Ingredients
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
Instructions
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.
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.
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).
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.
Key Points About Ingredients:
- Smoked salmon is cold-smoked and fully cured, meaning it needs no additional cooking — the baking time is purely to crisp the gyoza skin wrapper.
- Ricotta provides a light, creamy base that binds beautifully with the salmon without overpowering its delicate smokiness.
- Gyoza skins are thinner than wonton skins and create a crispier, more delicate shell when baked with olive oil.
- Fresh lemon zest added inside the dumpling before sealing infuses the filling with bright citrus aroma during baking.
- Using a fork to crimp the edges not only seals the dumplings securely but creates an attractive decorative border reminiscent of homemade ravioli.
Key Nutritional Insights:
- Smoked salmon is an excellent source of omega-3 fatty acids, which support heart and brain health.
- Ricotta is lower in fat than many other soft cheeses and provides a good dose of calcium and protein per serving.
- Olive oil contributes heart-healthy monounsaturated fats, keeping the overall fat profile of this dish favorable.
- This recipe is relatively high in sodium due to the smoked salmon, so those monitoring salt intake may wish to use it sparingly.
- Lemon juice and zest add vitamin C and antioxidants with virtually no calories, enhancing both nutrition and flavor.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories920
- Standard DV% Daily Value*
- Total Fat42 g72 g58.33%
- Saturated Fat14 g20 g70%
- Trans Fat0 g
- Polyunsaturated Fat5 g
- Monounsaturated Fat20 g
- Cholesterol135 mg300 mg45%
- Sodium2480 mg2300 mg107.83%
- Total Carbohydrate82 g275 g29.82%
- Dietary Fiber3 g28 g10.71%
- Total Sugars3 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein54 g50 g108%
- Vitamin D (Cholecalciferol)120 mcg20 mcg600%
- Calcium340 mg1300 mg26.15%
- Iron5 mg18 mg27.78%
- Potassium780 mg4700 mg16.6%
- Vitamin A820 mcg900 mcg91.11%
- Vitamin C (Ascorbic Acid)22 mg90 mg24.44%
- Vitamin E (Tocopherol)4 mg15 mg26.67%
- Vitamin K18 mcg120 mcg15%
- Vitamin B1 (Thiamin)0.6 mg1.2 mg50%
- Vitamin B2 (Riboflavin)0.5 mg1.3 mg38.46%
- Vitamin B3 (Niacin)9 mg16 mg56.25%
- Vitamin B6 (Pyridoxine)0.7 mg1.7 mg41.18%
- Folate95 mcg400 mcg23.75%
- Vitamin B12 (Cobalamine)4.2 mcg2.4 mcg175%
- Biotin8 mcg30 mcg26.67%
- Vitamin B5 (Pantothenic acid)1.4 mg5 mg28%
- Choline120 mg550 mg21.82%
- Phosphorus520 mg1250 mg41.6%
- Iodine35 mcg150 mcg23.33%
- Magnesium55 mg420 mg13.1%
- Zinc2.1 mg11 mg19.09%
- Selenium42 mcg55 mcg76.36%
- Copper0.2 mg0.9 mg22.22%
- Manganese0.6 mg2.3 mg26.09%
- Chromium4 mcg35 mcg11.43%
- Molybdenum18 mcg45 mcg40%
- Chloride380 mg2300 mg16.52%
