If you love gyoza dumplings but don't want to bother with laborious dough and want to save a lot of time in the kitchen, try using rice paper instead. As well as saving time, you'll also shave off some calories and carbs and achieve maximum crispiness with minimum effort. What's great is that you can always fill them with whatever you currently have in the house (this dish is great for using leftovers) or what you're most craving. We opted for turkey this time, and we DO recommend it! 🚀

Shop ingredients

Turkey Thigh in Brine – 400 g – lean meat from local farms, for quick preparation of a tasty meal, lightly seasoned

Nutritional Yeast – 100 g – inactive yeast flakes – vegan parmesan cheese alternative, high in protein

Organic Tamari Soy Sauce – 250 ml – gluten-free soy sauce with a thick texture, made from organic farming

£3.99

Chilli Sauce – 185 ml – spicy and rich taste, without artificial preservatives, colorants or thickeners

£7.99

Nutrition (1 serving)

300 kcal
35 g carbohydrates
9 g fats
21 g protein

Per 2 portions

Filling:

200 g ready-to-eat turkey meat
100 g carrots
100 g Portobello mushrooms
50 g onion
2 cloves garlic
1 pinch salt
1 pinch pepper
1 pinch sweet paprika
1 pinch oregano
1/2 tsp ginger
1 egg
1 tbsp nutritional yeast
1 tsp soy sauce
baked peppers chilli sauce

To serve:

7 slices rice paper
2 tbsp soy sauce

Instructions

Mix the pulled meat with grated carrots and finely chopped mushrooms, onion, garlic, eggs, a little bit of nutritional yeast, a teaspoon of amino sauce and a small amount of chilli sauce. Add salt, pepper and seasoning to taste.
Cut the rice paper in half. Soak in lukewarm water, fill with the meat mixture and wrap.
Wrap all the dumplings and put them in a pan with a drop of oil. After a while, pour in a little bit of water and cover with a lid. After a few minutes, try cutting one dumpling open to see if the meat is cooked.
Dip in soy sauce and enjoy!

Products used in the recipe