“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. They are baked instead of fried! :) Recipe by Julie Grimes Bottcher, Cooking Light Magazine, November, 2006 edition.”
READY IN:
25mins
SERVES:
12
YIELD:
24 Mini Pizzas
UNITS:
US

Ingredients Nutrition

  • 24 gyoza skins
  • cooking spray
  • 4 slices cold-smoked salmon (1 oz each)
  • 12 cup neufchatel cheese
  • 2 tablespoons finely chopped red onions
  • 1 tablespoon capers
  • 1 teaspoon chopped fresh dill
  • 12 teaspoon grated lemon rind
  • 48 chives, pieces (1/2-inch long)

Directions

  1. Preheat oven to 400ºF.
  2. Arrange wrappers in a single layer on 2 baking sheet;. lightly coat wrappers with cooking spray.
  3. Bake at 400°F for 6 minutes or until crisp; cool.
  4. Cut each salmon slice into 6 equal portions.
  5. Combine cheese and next 4 ingredients (through rind), stirring well.
  6. Spread 1 teaspoon cheese mixture on each wrapper; top each with 1 salmon piece; garnish each with 2 chive pieces.

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