Prep Time: 1hour
Cook Time: 20 minutes
Makes 12 servings
Fody's Homemade Pork Dumplings with Teriyaki Sauce
Homemade pork dumplings? YES! This version is filled with pork and cabbage and flavored with Fody's Low FODMAP Teriyaki Sauce. Forming the homemade dumplings might seem daunting at first, but once you get the hang of it, they go quickly. That said, set aside some time and don’t rush through this Low FODMAP recipe. You will get them done! They can be steamed or boiled. We prefer steamed dumplings, if you have a steamer, but boiled pork dumplings are fine too. Just dab lightly on paper towels, as they come out of the water before serving with additional Low FODMAP teriyaki sauce for dipping.
BTW this homemade pork dumpling recipe uses traditional dumpling wrappers, which are made from wheat flour. The Low FODMAP diet is neither wheat-free nor gluten-free, although your individual gluten tolerance may vary. This means while this recipe is suitable for those on the Low FODMAP diet, it is not designed for individuals with celiac disease. It all comes down to portion control. Keep in mind that Monash University (the inventors of the Low FODMAP diet) has lab-tested wonton wrappers, which are made from the same ingredients.
Fody's Homemade Pork Dumplings with Low FODMAP Teriyaki Sauce Ingredients:
- 1-pound (455 g) ground pork
- 3 cups (120 g) finely shredded Chinese cabbage
- ¼ cup (45 g) finely chopped drained canned water chestnuts
- 2 tablespoons minced scallion greens (remember, only scallion greens are Low FODMAP)
- ¾ cup (180 ml) Fody's Low FODMAP Teriyaki Sauce, divided
- 1 large egg, beaten
- 50 round dumpling wrappers
Directions for Fody's Homemade Pork Dumplings with Low FODMAP Teriyaki Sauce
In a large bowl, combine the pork, cabbage, chopped water chestnuts, scallion greens, 2 tablespoons Fody's Low FODMAP Teriyaki Sauce, and egg until very well mixed.
Place about 2 teaspoons of pork filling onto the center each homemade dumpling skin. Moisten edges of dumpling skin with water – just dip your fingertip in water and wipe it along the edge. Fold edges over to form a half-moon shape. You can either press firmly to seal, or gently pleat one of the sides (the one near you, or the one away from you) into about 6 to 8 ruffled pleats all going in one direction and then press to seal with the other side. If you want to get fancy, on the same side of the dumpling wrapper, you can make about 3 pleats on the right of the half-moon shape, pleating towards the middle, and then repeat on the left side, again pleating towards the middle center. The most important thing is that the two halves are sealed well together, pleats or not!
You can boil or steam your homemade pork dumplings. To steam dumplings, set up a covered bamboo steamer over boiling water, lining the inside of the steamer with parchment paper, with many steam vent holes cut here and there, and place dumplings on paper. Steam dumplings for about 10 minutes or until they look a bit translucent. Alternatively, bring a pot of water to a boil, drop the pork dumplings in, allowing room for them to move around, and cook for about 3 minutes or until translucent and they float to the top. Drain and serve your Low FODMAP dumplings immediately with remaining Low FODMAP Teriyaki Sauce for dipping.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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