We were introduced to Itsu Vegetarian Fusion Gyoza at friends last weekend. The kids loved them, especially the Japanese obsessed teen boy, so I stocked up when I spotted them in the supermarket.
On a cold autumnal day, I served them up in a warming soup. Feel free to add more green veg, and even noodles if feeling particularly hungry
Serves 2
1 pack Vegetarian Fusion Gyoza (20 dumplings, although we found 21 in each of the two packs I had)
1 tbsp miso paste
1 vegetable stock cube
500ml boiling water
2 spring onions, finely sliced (optional)
Sprinkle of chilli flakes (optional)
Drizzle of sesame or chilli oil (optional)
Boil the kettle and bring 500ml of water to the boil with the miso and stock cube. When dissolved add the gyoza from frozen, cover, and bring back to the boil over a high heat. Once boiling turn down to a simmer and cook for 3 minutes.
Pour into a bowl and sprinkle with spring onion, chilli, and oil if using.
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