Paleo Gyoza Bites Recipe

🧂 Ingredients

• 2 tablespoons Tamari
• 1 tablespoon mirin
• 1 teaspoon rice vinegar

  white vinegar or apple cider vinegar can also be used
• 1/2 teaspoon togarashi powder

  see Notes
• 1 lb. ground pork

  mince, 500 g
• 1/2 inch ginger

  peeled and grated, or 1/4 teaspoon ground ginger
• 2 cloves garlic

  minced
• 2 tablespoons tapioca starch
• 1 tablespoon mirin

  see Notes
• 1 teaspoon tamari

  see Notes
• 1 teaspoon sea salt
• 1/2 teaspoon white pepper
• 1 cup green cabbage

  finely chopped
• 1 green onion

  finely chopped
• 2 tablespoons coconut oil

  divided

Instructions

• 1 Combine the dipping sauce ingredients in a small bowl and set aside.
• 2 Combine the surimi ingredients in a food processor and pulse until tacky and
  well mixed. Transfer to a mixing bowl and mix together with the cabbage and
  green onion using your hands. Form into 20 to 25 small balls using wet hands.
• 3 Heat 1 tablespoon of the coconut oil in a skillet over medium-high heat until
  shimmering, about 1 minute. Add half of the balls and pan-fry until cooked
  through, rotating often, about 5 minutes. Transfer to a plate. Add the remaining
  1 tablespoon of oil and the remaining balls and pan-fry until cooked through,
  then serve with the dipping sauce.

Nutrition Info