GERD Friendly Wonton Soup with Pork Wontons

Total time55 min

Prep time35 min

Cook time20 min

GERD Friendly Wonton Soup with Pork Wontons

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Ingredients

4 servings

For the wontons

1 lb ground pork
2 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 tbsp shaoxing wine
1 tsp sesame oil
1 tsp fresh ginger, finely grated
2 scallions, thinly sliced (white and light green parts only, for filling)
Ingredient note
Scallions 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.
½ tsp white pepper
Ingredient note
White pepper can worsen reflux in some people, but the small amount in this recipe (~1/4 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.
½ tsp salt
24 square wonton wrappers (about 3-inch squares)

For the broth

6 cups low-sodium chicken broth
3 slices fresh ginger (about ¼-inch thick)
1 tbsp soy sauce
1 tsp sesame oil
¼ tsp white pepper
Ingredient note
White pepper can worsen reflux in some people, but the small amount in this recipe (~1/4 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.
2 scallions, thinly sliced (green tops, for broth and serving)
Ingredient note
Scallions 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.

Instructions

1
In a medium bowl, combine the ground pork, 2 tbsp soy sauce, Shaoxing wine, 1 tsp sesame oil, grated ginger, sliced scallion whites and light greens, 1/2 tsp white pepper, and 1/2 tsp salt. Stir vigorously in one direction for about 1 minute until the mixture is cohesive and slightly sticky.
2
Set a small bowl of water nearby. Place a wonton wrapper on a clean work surface and add 1 heaping teaspoon of filling to the center. Dip a finger in the water and moisten all four edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal out any air pockets. Bring the two bottom corners of the triangle together, overlapping them slightly, and press to seal — the wonton will look like a nurse's cap. Repeat with the remaining wrappers and filling to make 24 wontons.

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