Shrimp & Kimchi Dumplings

Ingredients

• 1 package wonton wrappers

• 1 lb raw shrimp, cleaned

• 1/2 C cooked rice noodles, chopped

• 1/4 C scallions, sliced

• 2 t sesame oil

• 1 T soy sauce or coconut aminos

• 1 t rice wine vinegar

• 1/2 C kimchi, chopped

• 2 t sugar or honey (optional)

• 2 t water

INSTRUCTIONS

1. Pulse shrimp in a food processor - you want it to be minced into small pieces but not fully a puree.

2. Add kimchi into the food processor with the shrimp and pulse a few more times, you want the kimchi flavor to pop through so add 2 teaspoons of the kimchi liquid from the jar as well.

3. In a large bowl combine rice noodles, scallions, sesame oil, soy sauce, rice wine vinegar and sugar. Add shrimp and kimchi mixture to the bowl and mix well. *If you love rice noodles feel free to add more than the recipe calls for.

4. Working with one wrapper at a time, spoon 1 tablespoon of dumpling filling into each wrapper, wet your finger with water and circle around the filling on the edge of the wrapper, the water will help to seal the filling inside.

5. Practice makes perfect with your dumpling forming, there are tons of how-to videos available online, I start in the middle and fold pleats folded towards the middle three on each side OR you can just seal your dumpling flat in half.

6. To pan fry dumplings heat up vegetable oil in a pan, place a single layer of dumplings flat side down and let brown for 2-3 minutes. Pour 2 tablespoons of water onto pan and quickly place a lid on top to lock in steam. Let cook for another 2-3 minutes.

7. These dumplings can be steamed (make sure to oil surface of steamer so they don’t stick) or boiled or even BAKED!

8. Enjoy these dumplings with your favorite sauce, I use a mixture of coconut aminos, lime juice, sesame oil and sriracha, but these can also be downed sauce-less because there is SO much flavor in them.