Baked Ricotta And Smoked Salmon Dumplings In Gyoza Skin

  1. Cut smoked salmon into small, bite-sized pieces and mix with ricotta. Season it with generous pinch of black pepper. Lay 12 gyoza skins on a flat surface. Spoon 1 to 1 1/2 tablespoons of the filling onto the middle of each gyoza skin; shape each dab of the filling into a round, leaving about 1 1/2 centimeters space all around each filling. Add some fresh lemon zest on top of each.
  2. Use your fingertips to put a little dab of water around the entire circumference of each filled gyoza skin. Cover it with a second sheet of gyoza skin; pressing the filling gently to make it slightly flatter can make this process easier. With your fingers, tightly seal the edge all around the filling. Pressing down with a fork on the edge also helps, and gives it a pretty mark, like ravioli made by an Italian nonna.
  3. Evenly rub 1/2 tablespoon olive oil on a baking tray. Carefully place the dumplings on a tray, and brush the top with rest of the olive oil (around the filling and the edge).
  4. Bake them in a 365u0b0 F (180u0b0 C) pre-heated oven for 10 minutes. If you want crispier skin, bake for another 2 to 3 minutes, but keep an eye on them to make sure they don't burn. Top them with a final garnish of black pepper and serve with fresh lemon wedges.

salmon, ricotta, freshly ground black pepper, lemon, olive oil, lemon

Taken from food52.com/recipes/40200-baked-ricotta-and-smoked-salmon-dumplings-in-gyoza-skin (may not work)

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