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
1/2 pound ground turkey
1 teaspoon grated fresh ginger
1 teaspoon grated fresh garlic
1 tablespoon soy sauce
1/8 teaspoon salt
1/8 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
Keywords: keto low-carb jalapeño peppers shiitake mushrooms gyoza dumplings potstickers fried ground turkey