GERD Friendly Vegan Steamed Dumplings

Total time55 min

Prep time40 min

Cook time15 min

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Ingredients

4 servings

For the filling

1 block (14 oz) firm tofu
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
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 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.
1 tbsp fresh ginger, finely grated
2 tbsp soy sauce
1 tsp rice vinegar
¼ tsp white pepper
Ingredient note
White 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)
Omit this
This ingredient likely doesn’t work for the diet.
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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