Fructose Free Gyoza

Total time1 hr 20 min

Prep time45 min

Cook time20 min

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Ingredients

4 servings

For the filling

½ lb ground pork
1 ½ cups napa cabbage, finely shredded
½ tsp salt (for cabbage)
2 green onions, thinly sliced (green parts only)
1 tbsp soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
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1 tsp sesame oil
1 tsp fresh ginger, finely grated
1 tsp sake or dry sherry
Ingredient notes
This recipe uses only a small amount of sake per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid sake, please tap it and change its rating to Red.
Sweet, rice, and fortified wines carry residual sugar including fructose that a low fructose diet limits (the alcohol itself is not the issue); the small splash used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
¼ tsp white pepper

For assembling

24 round gyoza wrappers (about 3.5-inch diameter)

For cooking

2 tbsp neutral oil (such as vegetable oil or canola oil), divided
⅓ cup water, divided

For the dipping sauce

3 tbsp soy sauce
2 tbsp rice vinegar
1 tsp sesame oil
½ tsp chili oil (optional)

Instructions

1
Toss the shredded napa cabbage with 1/2 tsp salt in a large mixing bowl and let it sit for 15 minutes, until the cabbage has released its liquid and wilted noticeably.
2
Gather the salted cabbage in your hands and squeeze firmly over the sink, wringing out as much liquid as possible, until the cabbage is very dry. Transfer to a clean large mixing bowl.

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