Turkish Manti Dumplings
gyoza | serves 2 | prep time 3 mins | cook time 10 mins
- 12 itsu teriyaki chick'n vegan gyoza
- 250g Greek yoghurt
- 1 crushed garlic clove
- 1 pinch of sea salt
- 30g butter
- 1 tbsp olive oil
- 1 tsp chilli flakes
- 1 cup Rocket leaves
Steam the Gyozas as per the pack instructions.
In a pan, gently heat the Greek yoghurt with the crushed garlic and sea salt, set aside.
On a medium heat, melt the butter in a frying pan until slightly brown, add the chilli flakes. Turn the heat down and gently let it fizz for 1 minute, add a splash of olive oil.
Assemble the garlicky yoghurt as the base, divide the dumplings evenly, drizzle over chilli butter and garnish with rocket leaves.