Diario de RoseFlorida, 31 ene. 17

I love gyoza! You might have hit on an ideal low-carb solution. I'll have to try it! 

Ok, now you got my brain working! What if you made long strips of zucchini on a mandolin and used them as wrappers, and used the traditional steam/fry method? YUM! 

No wrapper needed. It's good, not as good as it would be with the wrapper but really good. I added my homemade gyoza sauce and it's pretty close with the taste. It has my veggie in it (cabbage mostly) and I think I'll be able to resist Sunday. 4 servings perdue ground chicken 3 (9 oz)servings dole classic cole slaw mix 1 (T)serving kikkoman soy sauce 1 (1/4 cup)serving green onion 1 (T)serving roland toasted sesame oil 3 (t)servings trader joe's crushed garlic 3/4 tbsp ginger (ground) 1 (T)serving marukan rice vinegar 1 serving eggland's best large grade a eggs 2 servings trader joe's organic virgin coconut oil I chopped the cabbage mix up finer so it would mix better and then put everything except the co to fry in and mixed. I preheated my pan med-high and then cooked them in the co. I submitted the recipe to share but who knows if they'll approve it or when. Next time I will try to dry the chicken off better though. It has about 6 net carbs plus the sauce is 1 or less per serving. 4 servings marukan rice vinegar 4 servings kikkoman soy sauce 2 servings trader joe's crushed garlic 1 serving spice world ground ginger 0.12 cup chopped young green onions 1/4 serving polar sesame oil 1/2 serving mccormick crushed red pepper flakes I submitted the sauce too but again.... I cheated this time I have it in my freezer already made. I'm the only one who uses it here so I make up a small batch and freeze it in 1oz containers for later.