GERD Friendly Vegetable Gyoza
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Learn more āIngredients
4 servings
For the filling
- 2 cups napa cabbage, finely shredded
- Ā½ tsp salt, for drawing out moisture
- 1 cup shiitake mushrooms, stems removed, finely chopped
- Ā½ cup shredded carrots
- 3 scallions, green parts only, thinly sliced
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 2 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp soy sauce
- 1 tsp sesame oil
- Ā½ tsp white pepper
Ingredient noteWhite pepper can worsen reflux in some people, but the small amount in this recipe (~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 the dumplings
- 24 round gyoza wrappers (egg-free)
- 2 tbsp water, for sealing
For cooking
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- ā cup water, for steaming
For the dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- Ā½ tsp chili oil or chili flakes (optional)
Can be omittedchili flakes
Instructions
- 1
Toss the shredded napa cabbage with 1/2 tsp salt in a large mixing bowl and let it sit for 15 minutes. Squeeze the cabbage firmly in your hands over the sink, wringing out as much liquid as possible, until the cabbage is dry and compact.
- 2
Stir together the dipping sauce: combine the 3 tbsp soy sauce, rice vinegar, and 1 tsp sesame oil in a small bowl. Stir in the chili oil or chili flakes, if using, and set aside.
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