil in it and fry till theres a golden color on each side. enjoy with a little tamari sauce or soysauce with lemon in it :)
you will be able to get 20 pcs of wrapper serves 4. each serving has 2.75 g net carbs. if you have a question please leave a comment or IG me.