Photo: Sang An; Styling: Christina Wressel
15 servings (serving size: 2 cups)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 3 ingredients, stirring with a whisk; brush mixture evenly over both sides of each gyoza. Fit 1 gyoza into each of 30 miniature muffin cups, pressing the gyoza firmly into base of cups. Bake at 375° for 12 minutes or until lightly browned; cool in pans on a wire rack. Carefully remove cups from pans.

Step 3

Combine celery and next 10 ingredients (though crabmeat) in a large bowl; toss gently. Spoon 1 1/2 tablespoons crab mixture into each gyoza cup. Garnish each cup with a cilantro leaf, if desired.

Chef's Notes

Make the crab filling up to one day ahead, and keep chilled.

Ratings & Reviews

ltdufo's Review

December 04, 2012
Made these for our annual holiday party and they were a big hit. Only complaint from me is that they got soggy fairly quickly. I used wontons, so maybe this was the reason, but I baked them quite thoroughly. They would be great at a dinner where people ate the appetizer in an allotted space of time verses the party we had where people pick at the offerings all night.

veryslowcook's Review

November 24, 2012
Nice presentation. I used surimi instead of crab, wonton wrappers instead of gyoza, and added extra jalapeño. Next time I will make the filling ahead of time to let flavors marry and/or add a little Mexican hot sauce (like Valentino) for a little extra kick. In my oven the wrappers were done at 10 min.

BethHughes's Review

May 01, 2012

teriwanek's Review

December 31, 2011
Has anyone tried shrimp?

osequin's Review

November 27, 2011
I loved the crab mixture. It was so refreshing and summery (even though I served it at Thanksgiving.) Instead of gyoza skins I used phyllo cups. It was so much easier that way and it worked perfectly!!

KathyDC's Review

December 16, 2010
I made these for my book club Christmas meeting. They were a huge hit and disappeared immediately. I used gyoza wrappers from a local Asian market. I think either the time or temperature might be be sure to keep a close eye on them. I burned the first batch. The only other comment I'd make is that though you can make the filling ahead, don't stuff the wrappers til the last minute.....they can become a bit soggy. I'd love a variation on the filling for the holidays if anyone has any great ideas.

Marchia's Review

November 26, 2010
This was elegant, easy and yummy. I substituted wonton wrappers and they worked perfectly. The crab mixture was light and easy to prepare. You could certainly serve it on crackers but the cups looked special. Definitely holiday fare! Will make again soon.