“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.”
(Canada)
Prep time
15 mins
Cooking Time
15 mins
Serves
4
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
- 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.