Getting creative with food waste is fortunately becoming a norm worldwide. Inspired by Chinese dim sum, a Berlin-based trio have invented DingsDums Dumplings by packing surplus fruit, vegetables and organic meat into pasta dough.
The DingsDums Dumplings team – brother and sister duo Mauritz and Jilianne Schröder and their friend Ann-Kathrin Wohlrab – serve unusual fillings such as green asparagus, guinea fowl, curry lentils or Nuremberg bratwurst with sauerkraut and wasabi cream at their Görlitzer Park shop in Berlin.
Each dumpling, which also comes with a sauce also made from salvaged ingredients, costs between 1.50 to 2.50, and are served at the Berlin eatery in bamboo bowls.
Surplus food including wonky fruit and vegetables and white sausages is mainly supplied by Sirplus, a supermarket that specialises in selling leftovers in Charlottenburg.
Mauritz and Jilianne Schröder came up with the concept in 2016 while cooking together at home with their mother. The siblings’ love of dumplings and the desire to do something sustainable with food waste seemed to pair well.
Wonky fruit and vegs are ideal ingredients to use in the process of making the dumplings given that it all gets crushed before being packed into dough. Foods that are close to the best before date are used for the dough fillings. The dumplings are preserved right after production by snap-freezing, which is how DingsDums Dumplings are able to make the salvaged food edible for three months longer.
The DingsDums Dumplings team hope to be able to sell their dumplings in supermarkets in the future.
Image credit: DingsDum Dumplings Facebook page
Rosa Medea is Life & Soul Magazine’s Chief. I write about sustainable lifestyle and green living for publications, and I offer content services to planet-friendly businesses. Find out more at Rosamedea.com