Guys. This cookbook! As a recovering takeout junkie, Paleo Takeout by Russ Crandall has all my old favorites. Pad See Ew, General Tso’s Chicken, Tom Kha Gai, Pad Thai, Spring Rolls, Chicken Tikka Masala, Gyros, Gyoza Bites and more. Everything is here! From Chinese to Japanese to Indian to even American takeout. I like how Russ defines all the unfamiliar ingredients and even gives substitutions if you can’t find the ingredient! This was particularly helpful for me, and I honestly found it really interesting to learn about new ingredients. These Gyoza Bites are super easy to make and pair perfectly with the spicy dipping sauce! I’m already planning a full takeout spread, and I might even splurge on a little white rice! #teamwhiterice
I had the pleasure of meeting Russ at Paleo f(x) this year, and he was so nice and approachable! His talk last year was one of my favorites because I learned a ton about cooking and adding layers of flavor. Even though Russ has a full-time job, he still posts on his blog The Domestic Man once a week. His commitment to posting consistently has truly inspired me to post at least once a week on my blog.
Now for the exciting part! Since two amazing cookbooks came out back to back, One-Pot Paleo and Paleo Takeout, I figured why not have double the giveaway. Both of these cookbooks are absolutely stunning, and must haves to your cookbook collections!
Ingredients
- 2 tbsp tamari
- 1 tbsp mirin
- 1 tsp rice vinegar
- 1/2 tsp togarashi powder
- 1 lb ground pork
- 1/2 inch ginger, peeled and grated, or 1/4 tsp ground ginger
- 2 cloves garlic, minced
- 2 tbsp tapioca starch
- 1 tbsp mirin
- 1 tsp tamari
- 1 tsp sea salt
- 1/2 tsp white pepper
- 1 cup finely chopped green cabbage
- 1 green onion, finely chopped
- 2 tbsp expeller-pressed coconut oil, divided
Directions
- 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 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.
Notes
I didn’t have togarashi powder, so I used a combination of 1/4 tsp cayenne pepper and 1/4 tsp paprika.
Be sure to check out Russ’s cookbook Paleo Takeout here!
x vanessa
I keep seeing this book around, I think I’ll have to find a copy! These gyoza bites look incredible…
Thank you! This cookbook is an absolute keeper!