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Chef Charlotte's Recipe for Rice Paper "Dumpling" with Coldwater Shrimp, Cabbage, Kimchi and Seaweed  

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Resource details

Resource ID

18196

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Keywords:

Canada, Social media, Shrimp, Recipe, Seaweed, recipes, Coldwater prawns, recipe video, Instagram, Presidents Choice, Charlotte Langley, breakfast recipe, coldwater shrimp, Chef Charlotte Langley, Loblaws, President's Choice, Olivia, Costco, air fryer, air fryer recipe, easy recipe, coldwater shrimp recipe, dumpling, social media recipe, dumplings, seaweed recipe, kimchi, cabbage

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MSC

Caption

Canadian Chef Ambassador, Charlotte Langley shares her recipe for Rice Paper "Dumpling" with Coldwater Shrimp, Cabbage, Kimchi and Seaweed using MSC certified sustainable coldwater shrimp.

Full recipe:
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.

Intro: A lighter and still satisfying option for comfort food, these shrimp dumplings 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!

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

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

How-to:

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.

Usage rights/Notes

Available for use on the MSC social media channels. Please tag @ChefCharlotteLangley

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