Baked Ricotta and Smoked Salmon Dumplings in Gyoza Skin

January 11, 2016
2 Ratings
Photo by James Ransom
  • Makes 12 dumplings
Author Notes

Making dumplings is not the easiest job in the world. They definitely require steady and delicate hands as well as patience. But when you finally get to put one of those perfectly cooked little parcels in your mouth, you think it is all worth it. At least for this recipe, you won’t have to knead and roll the dough thanks to the ready-made gyoza skins. —JIN

Test Kitchen Notes

This was an exceptionally easy recipe and the prep process took less time than the baking. There is really no need to cut the salmon; it is easily flaked. These would be the perfect last-minute appetizer to take to parties or entertain at home. Quick to prepare, easy to eat (two bites), and so good if you are a smoked salmon fan. The only caveat: Check the saltiness of your salmon because you may want to add a pinch or two of sea salt if it is very mild. —Bunnee Butterfield

What You'll Need
  • 120 grams smoked salmon
  • 200 grams ricotta
  • Freshly ground black pepper to season and garnish
  • Zest of 1 lemon
  • 24 pieces gyoza or wonton skins
  • 1 1/2 tablespoons olive oil, divided
  • 1 fresh lemon
  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 365° F (180° 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.

See what other Food52ers are saying.

  • Cecilia Gunther
    Cecilia Gunther
  • Lisa Hsieh
    Lisa Hsieh
  • JIN
  • kauffmannbeard

8 Reviews

kauffmannbeard July 15, 2017
Sorry to bother, this looks great, but can someone convert the grams to ounces for me, I am a dinosaur!
JIN July 16, 2017
Thank you. And here's the conversion. 120g - 4.23oz, 200g - 7.05oz. 1 gram = 0.035oz. By the way, measurements don't need to be that strict :-). Still, hope this helps.
Joeyman9 February 14, 2016
Love, love, love this dish. Easy, breezy and delicious . Thank you for sharing!
JIN February 14, 2016
Aww...Thanks dear.
Cecilia G. February 1, 2016
What a fantastic idea! Thank you!
JIN February 2, 2016
My pleasure. Hope you enjoy!
Lisa H. January 19, 2016
I Love this recipe. My toddler son helped to make the dumplings and devoured them. Such a quick and easy snack for play dates!
JIN February 2, 2016
Glad you guys had fun ;-)