Leftover dumplings 🥟 #shorts

These Zero waste Rice paper dumplings are the quickest and most delicious way to use your leftover vegetables🥟 Dumplings Ingredients (makes ~10–12 dumplings) • 10–12 rice paper sheets • 1 tbsp olive oil • 1 small onion, finely diced • 2 cloves garlic, minced • 1 medium carrot, finely diced • ½ zucchini, finely diced • ½ red or yellow pepper, finely diced • 1 cup finely shredded cabbage • 1 cup mushrooms, finely chopped • 150 g tempeh (or tofu), finely crumbled • 2 tbsp soy sauce (or to taste) • Salt & pepper, to taste • 1–2 tsp sesame oil (for frying) Peanut Sauce • 3 tbsp peanut butter • 1 small clove garlic, minced or grated • 1½ tbsp soy sauce • 1 tbsp rice vinegar • 1 tsp sesame oil • ½–1 tsp chili flakes (to taste) • 1 tbsp fresh parsley, finely chopped • Hot sesame oil, to drizzle on top Method 1. Heat olive oil in a pan. Sauté onion and garlic until fragrant. 2. Add carrot, zucchini, pepper, cabbage, and mushrooms. Stir-fry until soft. 3. Add tempeh, soy sauce, salt, and pepper. Mix well, then remove from heat and let cool. 4. Soak rice paper sheets in water for 10–15 seconds until soft. 5. Add 2–3 tbsp filling to the center and fold into a square (each paper fold 4 times)use 2 papers for each dumpling 6. Pan-fry dumplings on both sides in sesame oil until golden and crispy. Peanut Sauce: Mix all ingredients until smooth. Adjust thickness with a splash of warm water if needed.