food

MEAL PREP: Steamed veggie dumplings in the ricecooker

Let me begin by first wishing you a MERRY STAR WARS MONTH. We’re so close, friends. Alright, enough internal screaming. Food. Recipe. Yes. Focus up, Leah.

If you follow me on any sort of social media, you have no doubt seen how much I love my workplace and co-workers. And since our office manager Emily approached me two months ago to assist her on the office’s snack selection, I’ve gotten some priceless experience in terms of becoming a registered dietician.

Invaluable knowledge aside, I also received some Amazon gift cards from Emily and the office for spearheading the wellness initiative- which were promptly spent on some new measuring cups, kitchen knives, and a fancy new rice cooker.

Image courtesy of Amazon. Thanks, drone friends.

One of the reviews discussed steaming dumplings in their particular appliance- EXCUSE ME? I have lived 26 years and not become privy to this information? Tragic. Since I received this little guy a few weeks ago, I’ve been wistfully dreaming of dumplings and this week, that craving was satisfied.

The last time I got steamed pork dumplings while out to eat I realized that I couldn’t even really taste the meat in the filling- was it even necessary? The answer: nope! Turns out dumplings are a great way to trick yourself into eating vegetables… you know, in case you’re also a petulant child trapped in an adult’s body. This recipe is an excellent opportunity to use up any spare veggies laying around. Nothing hurts my heart more in the kitchen than throwing out unused vegetables that have grown sad and wilted.

 Now, I’m going to list out the amounts of ingredients I used BUT please know that I ended up freezing half of the filling… I guess I got a little overzealous with vegetable amounts, as per usual. You can either halve my amounts, buy a second pack of wonton wrappers (as I’ve listed below), or freeze the leftovers (as I actually did.)


STEAMED VEGGIE DUMPLINGS IN THE RICE COOKER
(yield: 120 dumplings)

  • 1lb. mushrooms (any kind will work, I used white because cheap)
  • 1 medium red onion
  • 1 large yellow pepper
  • 1.5lb broccoli slaw (premade mix of shredded broccoli, carrots, and red cabbage)
  • 1.5 cups frozen spinach, thawed
  • 1 tbsp ginger paste + 1/2 cup warm water, whisked together
  • 2 packs wonton wrappers (approximately 120 wrappers total, I found these in both the refrigerated veggie section and refrigerated healthy section of Kroger)
  • your choice of sauce
  • your choice of rice (optional side)
  • equipment used: food processor, wax paper, baking sheet with edges,  rice cooker with steam basket
  1. Finely chop all vegetables. Food processor to the rescue!
  2. Mix all chopped veggies together. Stir in the ginger/water combination. 
  3. Cover a baking sheet with wax or parchment paper.
  4. Lay out wonton wrappers side-by-side, flour side down.
  5. Spoon 1 heaping tsp of the veggie mixture in the center of each wrapper. 
  6. Lightly dip a finger in the cup of water and wet edges of wrapper. Fold edges inward and repeat accordingly with each dumpling. If you’re preparing the full 120 dumplings, this will obviously take awhile.
  7. Fill rice cooker with the appropriate amount of water- I think I used about a cup since mine is fairly small. Throw some rice in there too for a more substantial meal!
  8. Line steamer basket with a single layer of dumplings.
  9. Steam for 5 minutes- this number will depend on your particular appliance! But the preset of 5 minutes turned out to be perfect.
  10. Enjoy with whatever sauce you please! Freeze any uncooked extras on the baking sheet before transferring to a sealed, airless plastic bag or storage container.

Guess what the best part of this recipe is? YOU CAN USE. WHATEVER. VEGGIES. YOU WANT. There are so many possibilities. Maybe you’re vegan or gluten-free and want to make your own wraps- do it. Maybe you’re not quite ready to let go of fall and you have a hankering for sweet potatoes. Or even add meat! I don’t care! I’m not the boss of you! Do whatever you want, blessed child! Other than tiring of folding these little guys up, it’s pretty hard to goof this recipe up.

And there you go, my method for delicious secret veggies for the week. I’ve found that I can steam mine the night before and then nuke them in the microwave for a minute or so the next day in the office microwave before eagerly consuming. The jury is still out on the perfect sauce: my unguided-by-the-bounds-of-a-recipe foolish first attempt wasn’t terrible but I know these babies deserve only the best dressings.

Do you have a holy grail sauce recipe for some dumpling dipping goodness? Am I single-handedly supporting Amazon with my emotional spending? What flavor combinations do you think would make an interesting filling? Let me know in the comments!

 

Be kind. Live authentically. Practice gratitude. Hustle daily. Work hard. Stay humble.

DISCLAIMER:

This is a personal blog. As the creator, I may mention, discuss, and review products but I have not been paid or sponsored for any of my opinions. My opinions reflect only my personal feelings and experiences, unless otherwise specified. I do not claim copyright on any of the shown products. Any media, writing, or other website content published is created and owned by the author, unless otherwise specified.

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