GERD Friendly Vegan Edamame Dumplings
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Learn more →Ingredients
4 servings
For the dumplings
- 24 round dumpling wrappers (gyoza-style)
For the filling
- 2 cups shelled edamame, thawed if frozen
- ½ cup firm tofu, crumbled
- 2 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.
- 1 tbsp fresh ginger, finely grated
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- ¼ tsp white pepper
Ingredient noteWhite pepper can worsen reflux in some people, but the small amount in this recipe (less than 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.
- ¼ tsp salt
For the dipping sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp maple syrup
- ½ tsp chili flakes (optional)
Can be omittedchili flakes
For serving
- 1 tbsp sesame seeds, for serving (optional)
- 2 scallions, green parts only, thinly sliced, for serving (optional)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
Make the dipping sauce: whisk together the 3 tbsp tamari, rice vinegar, 1 tsp sesame oil, and maple syrup in a small bowl until combined. Stir in the chili flakes, if using, and set aside.
- 2
Make the filling: add the edamame to a food processor and pulse 8–10 times until coarsely chopped — the mixture should be chunky, not a smooth paste. Transfer to a large mixing bowl.
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