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Method
Step 1 of 7
In a bowl, add your salmon, scallions, black pepper, lemon zest and ricotta. Mix until well combined.
Step 2 of 7
Lay 12 gyoza skins on a flat surface and spoon 1 to 1 ½ tbsps of filling into the middle of each skin.
Step 3 of 7
Use your fingertips to wet the edges of the wrapper and cover with another skin.
Step 4 of 7
Crimp the edges with a fork to seal and create a ravioli-type pattern.
Step 5 of 7
Brush tops of gyozas with olive oil and lay them in the airfryer.
Step 6 of 7
Air Fry for 8-10 minutes – or bake in an oven at 180°C for 10-12 minutes.
Step 7 of 7
Garnish with lemon juice and scallions. Serve with chilli oil for an extra kick!
Ingredients
1) 120g Smokehouse Fishery Smoked Salmon
2) 200g Cotta Ricotta
3) ⅓ cup Scallion, finely chopped
4) Black Pepper, to taste
5) Zest of 1 Lemon
6) 24 pcs Gyoza Skin
7) 1 ½ tbsp Olive Oil
8) 1 Lemon, cut into wedges
