Low FODMAP Pork Pot Stickers

Total time1 hr

Prep time40 min

Cook time20 min

Pot stickers are one of those dishes that feel like a treat, and this version delivers everything you want — juicy pork filling, crispy golden bottoms, and tender steamed wrappers — without any of the gut-unfriendly ingredients that usually make them off-limits. The classic recipe is a minefield of high-FODMAP culprits like garlic, onion, and wheat wrappers, but every swap here is intentional and tested. Rice paper wrappers stand in for wheat dumpling skins, garlic-infused oil brings that savory depth without the fructans, and only the green tops of the scallions make it into the filling. Napa cabbage is kept well within its safe threshold across the four servings, so you get that authentic texture and moisture without the worry. The dipping sauce — tamari, rice vinegar, sesame oil, fresh ginger, and a touch of maple syrup — is punchy and bright, and it comes together in under a minute while the first batch cooks. The pan-steam technique gives you that signature crispy-then-tender contrast that makes pot stickers so satisfying in the first place. This recipe makes 24 dumplings and serves four, which means leftovers are absolutely on the table.

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Ingredients

4 servings

For the filling

1 lb ground pork
Smithfield All Natural 85% Lean Ground Pork Private Selection Natural Duroc Ground Pork Kroger Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork
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3 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
1 tbsp fresh ginger, peeled and finely grated
2 tbsp tamari
1 tsp sesame oil
½ tsp white pepper
1 cup napa cabbage, very finely shredded
Ingredient note
Chinese cabbage only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 1/4 cup per serving, so it is likely Low FODMAP. If you prefer to always avoid chinese cabbage, please tap it and change its rating to Red.
¼ tsp salt

For the wrappers

24 round rice paper wrappers (about 8-inch diameter)

For cooking

2 tbsp garlic-infused oil, divided
⅓ cup water

For the dipping sauce

3 tbsp tamari
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp fresh ginger, peeled and finely grated
1 tsp maple syrup
1 tsp chili oil (optional)

Instructions

1
Place the shredded napa cabbage in a small bowl, toss with the 1/4 tsp salt, and let stand for 10 minutes. Squeeze out as much liquid as possible with your hands, then transfer the cabbage to a large mixing bowl.
2
Add the ground pork, scallion green tops, grated ginger, 2 tbsp tamari, 1 tsp sesame oil, and white pepper to the bowl with the cabbage. Mix with your hands or a fork until the ingredients are evenly combined and the mixture holds together when pressed — do not overmix.

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