Roughly chop the shrimp.

Finely chop the basil leaves and cut the baby cheese into 6 equal pieces.

In a bowl, mash the hanpen (fish cake) with your hands, then mix in the shrimp, basil, grated garlic, salt, and pepper.

Place 1/12 of the mixture and one piece of baby cheese onto a dumpling wrapper. Wet the edges of the wrapper with water and fold, pleating the edges to seal. Repeat to make 12 dumplings.

Heat olive oil in a frying pan over medium heat and arrange the dumplings in the pan.