Rice Paper Dumplings
A delicious zero waste recipe featuring just about every vegetable out there!
Equipment
- cooking spray
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
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.
Nutrition
Calories: 413.9kcal | Carbohydrates: 73.4g | Protein: 23.1g | Fat: 4g | Saturated Fat: 0.8g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 0.6g | Cholesterol: 8.6mg | Sodium: 1305.6mg | Potassium: 893.1mg | Fiber: 7.8g | Sugar: 6.3g | Vitamin A: 3566.2IU | Vitamin C: 158mg | Calcium: 181.2mg | Iron: 6.1mg