Is Gyoza — Pan-Fried Dumplings safe for CKD patients?

This Japanese recipe is rated Avoid for chronic kidney disease (CKD). Per serving it has 920mg sodium, 340mg potassium, and 220mg phosphorus. Always check against your daily targets from your nephrologist or renal dietitian.

How can I make Gyoza — Pan-Fried Dumplings more kidney-friendly?

See the CKD Tip section on this page for the specific adaptation we recommend. General principles: halve any fish sauce / soy sauce / bouillon; soak peeled vegetables in water to reduce potassium; choose lean meats; serve smaller portions of broth.

Where do these nutrition numbers come from?

Per-serving values are calculated by summing typical ingredient amounts × USDA FoodData Central values, then dividing by the recipe yield. Daily CKD limits referenced follow KDOQI 2020 clinical guidelines. Individual targets vary — always confirm with your renal dietitian.

Avoid

🇯🇵 Japan · Japanese

Gyoza — Pan-Fried Dumplings

Pork-cabbage dumplings pan-fried crispy on the bottom, steamed-finished with water.

Prep time 90 min

Servings 4

Calories 380 kcal

CKD Avoid

Nutrition (per serving)

380

Calories

220mg

Phosphorus

220 / 800mg

920mg

Sodium

920 / 2000mg

340mg

Potassium

340 / 2000mg

CKD Tip

Dipping sauce (vinegar+soy+chili oil) is the Na lever. Use vinegar + chili oil only.

Ingredients

Gyoza wrappers
300g ground pork
1/2 cabbage, minced
Garlic, ginger, soy 1 tbsp

Cabbage Dumpling Gyoza Iconic Pan Fried Pork

Cooking Steps

1
Mix filling.
2
Fold dumplings.
3
Pan-fry + steam + crisp.

Add to your meal plan

Send this recipe's nutrients to the CKD Meal Calculator to track your daily phosphorus, sodium & potassium totals.

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