Rice Paper Dumplings (Zero-Waste)
This week on Scrappy Cooking we’re taking all the leftover veggies and making crispy, delicious rice paper dumplings! It’s the perfect way to avoid waste and get your nutrients.
Do you ever look into your fridge, overwhelmed with seeing all the fresh produce you bought with the best intentions, that is now looking lonely and sad?
Although we tend to go through a lot of produce in our household, towards the end of the week I usually have to make a meal that uses all the leftovers. Half a bell pepper, the last lonely carrot, some spinach that is starting to wilt… This is the perfect recipe because there are very few things you couldn’t add to it.
Why You’ll Love This Recipe
- As always, Scrappy Cooking is a great opportunity to reduce your household’s food waste and subsequently save a few bucks.
- This recipe is easy to modify depending on your taste and allergens. The possibilities are practically endless!
- Equally, there are different ways to serve these rice paper dumplings. They can count as an entire meal, a side dish, or a nice portable lunch option.
- Of course, the main reason you will love this recipe is because these dumplings are simply delicious. Even if I do say so myself.
- Normally, this type of recipe would take a lot of effort, especially the prep. Thankfully, these rice paper dumplings use a secret technique called… the food processor!
Equipment You’ll Need for This Recipe
Speaking of the food processor… The success of this recipe depends on two main things: the quality ingredients and the quality cookware.
If you’re on a market for a good food processor, I couldn’t recommend Ninja kitchen appliances enough! Not only is the quality superb, the prices are actually wallet-friendly.
Other than that, you will need a good non-stick frying pan for best results and a spatula or a pair of tongs.
How to Make This Recipe
As I mentioned, the first step is delightfully easy. Add broccoli, carrot, green onions, yellow onion, cabbage, ginger and garlic. Feel free to add any sad-looking herbs you have at the back of the fridge. Process until you have a very finely chopped mixture.
Empty the contents of the food processor into a bowl, then crumble a block of tofu using a fork or even your hands, and add it to the mix. Mix everything with soy sauce.
Heat a large frying pan over medium heat, and add 1-2 tablespoons of oil or vegetable broth. Then, saute the mix you made earlier until it is browned slightly and remove from the heat.
Time to make the rice paper dumplings! Prepare a work station by pouring a tray of warm water, and getting a cutting board ready.
Dip each sheet of rice paper into the water for a few moments, then immediately place it on the board. Add a couple of tablespoons of the filling into the centre of the rice sheet.
To wrap your dumplings, take the lower half and fold it over the filling. Then, take the top half and fold it over the filling, and finally fold the sides towards the center until you have a neat rectangular dumpling.
Repeat the entire process again with another sheet of rice paper to avoid breakage. Keep making dumplings until you’ve run out of filling.
Coat a non-stick pan with oil and heat it over medium heat. Fry the dumplings on each side until crispy, carefully flipping them over halfway through.
Hack It!
- Serve these delicious rice paper dumplings with a dipping sauce of choice, like my favorite peanut sauce recipe.
- As always, I wouldn’t leave you high and dry if you have an allergy to soy. Instead of soy sauce, use coconut aminos. As for tofu, you can skip it altogether, replace it with seitan or some shredded oyster mushrooms.
- Dumplings are generally a great way to use up leftover produce. If you don’t have any rice paper, try this with regular dumpling wrappers or steamed cabbage leaves instead.
- As I already mentioned, this is your chance to use any veggies (and even fruit) that you don’t want to go to waste. This list of ingredients is basically just for reference. Feel free to adjust the qualitities of your veggies and add others as you see fit.
- Eat them hot or cold – these dumplings are delicious either way!
Brief History of Dumplings
Dumplings have a rich and diverse history that spans across various cultures and cuisines. While the specific origins of dumplings are often debated, they have become a staple in many countries due to their practicality, versatility, and cultural significance.
For instance, Japan has gyoza dumplings, Poland has pierogi, Ukraine has vareniki, and some countries such as India or Korea feature many different types of dumpling in traditional cuisine. Even the Italian gnocchi is technically a dumpling rather than a type of pasta.
The prevalence of dumplings in various cuisines can be attributed to several factors:
- Practicality. Dumplings are an efficient way to use leftover ingredients and create a satisfying meal. They can be made with a variety of fillings, allowing cooks to be creative and resourceful.
- Cultural exchange. As trade and cultural exchanges occurred between countries, culinary techniques and recipes were shared and adapted. This led to the spread of dumpling variations across different cultures.
- Festive and family gathering.: Dumplings are often associated with celebrations, festivals, and family gatherings. They bring people together and hold cultural and sentimental value.
- Adaptation to local ingredients. Each culture adapted dumplings to their local ingredients, flavors, and cooking methods, resulting in unique variations that suit the preferences of the region.
Other Scrappy Recipes You’ll Love
- Vegan Tzatziki and Cucumber Mojito (Zero Waste)
- Ginger Juice, Tea, and Spice (Zero Waste)
- Leftover Rice Sushi Inspired Balls
- Healthy Blueberry Jam Without Pectin
- Vegetable Soup With Rice and Beans
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The Recipe: Rice Paper Dumplings
Ingredients
- 1 head broccoli, or 1 cup veggies of choice
- 1 carrot
- 1 handful green onions
- 1 small yellow onion
- ¼ green cabbage
- ½ inch ginger, peeled
- 3 cloves garlic
- 1 block extra firm tofu, crumbled
- 2½ tbsp soy sauce
- 20 rice paper sheets
Equipment
- cooking spray
Instructions
- In a food processor, add the broccoli, carrot, green onions, yellow onion, cabbage, ginger and garlic. Process until you have a very finely chopped mixture.
- Transfer the chopped vegetables to a bowl, then with your hands or a back of a fork, crumble up a block of tofu into the mix. Add the soy sauce and toss until everything is coated.
- In a large pan over medium heat, add the vegetable and tofu mix with 1 to 2 tablespoons of oil or vegetable broth. Saute until browned slightly, approximately 5 minutes. Remove from the heat.
- Next, make a dipping station for the rice paper dumplings. Pour a tray of warm water, and get a cutting board. Dip the rice paper in the water for a few seconds, then place on the cutting board. Add 2 tablespoons of the vegetable tofu mixture to the centre of the rice paper.
- Fold the dumpling by taking the lower half and folding it over the filling. Take the top half and also fold it over the filling, then fold in the sides until you have a square dumpling. Repeat with a second layer of rice paper to avoid breakage. Keep making dumplings until the filling is used up.
- Over medium heat, coat a non-stick pan with oil. Cook the dumplings on each side until crispy, approximately 5 minutes.
