Pan-Seared Dumplings with Marinated Cucumbers

How my symptoms showed up

• POTS: lightheadedness and heart racing earlier in the day, improved once I had salt and carbs

• Migraine: mild bilateral head pressure, no nausea or light sensitivity

• Lupus: baseline fatigue, no joint pain or active skin involvement

Disorder safety check

Condition	Verdict	Notes
POTS	Helpful	Salt + carbs helped reduce symptoms
Lupus	Safe	No inflammatory triggers
Vestibular migraine	Depends	Chili oil tolerated in small amounts

Ingredients (1 serving)

For the dumplings

• 6–8 frozen dumplings (any filling that works for you)

• Neutral oil (avocado or vegetable)

• Water for steaming

• Chili crisp or chili oil (optional)

For the cucumbers

• 1–2 Persian or mini cucumbers, thinly sliced

• 1–2 tsp soy sauce or tamari

• ½ tsp sesame oil

• Optional: rice vinegar, chili crisp, fresh herbs

How I made it

1. Cook the dumplingsHeat a nonstick pan over medium heat with a thin layer of neutral oil. Add dumplings flat-side down and cook 2–3 minutes until the bottoms are golden.

2. Steam to finishCarefully add about ¼ cup water to the pan and immediately cover. Let dumplings steam 4–5 minutes until wrappers are tender and the filling is hot.

3. Crisp againRemove the lid and let any remaining water evaporate. Cook another 1–2 minutes to re-crisp the bottoms. Transfer to a bowl.

4. Prepare the cucumbersWhile dumplings cook, slice cucumbers and toss with soy sauce, sesame oil, and vinegar if using. Let sit at least 5 minutes to lightly marinate.

5. FinishSpoon cucumbers alongside dumplings. Drizzle dumplings lightly with chili oil or chili crisp if tolerated.