GERD Friendly Vegan Steamed Dumplings
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Learn more →Ingredients
4 servings
For the filling
- 1 block (14 oz) firm tofu
- 2 cups napa cabbage, finely shredded
- ½ tsp salt
- 1 cup shiitake mushrooms, stems removed and caps finely chopped
- 2 tsp sesame oil
- 3 scallions, thinly sliced (green parts only)
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
- 2 tbsp soy sauce
- 1 tsp rice vinegar
- 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.
For the dumplings
- 24 round dumpling wrappers (store-bought, vegan)
For the dipping sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili oil (optional)Can be omitted
chili oil
- 1 tsp fresh ginger, finely grated
Instructions
- 1
Toss the shredded napa cabbage with 1/2 tsp salt in a large bowl and let it sit for 10 minutes. Squeeze the cabbage firmly in your hands over the sink to remove as much liquid as possible, then transfer to a clean mixing bowl.
- 2
Heat 2 tsp sesame oil in a large skillet over medium-high heat until shimmering. Add the shiitake mushrooms and cook, stirring occasionally, until they are golden at the edges and any released moisture has evaporated, about 4–5 minutes. Transfer to the bowl with the cabbage.
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