Comments on: Pork and Prawn Gyoza – 6sp https://slimmingkitchensecrets.com/2017/07/10/pork-and-prawn-gyoza-6sp/?utm_source=rss&utm_medium=rss&utm_campaign=pork-and-prawn-gyoza-6sp Good food without sacrifice Sat, 27 Jan 2018 20:19:30 +0000 hourly 1 https://wordpress.org/?v=6.7.5 By: Niamh https://slimmingkitchensecrets.com/2017/07/10/pork-and-prawn-gyoza-6sp/#comment-9765 https://skinnykitchensecrets.com/?p=3577#comment-9765 ☺]]> Just made these. Did the wrappers from scratch too they are amazing. I’ve been wanting to try goyza for so long but now I’m in ww I forgot about it. I made half and froze half. So so tasty I can’t recommend them highly enough. I took a pic it’s a
Pity I can’t show you. I boiled them for the 4 mins and then sprayed oil into pan just to brown the outside of them. Very happy. ☺️☺️

]]> By: lakettle https://slimmingkitchensecrets.com/2017/07/10/pork-and-prawn-gyoza-6sp/#comment-6924 https://skinnykitchensecrets.com/?p=3577#comment-6924 In reply to Kirsty.

Plain flour should work fine Kirsty, dumpling flour is just a really fine flour. Not sure about dumpling mix as I would imagine it would have other bits added x

]]> By: Kirsty https://slimmingkitchensecrets.com/2017/07/10/pork-and-prawn-gyoza-6sp/#comment-6801 https://skinnykitchensecrets.com/?p=3577#comment-6801 Hi laura when you say dumpling flour is it dumpling mix? I bought plain flour and dumpling mix not sure which to use? X

]]> By: Jenny https://slimmingkitchensecrets.com/2017/07/10/pork-and-prawn-gyoza-6sp/#comment-4966 https://skinnykitchensecrets.com/?p=3577#comment-4966 Oh wow, I LOVE gyoza! These look amazing for such low points, thank you for posting!

]]> By: lakettle https://slimmingkitchensecrets.com/2017/07/10/pork-and-prawn-gyoza-6sp/#comment-4932 https://skinnykitchensecrets.com/?p=3577#comment-4932 In reply to Student Food Bible.

Hi, the dough is 5sp per portion, the filling 1sp per portion 🙂

]]> By: Student Food Bible https://slimmingkitchensecrets.com/2017/07/10/pork-and-prawn-gyoza-6sp/#comment-4923 https://skinnykitchensecrets.com/?p=3577#comment-4923 Love the sound of this recipe! What is the SP value for the gyoza dough before a filling is added? Just so I know if I used a different filling that is lower in points, thanks!

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