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3 dumpling dishes to try this week


Tired of eating the same meals and want to try something new this week? Why not try some of these delicious Asian-inspired recipes from Itsu -they’re quick and easy, so you don’t have to spend hours cooking when you get home from work.

Ramen packed with crisp vegetables and steamed itsu Vegetable Fusion Gyoza


Serves 1*
Prep time 5 min
Cooking time 15 min
*to make for 2 people, just
double the ingredients


  • 400ml of vegetable stock
  • 10g of grated ginger
  • 2 cloves of crushed garlic
  • A tbsp of soy sauce
  • A tbsp of rice vinegar
  • A splash of sunflower oil
  • 6 itsu Vegetable Fusion Gyoza dinner dumplings
  • 100g of pre-cooked rice noodles
  • A small carrot (ribboned using a peeler)
  • A handful of bean sprouts
  • A handful of mange tout
  • A tbsp of finely chopped chives
  1. In a medium saucepan gently heat the sunflower oil, add the ginger and garlic and cook for 2-3 minutes. Then add 400ml of vegetable stock, the soy sauce & rice vinegar & simmer for 10 minutes.
  2. Strain the ramen stock through a fine sieve, discard the ginger & garlic & pour back into the sauce pan.
  3. Bring the ramen back to a gentle simmer, add the gyoza and simmer for 3 minutes.
  4. Lift the gyoza out of the ramen into a serving bowl.
  5. Add the pre-cooked noodles, carrot ribbons, bean sprouts and mange tout to the ramen broth & cook for a further 2 minutes.
  6. Ladle the ramen broth & vegetables over the gyoza and sprinkle with chives.

itsu Vegetable Fusion Gyoza served with tenderstem broccoli, garlic and spring onions in a rich soy dressing


Serves 2
Prep time 10 min
Cooking time 10 min


  • 10 Vegetable Fusion Gyoza dinner dumplings
  • 2 large cloves of garlic (thinly sliced)
  • 2 tbsp of sesame oil
  • 5 tbsp of soy sauce
  • 2 tbsp of mirin or rice wine vinegar
  • A tbsp of corn flour
  • 200g of tenderstem broccoli
  • 5 spring onions (cut into 3cm slices)
  • A handful of cashew nuts
  • Half a red chilli (deseeded and thinly sliced)
  • Brown rice or rice noodles to serve (optional)
  1. Toast the cashew nuts over a medium heat until brown. Empty into a small bowl and place to the side.
  2. In a dish, mix the soy sauce, mirin [or rice wine vinegar] and corn flour with 6 tbsp of water & stir. Place to the side.
  3. Add sesame oil to a pan & once hot, add the garlic. Cook the garlic and add the the broccoli. Cook for 2 minutes.
  4. Pour in a splash of water & when the broccoli starts to wilt, add in the spring onions.
  5. Pour the soy, mirin sauce over the vegetables and leave to thicken for a couple of minutes.
  6. Place the ten itsu Vegetable Fusion gyoza dinner dumplings on a plate & microwave as per packet instructions.
  7. Divide the stir fry between serving plates & top with the gyoza, crispy cashews and sliced red chilli.

Ginger miso soup with itsu King Prawn Gyoza and pak choi


Serves 1
Prep time 5 min
Cooking time 8 min

  • 8 itsu King Prawn Gyoza dinner dumplings
  • A 25g sachet of itsu miso soup
  • 10g of ginger (cut into matchstick sized pieces)
  • 2 baby pak choi (cut into quarters)
  • A handful of finely chopped coriander
  1. Empty the miso paste into a small pan.
  2. Add the ginger and coriander stems.
  3. Pour over 400ml of boiling water.
  4. Bring to a gentle simmer & cook for 2 minutes to infuse the flavours.
  5. Add the king prawn gyoza and pak choi, steam for a further 3 minutes, ladle into a deep bowl and top with the coriander leaves.

itsu gyoza dinner dumplings are available in three flavours: Vegetable Fusion, King Prawn and Sesame Tuna  – you can find them in Waitrose and Tesco supermarkets for £3.50 per pack (2-3 servings).

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