Saturday, 13 February 2016

Paleo Asian Naked Potsticker Mini Meatloaves Recipe

Try this asian gyoza recipe without the wrapper - naked you might say.

I love asian gyoza but I dread tasks that require monotony like folding all those wonton wrappers! I save that for chefs at Japanese restaurants and always order gyoza when I go out for sushi.

 I wanted to make gyoza at home without the wrapper so I came up with this recipe. Instead of wrapping the gyoza just pop about a third of a cup into a muffin tin hole (not sure what else to call the spot where a muffin goes) and bake it! This takes all the monotony out of the process and also turns the recipe into a paleo diet recipe because it excludes the wrapper! These are also perfect for make-ahead meals and meal planning because each meatloaf is a perfect portable meal to take to work or portion for the upcoming week.

Try this asian gyoza recipe without the wrapper - naked you might say.
I also made this recipe gluten free by using almond flour. If you don't have almond flour on hand you can leave it out or use regular flour. Almond flour can be found at Costco or the Bulk Barn. You could also try skipping the cabbage draining if you wanted to speed things along but the meatloaves were crumbly enough so I would drain the cabbage the best you can.

 I had some chipotle yogurt dip left over from the Best Turkey Burgers Ever so I tried it on these and it actually went perfectly! It's even better than the soy sauce dip that's intended for the gyoza. Next time with this recipe I'm going to try adding grated carrot or sweet potato. If you try adding other veggies let me know how it turns out in the comments!

Try this asian gyoza recipe without the wrapper - naked you might say.

Paleo Asian Potsticker (Gyoza) Mini Meatloaves Recipe 
Makes about 20 hearty servings
        For the Meatloaves
  • 2 Cups Grated Cabbage
  • 1 Tbsp Salt
  • 1 Chopped Onion
  • 2 Cloves Diced Garlic
  • 1 Pound (500gr) Ground Pork
  • 1 Can Water Chestnuts
  • 1 Cup Diced Cilantro (fresh)
  • 3 Spring Onions
  • 2 Tbsp Minced Ginger
  • 1 Tbsp Soy Sauce
  • 1 Egg
  • 1/3 Cup Almond Flour
  • 1 Tbsp sesame oil
For the dipping sauce
  • 6 Tbsp Soy Sauce
  • 3 Tbsp Rice Vinegar
  • 1 Tsp Sesame Oil
  • 1 Tsp Cayenne Pepper
  • 1 Tbsp Diced Garlic
  1. Grate the cabbage using a box grater or pop into a food processor or Vitamix until finely grated. Transfer to a mesh colander and add the salt. Let the cabbage sit for 15 minutes to drain and then put it in a tea towel and squeeze out as much water as possible (this will help the meatloaves stick together).
  2. Combine all of the ingredients for the meatloaves (except the oil) in a large bowl and mix with your hands.
  3. Oil a muffin tin using the sesame oil then using an ice cream scoop transfer one scoop to one muffin hole.
  4. Bake for 30 minutes at 350F
  5. While the meatloaves are baking mix together the ingredients for the dipping sauce and let the flavours infuse while you wait
  6. Remove the meatloaves from the oven and serve with salad or sweet potato fries and the dipping sauce.
  The meatloaves also go great served with the yogurt sauce from  The Best Turkey Burgers Ever Recipe

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