Easy Gyoza & Packing Up the Scale [RECIPE]

Good Morning Beautiful People! ❀

I hope you’re having a lovely day. Today’s post is going to be a quick one. If you’re new to my blog, hi! Welcome! Today I want to ramble a little bit about weight loss. May 2018 will mark my 3 year anniversary since my gastric bypass surgery. As such, weight loss is always floating around my mind. It hasn’t been an easy journey. I began at 326 lbs. after years and years of emotional eating and yo-yo dieting. Finally somewhere along the way I simply gave up. After feeling terrible (both physically and emotionally) I had an “aha” moment. Or maybe I should call it a “whoa” moment because that’s how it felt. Mr. Noob Chef and I were sitting in the car ready to tear into some Taco Bell Loaded Potato Grillers. I had picked him up from work and we were sitting at the park on his lunch break when all of a sudden a man walked up to our car, leaned down to me (my window was open), and said, “you know, it’s not a picnic if you don’t get out of the car”. And then he walked off.

What that man didn’t know was I had already thought about getting out of the car. I just chose not to. I didn’t want to be seen. I was mortified. I lost my appetite. My husband was pissed. But instead of staying angry I looked at him and said, “okay… let’s call and see if I can qualify for weight loss surgery”. It was a scary thought. Fast forward 3 months later and I was wheeled into an operating room having 3/4 of my stomach removed along with part of my intestine. Nothing could have prepared me for the recovery process.

I dropped from 326 lbs. to 200 lbs. over 2 years. I began to move and feel better. I had to change my relationship with food which led me to starting this blog. πŸ™‚ And so here we are 6 days away from Christmas. I sat up last night wondering what to cook on Christmas Day. I wanted it to be special, but as always, I worried about gaining a few pounds. My dear husband placed his hand on mine and said, “honey… let’s relax on the 25th and get back to eating clean on the 26th” and so we will. It’s all about balance. Keep it simple. Don’t stress too much. Pack up the scale for a few days. The world won’t end, I promise.

Speaking of simple, let’s look at today’s recipe. πŸ™‚

These gyoza are very simple to make. The most tedious part is wrapping every dumpling up, but if you have a buddy (or a willing husband) to help…. then it goes quite quickly and before you know it you’ll be your own dim sum assembly line! I really enjoyed making these with Mr. Noob Chef. As we wrapped and rolled each dumpling, we had several pans steaming one after the other. At first I took a picture of how “food bloggers” would want you to see the food….



Then I began belly laughing. My husband turned around and grinned at me. “What’s so funny?” he asked, smirking. I looked over at him and said, “this is not how the food really looks”. So I took a picture again for you. This is how I really eat these dumplings…


Mmmmm…. that’s better πŸ™‚ Sweet chili sauce drizzled all over these pork dumplings is absolutely heavenly. The green onions, cabbage, and pork are such a simple combination but taste sublime when mixed all together. I hope you give these easy dumplings a try and let me know what you think! Have a wonderful day everyone and as always, keep on cooking ❀

Easy Gyoza (Pork Dumplings)Β 

Makes: About 50


  • 1 pack square wonton wrappers
  • 2 lbs. ground pork
  • 1 tablespoon minced ginger
  • 4 tablespoons minced garlic
  • 2 tablespoons sliced green onion
  • 4 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1 egg beaten
  • 5 cups finely shredded cabbage


  1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
  2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
  3. To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately. Enjoy!Β 


  1. These look delicious……especially the second picture!!!
    I think your husband has given you some wise advice to follow for the upcoming holiday. We are even having a Christmas ham here on Monday!!!

    Liked by 1 person

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