These jalapeño peppers and shiitake mushrooms are stuffed with savory turkey potsticker filling, then deep fried until brown and crispy! If you love gyoza dumplings, but want to keep it keto you can skip the carb-y wonton wrappers and give this recipe a try.
Total carbs 5g, net carbs 3.5g
Stuff veggies with savory meat filling to enjoy dumpling flavors without all the carbs!
Try these peppers and mushrooms filled with popular gyoza dumpling meat filling. They are great as a snack, appetizer, meal or finger food for a party.
This creation is part jalapeño popper, part gyoza dumpling, part potsticker, part stuffed peppers, and part stuffed mushrooms. 100% delicious.
Ingredients you’ll need
For the "wrappers":
Peppers & Mushrooms
Jalapeño peppers and mushrooms make great low-carb containers for meat filling. Feel free to use any pepper or mushroom that is available. This recipe makes enough filling to stuff 6 jalapeños and 6 shiitake mushrooms.
For the filling:
Ground turkey
I used ground turkey for this filling, but you can use ground pork if that is your preference.
For the filling seasonings:
Soy sauce, salt & white pepper, fresh garlic, fresh ginger, and chopped scallions.
These are the seasonings that my mother used when she made gyoza filling. Sometimes she also added shredded napa cabbage. However, I left out the cabbage because there are plenty of vegetables in this dish already since we are using peppers and mushrooms instead of gyoza wrappers.
White pepper has a uniquely different flavor from black pepper. I have a strong association with it as a seasoning in meat fillings and ramen soup. Don't worry if you can't find ground white pepper. Black pepper is a fine substitute, though the flavor is different. They are the same pepper berry, harvested at different times and processed differently.
For frying:
Use a neutral flavored oil suitable for high heat frying. Canola oil, vegetable oil, sunflower seed oil, and peanut oil work fine.
For the dipping sauce:
Mix equal parts rice wine vinegar and soy sauce to make a balanced dipping sauce. If you don't have rice wine vinegar, I think sherry vinegar is a close substitute followed by white wine vinegar.
If you like spicy food add a few drops of chili oil or Sriracha sauce.
As an alternative, Worcestershire sauce is also delicious as a dipping sauce with this dish. Just be mindful of carb counts and exercise portion control when using Worcestershire sauce.
Equipment you’ll need
You'll need a deep-sided skillet (cast iron is good) and a cooling rack to drain the oil after frying. If you don't have a cooling rack, you can use paper towels.
Serving Suggestions
Serve this dish hot with a side of dipping sauce.
Make Ahead
You can fill the peppers and mushrooms ahead of time and store them in a covered container in the fridge for up to 3 days. Fry them just before serving.
How to store
You can store these in a covered container for up to 3 days.
Frequently Asked Questions
Yes.
Yes. Cook in airfryer at 180°F for 15 minutes.
Stuffed jalapeños and shiitake mushrooms
- Total Time: 30 minutes
- Yield: 12 pieces 1x
- Diet: Diabetic
Description
These jalapeño peppers and shiitake mushrooms are stuffed with savory turkey potsticker filling, then deep fried until brown and crispy! If you love gyoza dumplings, but want to keep it keto you can skip the carb-y wonton wrappers and give this recipe a try.
Ingredients
For the "wrapper"
6 jalapeño peppers
6 shiitake mushrooms
For the filling
½ pound ground turkey
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1 tablespoon soy sauce
⅛ teaspoon salt
⅛ teaspoon white pepper (you can substitute with black pepper)
1 scallion, chopped
For frying
3 tablespoons vegetable or canola oil
For the dipping sauce:
1 tablespoon soy sauce
1 tablespoon rice wine vinegar (you can substitute with white wine vinegar or sherry vinegar)
Instructions
- Remove the stems from the mushrooms.
- Cut peppers in half lengthwise and scoop out seeds and pulp with a small spoon.
- In a mixing bowl combine filling ingredients and mix until well combined.
- Scoop about a tablespoon of filling and fill each mushroom cap.
- Evenly divide the remaining filling into each pepper half. Pack down the filling.
- Heat oil in a large skillet over medium heat and cook filling side down for 5 minutes. Carefully flip and cook filling side up for another 5 minutes, covered with a lid. Remove lid, flip to filling side down and brown for 5 minutes.
- Transfer to cooling rack, to drain excess oil, before serving.
Notes
Airfryer method: Cook in airfryer at 180°F for 15 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: snack
- Method: fried
- Cuisine: American
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