Gyoza skins are the Japanese equivalent of wonton wrappers; you'll likely find both in the refrigerated section of the supermarket. If you can't find gyoza skins, substitute round wonton wrappers.
24 gyoza skins
4 (1-ounce) slices cold-smoked salmon
1/2 cup (4 ounces) Neufchâtel cheese
2 tablespoons finely chopped red onion
1 tablespoon capers
1 teaspoon chopped fresh dill
1/2 teaspoon grated lemon rind
48 (1/2-inch) chive pieces
How to Make It
Preheat oven to 400°.
Arrange wrappers in a single layer on 2 baking sheets. Lightly coat wrappers with cooking spray. Bake at 400° for 6 minutes or until crisp; cool.
Cut each salmon slice into 6 equal portions. Combine cheese and next 4 ingredients (through rind), stirring well. Spread 1 teaspoon cheese mixture on each wrapper; top each with 1 salmon piece. Garnish each with 2 chive pieces.
This is a class act! I used wonton wrappers cut into scalloped circles (used a cookie cutter) and nonfat cream cheese, and they came out perfect. With the chives, the presentation was outstanding. Fortunately we ate all but one -- and that wonton did turn soggy. But I wouldn't hesitate to make these again.
This is an amazing appetizer. It is very easy to make. The only suggestion is that if you think you might not eat all of them then store the gyozas and cream cheese topping separately. Otherwise, the gyozas are soggy the next day.
These are surprisingly easy to make and they were a big hit at the party I brought them to. I actually used the same amount of salmon the recipe called for (4 oz) but doubled the amount of the stuff in the cheese mixture (8 oz cream cheese, 4 T onion etc.) and doubled the amount of gyoza skins and they worked really well.
These are great! We've made these so many times over the past couple of years and everyone still looks forward to them when we all gather. We hold to the recipe - flavor is great, presentation even better. They are easy to make. At times, we substituted cream cheese - the taste was almost as good.
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