Every small choice we make as individuals has a big impact. Choosing sustainable blue foods supports not only a healthy planet but also the livelihoods of the people responsible for taking care of those fisheries and the communities around them.
Prep time
15 mins
Cooking Time
15 mins
Serves
4
Ingredients
Ingredients
- 1 package (340 g) frozen MSC certified sustainable coldwater shrimp
- 1 cup (127 g) day-old sticky rice
- 2 cups (145 g) Napa cabbage, roughly chopped
- ½ cup (120 g) kimchi
- 1 tbsp (15 g) ginger, minced
- 1 tbsp (15 g) garlic, minced
- 2 green onions, roughly chopped
- 1 egg
- Splash of soy sauce
- 1 pack of 12 rice papers, large rounds
- Nori cut into small rectangles
- Neutral oil like vegetable or canola
Method
Method
- In a food processor, add the shrimp, Napa cabbage, kimchi, ginger and garlic, and pulse until combined but not paste-like (you still want some texture).
- Add the green onion, egg, sticky rice and splash of soy. Pulse a few times until you get a consistent texture. Set aside.
- In a large bowl with room temperature water, soak one sheet of rice paper at a time, just for a few seconds to loosen it up.
- Place on a cutting board and center one piece of nori on the rice paper. Top with a generous amount of filling, about 2 tbsp. Roll and fold into a “pillow”, or the shape of your choice. Prepare 12 dumplings.
- In a large frying pan on medium high heat, add in enough cooking oil to fully coat the pan and fry the dumplings on both sides until crispy, around 5 minutes.
- Alternatively, you can cook these in an air fryer at 375° for 3-5 minutes.
Pro Tip: Pre-make your filling and keep it in the fridge up to 3 days or in the freezer for up to 4 weeks so you can whip up a batch of these anytime you need a snack.