Our Fish Fridays recipe series continues as we share ideas for lunch and dinner that are more ocean friendly. Canadian chef and Marine Stewardship Council ambassador Charlotte Langley shared her latest ocean friendly, easier on the budget recipe with us. This time, it’s Rice Paper Dumpling with Coldwater Shrimp, Cabbage, Kimchi and Seaweed.
A lighter and still satisfying option for comfort food, Rice Paper Dumpling with Coldwater Shrimp, Cabbage, Kimchi and Seaweed require zero special folding or pinching skills; simply fill, fold, and you’re done. Crispy, chewy and oh-so sustainable, they can be pan fried or cooked in the air fryer – your choice!
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.
Prep: 15 minutes
Cook Time: 10- 15 minutes
Serving size: 4 as a main course for lunch or dinner, also great as an appetizer
Experience level: Beginner
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
Splash of soy sauce
1 pack of 12 rice papers, large rounds
Nori cut into small rectangles
Neutral oil like vegetable or canola
- 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.