I’ve been excited to see Paleo Takeout in print since the day it was announced, and Russ Crandall definitely doesn’t disappoint! Russ takes you on an amazing culinary adventure, and this book will have you drooling over every page! This cookbook brings back all of your restaurant favorites, and the recipes really taste identical to the originals, minus the gluten, and other junk ingredients.
The recipes in Paleo Takeout are super easy to follow, no matter what your kitchen skills may be. Russ has gone above and beyond the standard cookbook by giving really helpful kitchen tips, plenty of how-to’s, as well as of substitutions for ingredients that he has used, in order to fit any diet restrictions that you may have. He also took the time to transform 94% of the recipes to be Whole 30 compliant, and 80% autoimmune protocol-friendly! Click HERE for the Whole 30 and AIP guide.
This cookbook tackles just about every takeout craving you may have, with over 200 recipes, which includes everything from Egg Drop Soup, Sweet and Sour Chicken, and Mongolian Beef, to Pizza and Calzones! This is a cookbook that your entire family will enjoy, paleo or not!
I made these Gyoza bites the other night, and they were AMAZING! They’re full of so much flavor that you won’t even miss the wrapper! I hope you enjoy this recipe sneak peek!
Russ is also in the middle of his book tour. To see if he’ll be in a city near you, click HERE!
Click HERE to purchase your own copy of Paleo Takeout!
Russ’ Note:
Gyoza are Japanese dumplings based on the Chinese dumplings jiaozi, which are characterized by their crimped edges. They are most often steamed and pan-fried at the same time, resulting in a dish that is soft on one side and crispy on the other.
Replicating the thin wrapper dough of traditional gyoza turned out to be too much of a challenge for the weeknight home cook, so I developed this Gyoza Bites recipe instead, which can be made quickly and tastes just as great.
Gyoza Bites
Equipment
- Stovetop
Ingredients
Dipping Sauce:
- 2 tablespoons tamari (I substituted 3 tbsp coconut aminos)
- 1 tablespoon mirin
- 1 teaspoon rice vinegar
- 1/2 teaspoon togarashi powder
Surimi (Meat Paste):
- 1 pound ground pork
- 1/2 inch ginger, peeled and grated (or 1/4 teaspoon ground ginger)
- 2 cloves garlic, minced
- 2 tablespoons tapioca starch
- 1 tablespoon mirin
- 1 teaspoon tamari (I substituted 1 1/2 tsp coconut aminos)
- 1 teaspoon sea salt
- 1/2 teaspoon white pepper
- 1 cup finely chopped green cabbage
- 1 green onion, finely chopped
- 2 tablespoons expeller-pressed coconut oil, divided
Instructions
- Combine the dipping sauce ingredients in a small bowl and set aside.
- 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.
- 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, then serve with the dipping sauce.
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