GERD Friendly 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)
Ingredient note
Onions and garlic can relax the muscle that keeps stomach acid down. This recipe uses only about 1/2 of a scallions per serving, which is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
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
¼ tsp white pepper
Ingredient note
White pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid white pepper, please tap it and change its rating to Red.

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)
Omit this
This ingredient likely doesn’t work for the diet.

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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