Aji Spring Roll Dumplings

Scrape off the aji's scales with the back of a knife. Cut off the head along a line connecting the back of the pectoral and pelvic fins. Slit the belly, remove the innards and bloodline, rinse under running water, and pat dry with paper towels.

Fillet the aji into three pieces. Score the belly side along the bone, then score the back. Slide the knife along the spine to lift off one fillet. Repeat on the other side. Trim the rib bones, remove the skin, and pull out any pin bones with tweezers.

Place the fillets on a board and chop into small pieces.

Score the leek lengthwise then mince. Remove the central stems from the shiso and rough-mince. Quarter the myoga lengthwise and chop. Slice the ginger thinly, julienne, then rough-mince.

Combine the chopped aji and herbs on the cutting board and tap with the knife (tataki) until very fine.

Squeeze excess water from the kimchi and chop finely. Place on the cutting board with miso, nam pla, and sesame oil. Mix the seasonings well to dissolve the miso.

Add the seasonings to the tatakied aji-herb mixture and tap-mix until uniform. Taste and adjust seasoning as needed.

Briefly dip the rice paper in water in a frying pan; once pliable, cut in half on the cutting board.

Place a portion of the namero on the rice paper and fold like a dumpling.

Heat oil in a frying pan and pan-fry the wrapped dumplings until both sides are golden. Plate with lemon wedges.

Make a dipping sauce of vinegar with white pepper.