Salmon Gyoza
If gyoza wrappers are hard to find you can use wonton wrappers instead; different shape, same delicious taste! Serve with a small salad or steamed white rice.
Ingredients
- 2 (2.5 oz) pouches Chicken of the Sea® Pink Salmon with Lemon Pepper
- 1 green onion, finely sliced
- 1 Tablespoon minced red onion
- 1 Tablespoon minced celery
- 1 Tablespoon minced mint
- 1/4 teaspoon crushed red pepper flakes
- 20 gyoza wrappers
- 1/4 cup plus water
- 1 Tablespoon oil
- 1/2 cup prepared gyoza dipping sauce
Instructions
- Place salmon, green onions, celery, mint, and red pepper flakes in a small bowl. Stir to completely combine.
- Place gyoza wrappers on a work surface. Brush surface of wrappers lightly with water.
- Place a teaspoon of filling on each wrapper then fold in half and pinch edges to seal.
- Place oil in large non-stick skillet over medium-high heat. Working in batches if necessary, add gyoza and cook until golden brown, about 1 minute. Turn and cook for 1 minute more.
- Add 1 tablespoon water to skillet, cover and remove from heat. Let steam for 1 minute.
- Serve hot with gyoza dipping sauce.
